Need a simple, fresh salad to serve with dinner? Mediterranean Cucumber Salad with Heirloom Tomatoes and Lemon Vinaigrette is perfect! Slice cucumbers, then toss with heirloom tomatoes in a fresh lemony vinaigrette that features fresh parsley, oregano, rosemary and thyme. Sprinkle with feta cheese to finish, and serve chilled. This salad makes a fabulous starter or side dish for a spring or summertime get-together, barbecue, Easter meal and more!
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Whenever the weather warms up, I’m reminded of the summers of my youth.
Softball in the front yard. Playing outside for hours on end and not coming home until dark. Making mud pies and sampling them…
And eating fresh cucumbers from our little veggie garden.
To be honest, I think we only had a veggie garden one summer, but it made an impact.
Those cucumber vines overran the small bed the garden was located in. Since my sister and I were little, it was all we could do just to keep up with the cucumbers.
The good thing was our entire family likes cucumbers.
Needless to say, we made cucumber salad all the time that summer, chopping and slicing the fresh cukes off the vine and dousing them in Italian dressing.
Oh-so-simple and oh-so-delicious.
For this Easter (and spring-turns-to-summer) meal, I wanted to make a nod to our simple salads of yore while elevating it.
To do this, I added fresh tomatoes and topped the salad with a lemony vinaigrette.
Because what’s better than fresh cucumbers, fresh tomatoes and a homemade vinaigrette?
Not much, I say!
Essential Tools/Products for Mediterranean Cucumber Salad with Heirloom Tomatoes and Lemon Vinaigrette
Get the look!
- Le Creuset Large Multi Bowl in Cerise.
- Threshold White Appetizer Plate with Gold Rim.
- Evergreen Turquoise Plaid Yarndye Kitchen Textiles Napkins.
- Oneida Countess Servingware.
Wanna make this goodness for yourself and yours?
Here’s how you can do it…
Mediterranean Cucumber Salad with Heirloom Tomatoes and Lemon Vinaigrette
- 3 large cucumbers
- 12 oz . mini heirloom tomatoes
- Feta cheese , for serving
- 8 tablespoons extra virgin olive oil
- 4 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon (about 1 tablespoon)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh oregano , chopped
- 1 tablespoon fresh parsley , chopped
- 1 teaspoon fresh rosemary , chopped
- ¼ teaspoon fresh thyme , chopped
Make the vinaigrette
In a mason jar, measure in the olive oil and lemon juice.
Add the lemon zest, salt, pepper, and chopped herbs.
Shake until combined, then set aside.
Make the salad
Peel the cucumbers using a vegetable peeler.
Use the prongs of a fork to create ridges on the cucumber before slicing. This will help the dressing soak into the cucumbers.
Slice the tomatoes in half (or quarters, depending on their size).
Place the cucumbers and tomatoes in a large bowl.
Pour the prepared dressing over them. The salad can be served immediately or you can chill it, then serve. (If you chill the salad, the texture changes, and the cucumbers and tomatoes soften up in the vinaigrette, and they’re gorgeous.)
When serving, sprinkle feta cheese onto the salad, and enjoy.
Paleo option: Don't serve with feta cheese, and you're set.