My friends’ with gardens always seem to have an over abundance of tomatoes and cucumbers each summer. Seeing that I do not have a green thumb, I’m always more than willing to help them out. One of my favorite things to make with them is this delicious and easy tomato cucumber salad with feta and balsamic.
It is so good.
After all, how can you go wrong with a fresh cucumber tomato salad with balsamic.
The ingredients are simple:
- Tomatoes (preferably vine ripened)
- Onions (red or another more mild onion)
- Olive oil
- Balsamic vinegar
- Fresh basil
- Feta cheese
- Salt and pepper, of course
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There’s nothing not to love! Unless you are one who doesn’t like feta or onions or basil. If that’s the case, leave it out or swap it with a different ingredient and it will just be a tomato cucumber salad instead of tomato cucumber salad with feta. 😉
You could try these subs:
- Oregano instead of basil.
- Freshly grated Parmesan instead of the feta.
- Apple cider vinegar instead of balsamic.
- Adding sliced olives.
Isn’t that one of the great things about salads? They are so customizable!
It is also so easy.
You can have this cucumber tomato feta salad with balsamic done in 10 minutes. Honestly, that would probably include the time it takes to wash the dishes. 😉 All it takes is a little bit of cutting and a little pouring and you are done!
Be sure to make it at least an hour before serving because it tastes best after the flavors are allowed to marinate for a while.
Let talk how to chiffonade basil! I taught my daughter what this meant when making the recipe together this weekend. It’s super easy. You stack the basil leaves on top of each other and then gently roll the pile together (roll from the long side). Next you slice the basil into thin ribbons using a sharp knife. A sharp knife is important, otherwise your basil will end up bruised.
One tool recommendation. A few years ago I received a microplane to use for garlic and ginger and I love it! I makes doing the garlic so easy in the recipe and also makes it paste like.
One more note, I never like to give exact salt amounts because everyone’s tastes are so different. Maybe start with a 1/4-1/2 teaspoon, taste and add more if needed.
I’ve made this salad pretty much always. Both of my girls love it (as long as I’m sure to use a more mild onion). In fact, I used to have to “fight” my oldest for it, when she was 3. It’s just that yummy.
It makes a delicious side dish to go with any grilled meat and wouldn’t it be a great salad for your 4th of July celebration.
I also love to eat this as my lunch (served on a bed of spinach is my favorite) and don’t ever tire of it.
Go make this! I hope you enjoy a yummy cucumber tomato salad with balsamic as much as we do.
You might also be interested these recipes:
Cucumber Tomato Salad with Balsamic
- 1 English cucumber or seeded regular cucumber (around 2.5 cups)
- 3 vine ripened tomatoes (2.5-3 cups)
- 1 clove garlic, finely minced
- ¼ cup minced onion (red or mild)
- 2-4 tablespoons olive oil
- 2-4 tablespoons balsamic vinegar
- fresh basil (1/8 cups lightly packed chiffonade of basil)
- 4 tablespoons feta cheese
- salt and pepper
- Cut the cucumber into fourths the long way and then slice. (Be sure to peel if you aren't using an English one.)
- Cut the tomatoes into bite sized chunks.
- Chiffonade the basil leaves.
- Add the garlic, onion, 2 tablespoons olive oil and 2 tablespoons balsamic vinegar, basil, and salt & pepper to the bowl. Taste and adjust salt, pepper, olive oil, and balsamic vinegar.
- Sprinkle the feta cheese over the top of the dish.
- Refrigerate until serving.
Originally published June 2014. Updated May 2020.