I can still close my eyes and picture my mom slicing tomatoes on the back porch while the radio played old songs. She’d throw everything into a big glass bowl, give it a quick mix, and that was dinner sorted on the hottest nights. No one ever complained, no one ever left leftovers. That simple bowl of cucumber and tomato salad basically raised me through every summer of my childhood. Now I’m the one standing at the counter doing the exact same thing for my own kids.
These days, the minute June hits, this salad moves into permanent rotation at my house. My husband walks in, smells the vinegar and basil, and instantly smiles because he knows what’s coming. I take it to every single barbecue we’re invited to, and without fail someone corners me asking “okay, what did you put in this?” It’s literally just vegetables and dressing, but somehow it feels like the most special thing on the table.
The best part? Even when I’m exhausted and the kids are hangry and I have zero energy, this still comes together. Five minutes of chopping, one bowl, no stove. It’s my emergency “I’ve got nothing” dinner that never feels like a compromise. If you only learn one summer recipe for the rest of your life, let it be this one.
1. Why This Salad Wins Every Single Time
Look, I’ve eaten a lot of sad salads in my life, but this one is different. When it’s 95 degrees outside and you can’t even think about turning on the oven, this is the thing you actually crave. The cucumbers are ice-cold and crunchy, the tomatoes taste like someone bottled sunshine, and that sharp dressing makes your mouth happy. I’ve served it next to fancy steaks and next to cheap hot dogs and it somehow makes both taste better. My friends fight over the last spoonful every single time.
What Makes It Irresistible
- Cold, juicy, crunchy everything you want when it’s stupid hot
- That tangy dressing cuts through anything greasy or smoky
- Looks pretty without even trying
- Gets better if it sits for a bit (perfect for parties)
- Basically costs pennies and feeds a crowd
Greek Orzo Salad with Mustard-Dill Vinaigrette
Equipment
- 1 Medium Saucepan
- 1 Colander For draining orzo
- 2 Medium Bowls One for vinaigrette, one for combining ingredients
- 1 Whisk For emulsifying vinaigrette
Ingredients
Main
- Kosher salt
- 1 cup orzo
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- Freshly ground black pepper
- 1/2 cup olive oil
- 3 green onions thinly sliced
- 1 cup grape or cherry tomatoes halved
- 1 medium English cucumber diced
- 1/2 pound feta cheese crumbled
- 1/4 cup chopped fresh dill
Instructions
- Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
- While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
- Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.
Notes
2. Choosing the Absolute Best Tomatoes
I get weirdly intense about tomatoes in summer. You know the ones at the farmers market that smell like actual summer when you lean in? Those. Grab them. If they’re ugly heirlooms that look like they’ve been through war but smell amazing, buy ten. Cherry tomatoes are my backup when big ones look sad they’re almost always sweet and they don’t water down the salad.
Tomato Shopping Secrets
- Sniff them if they don’t smell like anything, leave them
- Heirlooms look crazy but taste insane
- Cherry tomatoes are foolproof and kid-approved
- A little squishy is fine, rock hard is death
- Keep them on the counter, never ever the fridge
3. The Cucumber Choice That Changes Everything
I used to buy the big regular cucumbers and then wonder why my salad was watery and bitter. Then I discovered the long skinny English ones and my life changed. No peeling, no seeds, just pure crisp happiness. My grocery store sells the mini Persian ones too and those are even better my kids eat them like candy.
Cucumber Hacks People Swear By
- English or Persian = literally just wash and slice
- Mandoline makes paper-thin perfect slices (be careful!)
- Chill them in the fridge first for extra crunch
- If using regular ones, peel the waxy skin and scoop the middle
- Salt them a little if they’re not super fresh
4. Onions: The Quiet Hero Nobody Expects
Don’t even think about skipping the onion. Red onion turns this gorgeous pink color and the bite mellows out perfectly after ten minutes. If my kids complain it’s too strong, I soak the slices in cold water while I’m chopping everything else and they’re totally fine. Sweet onions like Vidalia are great too if you want zero drama.
Onion Options That Actually Work
- Red onion prettiest and classic
- Vidalia when the kids are eating
- White onion if that’s what you have
- Shallots when I’m trying to be fancy
- Sometimes I skip onion completely and nobody dies
5. Building the Perfect Tangy Dressing
I don’t measure anymore, I just pour and taste. Start with more vinegar than you think you need, add a good glug of olive oil, squeeze half a lemon, and season like you mean it. If your tomatoes are meh, add a tiny pinch of sugar. My mom used to just use straight red wine vinegar and it was still amazing.
My Never-Fail Dressing Ratio
- Big splash of good olive oil
- Slightly less vinegar than oil (red wine or apple cider)
- Squeeze of lemon because why not
- Salt and pepper like you’re mad at it
- Tiny bit of sugar only if tomatoes need help
6. Fresh Herbs The Game-Changer
This is where I get bossy. Fresh herbs are not optional. My basil plant lives on the porch all summer just for this salad. Tear a huge handful right before serving the smell alone will make your neighbors jealous. Dill makes it taste like something from a fancy restaurant, mint is weirdly refreshing, and parsley works when everything else is dead.
Herb Combos People Go Crazy For
- Basil because tomatoes love it
- Dill makes it taste cool and fancy
- Mint shocks people in the best way
- Whatever’s growing in pots on my porch
- Store-bought is fine, just use a lot
7. The 10-Minute Trick Nobody Talks About
Okay, this is the secret my mom taught me and I’m passing on to you. Throw the chopped veggies in a bowl with the salt, vinegar, and lemon first. Let it sit in the fridge for ten minutes while you do literally anything else. All the extra water comes out, then you dump that water and add the oil and herbs last. The salad stays crunchy and the flavor doesn’t get watered down. Game changer.
Step-by-Step Magic
- Chop everything and throw in bowl
- Add salt, vinegar, lemon mix
- Stick in fridge 10 minutes (or longer)
- Dump out the liquid that collects
- Add oil and herbs right before eating
8. Delicious Add-Ins to Level Up
Once you make it plain a few times, start playing. My sister throws in feta and calls it Greek. I add avocado when I’m feeling bougie. Last week I tossed in leftover grilled corn and died. You literally can’t mess this up.
Upgrades That Always Get Compliments
- Feta or those little mozzarella balls
- Avocado because creamy is life
- Olives if you’re into that (I am)
- Bell peppers for extra crunch
- Leftover grilled whatever chicken, shrimp, corn
Mason Jar Greek Tabbouleh Salad
Equipment
- 1 Mason Jar For layering and serving
- 1 Measuring Cups For accurate ingredient portions
- 1 Measuring Spoons For smaller ingredient portions
- 1 Spatula or Spoon For layering ingredients smoothly
Ingredients
Main
- 1 ¼ cups store-bought tabbouleh or Quinoa Tabbouleh Salad
- 2 tablespoons hummus
- ½ cup chickpeas
- 1 ½ cups packed arugula
- 2 tablespoons feta cheese
- 2 tablespoons chopped kalamata olives
- ¼ cup coarsely crumbled pita chips
Instructions
- Begin by spooning the 2 tablespoons of hummus into the bottom of the Mason jar, creating an even layer.
- Next, add the ½ cup of chickpeas over the hummus, distributing them evenly.
- Carefully spoon the 1 ¼ cups of store-bought tabbouleh (or quinoa tabbouleh) into the jar, layering it above the chickpeas.
- Gently place the 1 ½ cups of packed arugula on top of the tabbouleh, ensuring it’s not overly compressed.
- Sprinkle the 2 tablespoons of feta cheese over the arugula.
- Add the 2 tablespoons of chopped kalamata olives on top of the feta.
- Finally, add the ¼ cup of coarsely crumbled pita chips as the top layer.
- Seal the Mason jar tightly with its lid.
- When ready to serve, shake the jar vigorously to distribute all the ingredients and dressing evenly.
- Pour the salad into a bowl and enjoy immediately.
Notes
9. What to Serve It With (Spoiler: Everything)
This salad was born to sit next to anything smoky or fried. Burgers? Yes. Ribs? Obviously. My dad’s famous fried fish? Perfect. It’s also the thing I make when we’re just eating random leftovers because it makes everything feel like a real meal.
Perfection Pairings
- Anything that came off the grill
- Fried chicken (trust me)
- Hot dogs and burgers at cookouts
- Random weeknight “clean out the fridge” dinners
- Literally just a spoon when I’m standing at the counter
Cucumber Tomato Salad
Equipment
- 1 Large Mixing Bowl For whisking dressing and tossing salad.
- 1 Whisk To emulsify the vinaigrette.
- 1 Chef’s knife For slicing cucumbers, tomatoes, and onion.
- 1 Cutting Board For safe and efficient vegetable preparation.
- 1 Vegetable Peeler Specifically for peeling cucumbers.
Ingredients
Main
- 1 cup water
- ½ cup distilled white vinegar
- ¼ cup vegetable oil
- ¼ cup sugar
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 3 cucumbers peeled and sliced ¼-inch thick
- 3 tomatoes cut into wedges
- 1 onion sliced and separated into rings
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth. Dotdash Meredith Food Studios
- Add cucumbers, tomatoes, and onion and stir to coat. Dotdash Meredith Food Studios
- Cover bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results. Dotdash Meredith Food Studios
- Enjoy! Will Dickey / Food Styling: Margaret Dickey / Prop styling: Phoebe Hauser
Notes
10. Storing It So It Still Tastes Amazing
Make a double batch, I dare you. It keeps two days easy and honestly tastes even better the second day as everything marinates. The cucumbers get a little softer but the flavor is insane. Just keep it in a covered bowl and give it a stir before eating.
Storage Secrets
- Covered bowl in the fridge
- Two days max but usually gone in one
- Drain extra liquid if it gets soupy
- Add fresh herbs again if you have them
- My husband eats it straight from the container
Refreshing Cucumber Salad
Equipment
- 1 Cutting Board
- 1 Chef’s knife (or mandoline for uniform slices)
- 1 Large Mixing Bowl
- 1 Measuring Spoons
- 1 Whisk or Spoon For mixing dressing and tossing
Ingredients
Main
- 2 small cucumbers thinly sliced
- ½ small red onion thinly sliced
- 1 large tomato halved and sliced
- 3 tablespoons mayonnaise
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a medium bowl, toss together cucumbers, red onion, and tomato. Gently stir in mayonnaise, vinegar, salt, and pepper until coated. Cover and refrigerate for at least 1 hour before serving.
Notes
This stupid simple salad has been at every important summer moment of my life graduations, breakups, new babies, lazy Sundays, chaotic cookouts where kids are running wild. It’s never the star of the show but somehow it’s always the thing people remember. Make it once and you’ll understand why I get protective about my bowl. Here’s to porch dinners, sticky fingers, and the kind of food that doesn’t need to try hard to be perfect. Your summer isn’t complete until this is living in your fridge.
