Summer Lunch Salad
My favorite easy Summer Lunch Salad is something I’ve been making for years now, and this delicious salad is the perfect thing to make with fresh garden tomatoes and cucumbers.
I’ve been making Easy Summer Lunch Salad every summer for more than years, so when I stumbled on a simple post back in the archives recently talking about the salad, I decided I had to make it into a real recipe so more people could discover this amazing salad. I call it Summer Lunch Salad because I make it often in the summer, when tomatoes and cucumbers are at the peak of freshness, but truthfully if you use those small Persian cucumbers and the small tomatoes that are good most of the year, you can make this with good results in the spring and fall as well.
This is a simple tomato and cucumber salad, but what turns it into a wow for me, and the reason I’ve been making it for so many years, is the idea of using blue cheese dressing with a touch of vinaigrette in a salad with Feta cheese. I think those flavors are a perfect combination, and obviously it’s something I never get tired of. (And sometimes I even ask for blue cheese dressing when I’m getting Greek salad in a restaurant, often to the dismay of the server who thinks I’m crazy.)
If you like both blue cheese dressing and Feta cheese, be open minded about the idea of using them in the same salad, because I promise you will love this salad. And when you see how easy and delicious it is, you’ll probably make it over and over again just like I do.
What ingredients do you need for this salad?
- mini cucumbers
- small tomatoes
- crumbled Feta cheese
- fresh-ground black pepper
- blue cheese dressing
- Newman’s Own Olive Oil and Vinegar Dressing, or other Vinaigrette Dressing
What else could you add to the salad?
If you want to switch it up occasionally, there are lots of things you could add to this salad such as black olives or Kalamata olives, chopped bell pepper, Sliced Peperoncini Peppers (affiliate link), red onion, chopped herbs, avocado, radishes, shrimp, diced chicken, or tuna.
Tips for making this salad:
(Scroll down for complete recipe with nutritional information.)
- Cut up tomatoes and let them drain in a colander placed in the sink.
- Cut ends off cucumbers and discard, and slice cucumbers.
- Whisk together the blue cheese dressing and vinaigrette.
- Crumble and measure the Feta.
- Stir together the drained tomatoes, sliced cucumbers, and desired amount of dressing, then gently mix in the Feta.
- Season salad with plenty of fresh-ground black pepper and serve.
More Ideas with Tomatoes and Cucumbers:
Tomato Cucumber Salad with Mint and Feta ~ Kalyn’s Kitchen
Cucumber Salad with Spicy Tomato Vinaigrette ~ Barefeet in the Kitchen
Tomato Salad with Cucumber, Avocado, and Cilantro ~ Kalyn’s Kitchen
Greek Salad with Avocado ~ FoodieCrush
Middle Eastern Tomato Salad ~ Kalyn’s Kitchen
- 6 mini cucumbers (see notes)
- 6 small tomatoes, cut into quarters and drained
- 1/2 cup crumbled Feta cheese (or more)
- fresh-ground black pepper to taste
- 1/2 cup blue cheese dressing (see notes)
- 2 T Vinaigrette Dressing (see notes)
- Cut tomatoes into quarters or eighths and put them in a colander to drain. Cut off ends of cucumbers and cut into slices. (If you’re not using small mini-cucumbers, you may want to peel them in strips.)
- Whisk together the blue cheese dressing and vinaigrette dressing.
- Crumble and measure the Feta.
- Gently toss together the drained tomatoes and sliced cucumbers with the desired amount of dressing. (I used about 1/4 cup of dressing. Save the rest in the fridge for another salad.)
- Gently mix in the Feta.
- Season salad to taste with a generous amount of fresh-ground black pepper and serve.
- Leftovers of this salad are still pretty good when they’ve been refrigerated overnight, but it’s definitely best when freshly made.
- I recommend making the full amount of dressing, but cutting fresh tomatoes and cucumbers each time according to the amount you’ll be eating.
Amount Per Serving: Calories: 253Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 26mgSodium: 450mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
For lowest carbs for this salad or for Keto dieters, use less tomatoes and more cucumber. This may be high in fat for the original South Beach Diet, but if you use an approved dressing it’s probably okay for South Beach.
Find More Recipes Like This One:
Use Lunch Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This salad was first posted in 2006, and Kalyn has been eating it for years! It was updated in 2021 with more information.