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Bowl of tomato and pepper cucumber salad with feta and parsley on a wooden table

Simple Tomato and Pepper Cucumber Salad

This meal-prep-friendly tomato, pepper, and cucumber salad is crisp, tangy, and perfect for quick lunches all week. Easy to make and packed with fresh flavor.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or 3 Persian cucumbers
  • 1 pint cherry tomatoes halved
  • 1 large red bell pepper diced
  • 1 large yellow bell pepper diced
  • 1/2 small red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt plus extra for salting cucumbers
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta cheese optional

Method
 

  1. Slice cucumbers in half lengthwise, then cut into half-moons about 1/4-inch thick. Place in a colander, sprinkle with 1/2 teaspoon salt, and toss. Let sit for 10 minutes to draw out excess water. Pat dry with paper towels.
  2. In a large bowl, combine cherry tomatoes, diced bell peppers, sliced red onion, and chopped parsley.
  3. In a small jar or bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
  4. Add the dried cucumbers to the bowl with the other vegetables. Pour the dressing over the salad and toss gently to coat everything evenly.
  5. If using feta cheese, sprinkle it over the top and toss lightly. Let the salad rest for 5 minutes before serving to allow flavors to meld.