Summer has officially hit the Pacific Northwest and with it – ALL the summer produce!

Summertime in Portland, Oregon means berries (growing everywhere – alongside roads, creeping through backyard fences, and taking over sidewalks!) sweet, juicy tomatoes, cucumbers, greens, fresh herbs, fragrant melons, peppers, stone fruit, cherries and so much more. This super simple vegetarian Cherry Tomato and Cucumber Salad is a lovely way to use bright summer vegetables, and enjoy something light and cool this time of year. I love serving this easy salad alongside grilled salmon, steak, or pastured chicken, but it’s also delicious on its own as a standalone meal. You’ll find that the combination of cherry tomatoes, fresh herbs, cucumber, bell pepper, red onion, olive oil and za’atar is the perfect summer dish.

This salad is inspired by one of our favorite Yotam Ottolenghi recipes: Tomato and Pomegranate Salad that calls for summery cherry tomatoes, pomegranate seeds and olive oil mixed with za’atar. In this recipe, I’ve skipped the pomegranate seeds and swapped them with fresh and cooling cucumber. I love the texture and cooling properties it brings to the dish! The olive oil mixed with za’atar is not to be missed – it adds such a bright, aromatic flavor to every bite.

Ingredients in Tomato and Cucumber Salad

Cherry Tomatoes – So sweet and juicy this time of year, cherry tomatoes are one of my favorite summer ingredients. Cherry tomatoes (and all tomato varieties) are a rich source of the antioxidant, lycopene, as well as a great source of vitamin C, potassium, folate, and vitamin K. Fun fact: the deeper red the tomato is, the more lycopene it contains! Pro tip: choose organic cherry tomatoes when possible. Cherry tomatoes are found on the EWG’s Dirty Dozen list of top pesticide-containing foods.

Cucumber – although mostly water (roughly 96%), cucumbers also boast tons of nutrients including vitamin C & K, magnesium, potassium, manganese, and fiber. Due to their high water content, cucumbers are a delicious way to stay hydrated in the hot summer months. Like cherry tomatoes, choose organic cucumbers if possible. Cucumbers are found on the EWG’s Dirty Dozen list of top pesticide-containing foods.

Za’atar – Have you had za’atar before? This flavorful Middle Eastern spice blend is used in many dishes throughout the Middle East, and similar to curry, varies from region to region. Za’atar is typically made with a blend of savory dried herbs such as thyme, oregano, or marjoram and toasted spices like cumin and coriander, along with with sesame seeds, salt and sumac. You can find za’atar at many natural food stores or at online spice retailers such as The Spice House or Frontier Co-Op.

Extra Virgin Olive Oil – A rich source of healthy fats, extra virgin olive oil is essential in this salad. Did you know vitamins A, D, E & K are fat soluble? That means they need a healthy dietary fat in order to absorb their nutrients.

Feta Cheese – I love the salty, creaminess that feta cheese adds to this vegetable-loaded salad. However, if you don’t have any feta, feel free to swap with cotija cheese, halloumi, goat cheese, or manouri cheese. Plant-based? Feel free to skip the cheese altogether!

Tomato and Cucumber Salad Recipe Tips

-You can certainly make this salad ahead of time! Add all ingredients (with the exception of the feta cheese and fresh herbs) and store in an airtight container in the fridge for up to 24 hours. Before serving, let sit out 10-15 minutes to allow the cherry tomatoes to warm up (they taste so much better at room temperature!) add herbs and cheese and serve!

-Make this salad plant-based by omitting the feta cheese. You could even swap in tofu cubes in it’s place for plant-based protein.

-I love using cherry tomatoes, but big, juicy slices of heirloom tomato would also work deliciously.

-Add more veg! Grilled slices of eggplant and zucchini dusted with za’atar and avocado oil are a smoky, savory, and delicious addition.

-Are you growing any edible flowers? I added in a small handful of them to this salad for a punch of bright color. Feel free to throw some in if you have any. Some of my favorite edible flower varieties include nasturtiums, honeysuckle, pansies, Johnny jump-ups, marigolds, and bee balm.

Tomato and Cucumber Salad

Prep time: 10 minutes

Serves 4

Ingredients:

2 pints mixed cherry tomatoes
1 small cucumber, diced
½ yellow bell pepper, thinly sliced
½ small red onion, thinly sliced
½ cup fresh basil leaves, roughly chopped
¼ cup fresh mint, roughly chopped
2 teaspoons za’atar
3 tablespoons extra virgin olive oil, divided
1 teaspoon fresh squeezed lemon juice
1 large pinch flaky sea salt, such as Jacobsen or Maldon
Freshly ground black pepper, to taste
4 ounces feta cheese, broken into large pieces

Directions:

1. Mix 1 ½ tablespoons extra virgin olive oil with za’atar and set aside.

2. Wash cherry tomatoes. Halve or quarter (if large) and add to a large bowl with cucumber, yellow bell pepper, and red onion. Toss with remaining extra virgin olive oil, lemon juice, sea salt, black pepper and fresh herbs. Toss to combine. Drizzle with za’atar and olive oil.

3. Serve salad immediately, enjoy!

Notes: