Summer is all about those fresh garden vegetables. If you have an abundance of tomatoes and cucumbers this year you need to try this Tomato and Cucumber Salad with Capers.
Summer vegetables are in peak season right now.
If you have a garden or go to a farmers market you probably have an abundance of tomatoes, cucumbers among other fresh vegetables.
I love summer salads like this Easy Lebanese Salad and Tabbouleh and eat them almost daily for lunch.
Today’s Tomato and Cucumber Salad with Capers is one I really like to make because it is super easy to put together and it adds in creamy feta and salty capers which makes a really nice combination.
The nice thing with a salad like this is you can modify it based on what you have on hand. If you have other veggies you want to use throw them in. If you like beans in your salads add a handful.
If you want to give your salad a nice spicy kick add jalapeños or cayenne pepper.
If you like salads try this Tomato Salad, Cucumber Tomato Salad with Yogurt Dressing, Persian Tomato Cucumber Salad or this Tomato Cucumber Feta Quinoa Salad.
Recipe Ingredients You’ll Need
- Vegetables: I used an english cucumber and large heirloom tomatoes. You can use a regular cucumber and whatever tomatoes you like including cherry tomatoes.
- Herbs: I love adding fresh herbs to salads. I used parsley and mint in this salad which I think its a great combination.
- Cheese: Feta cheese is my go-to in Mediterranean style salads. I used a crumbled feta in this salad. You can also buy a block of feta cheese and cut it into chunks. If you like salads with feta cheese try this Greek Village Salad, Greek Tabbouleh and this Mediterranean Bean Salad.
- Dressing: I love simple salad dressings made from olive oil, lemon juice, garlic, salt and pepper. If you want to spice up a dressing like this simply add a teaspoon of your favorite spice, like sumac or za’atar.
- Capers: The ingredient that makes this salad different is the capers. They are salty and earthy and work nicely in this salad. I had a lot of salads in Greece that used capers and fell in love with them.
For exact ingredient amounts and instructions, see the full recipe card below.
Ways to Modify this Salad
- Beans: I love adding beans to my summer salads. Some options for this salad that would be good include chickpeas, white beans or even lentils.
- Cheese: I love adding feta cheese to my salads because it adds a creamy texture. Some other options are goat cheese, mozzarella or Parmesan cheese.
- Vegetables: Fresh vegetables are the start of this salad. Other ideas to add are bell peppers, mushrooms, zucchini, radishes, carrots and celery.
- Spices: Spices can take this salad to the next level. Some that work nicely with the dressing are sumac, za’atar or oregano.
- Herbs: I grow a lot of fresh herbs this time of year in my garden. I added parsley and mint to this salad but I also add dill or oregano sometimes.
Recipe FAQ
Like to use beefsteak tomatoes and dice them up after remove the seeds or use cherry or grape tomatoes which are great for their sweetness and firm texture. You also can use Roma or heirloom tomatoes for a juicier salad.
Typically capers are in a brine or salt. are typically stored in brine or salt. If you are avoiding salt it is best to rinse them briefly under water to remove excess saltiness before adding them to the salad.
Yes, you can make this ahead! I suggest skipping the dressing until you are ready to eat the salad so it doesn’t get soggy.
Other Salad Recipes
Tomato and Cucumber Salad with Capers
Ingredients
- 5 medium tomatoes, diced {about 2 cups}
- 1 large english cucumber, diced {or you can use a regular cucumber}
- 1/2 cup of feta cheese, crumbled
- 1/2 cup of capers
- 1/4 cup of fresh parsley, chopped
- 6-8 mint leaves, chopped
For the dressing
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon spice of your choice {optional-sumac, za’atar or oregano work nicely}
Instructions
- In a large bowl mix the tomatoes, cucumber, feta cheese, capers and fresh herbs. Stir gently.
- In a mason jar combine the olive oil, lemon juice, garlic cloves salt and pepper. Seal the mason jar and shake the dressing until combined {or use a small bowl and whisk the dressing}.
- Pour the dressing over the salad and toss to combine. Taste and adjust mint, salt and pepper.
- Serve as a side dish alongside a meal or use as a main dish with grilled fish or salmon.
This is one my favorite salad Julia…!!! and this looks an amazing & sound truly delicious as well and i loved your photography as well….am going to make it now….Thanks for sharing….!
Thank you! I hope you enjoy it. It is one I love.