Tomato & Cucumber Salad with Lemon, Garlic & Oregano

This is one of those no-cook, throw-it-together salads that somehow tastes like you spent way more time on it than you did. Juicy tomatoes, crisp cucumbers, a little sweet onion, and a bright lemon-garlic dressing with oregano that screams “serve this next to anything off the grill.”

Make it, mix it, and let it sit for a bit — that’s where the magic happens.

Serves

6–8 as a side dish

Ingredients

8 tomatoes on the vine, cut into wedges (each tomato cut into 8ths)
2 seedless cucumbers, peeled and cut into ¼-inch pieces
½ small sweet onion, finely diced
2 cloves garlic, grated
Zest and juice of 1 lemon
2 tbsp dried oregano
¼ cup good olive oil
1 tsp kosher salt
Fresh cracked black pepper, to taste

Instructions

Prep the vegetables: Cut tomatoes into wedges and place in a large bowl. Peel and chop cucumbers into ¼-inch pieces. Add cucumbers and diced onion to the bowl.
Make the dressing: Add grated garlic, lemon zest, lemon juice, dried oregano, olive oil, kosher salt, and cracked black pepper right into the bowl.
Toss + marinate: Mix well until everything is coated. Let the salad sit 15–30 minutes to let the flavors bloom. (Counter is fine. If you want it chilled, refrigerate.)
Taste + adjust: Right before serving, taste and adjust salt, pepper, or lemon as needed. Give it one more toss and serve.

Chef Notes

Let it sit. Even 15 minutes makes a difference — the tomatoes start to season the dressing naturally.
Chill if you want: This is great cold, but I love it slightly room temp next to grilled meat.
Optional add-ins: Feta, fresh basil/parsley, or a pinch of red pepper flakes are all fair game.

Estimated Macros (Per Serving)

Based on 8 servings.

Calories: ~105
Protein: ~2g
Carbs: ~9g
Fat: ~7g
Fiber: ~2g

Tools Used

Affiliate links below — if you grab something through these links, it helps support Four Bites & Beyond at no extra cost to you.

Zester – One of my daily go-to tools. Perfect for finely grating garlic or zesting lemons and limes into dressings, marinades, and sauces. Buy on Amazon
Citrus juicer (manual press) – Easy way to get every drop of juice from lemons and limes for dressings, marinades, and fresh drinks. Buy on Amazon
Dalstrong knife – A reliable, sharp blade that makes chopping, slicing, and prep work smoother and more enjoyable — a staple in any busy kitchen. Buy on Amazon
Wooden cutting board – A sturdy, reliable surface for chopping, slicing, and prepping all your favorite ingredients. Buy on Amazon
Mixing bowls with lids set – A set of 5 nesting stainless-steel bowls with airtight, thicker lids and a non-slip base — perfect for prep, mixing, storage, and more. Buy on Amazon
Wooden cooking utensils – Durable and gentle on your cookware, perfect for stirring, sautéing, and everyday kitchen tasks without scratching surfaces. Buy on Amazon
Swivel peeler – A comfortable, easy-to-use peeler perfect for potatoes, carrots, apples, and more. Buy on Amazon
Y peeler – A comfortable, ergonomic peeler that makes quick work of vegetables and fruits with minimal effort. Buy on Amazon

What to Serve It With

This salad is money next to anything off the grill.

Browse the Grilling Category

Frequently Asked Questions

Can I make tomato and cucumber salad ahead of time?

Yes. You can make it a few hours ahead and refrigerate. For best texture, give it a toss right before serving and taste for salt/lemon again.

Should I serve this cold or room temperature?

Both work. I like it room temp next to grilled food, but it’s also great chilled on a hot day.

How do I keep it from getting watery?

Tomatoes naturally release juice as they sit. If you want it less juicy, you can lightly salt the tomatoes for 10 minutes, drain off a little liquid, then dress. (I usually keep the juices — they’re great for dipping bread.)

Can I use fresh oregano instead of dried?

Absolutely. Use about 2 tablespoons chopped fresh oregano in place of the dried.

How long does it last in the fridge?

It’s best day-of, but it will keep up to 2 days refrigerated. The cucumbers soften and the tomatoes get extra juicy (still tasty).

Storage

Refrigerator: up to 2 days, covered
Tip: If it sits overnight, give it a quick toss and refresh with a small drizzle of olive oil and a squeeze of lemon.