Tomato Corn Cucumber Salad is fresh, crisp, and full of bright summer flavor. Sweet corn, juicy tomatoes, and crunchy cucumber get tossed with creamy feta and a simple, tangy dressing that pulls everything together. It's quick, colorful, and made for BBQs, potlucks, or easy lunches. Everything comes together in 15 minutes.
Salads hit just right during the summer. This one is similar to my Cucumber Chickpea Feta Salad and Celery Cucumber Salad because they're crunchy, light, and packed with fresh herbs. They also only take around 15 minutes to make.
If you're looking for a cucumber salad that's more on the sweet side, you won't want to miss this Beet and Cucumber Salad made with pickled beets! If you're looking for more hearty salads with cucumber, you'll want to try my Salmon Quinoa Salad and Buckwheat Salad.
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Why You'll Love This Recipe
- Perfect for Summer: Corn, cucumber, and tomatoes are at their peak, so everything tastes fresh, juicy, and naturally flavorful. No heavy dressing or extra effort needed.
- Quick & Easy: Everything comes together in 15 minutes. No need to prep a separate homemade vinaigrette because lemon juice and olive oil are all you need. Trust me when I say simple is best with this trio.
- Great for Meal Prepping: Allowing the salad to sit for a little bit gives it even more flavor. This makes it great for prepping small containers for lunches during the week or making ahead for a potluck!
Ingredient Notes and Substitutions
- Corn: If it's in season, I recommend using corn on the cob because it'll give a much sweeter and juicier flavor. However, I've made this using frozen corn, and it works just as well. Be sure to thaw before using.
- Have extra corn? Use it up by making Corn Black Bean and Feta Dip or Blackened Corn.
- Cherry Tomatoes: Grape tomatoes or chopped Roma tomatoes are a great alternative.
- Cucumber: English or Persian cucumbers work best because they're not too watery.
- Herbs: Parsley and or basil work best in the salad, but we found that fresh dill complements the flavors well.
- Lemon Juice: If you don't have fresh lemon on hand, swap for red wine vinegar. If you love the lemon flavor, finish the salad with some zest for added brightness. Be sure to zest the lemon before juicing it!
- Feta: This is optional, but it adds the perfect saltiness to the dish. We like using crumbled, but you can also use a block cut into small squares. We found that the block feta holds its shape better and tends to be a little creamier, while the crumbled feta is a little drier. Use what you prefer.
- Have extra feta? Use it to make Paprika Dip.
How to Make Tomato Corn Cucumber Salad
Step 1. Assemble the salad: In a medium bowl, whisk together the corn, tomatoes, cucumber, red onion, and fresh herbs. Toss to combine.
Step 2. Season the salad: Drizzle olive oil and lemon juice into the bowl. Season with salt and pepper. Top with feta if using. Stir the salad until all the ingredients are well combined. Serve immediately or chill for 10-20 minutes before serving.
Expert Tips
- If time allows, chill the salad for 10-20 minutes before serving. This allows the ingredients to absorb the flavors of the dressing and herbs.
- Cut the veggies into similar-sized pieces. Big chunks can lead to uneven flavor.
- Pat the tomatoes and cucumber dry with a paper towel to avoid excess moisture.
Serving Suggestions
- The salad works with any grilled meat from Hawaiian Style Pulehu Chicken to Grilled Lemon Pepper Chicken.
- We also love pairing it with our favorite pasta dishes like Pesto Pasta with Cherry Tomatoes and Honey Mustard Chicken Pasta.
- It's also great with sandwiches for lunch, like this Bagel BLT Sandwich or Chicken Bacon Ranch Sandwich.
Make Ahead Tips
If you're making this ahead, wait to add the feta, herbs, and salt until serving so it stays fresh. Salt will draw the moisture out of the veggies and make them watery.
How to Store Tomato, Corn, and Cucumber Salad
Store in the refrigerator for up to 2 days. The tomatoes and cucumbers will begin breaking down from the lemon juice and won't last past this. Don't freeze.
Common Questions
This comes from too much moisture being released. The cucumbers and tomatoes are likely the main culprit. The salad likely sat too long with the salt and lemon juice. Fix by draining the excess liquid and add more feta and herbs to rebalance.
It was either mixed in too early or too aggressively. We recommend folding in at the end gently.
Yes! Add chickpeas, grilled chicken or shrimp, and or serve over quinoa for a whole grain bowl version.
More Easy Salads You'll Love
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15 Minute Tomato Corn Cucumber Salad
Equipment
- Cutting board
- Sharp knife
- large mixing bowl
- Whisk or fork
- Measuring cups and spoons
Ingredients
- 2 cups fresh corn about 3-4 ears, or use frozen/thawed
- 1 ½ cups cherry tomatoes halved
- 1 ½ cups diced cucumber Persian or English work best
- ¼ cup red onion finely diced
- 2 tablespoons fresh parsley or basil chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or red wine vinegar
- Salt and pepper to taste
- ¼ cup crumbled feta optional
Instructions
- If using fresh corn, slice it off the cob. No need to cook if it's super fresh, it's sweet and crunchy.
- Toss corn, tomatoes, cucumber, red onion, and herbs in a big bowl.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper, then toss again.
- Add feta if using and give it one last mix.
Notes
- Chill the salad for 10-20 minutes before serving for the best flavor. Don't let it sit for much longer, or you risk it becoming too watery.
- Cut the veggies into similar-sized pieces.
- Pat the tomatoes and cucumber dry with a paper towel to avoid excess moisture.
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