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Crisp cucumber lettuce and tomato salad on a gold-rim floral plate with linen napkin
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Crisp Cucumber Lettuce and Tomato Salad

A crisp cucumber lettuce and tomato salad tossed in a simple oregano vinaigrette, with a tested trick for keeping the dressing from turning watery.
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 130kcal

Ingredients

For the Salad:

  • 1 large head romaine lettuce, chopped into 1-inch ribbons
  • 1 English cucumber, sliced into thin half-moons
  • 2 cup cherry or grape tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 1/2 teaspoon salt (for salting the cucumber and tomato)

For the Dressing:

  • 3 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste

Instructions

  • Halve the cherry tomatoes and slice the cucumber into thin half-moons. Toss both with ½ teaspoon salt in a colander set over a bowl or the sink. Let drain for exactly 10 minutes.
  • While the vegetables drain, chop the romaine into 1-inch ribbons. Wash and dry thoroughly, then add to a large salad bowl.
  • In a small jar or bowl, combine the olive oil, red wine vinegar, dried oregano, a pinch of salt, and a few cracks of pepper. Shake or whisk until emulsified.
  • Give the drained cucumber and tomato a final shake to remove any remaining liquid, then add them to the bowl with the lettuce, along with the sliced red onion.
  • Pour the dressing over the salad and toss gently but thoroughly, adding the feta during this step if using.
  • Serve immediately for the crispest texture.

Notes

  • The 10-minute salt-and-drain step is the most important variable in this recipe — skipping it or extending it past 15 minutes noticeably changes the texture.
  • Store dressed leftovers in the fridge for up to 1 day, though texture will soften. Undressed components keep separately for up to 2 days.
  • Swap red onion for shallot for a milder bite, or soak sliced onion in cold water for 10 minutes to mellow the flavor.
  • Feta is optional — for a dairy-free version, swap in a few tablespoons of chopped kalamata olives instead.
  • This recipe doubles cleanly for a crowd; just double every ingredient and use a large enough bowl that tossing doesn't overflow.
  • If your tomatoes are underripe, add a small pinch of sugar or honey to the dressing to restore balance.
  • Do not freeze — freezing breaks down the cell structure of lettuce, cucumber, and tomato and results in a mushy texture on thawing.
  • For make-ahead prep, keep all components separate and combine with the dressing no more than 15 minutes before serving.