The Best Choice for Summer Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, refreshing salad with heirloom tomatoes, cucumber, and a tangy lemon-herb vinaigrette, ideal for hot days. This mediterranean-inspired salads ready in about 15 minutes pairs chopped heirloom tomatoes, medium, sliced cucumber, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, chopped heirloom tomatoes
• 1 medium, sliced cucumber
• 1/4 cup, thinly sliced red onion
• 1/4 cup, chopped fresh basil
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/2 cup, crumbled feta cheese

Instructions

1. Step 1: In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified. Set aside.
2. Step 2: In a large bowl, combine 2 cups chopped heirloom tomatoes, 1 medium sliced cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh basil. Toss gently to combine.
3. Step 3: Pour the vinaigrette over the salad and toss until all ingredients are evenly coated. Add 1/2 cup crumbled feta cheese and toss once more to distribute.
4. Step 4: Serve immediately at room temperature, garnished with extra basil leaves if desired. The salad is best eaten fresh within 30 minutes to prevent the tomatoes from releasing excess liquid.