Do you ever need a snack that’s as refreshing as it is pretty? These cucumber & tomato salad cups are my go-to when I want something light, bright, and packed with Mediterranean flavors. I first fell in love with this combo at a seaside café in Greece—where the crunch of cucumber met juicy tomatoes and tangy feta in perfect harmony. Now, I make these little cups every summer when the heat hits. They’re crisp, cool, and ready in minutes—no oven required. Plus, they look so fancy (but are secretly foolproof). Trust me, once you try them, you’ll be hooked.

Why You’ll Love These Cucumber & Tomato Salad Cups

Listen, I’m obsessed with these little cups—and you will be too! Here’s why:

• No-cook magic: When it’s too hot to turn on the stove, these cucumber & tomato salad cups save the day. Just chop, mix, and fill—done!
• Healthy but heavenly: Crisp cucumbers, juicy tomatoes, and a lemony dressing make you feel good without skimping on flavor.
• Totally customizable: Add olives, swap feta for goat cheese, or throw in some avocado if you’re feeling fancy.
• Party superstar: They look gorgeous on a platter—guests always think you spent hours when really, it’s 15 minutes of work.
• Kid-approved: Even my picky niece loves eating veggies when they come in fun little edible cups!

Ingredients for Cucumber & Tomato Salad Cups

You only need a few simple ingredients to make these refreshing cups:

• 2 large cucumbers (English or Persian work best)
• 1 cup cherry tomatoes, finely diced
• 1/4 cup red onion, minced (pack it lightly when measuring)
• 1/4 cup feta cheese, crumbled by hand (not pre-crumbled!)
• 2 tbsp fresh parsley, stems removed and chopped
• 1 tbsp olive oil (the good stuff!)
• 1 tbsp lemon juice, freshly squeezed
• Salt and pepper to taste

Ingredient Substitutions & Notes

Here’s how to tweak the recipe to suit your taste:

• Vegan? Skip the feta or use a plant-based alternative – I like almond-based ‘feta’ for its tang.
• Want heat? Add a pinch of chili flakes or minced jalapeño to the tomato mixture.
• No parsley? Fresh dill or basil work beautifully too.
• Pro tip: Assemble just before serving – the cucumber cups lose their crunch if they sit too long with the filling.
• Sweet tooth? A tiny drizzle of honey in the dressing balances the acidity.

How to Make Cucumber & Tomato Salad Cups

These cute little salad cups come together faster than you can say “fresh summer appetizer!” Just follow these simple steps for the crispiest, most refreshing bites:

Preparing the Cucumber Cups

First, grab those gorgeous cucumbers and slice them into 1-inch thick rounds – think the width of your thumb. Now for the fun part: use a melon baller or teaspoon to scoop out most of the center seeds, leaving about 1/4 inch at the bottom (you want sturdy little cups!). Pro tip: pat the insides dry with a paper towel – this keeps them extra crisp instead of getting soggy from the salad.

Mixing the Tomato Salad

In your favorite mixing bowl (mine’s that chipped blue one from Grandma), combine the diced tomatoes, red onion, feta, and parsley. Now whisk together the olive oil, lemon juice, salt, and pepper in a small bowl until it looks like a happy little emulsion. Gently fold this dressing into the tomato mixture – I mean gentle, like you’re turning pages of a precious book! Overmixing makes the tomatoes mushy.

Assembling & Serving

Time to create your edible masterpieces! Spoon the tomato mixture into each cucumber cup – just enough to mound slightly without spilling over. Sprinkle with extra parsley for that pop of green and serve immediately (the lemon juice starts breaking down the cukes if they sit too long). Want to be fancy? Arrange them on a platter lined with lemon slices – gorgeous!

Tips for Perfect Cucumber & Tomato Salad Cups

Want restaurant-worthy results every time? Here are my foolproof secrets:

• Chill first: Pop those cucumbers in the fridge for 30 minutes before slicing – they’ll stay extra crisp even after filling!
• Tool trick: A serrated grapefruit spoon scoops like a dream – the little teeth help grip the cucumber flesh cleanly.
• Taste as you go: Start with half the lemon juice, then adjust. Some tomatoes are naturally tangier than others!

Serving Suggestions

These cucumber & tomato salad cups shine as part of a Mediterranean feast! I love pairing them with grilled chicken skewers or tossing them on a mezze platter with hummus and warm pita. For brunch, they’re gorgeous next to scrambled eggs – the cool crunch cuts through rich flavors perfectly. Honestly, they steal the show anywhere you put them!

Storage & Reheating

Here’s the deal with these cucumber & tomato salad cups – they’re best enjoyed fresh! The tomato mixture keeps beautifully in the fridge for up to 2 days (just give it a quick stir before using). But here’s my golden rule: store the hollowed cucumber cups separately in an airtight container with a paper towel to absorb moisture, then assemble within 1 hour before serving. Trust me, you’ll never need to reheat these – their charm is in that cool, crisp freshness!

Nutritional Information

Now, don’t quote me to your dietitian—these numbers are just estimates based on my typical ingredients! Each serving (about 4 little cucumber & tomato salad cups) comes in around 70 calories with 5g of healthy fats from the olive oil and feta. But honestly? I don’t count when something tastes this fresh and makes me feel this good!

FAQs About Cucumber & Tomato Salad Cups

Got questions? I’ve got answers! Here are the things people ask me most about these refreshing cups:

Can I make cucumber & tomato salad cups ahead?
Yes—but only partially! Prep the tomato mixture and hollow the cucumber cups separately up to 4 hours in advance. Keep everything chilled, then assemble within 30 minutes of serving. The cukes lose their perfect crunch if they sit filled too long (learned that the hard way at my first dinner party!).

What’s the best type of cucumber to use?
English or Persian cucumbers are my go-to—their thin skins don’t need peeling, and they have fewer seeds. The long English ones give you nice uniform rounds, while petite Persians make adorable bite-sized cups (perfect for appetizer trays!).

Any fun variations to try?
Oh, absolutely! My favorite add-ins are kalamata olives for saltiness or diced avocado for creaminess. For protein lovers, toss in some chickpeas. Feeling fancy? Swap the feta for goat cheese—it melts beautifully into the tomato mixture. The possibilities are endless!

Final Thoughts

There you have it—my favorite way to enjoy summer’s bounty in one refreshing bite! If you make these cucumber & tomato salad cups, I’d love to hear how they turned out. Leave a rating or comment below, and don’t forget to tag me on social when you serve them—I live for those #summerbite photos!

Irresistible Cucumber & Tomato Salad Cups in 15 Minutes

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• Author: Christina R. Jones
• Total Time: 15 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and light salad served in crisp cucumber cups, perfect as a healthy appetizer or side dish.

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Ingredients

Scale 1x2x3x

• 2 large cucumbers
• 1 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

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Instructions

1. Slice cucumbers into thick rounds and scoop out the centers to create small cups.
2. In a bowl, mix tomatoes, red onion, feta, and parsley.
3. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
4. Pour the dressing over the tomato mixture and toss gently.
5. Spoon the mixture into the cucumber cups and serve immediately.

Notes

• For a vegan version, omit feta cheese or use a plant-based alternative.
• Best served fresh; cucumber cups may soften if stored too long.
• Add a pinch of chili flakes for extra spice.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Appetizer
• Method: No-Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving (4 cups)
• Calories: 70
• Sugar: 4g
• Sodium: 120mg
• Fat: 5g
• Saturated Fat: 1.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 5mg

Keywords: cucumber salad, tomato salad, healthy appetizer, no-cook recipe