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But it doesn't need to be this way. Modern smart TV operating systems such as Roku, Google TV and Amazon Fire TV are full of small conveniences that go unnoticed by many, and one of the most useful is support for Bluetooth. That means you can enjoy the biggest screen in your house even when your significant other is sleeping, or while your roommate is having a Zoom conference you could swear has been going on for six hours. Simply stuff your AirPods into your ears and enjoy big screen content at full volume.

On Roku, the process is slightly more complicated compared to other platforms, but only during setup. Some newer Roku streaming devices and Roku TVs can directly connect to Bluetooth, but the majority cannot, and you will need your smartphone to make everything work. On other platforms, the process will be much more familiar and will only require a simple pairing process with your Bluetooth device.

Excellent news for roommates: Roku supports headphones

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While other smart TV operating systems allow you to directly connect your Bluetooth headphones or speakers to your TV, set-top box, or streaming dongle, most Roku devices require you to use your phone as an intermediary (check which Roku devices support a direct connection). You'll first need to download the Roku app from the Google Play Store or Apple App Store.

Press the home button on your Roku remote, then navigate to "Settings" from the text menu on the left side of the screen in Roku's recently redesigned user interface. Select "System," then "Advanced System Settings," and click on "Control by Mobile Devices." Ensure that network access is set to either "Permissive" or "Enabled."

Return to your smartphone and ensure that it is connected to the same Wi-Fi access point as your Roku. Open the Roku app and tap the Devices tab at the bottom of the screen. You should see your Roku device listed. Tap on it to connect the app to the Roku. Tap on it again to enter the virtual remote.

Below the purple directional pad, you will see a grid of icons. Select the headphone icon from the top right of that grid. Audio from your Roku will now play through your phone. If no headphones are connected to your phone, audio will instead play through your phone's built-in speakers. The upshot of this is that you don't have to use Bluetooth headphones. Wired headphones or earbuds plugged directly into your phone will also work.

How to use Bluetooth headphones with Google TV or Amazon Fire TV

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Other smart TV operating systems on the best streaming devices for 2026, including Google TV and Amazon Fire TV, also support wireless audio. Unlike Roku, they allow you to connect headphones directly to your streaming device. The connection process is relatively straightforward.

On a Google TV device such as a Google TV Streamer or Chromecast with Google TV, hold down your home button until the quick settings panel appears, then select "Bluetooth." Select "Pair remote or accessory" from the subsequent screen. Place your Bluetooth earbuds or headphones in pairing mode, then select them from the list of devices shown on your TV. Confirm the pairing with your remote, and audio should begin playing through your headphones. You can also connect game controllers, keyboards, mice and so on using the same process.

On an Amazon Fire TV, newer Fire Stick streaming dongles and other supported Fire TV hardware, press the home button on your remote. Open the settings (represented by a gear icon), then select "Controllers and Bluetooth Devices." Choose "Other Bluetooth devices" from the available options, then place your Bluetooth headphones into pairing mode and select them when they show up on the screen. Follow any confirmation prompts from there, and you'll be able to enjoy wireless audio. %!s()

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“I make this salad almost every week. Sometimes I change it a little based upon what I have (extra pepper, no onion, etc). I love to put it on a pita with some hummus and falafel. Yum!”

Krista

A Deliciously Fresh Cucumber Tomato Side

Cucumber and tomato salads aren’t exactly new (definitely check out my creamy cucumber salad, too!), but sometimes the simplest classics are the ones I come back to most. This one is fresh, light, low-calorie, and packed with vegetables, but it still has plenty of flavor thanks to the tangy oregano vinaigrette and pops of creamy, salty feta. I like cutting the cucumbers into hearty chunks so they keep their crunch better after dressing, and the vinaigrette adds brightness without weighing everything down. It’s an easy, budget-friendly side salad that brings freshness, texture, and color to a meal without adding much prep time or cost.

I also love how flexible this cucumber tomato salad is. Serve it as a quick side dish, or bulk it up with canned tuna and white beans to turn it into something closer to my Mediterranean tuna salad, which is the PERFECT protein and veggie-packed meal prep salad (if you ask me!)

1. Choose crisp cucumbers. I use regular fresh cucumbers here because they’re budget-friendly and easy to find. They tend to have tougher skin, so I like to peel some of it off in stripes before chopping. English cucumbers or Persian (mini) cucumbers also work well if you prefer a thinner skin, fewer seeds, and extra crunch!
2. Slice and soak the red onion. Cut the red onion very thinly, about 1/8-inch thick, so they add a delicate crunch instead of an overpowering, sharp bite. I also like to soak the sliced onion in ice water for 5-10 minutes. I used to skip this step, but it really helps mellow that harsh raw onion flavor.
3. Keep it from getting soggy. Cucumbers and tomatoes naturally release water once they’re cut and salted, so keep the pieces chunky and toss the salad with the dressing just before serving for the freshest crunch. For extra insurance, choose firm tomatoes and salt your cucumbers to draw out excess water. Place the chopped cucumbers in a colander, toss with ½ tsp salt, and drain for 15-30 minutes, then pat dry before using. Adjust the salt in the dressing to taste.
4. Stir before serving. The vinaigrette and vegetable juices can settle at the bottom of the bowl as the salad sits, so give it a gentle stir before serving.
5. Make it your own. Cucumber tomato salads can go in a few different directions depending on the dressing and add-ins. Skip the feta for a simple dairy-free version, add 1½ cups couscous (cooked until tender and cooled) for a tomato and cucumber couscous salad, or make it more filling with a drained and rinsed can of black beans, like in my cucumber and black bean salad!

Serving Suggestions

I think of this cucumber tomato salad as the fresh, crunchy part of the plate. The juicy tomatoes, crisp cucumbers, bell pepper, feta, and oregano vinaigrette add coolness and acidity, so it’s especially good with warm and hearty mains. Grilled chicken is one of my go-to dinners to serve with this salad, especially in the summer. I’ll chop the vegetables and mix the dressing while the chicken is brining, then toss everything together once the chicken goes on the grill so the salad is ready when it comes off. It’s also great with homemade hamburgers because the cold vegetables and tangy vinaigrette lighten up the plate and add a nice contrast next to the soft bun and rich beef.

For a meatless meal, I think this salad is delicious with falafel in bowls, wraps, or pita plates. The fresh veggies pair really well with the warm spices in the falafel, especially with a sauce or hummus on the side! It also works well with air fryer pork chops because the tangy dressing balances the hot, savory pork chops without adding much extra prep!

Cost $6.62 recipe / $1.10 serving

4.17 from 95 votes

This Cucumber Tomato Salad is a cold, crunchy, juicy mix of cucumbers, tomatoes, bell pepper, red onion, parsley, and feta tossed in a simple red wine oregano vinaigrette.

Red Wine Vinaigrette

• ▢ ¼ cup olive oil (2oz., $0.70)
• ▢ 2 Tbsp red wine vinegar ($0.18)
• ▢ 1 Tbsp lemon juice ($0.07)
• ▢ 1 tsp dried oregano ($0.06)
• ▢ ½ tsp salt ($0.02)
• ▢ ¼ tsp black pepper (freshly cracked, $0.04)

Salad

• ▢ 2 cucumbers (peeled and chopped, (about 1.25 lb., 566g, 4 cups) $1.52*)
• ▢ 4 Roma tomatoes (chopped, (about 1 lb., 453g, 2 cups) $1.27)
• ▢ ½ small red onion (sliced thin, (150g, 1 cup) $0.51)
• ▢ 1 green bell pepper (chopped, (180g, 1 cup) $0.86**)
• ▢ ¼ bunch fresh parsley (chopped, (55g, ½ cup) $0.24***)
• ▢ 2 oz. feta (crumbled, $1.15****)

Optional Add-ins

• ▢ kalamata olives
• ▢ roasted red pepper

• Gather and prepare all ingredients.

• Prepare the vinaigrette first to let the flavors blend as you prepare the rest of the salad. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. Set the dressing aside.

• Peel the cucumbers if desired. Dice the cucumbers, tomatoes, and bell pepper.

• Thinly slice the red onion and soak them in a bowl of ice water for 5-10 minutes, then drain the water. This helps to remove the harsh bite of the red onions.

• Pull the parsley leaves from their stems, then give them a rough chop. Crumble the feta cheese if it's not already crumbled.

• Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and feta in a large bowl. If you're adding the olives and roasted red peppers, include them here (optional). Pour the dressing over top, and toss to combine. Serve immediately or refrigerate until ready to eat. This salad holds up well over a few days in the refrigerator. Be sure to stir briefly to redistribute the flavors before serving.

See how we calculate recipe costs here.

*Regular slicing cucumbers have a slightly more pronounced cucumber flavor, but their thicker skin can sometimes be a little bitter. Peeling alternating strips keeps some of that fresh flavor and color while removing enough skin for a more pleasant bite. If you prefer a milder, sweeter cucumber with very tender skin, English or Persian cucumbers are excellent substitutes and don’t need to be peeled!

**Green bell peppers are usually the most budget-friendly option when it comes to bell peppers! Their crisp texture and slightly bitter flavor also balance the sweet tomatoes and tangy vinaigrette in this salad. You can also use other peppers if preferred. Red peppers make the salad sweeter and juicier, while orange and yellow peppers offer a milder sweetness if that’s what you prefer.

***Fresh parsley adds a clean, herby flavor that lets the vegetables and vinaigrette shine, but you can swap it for fresh dill, basil, mint, oregano, chives, or cilantro. Each herb takes the salad in a slightly different direction, so choose one that matches the rest of your meal.

****I use pre-crumbled feta here because it’s more affordable and easy to find. However, block feta packed in brine will give you the creamiest texture and tangiest flavor because it stays moist until you’re ready to crumble it. The feta also gives this salad a nod to a classic Greek cucumber tomato salad, which traditionally combines chunky cucumbers, tomatoes, green bell pepper, red onion, olives, a slab of feta, and a simple olive oil dressing without any lettuce.

Optional add-ins: Kalamata olives and roasted red peppers add even more Mediterranean-style flavor to this salad. The olives bring a salty, briny bite, and the roasted peppers add a little natural sweetness. See the Variations⁠ section below for more easy ways to change up this cucumber tomato salad.

Adjusting the yield: This recipe is easy to scale because there’s no cooking involved. Simply increase or decrease the vegetables and vinaigrette in the same proportions. For only one or two servings, I think it’s easier to whisk the dressing right in the serving bowl. For larger gatherings, make a double batch of the salad and dressing, and dress the salad just before serving so everything stays as crisp as possible.

Serving: 1serving (1⅓ cups each, without optional add-ins)Calories: 135kcal (7%)Carbohydrates: 7g (2%)Protein: 3g (6%)Fat: 11g (17%)Sodium: 309mg (13%)Fiber: 2g (8%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Cucumber Tomato Salad Step-by-Step Photos

Gather the dressing ingredients: You’ll need ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.

Gather the salad ingredients: You’ll need 2 cucumbers, 4 Roma tomatoes, ½ small red onion, 1 green bell pepper, ¼ bunch fresh parsley, and 2 oz. feta. Also, if using, some kalamata olives and roasted red pepper (both optional).

Make the vinaigrette: Start with the vinaigrette so the dried oregano has a few minutes to hydrate and the flavors can mingle while you chop the vegetables. In a small bowl, whisk together ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked black pepper.

The vinaigrette will look glossy and lightly speckled with oregano and pepper. It may not stay fully combined because oil and vinegar naturally separate, so just give it another quick whisk before pouring it over the salad.

Prep the cucumbers: This is how I prep my cucumbers. A chunky dice is nice for this salad because it helps them hold up a little better in the refrigerator. Peeling stripes into the skin first removes some of the waxy skin and gives them a cool visual effect once chopped. Then cut the cucumbers into about 1/2-inch wide rounds, and cut each round into quarters. That gives me nice chunky pieces of cucumber.

Prep the onion: Very thinly slice ½ small red onion. Very thin means about ⅛-inch thick or thinner, so the onion bends easily and doesn’t take over every bite. Soak the sliced red onion in a bowl of ice water for 5–10 minutes, then drain well. This helps tame the sharp bite while keeping the onion crisp and crunchy.

Prep the other salad ingredients: Chop 4 Roma tomatoes into similar-sized pieces, removing any tough cores as needed. Roma tomatoes are nice here because they’re meaty and hold their shape well. Chop 1 green bell pepper into bite-sized pieces as well. Also pull the parsley leaves from the stems, then roughly chop ¼ bunch fresh parsley. Crumble 2 oz. feta cheese, if it isn’t already crumbled.

Assemble the salad: Add the cucumbers, tomatoes, green bell pepper, drained red onion, parsley, and feta to a large bowl. If using kalamata olives or roasted red peppers, add them now. Give the vinaigrette another quick whisk, then pour it over the salad. Toss gently until the vegetables are evenly coated and glossy, and you see little flecks of oregano throughout.

Serve immediately for the crispest texture, or refrigerate until ready to eat. The vegetables will continue to release juices as the salad sits, so the dressing will become a little more flavorful and slightly more diluted over time. Store the salad in an airtight container in the refrigerator for up to 2-3 days. Stir gently before serving to redistribute the vinaigrette, and use a slotted spoon if extra liquid has accumulated at the bottom of the bowl.

This cucumber tomato salad is a great ‘use what you have’ side because the base is simple, fresh, and easy to adjust. Here are a few ways to change it up without making it complicated:

• Tomato options: I use Roma tomatoes because they’re affordable, firm, and easy to find, but vine-ripe, cherry, or grape tomatoes also work. If your tomatoes are extra juicy, scoop out some of the seeds before chopping so the salad doesn’t get watery.
• Change the dressing: For a slightly richer flavor, swap the red wine vinaigrette for a balsamic vinaigrette. A bottled Italian dressing also works when you need an even quicker side dish, although the homemade dressing will give you the freshest flavor!
• Swap the cheese: I love feta here because a little goes a long way, but you can also use whatever cheese fits your budget. Try mozzarella for a mild bite, diced cheddar or goat’s cheese for something sharper, or skip the cheese altogether.
• Add a protein: Turn it into a light lunch by adding canned tuna, chickpeas, white beans, grilled shrimp, or chopped hard-boiled eggs. I like this option when I want the salad to feel more like a meal without actually cooking much of anything.
• Make it a pasta salad: Stir in cooled cooked orzo, bowtie pasta, or rotini for a heartier side or easy meal prep lunch. Pasta will soak up some of the vinaigrette, so taste before serving and add an extra drizzle of olive oil or a splash of red wine vinegar if it needs a little wake-up call.
• Add more vegetables: Toss in thinly sliced radishes for peppery crunch, diced avocado for creaminess, sliced celery for extra crispness, shredded carrots for sweetness, or chopped pepperoncini for a tangy kick. This is also one of my favorite ways to use up odds and ends in the crisper drawer before they become compost.

Storage Instructions

This cucumber tomato salad is best served the day it’s made, when the cucumbers are crisp, and the tomatoes are at their juiciest. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days, but the texture will soften as the vegetables sit in the vinaigrette. I actually don’t mind it on day two because it takes on a lightly marinated flavor, but it won’t be quite as crunchy as when freshly tossed.

Make Ahead

For the best make-ahead option, chop the vegetables and whisk the dressing separately, then store them in separate airtight containers in the refrigerator. Toss everything together just before serving so the salad stays as fresh and crisp as possible.

Try These Summer Salads Next:

• Our version of Greek Salad adds romaine lettuce for extra crunch and volume, making it a budget-friendly side that stretches beautifully.
• I’m always here for a Southern throwback, and Tomato Cracker Salad turns simple tomatoes, eggs, mayo, and saltines into something surprisingly delicious!
• This Summer Lentil Salad is fresh, filling, and loaded with cucumber, cherry tomatoes, bell pepper, spinach, feta, and a lemony vinaigrette.

Our Cucumber Tomato Salad recipe was originally published 3/30/17. It was retested, reworked, and republished to be better than ever 7/8/26.

Posted in: Egg Free Recipes, Globally Inspired Recipes, Gluten free Recipes, Mediterranean Inspired Recipes, No-Cook Recipes, Quick Recipes, Recipes, Recipes under $10, Salad Recipes, Side Dish Recipes, Soy Free Recipes, Summer Recipes, Under $1.50 per serving, Vegetable Recipes, Vegetarian Recipes

Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth %!s()

In addition to Lifehacker, her work has been featured on Wirecutter, Tom’s Guide, and ZDNET. Emily has also worked as a travel guide around the U.S. and as a content editor. She has a masters in social work and is a licensed therapist in Utah.

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July 8, 2026

Credit: Catherine McQueen via Getty Images

Table of Contents

It's rough out there for job seekers, and scammers are preying on candidates hoping to get hired by well-known companies. A new phishing campaign uses fake interview invites—impersonating brands like Adidas, Netflix, Adobe, and FIFA—to steal users' Google account credentials.

Employment scams are nothing new, and they come in a variety of flavors, from fake job offers sent via text to fake applications distributed via Google Forms. Netflix impersonators even ran a similar recruitment email campaign last year. Bad actors are typically trying to phish personal information or convince you to send them money for various (fake) onboarding expenses.

How the fake job interview scam works

As BleepingComputer reports, this job scam primarily targets marketing professionals looking for positions with high-value companies across multiple sectors, including tech, hospitality, travel, food, entertainment, and luxury goods.

The fraud begins with a phishing email from a "recruiter" at one of more than 34 companies, inviting candidates to schedule a meeting to discuss further. Scammers appear to be using the names and photos of real recruiters at these companies, making them less likely to raise suspicion if targets try to verify their legitimacy.

If a job seeker clicks the link to the recruiter's calendar, they'll be redirected multiple times and ultimately land on a malicious website designed to look like a real interview scheduling page. From there, they'll be prompted to sign in with Google, which launches a fake login interface that looks like Google's authentication pop-up but is actually just part of the phishing page. (This is an example of a browser-in-the-browser (BitB) attack.)

Threat actors appear to be using a legitimate HR platform called PeopleForce and a domain operated by Salesforce to initiate the scam, though it's not clear whether they created accounts or are using stolen credentials.

What do you think so far?

Signs of a fake job scam

Like all scams, this one preys on emotion, like the excitement of being recruited for a highly desirable position in a competitive job market. If you receive an unsolicited message from a recruiter, whether via email, LinkedIn, or some other social platform, proceed with caution—especially if you haven't applied for a job or the opportunity sounds too good to be true. If you're not sure, go directly to the company's careers page to find the listing.

Just because a calendar or application link appears to go to a legitimate site doesn't mean you're safe. Obviously, scammers have many ways of spoofing URLs or redirecting traffic so you don't realize you're being phished. Look carefully at the address bar on the final window for sneaky characters or other URL tricks.

If you're being prompted to enter single sign-on credentials (such as Apple, Google, or Facebook) to schedule an interview or fill out an application, this is a red flag. Try to interact with the pop-up, such as by dragging it away from the main browser window or highlighting the URL. If you can't, it's likely a fake. A password manager can also protect against BitB attacks, as these tools won't fill credentials, except on the legitimate domain.

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