Fresh, crisp, and bursting with vibrant flavor — this cucumber tomato salad is the kind of simple dish that reminds you just how good seasonal produce can be. It’s the salad I turn to all summer long, whether I’m planning a backyard barbecue, a quick lunch, or a light side for dinner.

What makes this recipe stand out? It’s the way the ingredients come together effortlessly: juicy ripe tomatoes, cool cucumbers, a touch of red onion, and a zingy vinaigrette that brings everything to life. No fancy equipment, no complicated steps — just real food, prepared in a way that lets every flavor shine.

This is one of those recipes that works whether you’re a confident home cook or just getting started in the kitchen. It’s forgiving, flexible, and easy to make your own. Whether you’re feeding a crowd or prepping lunch for one, this cucumber tomato salad delivers every time.

Why You’ll Love This Recipe

Key Benefits

There’s a reason this salad is a staple in so many kitchens — actually, there are several.

Easy to Make: You don’t need to be a pro to get this right. Just slice, whisk, toss, and you’re done.

Naturally Healthy: It’s naturally low in calories, gluten-free, dairy-free, and packed with nutrients like vitamin C, potassium, and fiber.

Super Versatile: This salad plays well with everything — grilled chicken, burgers, fish, or even as part of a plant-based meal.

Fast and Fresh: From fridge to table in 15 minutes. Perfect for those nights when you want something homemade without spending hours in the kitchen.

Suitable For

This cucumber tomato salad is a dream when it comes to occasions. It’s a natural fit for:

• Summer picnics or cookouts: Serve it alongside grilled corn and kebabs for the ultimate warm-weather meal.

• Weeknight dinners: It’s light, refreshing, and pairs beautifully with heavier mains.

• Meal prep: The flavors actually get better after a little rest in the fridge.

• Special diets: Whether you’re vegetarian, vegan, gluten-free, or just trying to eat more plants, this salad fits the bill.

Ingredients for Cucumber Tomato Salad

Core Ingredients

Let’s talk ingredients — you only need a handful, but each one brings something special to the table.

• Cucumbers: Go for English cucumbers or small Persian cucumbers. They’re crisp, mildly sweet, and have thin skins that don’t need peeling.

• Tomatoes: Use ripe, flavorful ones — cherry tomatoes work beautifully, or go with heirlooms for more depth and color.

• Red onion (optional): Thinly sliced, it adds just the right bite. If you’re sensitive to raw onion, soak the slices in cold water for 10 minutes before using.

• Fresh herbs: Parsley or basil add freshness and a bit of brightness. Feel free to mix the two for even more flavor.

• Garlic: Just one clove, finely minced, is all you need to give the dressing a little kick.

• Olive oil: A good-quality extra virgin olive oil makes all the difference here.

• Red wine vinegar or lemon juice: Either will give you the acidity the salad needs to balance the oil and vegetables.

• Salt and pepper: Don’t underestimate these — seasoning is key.

Substitutions and Tips

This recipe is flexible by design. Here’s how to tweak it to your liking:

• No red onion? Try shallots or thinly sliced green onions.

• Don’t love parsley? Use dill for a twist, or cilantro if you’re going for a more herb-forward flavor.

• Want a creamy version? Mix a spoonful of Greek yogurt into the dressing or add crumbled feta.

• Boost the protein: Add chickpeas, lentils, or grilled chicken.

• Need more crunch? Toss in some toasted pine nuts or sunflower seeds right before serving.

The beauty of this salad is that it adapts easily to what you have on hand — and what your taste buds are craving.

Best Vegetables for Cucumber Tomato Salad

The success of this salad hinges on one thing: great produce. Here’s how to pick the best of the best.

Cucumbers: English cucumbers are usually the go-to. They’re long, slender, and almost seedless, which means no watery mess. Persian cucumbers are another top pick — super crisp and naturally sweet.

Avoid thick-skinned cucumbers like the standard slicing variety unless you peel and seed them first.

Tomatoes: Look for tomatoes that are firm yet ripe. Cherry or grape tomatoes are a favorite because they’re sweet and hold their shape well after slicing. Heirloom tomatoes offer incredible flavor and color — just be sure to cut them gently to avoid mushiness.

Bonus tip: If your tomatoes are extra juicy, scoop out some of the seeds or let them drain a bit before adding them to the bowl. This keeps your salad from turning into soup.

Kitchen Tools You’ll Need

This salad doesn’t require anything fancy, but having the right tools on hand makes the prep a breeze.

Must-Have Tools

• Sharp knife: A good knife makes slicing cucumbers and tomatoes fast and clean.

• Cutting board: Go for a large one to give yourself plenty of space.

• Mixing bowl: Big enough to toss everything without spilling.

• Whisk or fork: For blending the dressing into a smooth, tangy emulsion.

Nice-to-Have Tools

• Mandoline slicer: Perfect for ultra-thin, even cucumber and onion slices.

• Garlic press: Speeds up mincing garlic — and keeps the smell off your fingers.

• Salad spinner: Great for drying herbs quickly.

• Glass or ceramic serving bowl: Not just pretty — it keeps things cooler, too.

How to Make Cucumber Tomato Salad

Let’s get to the good part — putting everything together. The magic of this salad is in its simplicity. You’re only a few easy steps away from a dish that tastes like summer in every bite.

Step 1: Prep the Veggies

Start by giving your cucumbers and tomatoes a gentle rinse. You want them clean and dry so they don’t water down the salad.

Slice the cucumbers into rounds or half-moons, depending on your preference. I like to leave the skins on for that extra crunch, but you can peel them if you prefer a softer texture.

Chop the tomatoes into bite-sized pieces. If you’re using cherry tomatoes, halving them is usually perfect. If they’re extra juicy, let them rest on a paper towel for a few minutes to draw out some of the liquid — this helps keep your salad crisp, not soggy.

Thinly slice the red onion if you’re using it. For a milder bite, soak the slices in a bowl of cold water for 10 minutes, then drain well.

Finally, chop your herbs. Whether it’s parsley, basil, or a mix of both, fresh herbs really brighten up the salad.

Step 2: Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), minced garlic, a pinch of salt, and a few cracks of fresh black pepper.

You’re aiming for a smooth, glossy dressing with a tangy bite and a garlicky finish. Taste and adjust the acidity or salt if needed. Sometimes I add a tiny pinch of sugar if the tomatoes are on the tart side — totally optional, but it can balance things out nicely.

Step 3: Toss the Salad

Place your prepared cucumbers, tomatoes, onion, and herbs in a large bowl.

Pour the dressing over the top, and toss everything gently with a large spoon or your hands. You want the veggies evenly coated without crushing them — think of it more as folding than mixing.

Step 4: Let It Chill

This step is where the flavors really come together.

Let the salad sit at room temperature for about 15 to 30 minutes before serving. This short rest allows the garlic and vinegar to soak into the vegetables, turning a good salad into a great one.

If you’ve got the time, pop it in the fridge for a little while. Cold cucumber and tomato salad on a hot day? There’s nothing better.

Tips for Success

Making a perfect cucumber tomato salad is all about a few smart moves:

• Don’t overdress it. Start with about three-quarters of the dressing and add more if needed. You can always add more, but you can’t take it out.

• Watch the water. Cucumbers and tomatoes both have high water content. If you’re making this ahead, drain off any excess liquid before serving.

• Use ripe, flavorful produce. This salad is only as good as its ingredients. Out-of-season tomatoes won’t do it justice — wait until they’re juicy and red.

• Slice smart. Uniform slices help with both presentation and flavor balance. A mandoline can make quick work of it, but a sharp knife works just fine.

How to Store Cucumber Tomato Salad

This salad is best enjoyed fresh, but if you do have leftovers, here’s how to keep them tasting great.

At Room Temperature

It’s safe to leave the salad out for up to an hour if you’re serving it during a meal or picnic. Any longer than that, and you’ll want to move it to the fridge.

In the Refrigerator

Store the salad in an airtight container and refrigerate for up to two days. Just be aware — the veggies will continue to release water over time. Give it a quick toss and maybe an extra pinch of salt before serving leftovers.

If you’re prepping this for meal planning, consider storing the dressing separately and combining just before eating.

Freezing Tips

This one’s easy — don’t freeze it. The water content in cucumbers and tomatoes makes them mushy and unappetizing after thawing. If you need something make-ahead friendly, try a grain-based salad instead.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?

Yes — with a few adjustments. You can prep all the ingredients and make the dressing ahead of time. Store the chopped veggies in the fridge (separately or together), and combine with the dressing about 30 minutes before serving. This keeps everything fresh and crisp.

What kind of vinegar is best?

Red wine vinegar is classic, but you can absolutely switch things up. Lemon juice gives a fresher, citrusy pop, while balsamic will add sweetness and depth. Apple cider vinegar is another tasty option if you like a fruitier tang.

How do I keep the salad from getting soggy?

A couple of tricks can help here:

• Salt the cucumbers and let them sit for 10 minutes, then pat dry before mixing.

• Seed your tomatoes or let chopped tomatoes rest on paper towels.

• Add dressing just before serving to control moisture.

Is this salad healthy?

Very. It’s packed with hydrating veggies, healthy fats from the olive oil, and no added sugar or processed ingredients. Plus, it’s naturally vegan, gluten-free, and low in carbs.

Related Recipes

If you enjoyed this cucumber tomato salad, you’ll love these light and refreshing dishes:

• Creamy Cucumber Salad Recipe: A rich twist with a creamy dressing.

• Greek Cucumber Tomato Salad with Feta: A Greek-style version topped with feta cheese.

• Avocado Corn Pasta Salad Recipe: A hearty and colorful combo.

• Classic Pasta Salad with Italian Dressing: Perfect for potlucks and meal prep.

• Mango Spinach Salad with Honey Lemon Dressing: Fruity, sweet, and tangy.

Conclusion

This cucumber tomato salad is more than just a side dish — it’s a celebration of fresh ingredients and simple flavors. Whether you’re serving it at a summer cookout or tossing it together for a quick weekday lunch, it delivers every time.

Make it once, and you’ll find yourself craving it again and again. Don’t be afraid to play around with the herbs, toss in some extras, or make it your own. That’s part of the fun.

If you try this recipe, I’d love to hear how it turned out. Share your version in the comments or snap a photo and show it off — it’s too pretty not to.

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