If you’re searching for a salad that feels like sunshine in a bowl, you’re going to love this cucumber tomato salad with lemon poppy seed dressing. It’s light, fresh, and full of bright, zesty flavor—perfect for everything from weekday lunches to weekend cookouts. And the best part? It comes together in just minutes, with ingredients you probably already have in your kitchen.

This is one of those simple recipes that makes you wonder why you ever needed anything more complicated. It’s my go-to when I want something refreshing and wholesome but still crave big flavor. Let’s walk through it together—you’re going to be amazed at how easy this is.

Ingredients You’ll Need

Great recipes always start with great ingredients. Here’s what you’ll need and why each one matters.

Cucumbers (2 medium, sliced thinly)
Crisp, cooling, and super hydrating. I love using Persian or English cucumbers because they’re seedless and don’t need peeling. If you’re unsure which cucumbers to buy.

Cherry Tomatoes (2 cups, halved or quartered)
Bursting with sweetness and color, cherry tomatoes are the perfect contrast to the cool cucumber. Choose ones that are firm and glossy—bonus points if they’re straight from your garden or a local farmer’s market.

Red Onion (optional, thinly sliced)
Adds a little sharpness and crunch. If you’re worried about the strong flavor, soak the slices in cold water for 10 minutes to mellow them out.

Fresh Herbs (optional: parsley or dill)
These aren’t just for looks. A sprinkle of fresh dill or parsley right before serving adds a fresh, aromatic finish. Dill in particular pairs beautifully with the lemon in the dressing.

Making the Lemon Poppy Seed Dressing

This dressing is what brings everything together. It’s tangy, slightly sweet, and totally addictive. You could honestly bottle it and keep it in your fridge for the week—it’s that good.

Here’s what you’ll need:

• 1/4 cup fresh lemon juice – Always go for freshly squeezed if you can. It’s brighter and less bitter than bottled.

• 2 tablespoons sugar – Just enough to balance the lemon’s acidity.

• 2 tablespoons light olive oil – Use a lighter variety to let the lemon shine through.

• 1/2 tablespoon poppy seeds – These little seeds add texture and visual interest.

• 1/2 tablespoon Dijon mustard – Helps emulsify the dressing and gives a subtle tang.

• 1/2 teaspoon minced garlic – Adds depth without overwhelming.

• Salt and freshly cracked black pepper to taste

How to make it:
Whisk everything together in a small bowl or jar until the sugar dissolves and the mixture becomes slightly creamy. That’s the Dijon doing its job—acting like a natural emulsifier to help the lemon and oil blend together. You can also shake it up in a mason jar for even quicker cleanup.

Step-by-Step Salad Assembly

Once you’ve got your veggies prepped and your dressing mixed, the magic happens when they come together. Here’s how to build the perfect cucumber tomato salad:

1. Combine the cucumbers, cherry tomatoes, and onion (if using) in a large mixing bowl.

   • Tip: Use a wide, shallow bowl so the dressing distributes evenly.

2. Pour the lemon poppy seed dressing over the vegetables.

   • Start with half and add more as needed. You can always add more, but you can’t take it out once it’s in.

3. Toss everything gently.

   • Tomatoes can be delicate, especially when ripe. Use a spoon or your hands to fold everything together.

4. Let the salad sit for 10–15 minutes.

   • This is key. The salt and lemon will start to draw out moisture from the veggies, creating a lightly marinated effect that really brings out the flavor.

If you’re planning ahead, pop it in the fridge for up to 30 minutes before serving. It’ll be even more refreshing chilled.

Serving Tips & Storage Suggestions

This salad is one of those dishes that fits in anywhere. It’s just as comfortable next to grilled chicken as it is with a simple sandwich.

How to serve it:

• At room temperature for the best flavor

• As a side for BBQ, burgers, grilled fish, or falafel wraps

• Topped with feta or goat cheese for a Mediterranean twist

How to store leftovers:
Keep any leftovers in an airtight container in the fridge. They’ll be best within 24 hours, but still good for up to two days. Just keep in mind that the cucumbers may release more water over time, so give it a quick stir before serving again.

Customization Ideas

What I love most about this salad—besides how fast it is—is how easy it is to tweak. Here are a few fun ways to make it your own:

Add more veggies
Bell peppers, corn, radishes, or even a handful of arugula make lovely additions. Think color and crunch.

Add cheese
Feta and goat cheese are both excellent here. Their creamy, tangy flavors contrast perfectly with the bright lemon.

Make it a meal
Add some protein—grilled chicken, chickpeas, or quinoa will turn this side dish into a satisfying main.

Add crunch
Try a sprinkle of toasted almonds, sunflower seeds, or crispy chickpeas on top for texture.

Why You’ll Love This Salad

This recipe checks every box for what a great salad should be.

Light and Refreshing:
Perfect for warmer days when you want something cool and hydrating. The cucumbers bring a fresh crunch, and the lemon dressing adds a zesty brightness that lifts the whole dish.

Quick and Easy:
You don’t need a food processor or any fancy gear—just a cutting board, a bowl, and about 15 minutes. It’s the kind of recipe you can throw together on a whim when you realize your fridge is full of produce and dinner needs a little something extra.

Naturally Vegan and Gluten-Free:
No swaps necessary. It fits into most diets without sacrificing flavor or texture.

Versatile:
It pairs beautifully with just about anything—from grilled chicken and salmon to veggie burgers or pasta. It also makes a stellar addition to a potluck table.

Creative Variations to Try

Once you’ve made this salad a few times, don’t be afraid to play with the ingredients. Here are a few easy twists to keep it interesting:

Mediterranean-Style:
Add sliced kalamata olives, crumbled feta, and a sprinkle of oregano. Maybe even a little red wine vinegar for a Greek-inspired version.

Creamy Twist:
Replace half of the lemon juice with plain Greek yogurt for a creamy dressing with a tangy bite. This works especially well if you want something more filling.

Add a Kick:
Stir in some finely chopped jalapeño or crushed red pepper flakes for heat. Just a pinch can add a whole new dimension.

Tropical Vibes:
Mix in diced mango or pineapple and fresh cilantro for a sweet and savory fusion. Great for pairing with grilled shrimp or fish tacos.

Make It a Meal:
Toss in some cooked quinoa, canned chickpeas, or shredded rotisserie chicken. You’ve got lunch or dinner in one bowl.

Frequently Asked Questions

Here are some of the most common questions I get from readers when they try this salad for the first time.

Can I make this salad ahead of time?
Yes, but with a few tweaks. I recommend prepping all the ingredients and storing the dressing separately. Toss everything together 15 to 30 minutes before serving to let the flavors meld. If you dress it too far in advance, the cucumbers will start to release water and lose their crunch.

What kind of cucumbers work best?
English and Persian cucumbers are ideal. They’re seedless, have thin skins, and are less watery than regular slicing cucumbers. If you’re using standard cucumbers, peel them and scoop out the seeds for the best texture.

Can I use dried herbs instead of fresh?
You can, but fresh herbs really elevate the flavor here. If dried is what you’ve got, use about one-third the amount and mix it directly into the dressing to soften and rehydrate the herbs a bit.

How long does the salad stay fresh?
It’s best eaten the same day, but leftovers can be stored in the fridge for up to two days. Just know the texture will soften slightly over time. If you’re storing it for later, wait to add fresh herbs until just before serving.

Is lemon poppy seed dressing healthy?
Absolutely. It’s made with real lemon juice, olive oil, and just a touch of sugar—nothing artificial or heavy. You can always cut back on the sugar or swap in honey or maple syrup if that’s more your style.

Nutrition at a Glance

This salad isn’t just delicious—it’s also a smart choice if you’re looking for something light and nutritious.

• Low in calories but still satisfying, thanks to all the fiber and water content

• Rich in antioxidants from tomatoes and lemon juice

• Vitamin C boost from the fresh citrus

• Healthy fats from the olive oil to keep you full longer

• Completely gluten-free and vegan

Related Recipes

If you enjoyed this cucumber tomato salad, you might love these fresh and flavorful sides too:

• The Best Pineapple Cucumber Salad Recipe – A tropical twist with sweet and tangy notes.

• Creamy Cucumber Salad Recipe – A rich and refreshing cucumber side with a creamy dressing.

• Refreshing Apple Cranberry Carrot Salad Recipe – A crisp, fruity salad with vibrant flavors.

• Avocado Mozzarella and Tomato Grilled Cheese – Pairs beautifully with this salad for a complete summer meal.

• Greek Chicken Gyros with Cucumber Tzatziki – Serve this salad on the side of these hearty, flavor-packed wraps.

Final Thoughts & Ava’s Kitchen Tips

This cucumber tomato salad with lemon poppy seed dressing has become one of my summertime staples. It’s the kind of dish that never gets old because it’s so adaptable, and it really does make you feel like you’ve made something special—without spending hours in the kitchen.

A few last tips before you go:

• Don’t skip the resting time after mixing. Even just 10 minutes helps the flavors come alive.

• Use a shallow bowl for serving—it shows off the colors and makes tossing easier.

• Taste as you go. The best recipes are the ones you adjust to your liking. More lemon? Add it. Want a little more crunch? Toss in some toasted seeds.

Whether you’re feeding your family, hosting friends, or just craving something crisp and flavorful, this salad’s got your back. And I’d love to hear how you made it your own—leave a comment or send me a note. Happy cooking!

Cucumber Tomato Salad with Lemon Poppy Seed Dressing

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• Author: Ava
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

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Description

A light, vibrant cucumber tomato salad tossed in a zesty lemon poppy seed dressing—perfect for summer meals or as a fresh side dish.

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Ingredients

Scale 1x2x3x

• 2 medium cucumbers, sliced thinly
• 2 cups cherry tomatoes, halved or quartered
• 1/2 red onion, thinly sliced (optional)
• 1/4 cup fresh lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoons extra light olive oil
• 1/2 tablespoon poppy seeds
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• Freshly cracked black pepper to taste
• Fresh parsley or dill (optional for garnish)

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Instructions

1. In a large bowl, combine sliced cucumbers, cherry tomatoes, and red onion (if using).
2. In a separate bowl, whisk lemon juice, sugar, olive oil, poppy seeds, Dijon mustard, garlic, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for 10–15 minutes to allow the flavors to blend, or refrigerate for up to 30 minutes before serving.
5. Garnish with fresh herbs if desired and serve chilled or at room temperature.

Notes

• Use English or Persian cucumbers for the best texture.
• Add feta or goat cheese for extra flavor.
• To mellow red onion, soak slices in cold water for 10 minutes before adding.
• The salad is best eaten fresh but can be stored in the fridge for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad, Side Dish
• Method: No-cook
• Cuisine: American, Mediterranean-inspired

Nutrition

• Serving Size: 1 cup
• Calories: 110
• Sugar: 5g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg

Keywords: cucumber tomato salad, lemon poppy seed dressing, vegan salad, summer salad, easy salad recipe