Some salads are just built for warm weather, and this Cucumber Tomato Salad is exactly that. It’s cool, crisp, and comes together in about 10 minutes with ingredients you probably already have on hand.
The vinegar-based dressing is simple but packs a punch. The longer this salad sits, the more the flavors meld together and deepen.
It’s one of those sides that works with just about anything. Grilled chicken, pasta, sandwiches, you name it.
If you’re looking for a no-fuss salad that actually tastes like something, this one delivers every single time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Total Time | 10 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
You might also enjoy: Avocado Salad
Why You’ll Love This Cucumber Tomato Salad
This salad is one of the most reliable, crowd-pleasing sides you can make. It’s fresh, light, and takes almost zero effort.
The dressing uses pantry staples, so there’s no need to run to the store for specialty ingredients.
It’s also naturally vegan, gluten-free, and low in calories. So it fits into a wide range of eating styles without any tweaks.
And honestly? The flavor gets better as it sits. Making it ahead of time actually works in your favor here.
Here’s a quick rundown of why this recipe is a keeper:
- Ready in 10 minutes. Minimal prep, no cooking, no stress.
- Only 8 ingredients. Simple pantry and produce staples you likely already have.
- Perfect for meal prep. It holds up well in the fridge and tastes even better the next day.
- Incredibly versatile. Serve it as a side, add it to a grain bowl, or spoon it over grilled proteins.
- Light and refreshing. The vinegar dressing keeps it from feeling heavy or greasy.
- Easily customizable. Swap or add ingredients based on what you have available.
This salad is proof that simple food, done right, is always the best food. Check out these spring salad recipes if you want even more easy, fresh ideas for the season.
Ingredients
You only need a handful of fresh, everyday ingredients for this salad. The key is using ripe, firm produce so every bite has great texture and flavor.
- 2 large cucumbers, sliced
- 2 cups cherry tomatoes (or 3 medium tomatoes, chopped)
- ¼ red onion, thinly sliced
- 2 tbsp fresh parsley or dill, chopped
- 3 tbsp olive oil
- 2 tbsp white wine vinegar or red wine vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
For a creamier take on cucumber salads, my Creamy Cucumber Dill Salad uses a similar base but with a luscious, tangy dressing.
Kitchen Equipment Needed
No fancy tools required here. You just need basic kitchen gear to get this salad on the table fast.
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Mandoline slicer (optional, but great for even cucumber slices)
- Small bowl or jar (for mixing the dressing)
- Measuring spoons
- Salad tongs or large spoon (for tossing)
Recommended Products for This Recipe
Here are a few products I genuinely recommend based on how much they’ve improved my everyday cooking, especially for simple, fresh recipes like this one.
1. OXO Good Grips Large Salad Spinner
Wet cucumbers and herbs can water down your dressing fast. A good salad spinner makes sure everything is properly dried before you toss.
This OXO model is sturdy, easy to use, and worth every penny for anyone who makes salads regularly.
2. OXO Mandoline Slicer
Getting those perfectly thin, even cucumber slices by hand can be tricky.
A mandoline makes it effortless and gives your salad a polished, restaurant-style look. This one is safe, adjustable, and easy to clean.
3. Colavita Extra Virgin Olive Oil
Since olive oil is a key part of the dressing, quality matters here.
Colavita is a reliable, affordable extra virgin olive oil with great flavor that won’t overpower the fresh vegetables. I keep a bottle in my kitchen at all times.
4. Kimberley Glass Salad Bowl Set
A beautiful bowl makes even a simple salad feel special. Glass bowls are non-reactive, so the vinegar in the dressing won’t affect the taste.
This set is elegant enough for entertaining but practical enough for everyday use.
Read Also: Dense Bean Salad Recipe
Step-by-Step Instructions: How to Make Cucumber Tomato Salad
1. Prepare the Cucumbers
- Rinse both cucumbers thoroughly under cold running water to remove any surface dirt or residue.
- Decide whether you want to peel your cucumbers or not. English cucumbers have thin skin and can be left unpeeled. Standard garden cucumbers may have tougher, slightly bitter skin, so peeling is recommended for those.
- Place each cucumber on your cutting board and slice them into rounds about ¼-inch thick. Try to keep the slices consistent so the salad looks uniform and dressed evenly. If you have a mandoline slicer, use it here for best results.
- Transfer the cucumber slices to a large mixing bowl and set aside.
2. Prepare the Tomatoes
- Rinse your cherry tomatoes under cool water and pat them dry with a paper towel.
- If using cherry tomatoes, slice them in half lengthwise. This allows more surface area to absorb the dressing and releases a bit of their natural juice into the salad.
- If using medium tomatoes instead, cut them into bite-sized chunks roughly ½-inch in size. Remove any large seed pockets if preferred, though this is optional.
- Add the tomatoes to the bowl with the cucumbers.
3. Slice the Red Onion
- Cut ¼ of a red onion and peel off the outer layer.
- Place the cut side flat on your cutting board for stability, then slice it as thinly as possible. Paper-thin slices are ideal because they integrate into the salad without overwhelming it.
- If raw red onion is too sharp for your taste, soak the slices in a small bowl of cold water for 5-10 minutes before adding them. This takes the edge off the raw bite while keeping the flavor.
- Drain the onion slices if soaked, then add them to the bowl with the cucumbers and tomatoes.
4. Chop the Fresh Herbs
- Pick your herb of choice: fresh parsley gives a clean, slightly peppery flavor, while fresh dill adds a more aromatic, slightly tangy note. Both work wonderfully here.
- Rinse the herbs under cold water and shake off any excess moisture.
- Lay the herbs flat on your cutting board and roughly chop them until you have about 2 tablespoons. You don’t need to be precise with this, just a good handful.
- Set the chopped herbs aside for now. You’ll add them right before tossing everything together.
5. Make the Dressing
- In a small bowl or jar, combine 3 tablespoons of olive oil, 2 tablespoons of white wine vinegar (or red wine vinegar), and 1 teaspoon of garlic powder.
- Add a generous pinch of salt and a few cracks of black pepper.
- Whisk everything together with a fork until the dressing is fully combined and looks slightly emulsified. Alternatively, add all the dressing ingredients to a small jar, seal it tightly, and shake it for about 10-15 seconds.
- Taste the dressing and adjust as needed. If you prefer more tang, add a little extra vinegar. If you want it milder, add a tiny bit more olive oil.
6. Toss and Season the Salad
- Add the chopped fresh parsley or dill to the bowl with the cucumbers, tomatoes, and red onion.
- Pour the dressing over all the vegetables.
- Using salad tongs or two large spoons, gently toss everything together until the vegetables are evenly coated in the dressing. Be gentle so the tomatoes don’t break apart.
- Taste the salad and adjust the seasoning. Add more salt, pepper, or a small splash of vinegar if needed.
- Serve immediately for a crisp texture, or cover the bowl with plastic wrap and refrigerate for at least 15-30 minutes to let the flavors meld. This is the step that makes the salad taste even better the next day.
Tips for The Best Cucumber Tomato Salad
A few small details make a big difference in how this salad turns out. Keep these in mind for the best results every time.
- Use English cucumbers when possible. They have thinner skin, fewer seeds, and a crunchier texture than standard cucumbers, which makes the salad feel more refined.
- Slice everything thin and even. Uniform cuts mean the dressing coats every piece equally and the salad looks more polished.
- Don’t skip the resting time. Even 20-30 minutes in the fridge helps the vegetables absorb the dressing and taste significantly better.
- Soak the red onion if you’re sensitive to its sharpness. Cold water takes the bite out without losing the flavor.
- Use good-quality olive oil. Since it’s one of only a few ingredients in the dressing, quality shows.
- Add the herbs just before serving if you’re making it ahead. This keeps them vibrant and fresh-looking.
- Pat your cucumbers dry after slicing if they seem very wet. Excess moisture dilutes the dressing.
- Taste and adjust before serving. A little extra salt or a splash more vinegar can completely transform the final dish.
This salad also goes beautifully alongside a bowl of Spring Vegetable Soup for a light and satisfying meal.
Serving Suggestions
This salad is one of the most flexible sides you can make. It pairs naturally with grilled and roasted proteins, works alongside pasta and rice dishes, and holds its own next to heartier fare without getting lost on the plate.
Because the dressing is vinegar-based and bright, it cuts through richer dishes beautifully. Here are some of the best ways to serve it:
- Alongside Lemon Herb Baked Chicken for a bright, fresh pairing
- With Honey Soy Glazed Salmon for a light weeknight dinner
- Next to Pasta Primavera for a fully vegetable-forward meal
- As part of a summer BBQ spread with grilled chicken or burgers
- Spooned over a grain bowl with quinoa or farro for extra heartiness
- Stuffed into a pita or flatbread with hummus for a quick lunch
- Served with pita chips or crusty bread to soak up the dressing
- As a fresh topping for grilled fish tacos
Variations of Cucumber Tomato Salad
This recipe is a great base, and it’s easy to customize depending on what you have on hand or what flavor profile you’re going for. Here are some popular twists worth trying.
- Greek-style: Add kalamata olives, crumbled feta cheese, and a pinch of dried oregano. Use red wine vinegar in the dressing for extra depth.
- Creamy version: Swap the olive oil dressing for a simple mixture of sour cream or Greek yogurt, lemon juice, and fresh dill for a cool, tangy variation.
- With avocado: Fold in diced avocado for creaminess and healthy fats. Add it right before serving so it doesn’t brown.
- Balsamic dressing: Replace the white wine vinegar with balsamic vinegar and add a drizzle of honey for a slightly sweeter, more robust flavor.
- Add chickpeas: Toss in a can of drained, rinsed chickpeas to make it more filling and protein-rich. This turns it into more of a main dish salad.
- With mozzarella: Add fresh mozzarella balls (bocconcini) and fresh basil leaves for a Caprese-inspired twist.
- Spicy version: Add a pinch of red pepper flakes or finely diced jalapeño to the dressing for a little heat.
- With bell pepper: Dice a red or yellow bell pepper and add it to the mix for extra crunch and sweetness.
You might also enjoy: Spring Pea and Mint Salad
Storage and Reheating
This salad stores well and is actually better the next day, making it a fantastic option for meal prep or making ahead for a gathering.
- Refrigerator: Store the salad in an airtight container in the fridge for up to 3 days. The vegetables will release some liquid over time, so give it a quick toss and a taste before serving. You may want to add a small splash of vinegar or a pinch of salt to refresh the flavor.
- Do not freeze: Cucumbers and tomatoes have a high water content and will become mushy when frozen. This salad is not freezer-friendly.
- Make-ahead tip: Prep and slice the vegetables up to 24 hours ahead and store them separately in the fridge. Mix the dressing and keep it in a sealed jar. Combine everything and toss right before serving if you want maximum crunch.
- Herb storage: If you know you’re making this ahead, wait to add the fresh herbs until just before serving to keep them from wilting and browning.
- Reheating: This salad is served cold or at room temperature. No reheating needed or recommended.
Read Also: Potato Salad Recipe
Nutritional Facts
The values below are estimates based on one serving (approximately ¼ of the full recipe) using cherry tomatoes and white wine vinegar.
| Nutritional Information (Per Serving) | |
|---|---|
| Calories | ~105 kcal |
| Total Fat | ~9g |
| Saturated Fat | ~1.3g |
| Carbohydrates | ~6g |
| Fiber | ~1.5g |
| Sugar | ~3g |
| Protein | ~1.5g |
| Sodium | ~150mg (varies with added salt) |
| Vitamin C | High (from tomatoes and parsley) |
| Vitamin K | High (from parsley) |
Note: Nutritional values are approximate and will vary based on specific ingredients and portion sizes used.
This pairs wonderfully with the Strawberry Chicken Spinach Salad if you’re building a full salad spread for guests.
Health Benefits of Key Ingredients
This salad isn’t just delicious, it’s genuinely good for you. Each ingredient brings something meaningful to the table, nutritionally speaking.
Here’s a closer look at what makes the key ingredients worth eating regularly:
- Cucumbers are about 95% water, making them one of the most hydrating vegetables available. They’re low in calories but high in antioxidants, including vitamin C and beta-carotene.
- Tomatoes are loaded with lycopene, a powerful antioxidant linked to heart health and reduced risk of certain cancers. They’re also a good source of vitamins C and K.
- Red onion contains quercetin, an antioxidant with anti-inflammatory properties. It also supports gut health and may help manage blood sugar levels.
- Olive oil is rich in monounsaturated fats, which are heart-healthy. It also contains polyphenols that have anti-inflammatory and antioxidant effects.
- Garlic powder carries many of the same health-supporting compounds found in fresh garlic, including allicin, which supports immune function and has antibacterial properties.
- Fresh parsley is surprisingly nutrient-dense. It’s an excellent source of vitamin K, vitamin C, and folate. Just a small amount adds significant nutritional value.
- Fresh dill is a good source of manganese, iron, and calcium. It also has antimicrobial properties and has traditionally been used to support digestion.
- Vinegar (white wine or red wine) may help moderate blood sugar spikes after meals and supports a healthy gut environment.
FAQs About Cucumber Tomato Salad
1. Can I make cucumber tomato salad ahead of time?
Yes, this salad actually benefits from being made ahead. The vegetables absorb the dressing as they sit, which deepens the flavor significantly.
For the best results, make it at least 30 minutes before serving. It keeps well in the fridge for up to 3 days.
2. Do I need to peel the cucumbers?
It depends on the type of cucumber you’re using. English cucumbers have thin, tender skin that’s perfectly fine to eat and actually adds color to the salad.
If you’re using a standard waxed cucumber from the grocery store, peeling is a good idea since the skin can be tougher and slightly bitter.
3. What’s the best vinegar to use in this salad?
White wine vinegar gives the dressing a mild, slightly floral tang that doesn’t overpower the vegetables.
Red wine vinegar works equally well and adds a slightly bolder, richer flavor.
Apple cider vinegar is another solid option if that’s what you have on hand. Avoid balsamic for this version as it will change the color and sweetness significantly.
4. Why is my cucumber tomato salad watery?
Cucumbers and tomatoes naturally release water over time, especially after being cut and dressed. This is completely normal and doesn’t mean the salad has gone bad.
To minimize this, pat the cucumber slices dry before adding them, and serve or eat the salad within a couple of hours of making it for maximum crunch.
If storing overnight, drain off any excess liquid and give it a quick retoss before eating.
5. Can I add protein to this salad to make it a full meal?
Absolutely. This salad is very easy to bulk up into a full meal. Grilled chicken, shrimp, canned tuna, or hard-boiled eggs all work beautifully with the flavor profile of the dressing.
Chickpeas or white beans are great plant-based options that add both protein and fiber without changing the fresh, light feel of the salad.
Cucumber Tomato Salad
Ingredients
- 2 large cucumbers sliced into ¼-inch rounds; English cucumbers preferred, peeling optional
- 2 cups cherry tomatoes about 300g, halved; or substitute 3 medium tomatoes, chopped into bite-sized chunks
- ¼ red onion thinly sliced; soak in cold water 5-10 minutes to mellow sharpness if preferred
- 2 tbsp fresh parsley or fresh dill chopped; parsley gives a clean flavor, dill adds a more aromatic note
- 3 tbsp olive oil extra virgin recommended
- 2 tbsp white wine vinegar or red wine vinegar
- 1 tsp garlic powder
- salt to taste
- black pepper to taste, freshly cracked preferred
Equipment
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Mandoline slicer (optional) for uniform cucumber slices
- Small bowl or jar for mixing the dressing
- Measuring spoons
- Salad tongs or large spoon for tossing
Method
- Rinse and slice the cucumbers into ¼-inch rounds, peeling if desired. Transfer to a large mixing bowl.
- Rinse the cherry tomatoes and slice them in half lengthwise (or chop medium tomatoes into bite-sized chunks). Add to the bowl with the cucumbers.
- Slice ¼ of a red onion as thinly as possible and add it to the bowl. If the raw onion is too sharp for your taste, soak the slices in cold water for 5-10 minutes first, then drain.
- Rinse and roughly chop about 2 tablespoons of fresh parsley or dill. Set aside.
- In a small bowl or jar, whisk together the olive oil, vinegar, garlic powder, salt, and pepper until combined. Taste and adjust seasoning as needed.
- Add the chopped herbs to the vegetable bowl, pour the dressing over everything, and gently toss to coat. Serve immediately or refrigerate for 15-30 minutes to let the flavors develop.
Nutrition
Notes
- Use English cucumbers for the best texture — they have thin skin, fewer seeds, and stay crunchier longer than standard cucumbers.
- Slice everything as thin and even as possible for consistent dressing coverage and a more polished presentation.
- For the best flavor, let the salad rest in the fridge for at least 20-30 minutes before serving. The dressing deepens significantly as it sits.
- If your cucumber slices seem very wet, pat them dry with a paper towel before adding them to the bowl to prevent a watery dressing.
- Soak the red onion slices in cold water for 5-10 minutes to reduce their sharpness while keeping the flavor intact.
- Add fresh herbs just before serving if making the salad ahead of time, to keep them bright and vibrant-looking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Drain any excess liquid and re-toss before serving. Do not freeze.
- To make this a full meal, add grilled chicken, shrimp, canned tuna, hard-boiled eggs, or a can of drained chickpeas.
- For a Greek-style variation, add kalamata olives, crumbled feta, and a pinch of dried oregano. For a creamy version, swap the vinaigrette for Greek yogurt, lemon juice, and dill.
- Use good-quality extra virgin olive oil — since the dressing has so few ingredients, the quality of the oil makes a noticeable difference in flavor.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Cucumber Tomato Salad is one of those recipes you’ll come back to again and again, not because it’s trendy, but because it just works.
It’s fast, fresh, and genuinely delicious. The kind of side dish that gets scraped clean at the table before anything else does.
Give it a try this week and see how quickly it becomes a regular in your rotation. I’d love to hear how yours turned out, drop a comment below and let me know if you made any fun variations.
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