This Cucumber Tomato Salad is my go-to dish when I crave something light, bursting with flavor, and effortlessly fresh. Juicy tomatoes, crisp cucumbers, and a zingy vinaigrette come together in just 10 minutes for a salad that captures the very essence of summer.
Why You’ll Love This Recipe
- Quick & Easy: With just a handful of ingredients and minimal prep, you can toss this salad together faster than you can set the table.
- Vibrant Flavor: Each bite bursts with juicy tomato, crunchy cucumber, and a perfectly tangy vinaigrette that wakes up your palate.
- Naturally Healthy: Packed with fresh veggies and heart-healthy olive oil, this is a guilt-free side you’ll feel great serving (and enjoying again tomorrow).
- Super Versatile: Serve with grilled meats, scoop onto crusty bread, or gobble it straight from the fridge—no wrong answers here!
Ingredients You’ll Need
What I love most about Cucumber Tomato Salad is how the simplest ingredients absolutely shine when combined. Each component plays a role—adding crunch, juiciness, bold flavor, or just the right hit of seasoning—to create a salad that’s as beautiful as it is delicious.
- Cucumber: I recommend using a large English cucumber for its thin skin and fewer seeds, but any cucumber will work—just peel if the skin is tough!
- Tomatoes: Ripe, juicy tomatoes are key; go for flavorful vine-ripened or heirloom varieties when possible for extra sweetness and color.
- Red Onion: Sliced super thin, red onion brings gentle heat and a gorgeous pop of purple.
- Garlic: Just one clove, minced, adds a subtle kick that perfumes the whole salad.
- Olive Oil: Use your best extra-virgin olive oil—the fruity flavor really lets the veggies shine.
- Red Wine Vinegar: This gives the salad its signature tang; you could also try white balsamic for a softer acidity.
- Dried Italian Seasoning: The classic herb blend—you get oregano, basil, and thyme in every bite.
- Ground Pepper & Sea Salt: Season generously to bring out all the flavors.
- Pinch of Raw Sugar: Just a touch takes the edge off the vinegar and highlights the tomatoes’ natural sweetness.
Variations
One of the wonderful things about Cucumber Tomato Salad is just how easy it is to make it your own. Use what you have on hand or tailor the flavors for your mood, dietary preference, or what looks good at the farmers’ market that day.
- Add Cheese: Toss in creamy feta or small mozzarella balls for extra richness and a satisfying bite.
- Make It Mediterranean: Add Kalamata olives, chopped fresh parsley, or a sprinkle of sumac for a tangy, herby note.
- Switch the Dressing: Try balsamic or white balsamic vinaigrette for a sweeter, deeper flavor profile.
- Boost the Crunch: Add sliced radishes or bell peppers if you like more crunch and color variety.
- Go Herb-Heavy: Finely chop fresh basil, dill, or mint and stir them in for an aromatic twist.
How to Make Cucumber Tomato Salad
Step 1: Prep Your Vegetables
Start by peeling your cucumber if the skin is thick, then halve it lengthwise and slice it into thin moons. Slice your tomatoes into half-moons, aiming for even slices to help everything mix beautifully. Next, thinly slice your red onion and mince the garlic—taking that extra moment for very thin slices prevents overpowering bites and adds a pretty touch to your bowl.
Step 2: Toss Everything Together
In a large mixing bowl, combine the cucumber, tomatoes, onion, and minced garlic. Drizzle with olive oil and red wine vinegar, sprinkle over the Italian seasoning, salt, pepper, and a pinch of raw sugar. Use tongs or clean hands to gently toss until every bite is glossy and well-coated—don’t rush this, as a gentle touch keeps everything vibrant and intact.
Step 3: Marinate & Serve
Let your Cucumber Tomato Salad sit for 15–30 minutes, either on the counter or in the fridge. This short rest allows the flavors to meld and draw out that delicious natural juice (which you can keep or drain as you like). Just before serving, give the salad a gentle toss; if you wish, use a slotted spoon for serving to avoid excess liquid—or enjoy that flavorful “dressing” with bread or greens!
Pro Tips for Making Cucumber Tomato Salad
- Choose Ripe, Firm Vegetables: The quality of your tomatoes and cucumbers truly makes or breaks the salad—seek out produce that’s fragrant and heavy for its size.
- Slice Uniformly for Best Texture: Thin, even slices ensure every bite is balanced and maximize the refreshing crunch factor.
- Let It Marinate, But Not Too Long: Give the salad at least 15 minutes to soak up the flavors, but avoid letting it sit overnight, as the vegetables continue to release liquid and can become soggy.
- Use a Slotted Spoon for Serving: This simple trick lets you control just how much of that tasty, tangy juice ends up on your plate (or bread for dipping!).
How to Serve Cucumber Tomato Salad
Garnishes
A sprinkle of fresh herbs like dill, basil, or parsley brightens the entire salad and gives it a farmers’ market feel. If you want to really impress, crumble a little feta or grate some lemon zest right before serving—the aroma is next level!
Side Dishes
This Cucumber Tomato Salad is a superstar with just about anything off the grill—think chicken, fish, or steak. I also love piling it next to roasted potatoes, tucking it into sandwiches, or serving it with pita and hummus for a fresh, Mediterranean-inspired meal.
Creative Ways to Present
For a party-worthy display, layer the salad components in a glass trifle bowl or line a platter in neat rows for a rainbow effect. Spoon individual servings into small mason jars or glasses as picnic-friendly appetizers, or heap the salad onto crisp lettuce cups for a fun finger-food approach!
Make Ahead and Storage
Storing Leftovers
Leftover Cucumber Tomato Salad will keep in an airtight container in the fridge for up to 2 days. The veggies do continue to release liquid as they sit, so give it a gentle stir before serving and use a slotted spoon if you prefer a less juicy salad.
Freezing
Because of the high water content in cucumbers and tomatoes, this isn’t a freezer-friendly salad—the veggies lose their lovely texture and turn mushy. For best results, make just enough to enjoy fresh, or halve the recipe if you need a smaller batch.
Reheating
This salad is meant to be enjoyed chilled or at room temperature, so no reheating required! Just give any leftovers a quick toss to redistribute the dressing and serve straight from the fridge for a refreshing bite.
FAQs
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Can I make Cucumber Tomato Salad ahead of time?
Yes, you can prep Cucumber Tomato Salad a few hours in advance. In fact, it tastes best after sitting for 15–30 minutes to let the flavors mingle. Just be aware that the veggies will continue to release liquid, so give it a stir and use a slotted spoon to serve.
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What other vegetables can I add to this salad?
Feel free to include sliced bell peppers, radishes, or even avocados for a creamier texture. This salad is very flexible—just keep the proportions in balance so it doesn’t get watery or heavy.
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Is there a way to prevent the salad from becoming watery?
Salt naturally draws water out of cucumbers and tomatoes, so serving the salad soon after mixing is best. You can also drain off any excess liquid before serving, or use it as a dressing over greens or bread to avoid waste!
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What’s the best tomato to use for Cucumber Tomato Salad?
Tomatoes that are ripe, juicy, and full of flavor are best—vine-ripened, heirloom, or high-quality cherry tomatoes all work wonders. If your tomatoes are especially watery, you can gently squeeze out some of the seeds before slicing.
Final Thoughts
If you’re craving something fresh, colorful, and full of bright flavor, you can’t go wrong with Cucumber Tomato Salad. I hope this becomes as much of a staple in your kitchen as it is in mine—give it a try, and let yourself fall in love with every crisp, juicy bite!
Print
Cucumber Tomato Salad Recipe
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Description
This refreshing Cucumber Tomato Salad is a perfect side dish for any meal. Crisp cucumbers, juicy tomatoes, and zesty red onions are tossed in a simple yet flavorful dressing, making it a light and delicious addition to your table.
Ingredients
Cucumber:
- 1 large cucumber, peeled, halved, and thinly sliced
Tomatoes:
- 4 tomatoes, halved and thinly sliced
Red Onion:
- 1 small red onion, peeled and thinly sliced
Dressing:
- 1 clove garlic, minced
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon ground pepper
- 1/4 teaspoon sea salt
- Pinch of raw sugar
Instructions
- Toss Ingredients: Place cucumber, tomatoes, onions, and garlic in a bowl. Toss with olive oil, red wine vinegar, Italian seasoning, pepper, salt, and sugar.
- Let it Stand: Allow the salad to sit at room temperature or in the fridge for 15-30 minutes before stirring and serving. Liquid will accumulate as it sits.
- Serve: Use a slotted spoon to serve the salad to avoid excess liquid. Alternatively, use the liquid as a dressing for greens or soak it up with crusty bread.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Stir before serving and use a slotted spoon to manage excess liquid.
- Dressing Variation: Experiment with different dressings like red wine vinaigrette, balsamic vinaigrette, or white balsamic vinaigrette for a flavor twist.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
