Cucumber Tomato Salad Recipe
Cucumber Tomato Salad is a refreshing side dish that captures summer’s best flavors in every bite. Crisp cucumbers and ripe tomatoes mingle with a light vinaigrette for effortless goodness.
Perfect for picnics, potlucks, or a quick healthy snack, this salad bursts with color and crunch. Pair it with grilled meats, sandwiches, or enjoy it on its own.
What You Need for Cucumber Tomato Salad
- English cucumber – Adds crisp texture and mild flavor that soaks up the dressing beautifully.
- Ripe tomatoes – Juicy and sweet, they bring vibrant color and summery freshness.
- Red onion – Thinly sliced for a sharp bite that balances the mellow cucumbers.
- Fresh herbs – Parsley, basil, or dill elevate each forkful with a burst of garden-fresh aroma.
- Olive oil – Smooth and fruity, it ties the veggies together with a luscious coat.
- Red wine vinegar – A tangy splash that brightens every ingredient.
- Salt and black pepper – Simple seasonings that make the fresh flavors shine.
How to Make This Crisp Cucumber Tomato Salad
Start by slicing the cucumbers and tomatoes into bite-sized pieces for perfect forkfuls. Thinly slice the red onion so its flavor doesn’t overpower the other ingredients.
Combine everything in a large bowl. Drizzle with olive oil and red wine vinegar, then toss until each piece glistens with dressing. Season generously with salt and black pepper.
Cover and refrigerate for at least 20 minutes to let the flavors meld. Serve chilled and enjoy the fresh crunch in every bite.
Salad Secrets & Flavor Boosts
For extra depth, try adding crumbled feta or fresh mozzarella pearls for creaminess. If you crave a bolder punch, toss in a handful of kalamata olives or a sprinkle of capers.
Always use the freshest herbs you can find — basil, dill, and parsley all work beautifully and bring out the garden feel. If making ahead, prep the veggies and dressing separately, then toss just before serving to keep it crisp.
How to Keep Your Cucumber Tomato Salad Fresh
Store leftover salad in an airtight container in the fridge for up to two days. Keep in mind that the cucumbers and tomatoes will release liquid as they sit, so drain excess moisture before serving again.
For best results, enjoy this salad fresh, but if you have leftovers, they’re delicious piled onto toasted bread or wrapped in a pita for a quick snack the next day.
Cucumber Tomato Salad Recipe
Ingredients
- ½ medium red onion thinly sliced
- 1 English cucumber sliced
- 1 tablespoon fresh herbs parsley, basil, and/or dill, optional
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 to 3 large ripe tomatoes diced
- 1 tablespoon red wine vinegar
Instructions
- Combine the sliced cucumber, diced tomatoes, and thinly sliced red onion in a large bowl. Sprinkle with fresh herbs if using, then drizzle with olive oil and red wine vinegar. Season generously with salt and black pepper, tossing thoroughly to coat the vegetables evenly. Chill in the refrigerator for a minimum of 20 minutes before serving to allow flavors to meld.
