Cucumber Tomato Salad is my go-to when I want something crisp, colorful, and done in minutes. Maybe you know the feeling. You open the fridge, you are hungry, and you do not want to turn on the oven. You want fresh, not fussy. You want something that tastes like summer even when the weather is moody. This simple salad checks all those boxes and still manages to feel special on a weeknight. I have made it for quiet lunches, chaotic family dinners, and backyard potlucks, and it never lasts long.
How to Make Cucumber Tomato Salad
Let us keep it practical and tasty. I follow a simple formula for a bright, crunchy bowl that hits the spot every time. The key is balancing juicy tomatoes, snappy cucumbers, a little onion bite, and a clean, zippy dressing. When those basics sing, you really do not need anything else.
What you will need
- Cucumbers: I like English or Persian cucumbers for fewer seeds and a delicate skin. If using garden cucumbers, peel thick skin and scrape out seeds.
- Tomatoes: Ripe but firm. Cherry or grape tomatoes hold their shape. Heirloom tomatoes add a lovely sweet note.
- Red onion: Sliced thin so it does not take over. Soak in cold water for 10 minutes if you want it extra mild.
- Fresh herbs: Dill for classic vibes, basil for a soft, sweet finish, or parsley for brightness.
- Simple vinaigrette: Olive oil, red wine vinegar or lemon juice, salt, pepper, and a pinch of sugar or honey.
Steps are quick and friendly:
1. Slice the cucumbers into half moons or thin coins. If your cucumbers seem watery, scatter a little salt over them and let them sit in a colander for 10 minutes, then pat dry. This step gives you a crisp finish.
2. Halve or quarter your tomatoes depending on size. The goal is bite size. If they are extra juicy, let them drain briefly so your salad does not get watery.
3. Thinly slice red onion. A little goes a long way.
4. Whisk the dressing in a small bowl. Taste, then adjust the vinegar and salt before it hits the veggies. You want it bright but balanced.
5. Toss everything gently so the tomatoes do not bruise. Add fresh herbs last and adjust seasoning.
For warm days when you want more fresh sides on the table, I often set this bowl next to refreshing watermelon salad with feta and cucumber. They make a sunny duo for picnics and patio nights.
Tip: This Cucumber Tomato Salad tastes best slightly chilled. Let it sit for 10 to 15 minutes after tossing so the flavors know each other better.
Dressing for Cucumber Tomato Salad
We are keeping the dressing simple and dependable. A clean vinaigrette lets the produce shine and keeps the salad light. I usually do 3 parts extra virgin olive oil to 1 part red wine vinegar, a squeeze of lemon, salt, pepper, and a tiny pinch of sugar or honey to soften the acidity. If you like a little heat, a shake of red pepper flakes wakes the whole bowl up.
Balancing flavors without fuss
Here is my quick test: dip a cucumber slice in the dressing before you toss the salad. If it tastes lively and balanced on that slice, you are golden. If it is too sharp, add a splash more oil. If it is flat, add a pinch more salt or a few drops of vinegar. That forty second taste test saves a lot of guessing.
Sometimes I switch to a creamy dressing for a picnic. I whisk in a spoon of Greek yogurt, a squeeze of lemon, and a little extra dill. It tastes like sunshine and feels extra cozy next to grilled chicken. For more creamy salad inspiration, I like this bright bowl of creamy basil pasta salad when I am craving something fresh but a touch indulgent.
“I made this dressing exactly as written and my husband asked for seconds. The cucumber stayed crisp and the tang was perfect. New weeknight favorite.”
If your tomatoes are very sweet, consider using lemon juice instead of red wine vinegar for a clean, citrusy edge. If your cucumbers taste mild, red wine vinegar brings a bolder punch and balances everything out.
Recipe Variations
One of the best parts of this bowl is how flexible it is. You can keep it classic or change the tone with just a few swaps. Below are a few fast favorites that keep the spirit of Cucumber Tomato Salad but add a fun twist.
Easy ways to switch it up
Greek style: Add crumbled feta, Kalamata olives, and a sprinkle of oregano. Swap in red wine vinegar and finish with a drizzle of good olive oil.
Avocado add-in: Dice a ripe avocado and fold it in gently. Use lemon juice for the dressing to keep the avocado bright. This one is extra creamy and still light.
Sweet corn crunch: Add fresh corn kernels right off the cob. It adds pop and a natural sweetness that plays so well with tomato acidity.
Spicy kick: Thinly slice a jalapeño or toss in a pinch of cayenne. Balance the heat with a touch more honey in the dressing.
Protein boost: A can of chickpeas, rinsed and drained, turns this into a quick lunch. Add extra herbs and an extra squeeze of lemon to keep it lively.
For a crunchy side that pairs perfectly with the juicy freshness here, try these crunchy gluten-free fried green tomatoes. The textures together are so satisfying.
Make-Ahead and Storage Tips
Cucumber Tomato Salad is friendly to busy schedules with just a few small tweaks. If you are hosting or planning ahead, you can do most of the prep without losing that crisp bite we all love.
Prep tips that work:
Slice cucumbers and onions up to a day ahead. Keep them dry in separate containers with a paper towel to catch extra moisture. Cut tomatoes the day you plan to serve for the best texture. If you need to cut them early, remove some seeds to reduce water and store them in a shallow container.
Always keep the dressing separate until right before serving. Toss within 15 to 30 minutes of eating so the veggies stay crisp. If the salad sits too long, the salt and acid pull out water from the cucumbers and tomatoes, making the bowl a little soupy.
Leftovers do happen, and they are still tasty. Store in an airtight container for up to 2 days. If it gets watery, strain off extra liquid and brighten with a splash of lemon and a pinch of salt. A handful of fresh herbs can revive it fast.
What to Serve with Cucumber Tomato Onion Salad
This crisp, juicy salad loves company. It fits in at cookouts, easy weeknight dinners, and sunny weekend lunches. Here are some fast pairing ideas that let the salad do its refreshing thing while making the meal feel complete.
- Grilled mains: Chicken, shrimp, salmon, or steak. The cool salad cuts through the richness beautifully.
- Sandwiches and wraps: Turkey club, veggie hummus wrap, or tuna salad. Add a bright side without any heavy lifting.
- Mediterranean plates: Hummus, olives, pita, and this salad. Simple, colorful, and crowd friendly.
- Pasta night: Add a fresh side to balance creamy or cheesy pasta dishes.
- Cookout classics: Burgers and hot dogs with this salad tucked on the plate make everything feel lighter.
If you are building a full salad spread, serve it next to a zesty bowl like this fresh Southwest chicken salad. The flavors are bold, and it pairs well with the cool crunch of cucumbers and tomatoes. For a colorful table, I also love adding a second green-forward side such as an easy roasted veggie option later in the week.
Common Questions
What cucumbers are best for this salad?
English or Persian cucumbers are ideal since they have thin skin and fewer seeds. If you use garden cucumbers, peel and seed them for a cleaner crunch.
How do I keep the salad from getting watery?
Salt sliced cucumbers for 10 minutes, then pat dry. Drain any extra tomato juice before tossing. Add dressing right before serving.
Can I make the dressing ahead?
Yes. Whisk the dressing and store it in the fridge up to 3 days. Bring it to room temperature and whisk again before using.
What herbs work best?
Dill is classic. Basil adds a sweet note. Parsley is bright and clean. Mix and match based on what you have.
Is this salad good for meal prep?
It is, with smart storage. Keep veggies and dressing separate, then toss the day you plan to eat for best texture.
Ready to Make It Tonight
At the end of the day, Cucumber Tomato Salad is the kind of recipe that makes everyday meals feel easy and a little joyful. Crisp cucumbers, juicy tomatoes, a light zingy dressing, and a handful of herbs do so much with so little. If you want to compare versions or pick up new tips, this simple guide to Cucumber Tomato Salad and the fresh twist from Cucumber Tomato Salad Recipe – Love and Lemons offer handy ideas you can bring right into your own kitchen. Mix it up, taste as you go, and make it yours. I hope you love this as much as we do and that it earns a spot in your regular rotation.
Cucumber Tomato Salad
Ingredients
Salad Ingredients
- 2 large Cucumbers, preferably English or Persian If using garden cucumbers, peel thick skin and scrape out seeds.
- 2 cups Tomatoes (cherry, grape, or heirloom) Ripe but firm; halved or quartered for bite size.
- 1/2 medium Red onion, thinly sliced Soak in cold water for 10 minutes for a milder flavor.
- 1/4 cup Fresh herbs (dill, basil, or parsley) Add as per preference.
Dressing Ingredients
- 3 tablespoons Extra virgin olive oil For a light and flavorful dressing.
- 1 tablespoon Red wine vinegar or lemon juice Adjust based on taste.
- 1 teaspoon Sugar or honey Optional, to soften acidity.
Instructions
Preparation
- Slice the cucumbers into half moons or thin coins. If watery, salt them and let sit in a colander for 10 minutes, then pat dry.
- Halve or quarter your tomatoes depending on size to achieve bite size.
- Thinly slice the red onion.
- Whisk the dressing ingredients in a small bowl, adjusting vinegar and salt to taste.
- Toss the cucumbers, tomatoes, and onion gently with the dressing and herbs, ensuring not to bruise the tomatoes.
