If there’s one dish I crave almost year-round, it’s this Cucumber Tomato Salad. Each bite is bursting with crisp cucumber, juicy tomato, and a bright, tangy dressing—simple, vibrant, and seriously addictive. Whether you’re picnicking in July or want a refreshing bite with dinner, this salad is sunshine in a bowl!
Why You’ll Love This Recipe
- Ultra Refreshing: Every mouthful delivers a crisp, cool bite—perfect for summer heat or brightening up any meal.
- Quick and Easy: Just a few minutes of prep and a handful of pantry-friendly ingredients deliver a show-stopping side.
- Make-Ahead Friendly: It gets even better as it sits, letting the dressing soak and everything meld for maximum flavor.
- Vibrant and Versatile: Serve it with picnics, potlucks, or weeknight dinners—you can dress it up, down, or customize to your heart’s content.
Ingredients You’ll Need
Let’s keep things simple—these ingredients are truly the heart and soul of a crave-worthy Cucumber Tomato Salad! Each element brings something to the table, whether it’s refreshing crunch, juicy sweetness, or a pop of herbaceous brightness.
- English cucumber: Mild, tender, and nearly seedless, the English cucumber’s crisp bite is what makes this salad so satisfying. If you only have regular cucumbers, just peel and deseed for the best texture.
- Grape tomatoes: These little gems are wonderfully sweet and hold their shape—use cherry tomatoes or any ripe heirloom if you want to mix things up.
- Red onion: Sliced super-thin, red onion adds sharpness and color. If you find raw onion too strong, soak slices in cold water to mellow them out.
- Chopped parsley: Fresh parsley delivers grassy, herbal lift. You can swap in dill or basil for a different twist.
- Extra virgin olive oil: A high-quality olive oil brings richness and rounds out the acidity of the vinegar.
- Red wine vinegar: The subtle fruitiness and tang perfectly balance the sweetness of the tomatoes and sugar.
- Granulated sugar or honey: Just a touch softens the tartness and enhances the natural flavors.
- Dried basil: Earthy and fragrant, dried basil ties everything together and layers in classic flavors.
- Salt & ground black pepper: Essential for pulling out all the flavors and seasoning the veggies just right.
Variations
This Cucumber Tomato Salad is fabulously flexible—think of it as your canvas for fresh, in-season produce or whatever your taste buds are craving! Below are some easy ways to personalize it for your table.
- Add cheese: Crumbled feta or fresh mozzarella balls turn this simple salad into something extra special and satisfying.
- Switch up the herbs: Try fresh dill, mint, or basil for different layers of flavor. Each herb brings a unique twist!
- Make it a meal: Bulk it up with canned chickpeas, grilled shrimp, or sliced avocado for a more filling salad.
- No onion option: If you prefer a milder flavor, skip the onion or swap for thinly sliced scallions.
How to Make Cucumber Tomato Salad
Step 1: Slice and Prep the Veggies
Start by slicing your English cucumber into thin rounds, then quarter them for easy, bite-sized pieces. Halve the grape tomatoes and thinly slice the red onion. Chop the fresh parsley. Set all these beautiful veggies aside in a roomy bowl, ready for your dressing.
Step 2: Whisk the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, granulated sugar (or honey), dried basil, salt, and black pepper. The goal is a shimmering, tangy-sweet dressing that coats every bit of salad perfection.
Step 3: Toss and Chill
Pour the dressing over your vegetables and toss gently, making sure every piece glistens. Cover and refrigerate for at least 2 hours—this lets the flavors mingle and completely transforms the salad. Trust me, the wait is worth it!
Step 4: Serve and Enjoy
Before serving, give your Cucumber Tomato Salad a gentle toss and taste for seasoning—you can always add a pinch more salt or fresh herbs. Then, spoon it into your prettiest bowl and get ready to bask in rave reviews!
Pro Tips for Making Cucumber Tomato Salad
- Pre-Chill Your Veggies: For an extra crisp salad, refrigerate your cucumbers and tomatoes before slicing—they’ll stay snappy and refreshing even after marinating.
- Soak Onions for Sweetness: If you want a milder onion bite, let the sliced onions rest in cold water for 10 minutes, then drain before adding to your salad.
- Don’t Rush the Chill: While the salad is delicious right away, letting it rest for at least 2 hours in the fridge gives the flavors time to meld and the veggies to soak up that magical dressing.
- Season Just Before Serving: Give a quick taste and a final sprinkle of salt or herbs to freshen everything up right before bringing the salad to the table.
How to Serve Cucumber Tomato Salad
Garnishes
For that chef’s touch, shower your salad with extra chopped parsley, freshly cracked black pepper, or a sprinkling of crumbled feta. A few torn basil leaves can make the bowl look utterly garden-fresh and irresistible!
Side Dishes
This Cucumber Tomato Salad is a natural match for grilled meats, simple fish, or anything off the barbecue. It’s the perfect partner for picnics, sandwiches, or Middle Eastern spreads—think pita, hummus, and falafel on a sunny afternoon.
Creative Ways to Present
Serve your salad family-style in a rustic wooden bowl, or spoon it into individual glass cups for a chic starter at your next gathering. Layer on grilled bread as a bruschetta or pile it atop grilled chicken for a main dish with major flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in a covered container in the refrigerator. It keeps beautifully for up to 2–3 days, with the flavors growing even richer—just give it a quick toss before serving again.
Freezing
Freezing isn’t recommended for Cucumber Tomato Salad, as the fresh vegetables will lose their crispness and become watery when thawed. It’s truly best enjoyed fresh from the fridge.
Reheating
No reheating needed! This salad is best served cold or at room temperature. Simply stir and let it sit out a few minutes to take off the chill before serving, if desired.
FAQs
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Do I have to use English cucumber for this salad?
Nope! While English cucumbers are less bitter and have fewer seeds, you can absolutely use regular cucumbers—just peel and deseed them for the best texture and flavor.
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Can I prepare Cucumber Tomato Salad ahead of time?
Definitely! In fact, it’s even tastier when made a few hours in advance. The veggies soak up all that bright, tangy dressing, making every bite extra flavorful.
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What if I don’t have red wine vinegar?
You can swap in white wine vinegar or lemon juice—the taste will change a little but the salad will still be bright and delicious!
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Is this Cucumber Tomato Salad vegan and gluten-free?
Yes, it’s naturally both! Just use granulated sugar instead of honey if you want to keep it fully plant-based.
Final Thoughts
If you’re craving a quick, refreshing dish that steals the spotlight at any table, give this Cucumber Tomato Salad a try. It’s simple, packed with flavor, and the kind of recipe you’ll reach for again and again. I hope it becomes a favorite in your kitchen, too!
Print
Cucumber Tomato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 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 grape tomatoes, and tangy red onions are tossed in a simple yet flavorful dressing for a dish that’s bursting with summer flavors.
Ingredients
For The Salad:
- 1 English cucumber – sliced into rounds then quartered
- 2 cups grape tomatoes – sliced in half
- 1/2 cup red onion – sliced into thin strips
- 2 Tbsp chopped parsley
For The Dressing:
- 1/4 cup extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp granulated sugar – or honey
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Prepare the Vegetables: Slice the cucumber, grape tomatoes, and red onion as directed. Place them in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, sugar or honey, dried basil, salt, and black pepper.
- Toss and Chill: Pour the dressing over the vegetables and toss gently to coat. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
- Serve: Before serving, sprinkle chopped parsley over the salad for a fresh finish. Enjoy!
Notes
- This salad is best served chilled.
- Feel free to customize by adding feta cheese or olives.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 9g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
