Cucumber Tomato Salad

Cucumber Tomato Salad is a simple, refreshing dish that brings together crisp cucumbers, juicy tomatoes, and a bright, zesty dressing. It’s one of those salads I turn to when I want something quick, light, and full of natural flavor. Perfect as a side for grilled meats, picnics, or a healthy lunch, it’s a timeless classic that never goes out of style.

Why You’ll Love This Recipe

I love this salad because it’s so easy to make and relies on just a few fresh ingredients. There’s no cooking involved, and everything comes together in one bowl. It’s naturally light, hydrating, and full of vibrant color and crunch. The dressing is tangy and slightly sweet, which complements the vegetables perfectly and makes each bite feel clean and balanced.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh cucumbers (English or Persian), sliced
• Ripe tomatoes (cherry, grape, or chopped large tomatoes)
• Red onion, thinly sliced
• Fresh parsley or dill, chopped

For the dressing:

• Olive oil
• Red wine vinegar or lemon juice
• Garlic, minced
• Dijon mustard (optional)
• Honey or sugar (just a touch, optional)
• Salt and pepper

Directions

1. I start by slicing the cucumbers and tomatoes and placing them in a large bowl with the thinly sliced red onion.

2. In a small bowl or jar, I whisk together olive oil, vinegar or lemon juice, garlic, Dijon mustard (if using), a bit of honey, and a pinch of salt and pepper until well combined.

3. I pour the dressing over the vegetables and toss gently until everything is evenly coated.

4. I let the salad sit for 10–15 minutes to let the flavors meld, then garnish with chopped fresh herbs before serving.

Servings and timing

This recipe makes about 4 servings and takes just 15 minutes to prepare. It’s perfect as a quick side dish or a make-ahead option for meals throughout the week.

Variations

Sometimes I add crumbled feta cheese or fresh mozzarella balls for a Mediterranean twist. I’ve also tossed in sliced olives, avocado, or chickpeas to make it more filling. For a spicy kick, a few red pepper flakes or sliced jalapeños do the trick. If I want an herby boost, I mix in fresh basil or mint.

Storage/Reheating

This salad keeps well in the fridge for up to 2 days. I store it in an airtight container and give it a quick stir before serving. The vegetables will soften slightly over time but still taste great. I don’t reheat this salad—it’s meant to be served chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often prep it a few hours in advance. The flavors improve as it sits, but I serve it the same day to keep the texture fresh.

What type of cucumber is best?

I usually go with English or Persian cucumbers because they’re crisp and have fewer seeds, which helps avoid excess water in the salad.

Do I need to peel the cucumbers?

Not necessarily. If I’m using thin-skinned cucumbers, I leave the peel on for texture and color. For thicker-skinned ones, I peel them partially or fully.

Can I use a different vinegar?

Absolutely. I’ve used balsamic, apple cider, or even white wine vinegar depending on the flavor I want. Lemon juice works beautifully too.

What’s the best way to prevent the salad from getting watery?

I salt the cucumbers lightly and let them sit for a few minutes, then pat them dry before mixing. That helps keep the dressing from getting diluted.

Conclusion

Cucumber Tomato Salad is one of those recipes that reminds me how simple, fresh ingredients can create something truly delicious. It’s easy, colorful, and so versatile—whether I’m serving it with grilled chicken, tossing it into a wrap, or just enjoying it solo, it always hits the spot. It’s a go-to favorite for a reason.