Cucumber and Tomato Salad

This cucumber and tomato salad is a refreshing, juicy, and colorful dish that’s perfect for any season. With crisp cucumbers, ripe tomatoes, and a simple olive oil and vinegar dressing, it comes together in minutes and brings vibrant flavor to the table. I often throw it together for a quick side or even a light lunch.

Why You’ll Love This Recipe

I love how fresh and satisfying this salad is without being heavy. It’s full of natural flavor from ripe produce and doesn’t rely on complicated ingredients. The combination of crunchy cucumbers, juicy tomatoes, and tangy vinaigrette always hits the spot. It pairs with grilled meats, pastas, or stands on its own with some crusty bread.

ingredients

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

• Cucumbers (English or Persian work best)
• Ripe tomatoes (cherry, grape, or regular chopped)
• Red onion or shallots (optional)
• Olive oil
• Red wine vinegar or lemon juice
• Salt
• Black pepper
• Fresh herbs (parsley, basil, or dill)

directions

1. I start by slicing the cucumbers and tomatoes and placing them in a large bowl.
2. If I’m using onion or shallots, I thinly slice them and add them to the bowl.
3. I drizzle olive oil and vinegar (or lemon juice) over the vegetables.
4. I season with salt and black pepper, then toss everything together gently.
5. I sprinkle fresh herbs on top and let the salad sit for about 10 minutes to let the flavors combine before serving.

Servings and timing

This salad serves about 4 and takes only 10 minutes to prepare. It’s best served fresh, but it also holds up well for a few hours if made ahead.

Variations

• I sometimes add feta cheese or mozzarella balls for a creamy touch.
• Chopped avocado gives the salad a richer texture.
• For a Mediterranean spin, I add kalamata olives and a pinch of oregano.
• Swapping red wine vinegar with balsamic adds a slightly sweet depth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The tomatoes can soften a bit, so I try to enjoy it fresh. I don’t reheat this salad, as it’s meant to be served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often prep it a couple of hours in advance. I wait to add salt until just before serving to keep the cucumbers crisp.

What kind of tomatoes should I use?

I like to use cherry or grape tomatoes for sweetness and minimal prep. Regular tomatoes also work well if chopped.

Do I need to peel the cucumbers?

If I use English or Persian cucumbers, I don’t peel them. For thicker-skinned varieties, I sometimes peel them partially.

What herbs work best?

I love parsley for a clean, green flavor, but basil or dill also add a nice touch depending on what I’m serving the salad with.

Can I add protein to make it a full meal?

Absolutely. I sometimes toss in grilled chicken, chickpeas, or tuna for a heartier dish.

Conclusion

This cucumber and tomato salad is my go-to when I want something light, fresh, and full of real flavor. It’s endlessly adaptable and always a hit on the table. Whether I’m cooking for one or feeding a crowd, this salad is an easy win every time.

Cucumber and Tomato Salad

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• Author: Mary
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad, Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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Description

This Cucumber and Tomato Salad is fresh, juicy, and vibrant—everything you want in a quick and easy side dish. With crisp cucumbers, ripe tomatoes, and a tangy olive oil vinaigrette, it’s the perfect companion to grilled meats, pastas, or a simple loaf of bread. Naturally gluten-free, vegetarian, and bursting with garden-fresh flavor!

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Ingredients

• 2 cups sliced cucumbers (English or Persian)
• 2 cups chopped or halved ripe tomatoes (cherry, grape, or regular)
• ¼ cup thinly sliced red onion or shallots (optional)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar or lemon juice
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• 2 tbsp chopped fresh herbs (parsley, basil, or dill)

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Instructions

1. In a large bowl, combine sliced cucumbers, tomatoes, and onion or shallots (if using).
2. Drizzle olive oil and vinegar (or lemon juice) over the vegetables.
3. Season with salt and pepper.
4. Toss gently until everything is evenly coated.
5. Sprinkle with fresh herbs.
6. Let sit for 10 minutes before serving to allow the flavors to meld.

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Notes

• Add crumbled feta or mozzarella balls for creaminess.
• Toss in avocado for extra richness.
• For a Mediterranean twist, add olives and a pinch of oregano.
• Balsamic vinegar can be used for a sweeter flavor.
• Best served fresh but holds up for a few hours if made ahead.