Cucumber Tomato Salad is a classic salad, light, cooling, and oh-so refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and a tangy vinaigrette dressing.

Serve cucumber tomato onion salad next to grilled or roasted meats or fish, such as marinated beef or chicken kabobs, grilled salmon, or pork tenderloin.

Overhead picture of Cucumber Tomato Salad in a wooden bowl

How to Make Cucumber Tomato Salad

When the farmer’s markets start overflowing with juicy garden fresh veggies, I take my cue to make a big bowl of cucumber tomato salad.

  1. Combine all dressing ingredients (per recipe below).
  2. Slice all vegetables and toss with the dressing.

I love using a combination of fresh or dried oregano and basil in this salad to bring out its Mediterranean essence. Chopped fresh dill and-or parsley deliver equally excellent herbal notes.

Overhead shot of Cucumber Tomato Salad ingredients in a bowl before mixing together

English cucumber is ideal for this recipe. The peels are tender enough that there’s no need to remove them, and the seeds are virtually nonexistent. If you only have regular salad cukes on hand, those are perfectly suitable as well. Just peel them, and, if the seeds seem tough, scoop them out and then slice.

Dressing for Cucumber Tomato Salad

Honestly, this salad really doesn’t need much, a simple dressing allows the flavor of the veggies to shine and keeps the salad light and fresh.

A splash of vinegar and a bit of olive oil with salt & pepper. I most often use red wine vinegar but you can use your favorite (infused oils and vinegars are great here too).

Pouring dressing over Cucumber Tomato Salad in a wooden bowl

Can I Make it Ahead?

This salad tastes great served cold and can be made ahead. Of course it’s best made the day you’re serving it but you can keep it for a couple of days and drain any juices. Whenever I’m planning this dish and need to get a jump on dinner, I partially prep the tomato-cucumber salad.

  1. In the same bowl you plan to make the salad, whisk together the wine vinegar, olive oil, herbs, salt and pepper.
  2. Peel and cut the onion into slivers and toss in the vinaigrette.
  3. Cover and refrigerate for up to a day in advance.

The onions will stay crunchy while helping the dressing mellow and develop flavor. To assemble the salad, all you have to do is slice the cucumbers and tomatoes, toss with the onion and vinaigrette mixture, and briefly refrigerate before serving.

More Fun Additions

You can have a lot of fun with this recipe, by treating it as a foundation. Go ahead and layer in other fresh and tasty ingredients like crumbled feta, mozzarella balls, avocado chunks or chopped fennel bulb. Got stale bread? Even better, turn this into a Panzanella Salad to make it a meal!

The options are limited only by your own creativity!

Salads with a Cucumber Crunch

Overhead picture of Cucumber Tomato Salad in a wooden bowl
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Cucumber Tomato Salad

This fresh summer salad provides the perfect crunch!
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients  

  • 1 long English cucumber sliced
  • 2-3 large tomatoes diced
  • ½ red onion sliced
  • 1 tablespoon fresh herbs parsley, basil and/or dill, optional
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • salt & pepper to taste

Instructions 

  • Combine all ingredients in a bowl and toss well.
  • Refrigerate at least 20 minutes before serving.
5 from 245 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 104 | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

    1. You’re in the right place Lisa; welcome! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!

    1. You could use balsamic vinegar. I’d start with about half as much and give it a taste. Some balsamic vinegars can be very strong. It’ll taste different, but delicious! Enjoy the salad!

  1. I made this recipe but with apple cider vinegar instead of red wine vinegar, after 2 days in the fridge it seemed to kind of separate. Did I do something wrong?

    1. Apple Cider Vinegar should be fine in this recipe. I’m not sure what separated but the veggies will definitely soften and lose some water after sitting in the fridge for a couple of days.

  2. I love this salad, so light and refreshing…and just took me about 10 minutes to make! I really like a lot of your recipes Holly, keep up the good work. I just got your Weekly Meal Planner and am looking forward to being more organized about planning meals and shopping. Thank you!5 stars

  3. All your food looks delicious and simple enough for me :) Looking forward to trying some recipes! Your cucumber salad brought me to your page.
    Thank you!
    Marie

    1. Hi Bently, thanks for visiting the site! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a signup box.

  4. Getting ready to make this now with my abundance of tomatoes and cucumbers from the garden. How long will it stay good in the refrigerator?

      1. Do you use a tablespoon of each of the herbs listed or a tablespoon in total of herbs?

  5. Love this one! So refreshing during the summer. I’ve made it a few times in the past couple weeks. Feta is a great addition. Another time I added some sundried tomatoes also with some fregola pasta (or you could use pearl couscous). Thanks!5 stars

  6. I made this tonight to go with our porch chops for tomorrow. We went to the farmers market and got quite a haul. I got some nice sweet yellow onions, so I slice half of one. I didn’t ahve any fresh herbs, so I used some Cavender’s Greek seasoning. I’m looking forward to seeing how it looks tomorrow. I didn’t ahve an Englsih cucumber, but we found some medium-sized cucumbers that are really good, so I sliced about 1 1/2 (the baby ate the other half, yes they were that good!)
    Can’t wait to try it tomorrow!