This Cucumber Tomato Salad is a celebration of all things fresh, crunchy, and colorful—just the kind of simple side dish you’ll crave all season long! Bright cucumbers, juicy tomatoes, and a zippy vinaigrette come together in minutes for a classic salad you’ll turn to again and again.
Why You’ll Love This Recipe
- Fresh Flavor Explosion: Crisp cucumbers, juicy tomatoes, and a bright vinaigrette create a truly refreshing bite in every forkful.
- Ridiculously Easy: Just a bit of slicing, a quick whisk of the dressing, and this Cucumber Tomato Salad is ready in 15 minutes or less!
- Versatile Side: It pairs perfectly with anything from grilled dishes to sandwiches, making it your warm-weather go-to.
- Make-Ahead Magic: This salad gets even better after a little rest in the fridge—ideal for meal prep or entertaining!
Ingredients You’ll Need
This Cucumber Tomato Salad keeps things beautifully simple—each ingredient shines and plays an important role. Gather everything fresh and vibrant; the results will be pure summer on a plate! Let’s break down why each ingredient truly matters.
- English cucumber: Its thin skin means no peeling and it offers that irresistible crunch; if you can’t find English cucumbers, regular ones work, just peel if the skin is thick.
- Grape or cherry tomatoes: Sweet, juicy, and fast to halve; they make every bite pop with color and flavor.
- Red onion: Adds gentle sharpness and a pretty splash of purple; thin slices keep the onion from overwhelming the salad.
- Olive oil: Lends a fruity, rich undertone to anchor the salad together—choose extra virgin for best flavor.
- Red wine vinegar: Brings zing and brightness, balancing the sweetness of the tomatoes and honey.
- Honey: Just a touch sweetens the salad without making it heavy—perfect for rounding out the acidity.
- Kosher salt or fine sea salt: Essential for pulling out every bit of flavor from those veggies.
- Black pepper: Adds a subtle kick, bringing extra dimension to every mouthful.
- Fresh parsley, dill, and/or basil (optional): A shower of herbs gives the salad fragrant, summery notes and extra freshness.
Variations
Part of the magic of Cucumber Tomato Salad is how easy it is to riff on. This recipe invites you to add your own spin—suit it to whatever you have in your kitchen, or scale it for your crowd. Here are a few variations to inspire your creativity!
- Greek-Inspired: Add a handful of crumbled feta cheese and some sliced Kalamata olives for a Mediterranean twist.
- Avocado Boost: Gently fold in cubes of ripe avocado right before serving for creamy richness.
- Vegan Version: Swap out honey for maple syrup or agave to keep things entirely plant-based.
- Spicy Kick: Toss in a pinch of Aleppo pepper flakes or freshly sliced jalapeño for subtle heat.
How to Make Cucumber Tomato Salad
Step 1: Prep the Veggies
Trim both ends off your English cucumber, then slice it in half lengthwise. Lay each half flat and cut into half-moons about ¼-inch thick—this gives you maximum crunch in every bite. Halve your grape or cherry tomatoes, and thinly slice the red onion; go as thin as you can so the onion melds in without overpowering.
Step 2: Mix It All Together
Place the cucumber slices, halved tomatoes, and sliced onion in a medium salad bowl. This is your blank canvas—look at those colors! If you’re including any fresh herbs, save them for the very end so they keep their vibrancy.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper. Give it a good stir until everything emulsifies and looks slightly creamy—this light vinaigrette brings the salad to life!
Step 4: Toss and Finish
Pour the dressing over your veggies and toss gently—don’t be shy, but don’t crush those tomatoes either. If using herbs, scatter them on and give the salad one final, gentle stir. Serve right away or chill for an hour if you like your salad extra cold and the flavors blended.
Pro Tips for Making Cucumber Tomato Salad
- Slice for Crunch: Try to keep your cucumber and onion slices as even as possible for consistent crunch and attractive presentation.
- De-Flame the Onion: If raw red onion is a bit strong for you, soak the slices in ice water for 10 minutes and drain well before adding to the salad.
- Choose Ripe Tomatoes: The juicier and sweeter your tomatoes, the better—use the most flavorful ones you can find for maximum impact.
- Chill for Depth: Letting the Cucumber Tomato Salad rest in the fridge for at least 30 minutes allows the flavors to meld and deepen for an even tastier salad.
How to Serve Cucumber Tomato Salad
Garnishes
This salad welcomes a little flourish: try a scatter of extra fresh basil, parsley, or dill for a burst of green and aroma. A sprinkle of flaky sea salt or a light drizzle of good olive oil right before serving will make your Cucumber Tomato Salad feel extra special.
Side Dishes
Cucumber Tomato Salad plays well with others! It’s ideal alongside grilled chicken, roasted salmon, veggie burgers, or tucked next to a sandwich for a pop of freshness. It also shines next to Mediterranean or Italian mains, or even as part of a picnic spread with hummus and pita.
Creative Ways to Present
For a charming presentation, serve the salad in individual glass jars for picnics or lunchboxes, spoon it over toasted bread as a fresh bruschetta, or heap it alongside a cheese and charcuterie board for a standout burst of color and flavor.
Make Ahead and Storage
Storing Leftovers
If you have Cucumber Tomato Salad left over, store it in an airtight container in the refrigerator for up to 2 days. The veggies will soften a bit as they marinate, but the flavors become even more delicious.
Freezing
This is one recipe you definitely don’t want to freeze; cucumbers and tomatoes lose their crispness and become watery when thawed. It’s best to enjoy this salad fresh or within a day or two of making it.
Reheating
No reheating necessary here! This Cucumber Tomato Salad is meant to be enjoyed cold or at cool room temperature, straight from the fridge or chilled serving bowl.
FAQs
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Can I make Cucumber Tomato Salad ahead of time?
Absolutely! In fact, the flavors actually improve if you let the salad sit in the refrigerator for an hour or two before serving. Just add any delicate herbs right before you’re ready to serve to keep them looking and tasting fresh.
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What kind of tomatoes work best?
Grape or cherry tomatoes are both fantastic for this recipe since they’re sweet, flavorful, and don’t get watery. If you have garden tomatoes, feel free to use them—just cut them into bite-sized chunks and remove extra seeds if they’re extra juicy.
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How can I tone down the sharpness of the red onion?
If you find raw onion a little strong, soak the sliced onion in ice water for 10–15 minutes, then pat dry. This helps tame the pungency and keeps the salad gentle and balanced.
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Can I add other vegetables or protein to this salad?
Definitely! Add-ins like sliced radishes, bell peppers, or even cooked chickpeas or grilled shrimp work beautifully. The base Cucumber Tomato Salad is a perfect springboard for your bright ideas!
Final Thoughts
I hope this Cucumber Tomato Salad becomes one of those recipes you find excuses to make, again and again. It’s the kind of refreshing, easy dish that lights up any table—perfect for sharing, savoring, and celebrating the best flavors of the season. Enjoy every crisp, juicy bite!
Print
Cucumber Tomato Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Description
This refreshing Cucumber Tomato Salad is a delightful combination of crisp cucumbers, sweet cherry tomatoes, and zesty red onions tossed in a tangy vinaigrette dressing. It’s a perfect side dish for any meal or a light, healthy snack.
Ingredients
Cucumber Tomato Salad:
- 1 English cucumber, unpeeled
- 10 ounces grape or cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon Kosher salt or fine sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley, dill, and/or basil (optional)
Instructions
- Prepare Vegetables: Trim the ends of the cucumber, halve it lengthwise, and slice into ¼-inch thick half rounds.
- Combine Ingredients: In a medium bowl, mix the cucumber, halved tomatoes, and sliced red onion.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper.
- Toss Salad: Pour the dressing over the salad and gently toss to coat.
- Add Herbs: If desired, gently stir in fresh herbs.
- Serve: Enjoy immediately or chill in the refrigerator for an hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
