Cucumber Tomato Salad

There are some recipes you make because they’re impressive, and then there are recipes you make because they simply make dinner better. Cucumber Tomato Salad is firmly in the second group. It’s crisp, juicy, tangy, and fresh, with just enough dressing to bring everything together without weighing it down.

The combination of cool cucumbers, ripe tomatoes, thinly sliced red onion, and a simple vinegar dressing is wonderfully balanced. The cucumbers stay crunchy while the tomatoes add plenty of juiciness, and the onion gives the salad a little bite.

I especially like making this when the weather is warm and I want something that requires almost no cooking. It’s an easy side for grilled chicken, burgers, sandwiches, or anything coming off the barbecue.

It also holds up well enough to make ahead, although there’s a small trick to keeping it from getting watery: give the cucumbers a little time to drain before tossing everything together.

Why It Works

This salad works because every ingredient brings something different. The cucumbers are cool and crisp, the tomatoes are sweet and juicy, and the red onion adds sharpness. A simple dressing of olive oil, vinegar, garlic, and herbs ties those flavors together without covering them up.

The key is seasoning as you go. Tomatoes especially benefit from a little salt, and allowing the finished salad to sit for 10–15 minutes gives the dressing time to settle into the vegetables.

Ingredients You’ll Need

Cucumbers

English cucumbers are my first choice because they have thin skins and fewer seeds, but regular garden cucumbers work just fine. If yours are particularly watery, scoop out some of the seeds before slicing.

Tomatoes

Use ripe tomatoes that still feel firm. Cherry or grape tomatoes are excellent here because they hold their shape well, but chopped Roma or vine tomatoes work beautifully too.

Red Onion

Thinly sliced red onion adds a crisp, slightly spicy contrast. For a milder flavor, soak the slices in cold water for about 10 minutes, then drain them well.

Olive Oil And Vinegar

Extra-virgin olive oil gives the dressing richness, while red wine vinegar adds the bright acidity the vegetables need. You can adjust the vinegar slightly depending on how sweet your tomatoes are.

Fresh Herbs And Seasoning

Fresh parsley or dill adds a clean, herbal note. Salt, black pepper, and a little garlic are all you really need to finish the dressing.

How To Make Cucumber Tomato Salad

Slice And Prepare The Vegetables

Slice the cucumbers into thin rounds or half-moons, depending on their size. Cut the tomatoes into bite-sized pieces and thinly slice the red onion.

If the cucumbers seem especially wet, sprinkle them lightly with salt and let them sit in a colander for about 10–15 minutes. Pat them dry with paper towels afterward. This keeps excess water from diluting the dressing.

Make The Dressing

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper.

Add a teaspoon of sugar if your tomatoes aren’t very sweet. It isn’t essential, but it can soften the sharpness of the vinegar.

Toss The Salad

Place the cucumbers, tomatoes, red onion, and 2 tablespoons chopped fresh parsley or dill in a large bowl.

Pour the dressing over the vegetables and toss gently until everything is evenly coated. Don’t overmix; you want the tomatoes to stay intact rather than turning soft and crushed.

Let It Rest

Let the salad sit at room temperature for about 10–15 minutes before serving. Taste and add more salt, pepper, or vinegar if needed.

Serve it slightly chilled or at cool room temperature. If it has been refrigerated for a while, give it a gentle toss before serving.

FAQs

Can I Make Cucumber Tomato Salad Ahead Of Time?

Yes. You can prepare it a few hours ahead and refrigerate it until you’re ready to serve. For the freshest texture, keep the dressing separate until shortly before serving.

How Do I Keep The Salad From Getting Watery?

The biggest culprit is excess moisture from the cucumbers and tomatoes. Salting and draining the cucumbers helps, and choosing firm tomatoes rather than very soft ones makes a noticeable difference.

Can I Use Regular Cucumbers?

Absolutely. Peel them if the skin is thick or bitter, and consider removing the seeds if the cucumber is particularly watery.

What Vinegar Is Best?

Red wine vinegar is my go-to, but white wine vinegar, apple cider vinegar, or even lemon juice can be used. Each gives the salad a slightly different character.

Can I Add Feta Cheese?

Yes. Crumbled feta is a natural addition and turns this simple side salad into something a little more substantial.

Should I Refrigerate The Salad?

If you’re not serving it within a couple of hours, refrigerate it. Letting it sit out briefly before serving takes the chill off and brings the flavors back to life.

Recipe Variations

Add Feta

Crumble ½ cup feta over the salad just before serving for a salty, creamy contrast.

Make It Mediterranean

Add Kalamata olives, a little oregano, and sliced bell pepper for a Mediterranean-style version.

Use Lemon Instead Of Vinegar

Replace the vinegar with fresh lemon juice for a brighter, lighter dressing. A little lemon zest is also lovely if you have it.

Add Avocado

Fold in one diced avocado just before serving. It makes the salad creamier, so it’s best added at the last minute.

Add A Little Heat

For a spicy version, add thinly sliced jalapeño or a small pinch of red pepper flakes to the dressing.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables will soften as they sit, and more liquid will collect at the bottom, so give everything a gentle toss before serving and drain a little excess liquid if necessary.

What To Serve With Cucumber Tomato Salad

This is one of those sides that seems to fit almost anywhere. Serve it alongside grilled chicken, steak, kebabs, burgers, or grilled fish, or spoon it next to a plate of rice and roasted vegetables for an easy weeknight dinner. It’s also great with sandwiches, wraps, pita, hummus, and other picnic-style foods, especially when you want something fresh to balance richer dishes.

For the best flavor, use tomatoes that are genuinely ripe and season the salad to taste rather than relying on exact measurements. A few extra drops of vinegar or a pinch of salt can make a surprisingly big difference.

And if you’re serving a crowd, keep the dressing on the lighter side at first. You can always add more, but once the vegetables are heavily dressed, there’s no easy way to take it back.

This Cucumber Tomato Salad is a fresh, crisp, and easy side dish made with juicy tomatoes, crunchy cucumbers, and a simple homemade dressing. It comes together in minutes and is perfect for summer lunches, barbecues, picnics, or serving alongside your favorite grilled dishes.

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Prep Time:

10 minutes

Cook Time:

15 minutes

Total Time:

25 minutes

Servings:

4

Ingredients

• 2 large cucumbers thinly sliced
• 3 medium tomatoes chopped
• 1/2 small red onion thinly sliced
• 2 tablespoons fresh parsley chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey or sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano

Instructions

1. Prepare the vegetables: Slice the cucumbers and red onion, then chop the tomatoes into bite-sized pieces. Add everything to a large bowl.
2. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, black pepper, and oregano.
3. Combine: Pour the dressing over the vegetables and gently toss until everything is evenly coated.
4. Add parsley: Sprinkle the fresh parsley over the salad and toss once more.
5. Chill: Cover and refrigerate for about 15 minutes before serving. This gives the flavors a chance to blend.
6. Serve: Give the salad a gentle toss just before serving and adjust the seasoning to taste.

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