Nothing beats the crisp bite of cucumber, the juicy burst of ripe tomatoes, the slight sharpness of red onion, and the smooth tang of a simple vinaigrette dressing on a warm day. This cucumber tomato salad is the ultimate fresh side dish that feels like summer in every forkful. It’s quick, refreshing, and full of vibrant flavor. But this isn’t just any recipe.
Here, you’ll learn how to keep the veggies crisp, avoid watery dressing, and get five bold vinaigrette options to mix things up. Whether you're hosting a cookout or tossing together a weekday lunch, this guide covers everything you need for salad success.
Jump to:
- Why This Cucumber Tomato Salad is the Best
- Ingredients You'll Need
- How to Make Cucumber Tomato Salad
- The 5-Minute Vinaigrette: A Dressing for Every Taste
- Make It Your Own: Variations and Add-Ins
- Storage and Make-Ahead Instructions
- Frequently Asked Questions about Cucumber Tomato Salad
- Cucumber Tomato Salad Recipe
Why This Cucumber Tomato Salad is the Best
- Perfectly Balanced Flavor: The tangy vinaigrette has just the right touch of sweetness to highlight the fresh vegetables without drowning them out.
- Guaranteed Crisp, Never Soggy: A simple step draws out moisture from the cucumbers so your salad stays fresh and crunchy even after chilling.
- Endlessly Customizable: Choose from five dressing styles and plenty of tasty mix-ins to make it just how you like.
- Ready in 15 Minutes: It’s fast and easy, ideal for cookouts, potlucks, or quick weeknight meals.
Ingredients You'll Need
For the Salad Base
- English cucumber, thinly sliced for crunch and a mild flavor
- Large ripe tomatoes, diced for juiciness and color
- Red onion, thinly sliced to add sharpness and balance
- Fresh herbs like parsley, basil, or dill, finely chopped for optional freshness
For the Vinaigrette
- Olive oil, for a rich and smooth base
- Red wine vinegar, for a tangy kick
- Salt and black pepper, added to taste for seasoning
How to Make Cucumber Tomato Salad
This simple salad comes together quickly, but each step matters. Follow these clear instructions for the best texture and flavor.
Step 1: Keep the Cucumbers Crisp
Slice the cucumbers into half-moons or quarters, depending on their size. Place them in a colander and sprinkle generously with salt. Let them sit for about 20 to 30 minutes. This draws out excess moisture and keeps your salad from turning watery. After the wait, pat the slices dry with a paper towel.
Step 2: Prep the Vegetables
Halve the cherry or grape tomatoes. If using larger tomatoes, chop them into small, bite-sized chunks. Slice the onion very thinly so it blends easily into each forkful. Finely chop your chosen herbs. Fresh basil, parsley, or dill all add brightness and depth.
Step 3: Make the Vinaigrette
Add all the dressing ingredients to a small jar or bowl. Use a tight-fitting lid if using a jar and shake vigorously until the dressing looks smooth. If using a bowl, whisk quickly to blend. The result should look slightly thick and well mixed.
Step 4: Toss and Chill
In a large mixing bowl, combine the cucumbers, tomatoes, onions, and herbs. Pour the vinaigrette over the top and toss gently with a spoon or clean hands until everything is evenly coated. Place the bowl in the fridge for 20 to 30 minutes before serving. This resting time allows the flavors to meld beautifully.
The 5-Minute Vinaigrette: A Dressing for Every Taste
Here are five quick, flavorful options to suit any mood or meal. Pick your favorite or rotate through them to keep things fresh.
Classic Red Wine Vinaigrette
Made with olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper, this dressing delivers a tangy, sharp, and clean flavor. It's perfect for brightening up leafy greens or cucumber-based salads with its classic vinaigrette bite.
Balsamic Vinaigrette
Combining olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper, this dressing offers a rich, slightly sweet, and deeply flavorful profile. It's ideal for salads with fruits, roasted vegetables, or even hearty grains.
Lemon Herb Vinaigrette
This vibrant dressing blends olive oil, fresh lemon juice, minced garlic, and chopped basil and parsley with a touch of salt. The result is a bright, zesty, and incredibly fresh taste, making it a favorite for summer salads and herb-lovers.
Apple Cider Vinaigrette
Crafted with olive oil, apple cider vinegar, a pinch of sugar, Dijon mustard, salt, and pepper, this vinaigrette brings a fruity, tangy, and mellow flavor to the table. It complements autumn salads and slaws particularly well.
Creamy Dill Dressing
This smooth and herbaceous option mixes Greek yogurt, lemon juice, olive oil, chopped fresh dill, garlic, salt, and pepper. With a slightly tart edge and plenty of creamy body, it's a refreshing match for cucumber or potato salads.
Make It Your Own: Variations and Add-Ins
This cucumber tomato salad recipe is easy to personalize. Here are creative ways to change it up based on what you have or what you’re craving.
Make it Creamy: Add diced avocado for richness and a smooth contrast to the crisp vegetables.
Add a Salty, Tangy Kick: Stir in crumbled feta cheese or toss in small mozzarella balls. Both bring a creamy, briny punch.
Give it a Mediterranean Twist: Mix in pitted Kalamata olives and drained chickpeas for extra heartiness and flavor.
Make it a Meal: Top the salad with grilled chicken, salmon, or marinated tofu. This turns a light side into a filling main dish.
Add More Crunch: Toss in chopped bell peppers or shaved fennel for extra texture and a fresh bite.
Turn it into Panzanella: Add cubes of stale bread that soak up the vinaigrette beautifully. This transforms the salad into a rustic and satisfying dish.
Storage and Make-Ahead Instructions
Storing Leftovers
Transfer any remaining salad to an airtight container and place it in the fridge. It will stay fresh for up to three or four days. Keep in mind that the cucumbers will gradually soften, so the texture is best within the first day.
The Best Way to Make it Ahead
To prepare this salad in advance, chop the cucumbers, tomatoes, and onions and store them separately in the fridge. Mix your vinaigrette and keep it in a jar. Combine everything just before serving for the freshest result.
From my own kitchen tip: mix the sliced onions with the vinaigrette ahead of time and refrigerate them together. This softens the onion’s sharp bite and enhances their flavor. You can do this a day in advance without any problem.
Frequently Asked Questions about Cucumber Tomato Salad
Salt the cucumbers and let them rest in a colander for at least 20 minutes. This draws out excess moisture before mixing with the other ingredients. Pat them dry before combining to keep the salad crisp.
A light vinaigrette is the most popular choice. You can use red wine vinegar, balsamic, lemon juice, or apple cider vinegar with olive oil and herbs. For a creamy option, try yogurt mixed with dill and lemon juice.
The salad stays good for about three to four days when stored in an airtight container. For best texture, eat it within the first day or two.
Peeling depends on the type. English and Persian cucumbers have thin skins and do not need peeling. If you're using thicker garden cucumbers, it's better to peel and seed them for a smoother bite.
Yes, it is a nutrient-rich, low-calorie dish packed with fiber, vitamins, and antioxidants. The ingredients are mostly raw and fresh, making it a great addition to a balanced diet.
Absolutely. Red wine vinegar is classic, but apple cider, balsamic, and white wine vinegars all work well. Each one brings its own flavor, so feel free to use what you like or have on hand.
Cucumber Tomato Salad Recipe
Ingredients
Salad Base
- 1 English cucumber thinly sliced
- 2 Large ripe tomatoes diced
- 0.5 Red onion thinly sliced
- 2 tablespoon Fresh herbs (parsley, basil, or dill) finely chopped
Vinaigrette
- 3 tablespoon Olive oil
- 1.5 tablespoon Red wine vinegar
- 0.25 teaspoon Salt to taste
- 0.25 teaspoon Black pepper to taste
Instructions
- Keep the Cucumbers Crisp: Slice cucumbers into half-moons or quarters. Salt generously and let sit in a colander for 20–30 minutes. Pat dry with paper towels.
- Prep the Vegetables: Chop tomatoes into bite-sized chunks. Thinly slice the onion and finely chop herbs of choice.
- Make the Vinaigrette: Combine olive oil, red wine vinegar, salt, and pepper in a jar or bowl. Shake or whisk until emulsified.
- Toss and Chill: Mix cucumbers, tomatoes, onions, and herbs in a bowl. Pour dressing over and toss gently. Chill for 20–30 minutes before serving.
Equipment
- Large Mixing Bowl
- Sharp Chef's Knife
- Cutting Board
- Small Jar or Whisk (for the dressing)
Notes
- Add diced avocado for a creamy texture or stir in feta cheese for a salty kick.
- Toss in chickpeas and olives for a Mediterranean feel.
- Store in the fridge for up to 3–4 days; best texture is within the first day.
- Top the salad with grilled chicken, salmon, or marinated tofu. This turns a light side into a filling main dish.
Sophia A. says
Delicious salad, I made this tonight & added feta. It was amazing!!!