Cucumber Tomato Salad Recipe: Crisp cucumbers. Juicy tomatoes. A zesty dressing that ties it all together. That’s what makes a cucumber tomato salad not just another side dish, but the highlight of any summer meal. Whether you’re throwing a barbecue, packing a picnic, or just craving something fresh and light, this salad checks all the boxes.
What’s even better? It takes just minutes to prepare and needs no fancy ingredients or cooking skills. Seriously, if you can slice and stir, you can whip this up like a pro. Think of it as your go-to, no-fuss dish when the heat’s too much and the appetite’s small—but the cravings are real.
Let’s get started with the easiest and most refreshing salad you’ll ever make.
Ingredients You’ll Need
The beauty of this salad is in its simplicity. With a handful of ingredients, you get a bowl full of colors, flavors, and nutrients.
Here’s what you need:
- 2 large cucumbers (sliced thin)
- 3 medium tomatoes (chopped or wedged)
- ½ red onion (sliced thin)
- 2 tbsp fresh parsley or dill (chopped)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- Salt and black pepper to taste
Optional additions:
- Feta cheese crumbles for a Greek twist
- Avocado chunks for creaminess
- Chopped bell peppers for crunch
- Garlic or shallots for extra flavor
- Fresh basil for an Italian vibe
Choose ingredients that are fresh and ripe—especially the tomatoes. They make or break the flavor of this salad. You can go with cherry tomatoes or heirloom ones too if you like more sweetness and color.
Kitchen Tools Required
No need for a high-tech kitchen setup here. Just some basic utensils, and you’re good to go.
You’ll need:
- A sharp knife
- Cutting board
- Large mixing bowl
- Small bowl or jar for dressing
- Spoon or salad tongs
Optional but helpful tools:
- Mandoline slicer for even cucumber slices
- Herb scissors for chopping greens quickly
- Salad spinner (if you wash herbs or lettuce)
Having the right tools makes prep quicker and cleaner. Plus, slicing veggies evenly helps with presentation and consistent flavor in every bite.
Step-by-Step Preparation Instructions
Let’s dive into how you actually bring this salad together—from washing the veggies to the final toss. It’s super straightforward, but each step matters for getting the best results.
Step 1: Wash and Prep the Vegetables
Always start by rinsing your vegetables thoroughly under cold water. Use a vegetable brush for cucumbers if you’re leaving the skin on, which adds a lovely crunch and more fiber.
- Pat everything dry with a clean towel.
- Remove any stems from tomatoes and herbs.
- Peel the onion if needed.
Clean ingredients = better flavor and better health. Don’t skip this step.
Step 2: Slice the Cucumbers and Tomatoes
Now it’s time to chop. Grab that knife or mandoline.
- Cucumbers: Slice into thin rounds or half-moons, depending on size. If you’re using English cucumbers, no need to peel or seed.
- Tomatoes: Cut into wedges or chunks. Cherry tomatoes? Halve them.
- Onion: Slice thin for a mild bite without overpowering the rest.
Tip: Soak sliced onions in cold water for 10 minutes if you want to tone down the sharpness. Drain and pat dry before adding to the salad.
Step 3: Add Onions, Herbs, and Extras
Toss your sliced onions into the bowl with the cucumbers and tomatoes. Then, sprinkle your chopped herbs (like parsley or dill) on top. This is the step where you can also add:
- Crumbled feta
- Chopped bell peppers
- Avocado cubes
- Basil or mint
These extras aren’t required, but they elevate your salad into something restaurant-worthy. Make it your own.
Step 4: Prepare the Dressing
This is where all the flavor magic happens. You’re not just tossing veggies with oil—you’re creating a bold, bright dressing that brings everything together.
In a small bowl or jar, whisk together:
- 2 tbsp olive oil (extra virgin is best)
- 1 tbsp red wine vinegar or lemon juice
- Salt to taste (start with ½ tsp)
- Black pepper (freshly ground is ideal)
- Optional: A pinch of sugar or honey to balance acidity
- Optional: ½ tsp dried oregano or Italian seasoning
Shake it up or whisk until emulsified (meaning the oil and vinegar blend into a smooth mixture). Taste it—adjust the tanginess or saltiness to your liking. Some people like a stronger vinegar kick, while others prefer a more mellow flavor. It’s totally up to you.
Pro tip: For even more flavor, add a smashed garlic clove to the dressing and let it sit for a few minutes before mixing it in.
Step 5: Toss and Chill the Salad
Now for the grand finale. Pour your dressing over the bowl of veggies. Using tongs or a large spoon, gently toss everything together until well coated.
Don’t mash the tomatoes or over-stir—you want the chunks intact and vibrant.
Here’s what to do next:
- Let the salad sit in the fridge for 15–30 minutes before serving.
- This allows the flavors to meld and soak into the veggies.
- Serve cold or at room temperature.
That’s it. You now have a refreshing, flavor-packed salad that’s healthy, beautiful, and bursting with summer vibes.
Best Tips for a Perfect Salad
Making a salad may seem simple, but a few extra tips can take yours from “pretty good” to “absolutely amazing.”
1. Use the freshest ingredients possible.
This isn’t the place for limp cucumbers or out-of-season tomatoes. Fresh, ripe produce makes all the difference.
2. Don’t overdress.
Too much dressing can make the salad soggy. Start small—you can always add more.
3. Chill before serving.
Cold cucumber and tomato salad hits differently, especially on a hot day.
4. Make it ahead—but not too far ahead.
It’s best eaten within a few hours of making. If you prep it too early, the tomatoes might get too soft and release too much juice.
5. Add texture.
Try croutons, nuts, or seeds for a bit of crunch. Sunflower seeds or toasted pine nuts are excellent additions.
Health Benefits of Cucumber Tomato Salad
This salad isn’t just delicious—it’s a powerhouse of nutrients too. Each bite is loaded with hydration, fiber, vitamins, and antioxidants.
Let’s break it down:
- Cucumbers: Over 95% water, low in calories, packed with potassium and antioxidants.
- Tomatoes: Rich in lycopene, a powerful antioxidant linked to heart and skin health.
- Olive Oil: Contains healthy fats that support heart health and help absorb fat-soluble vitamins.
- Onions: Anti-inflammatory and great for immunity.
- Fresh Herbs: Offer antibacterial properties and a fresh burst of micronutrients.
It’s perfect for anyone following a weight-loss diet, vegan plan, or simply trying to eat clean. Plus, with no heavy dressings or processed ingredients, your body will thank you after every bite.
FAQs about Cucumber Tomato Salad Recipe
1. Can I make cucumber tomato salad ahead of time?
Yes, but it’s best enjoyed fresh. If making ahead, store the dressing separately and toss it in just before serving to avoid soggy veggies.
2. How long does cucumber tomato salad last in the fridge?
It stays fresh for about 1–2 days. After that, the tomatoes may start to break down and become watery.
3. What other vegetables can I add?
You can throw in bell peppers, radishes, avocados, corn, or even olives for extra flavor and texture.
4. Is this salad good for weight loss?
Absolutely! It’s low in calories, high in water and fiber, and contains healthy fats—making it great for a balanced, weight-loss-friendly diet.
5. Can I use dried herbs instead of fresh?
Yes, but use less—dried herbs are more concentrated. Start with ½ teaspoon of dried herbs in place of 1 tablespoon of fresh.
Conclusion
There’s a reason why cucumber tomato salad has stood the test of time—it’s easy, healthy, and ridiculously tasty. You can prep it in under 15 minutes, tweak it to match your taste buds, and serve it alongside pretty much any meal. Whether it’s a BBQ side or a light lunch on a sweltering day, it delivers every single time.
So next time you’re staring at a fridge full of produce, grab those cucumbers and tomatoes and whip up this crowd-pleaser. It’s simple, it’s satisfying, and best of all—it’s good for you.
