Cucumber Tomato Salad – I can’t tell you how many times I’ve craved it by mid-summer, standing in my burning-hot kitchen, looking for something quick, cool, and crunchy to rescue me. It’s honestly my top choice when it comes to beating the heat but still feeling like I’m kinda eating healthy. Ever scarfed down a big, leafy salad and thought, “Ugh, too much effort”? Yeah, me too. If you’d rather let fresh flavor do the heavy lifting, stick around while I walk you through my go-to method (if you want broader fresh food ideas, check out this guide to quick summer salads). 
How to Make Cucumber Tomato Salad
Oh, this part could not be simpler. If you can slice a cucumber, you’re halfway there. The trick is, pick the brightest, juiciest tomatoes you can find, and don’t let anyone talk you into boring, flavorless supermarket ones. Not today.
Slice up your cucumbers – I’m partial to the skinny, seedless kinds, but whatever works. Grab a couple of ripe tomatoes. Crunchy red onion? Only if you want some bite, but I love the extra color and zip. Add some fresh herbs (dill, parsley, basil…what have you got on hand?) and throw them all in a bowl.
Now, here’s my hot take: it’s okay if things aren’t perfectly even. Rustic is better. No one needs salad math.
One time I got distracted chasing the dog and left the onions extra thick…it was actually fantastic. The whole recipe is forgiving like that.
“I made this Cucumber Tomato Salad at the cabin for my family last weekend. Zero leftovers. Next time I’m doubling it, no question!” – Kelly P.
| Ingredient | Nutrition per Serving | Benefits |
|---|---|---|
| Cucumber | 16 calories | Hydrating and low in calories |
| Tomatoes | 22 calories | High in vitamins C, K, and potassium |
| Olive Oil | 119 calories (per tablespoon) | Rich in healthy fats |
| Red Onion | 40 calories | Antioxidants and anti-inflammatory properties |
| Herbs (Dill, Basil, Parsley) | Negligible calories | Add flavor, nutrients, and antioxidants |
Dressing for Cucumber Tomato Salad
Confession: I always eyeball this part. The “dressing” is barely more than a splash of olive oil and red wine vinegar. Shake in some salt and pepper. Maybe a pinch of sugar if your tomatoes are kinda sour that day. Sometimes, I throw in a clove of garlic (don’t go overboard – raw garlic is powerful stuff).
The salad will soak up the flavor if you let it sit, but honestly, nobody ever seems to wait that long in my house. If you want the dressing to really pop, try a squeeze of fresh lemon. It makes everything brighter. Plus, it’s like a little shot of sunshine.
Recipe Variations
You’d think Cucumber Tomato Salad is set in stone, but you can totally riff on it. Ever tossed in some feta cheese? Wow. Instant five-star restaurant vibes. Or swap in cherry tomatoes when big ones look sad at the store. Sometimes I add chickpeas for a quick lunch. I mean, who says you can’t experiment? If you’ve got leftover grilled corn, slice it off the cob and mix it in. Think of this salad as a starting point, not a strict recipe.
Got fresh mint? Toss it in. Like things spicy? A few slivers of jalapeño and you’ve got a whole new world. My neighbor swears by adding avocado, but that’s a little too mushy for me unless I’m eating it right away.
“My teenagers actually REQUEST this – and they usually think salad is punishment food.”
Make-Ahead and Storage Tips
Here’s the honest scoop: Cucumber Tomato Salad is best super fresh, but you can prep parts ahead. Slice the veggies and store them separately. Don’t add salt or the dressing until maybe an hour (max) before eating. That keeps everything from going soggy and sad.
Once you mix it all up, leftovers are great for up to a day. After that, it gets pretty limp – not exactly dreamy picnic food. Oh, and if you’re packing it for a BBQ, bring the dressing in a jar and toss right before eating. Pro tip learned from a leaky salad disaster last summer.
What to Serve with Cucumber Tomato Onion Salad
Here’s where you can really let your hosting flag fly. Need ideas? I’ve got a few old standbys:
- Grilled chicken – super simple, all those juices crave a crunchy salad sidekick.
- Burgers (veggie, turkey, beef, whatever floats your boat!)
- A fat slice of rustic bread just to mop up the dressing (don’t let that gold go to waste).
- Grilled or roasted fish with a squeeze of lemon – summer heaven.
Honestly, there’s no wrong answer. I once devoured a bowl with nothing but a cold can of seltzer and my feet in the kiddie pool.
Common Questions
Do I have to peel the cucumbers?
Nope. Unless the skins are tough or waxy – then you might want to. Most of the flavor’s in the skin!
How far ahead can I make Cucumber Tomato Salad before it gets soggy?
Ideally, mix it together about one hour before serving. If you need to prep in advance, cut the veggies and assemble just before mealtime.
What herbs taste best in this salad?
Basil, dill, and parsley are my top picks – but honestly, use what’s in your fridge. Even chives work in a pinch.
Is there a way to cut the onion’s sharpness?
Soak the onion slices in cold water for ten minutes before adding them. That takes away a lot of the bite.
Can I make it without oil or vinegar?
Sure thing. A sprinkle of lemon juice and a dash of salt works in a pinch. The salad’s that flexible.
The Refresh You Need This Summer
So, there’s my total low-fuss strategy for making a killer Cucumber Tomato Salad that’s got zero ego yet always disappears from the table. Remember, the best salads are the ones you actually want to eat – and honestly, this one works like a charm every time. If you’re feeling extra curious or want to check out a pro’s take, check this awesome recipe at Cucumber Tomato Salad – Spend With Pennies. Want a plant-based twist? Head over to Easy Vegan Cucumber and Tomato Salad | Jessica in the Kitchen for even more vibes. Next time the sun’s beating down, grab some veggies and give it a go. You’ll thank yourself.
Cucumber Tomato Salad
Ingredients
Method
- Slice the cucumber and tomatoes, and thinly slice the red onion if using.
- Chop the fresh herbs and add them to a mixing bowl.
- In a separate small bowl, combine olive oil, red wine vinegar, salt, pepper, minced garlic, and lemon juice.
- Pour the dressing over the vegetables and herbs, and toss gently to combine.
- Serve immediately or let it sit for a few minutes to blend the flavors.