This Cucumber Tomato Salad is the ultimate refresher—bursting with sweet, juicy tomatoes, crisp cucumbers, and tangy vinaigrette, it’s my go-to side for everything from backyard barbecues to cozy weeknight dinners. Simple and utterly delicious, it’s proof that fresh ingredients can shine with just a little love and the perfect seasoning.
Why You’ll Love This Recipe
- Ridiculously Fresh: Every mouthful bursts with crisp cucumber and ripe tomato, making each bite taste absolutely garden-fresh.
- No-Fuss & Fast: Ten minutes is all you need from start to finish, with just a bit of slicing and a quick toss—perfect for last-minute meals!
- Versatile Crowd-Pleaser: Whether you’re hosting a summer potluck, prepping a picnic, or sprucing up a weeknight, this salad pairs with nearly anything.
- Naturally Vegan & Gluten-Free: Simple ingredients everyone can enjoy—with plenty of ways to make it your own.
Ingredients You’ll Need
Honestly, the beauty of this Cucumber Tomato Salad is in its pure simplicity. Each ingredient brings something essential: cool crunch, sweet juiciness, savory zing, or a hint of Mediterranean flair—trust me, you won’t want to skip a thing.
- Cucumber: Go for a large, firm one—peeled, halved, and thinly sliced for ultimate crunch and freshness.
- Tomatoes: Choose ripe, juicy tomatoes (any kind you love), thinly sliced to soak up the dressing and add vivid color.
- Red Onion: Sliced ultra-thin, it infuses the salad with gentle bite and beautiful color contrast.
- Garlic: A single fresh clove, minced, gives incredible, aromatic flavor that ties everything together.
- Olive Oil: Your best extra virgin olive oil makes this shine—a little goes a long way for flavor and silkiness.
- Red Wine Vinegar: Adds essential tang and brightness, balancing out the sweetness of the vegetables.
- Dried Italian Seasoning: A mix of oregano, basil, and more—just a teaspoon brings big Mediterranean energy.
- Black Pepper & Sea Salt: Freshly ground if possible, to sharpen and lift every bite.
- Pinch of Sugar: Don’t skip! It gently tempers the acidity and brings out the natural sweetness of the veggies.
Variations
One of my favorite things about this salad is how easy it is to riff on—feel free to make it work for you. With just a few tweaks you can customize it for what’s on hand, your dietary preferences, or whatever’s calling to you from the fridge.
- Add Feta or Fresh Mozzarella: For a creamy, tangy spin, toss in cubes of feta or pearls of mozzarella—instant Mediterranean mood!
- Swap the Vinegar: Try balsamic, white balsamic, or a splash of lemon juice for a bright, citrusy salad.
- Herb It Up: Fresh herbs like basil, dill, or parsley add a big pop of flavor and color—just sprinkle them in before serving.
- Crispy Crunch: Add a handful of sliced radishes or bell peppers if you want even more texture and brightness.
How to Make Cucumber Tomato Salad
Step 1: Prep the Veggies
Grab your largest bowl because things are about to get colorful! Start by peeling your cucumber (unless you love the contrast of the skin), then halve it and slice it into thin, half-moons. Halve and slice your tomatoes and red onion as thinly as you can for that perfect texture. Mince the garlic nice and fine so it blends effortlessly into every bite.
Step 2: Mix and Dress
Add the cucumbers, tomatoes, onions, and garlic all to your bowl. Drizzle in the olive oil and red wine vinegar, sprinkle over the dried Italian seasoning, pepper, salt, and a pinch of sugar. Give everything a gentle but thorough toss to ensure the veggies are evenly coated, shiny, and happy.
Step 3: Let It Mingle
Here’s the tiny secret: let your Cucumber Tomato Salad hang out for at least 15–30 minutes. This resting time lets all the flavors meld and guarantees every bite is juicy and tangy. If you want it extra cold, pop it in the fridge, but room temp is lovely too.
Step 4: Serve & Enjoy
As the salad rests, you’ll notice some tasty juices collecting at the bottom. Use a slotted spoon if you want your salad lightly dressed, or pour that beautiful liquid over some greens or mop it up with good crusty bread. Serve and savor!
Pro Tips for Making Cucumber Tomato Salad
- Choose the Ripest Produce: This salad really shines when your tomatoes and cucumbers are at their peak ripeness for maximum flavor and juiciness.
- Slice Everything Thin: Thin slices mean every veggie gets evenly coated with the dressing, ensuring each bite has a perfect balance of flavors.
- Don’t Rush the Rest: Letting the salad rest gives the salt and vinegar time to draw out the veggies’ juices, creating that luscious natural vinaigrette at the bottom.
- Play with the Dressing: If you’re feeling creative, add a splash of balsamic or extra herbs—you can’t go wrong with experimenting here!
How to Serve Cucumber Tomato Salad
Garnishes
Top your Cucumber Tomato Salad with a final flourish—fresh chopped basil, parsley, or dill take it to the next level. If you love a salty note, crumble a bit of feta cheese over the top just before serving for an irresistible finish!
Side Dishes
This salad is made for sharing! It’s perfect alongside grilled chicken, steak, or fish, and it complements just about any picnic fare—think burgers, roasted potatoes, or a crisp, cheesy flatbread.
Creative Ways to Present
For a show-stopping presentation, layer in mason jars for picnics, serve in chilled lettuce cups, or pile onto toasted baguette slices for a fun bruschetta twist. It’s also gorgeous just heaped family-style in a big white bowl!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cucumber Tomato Salad in an airtight container in the fridge for up to 2 days. The vegetables will continue to release liquid, so just give it a quick stir and use a slotted spoon if you want less dressing when serving again.
Freezing
Cucumber Tomato Salad is best enjoyed fresh—freezing will make the veggies mushy and lose that signature crunch. If you have extra, try using it up in wraps, grain bowls, or omelets instead of freezing.
Reheating
No need to reheat—this vibrant salad is meant to be served chilled or at room temperature! If you want to refresh the flavors, add another drizzle of vinegar or a sprinkle of fresh herbs.
FAQs
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Can I make Cucumber Tomato Salad in advance?
Absolutely! In fact, letting the salad rest for up to 30 minutes before serving improves the flavor. If making several hours ahead, store covered in the fridge and stir before serving—just watch that the veggies will release more liquid as time goes by.
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What cucumbers and tomatoes work best?
English cucumbers or Persian cucumbers are fantastic for their thin skin and few seeds, but any firm cucumber works. For tomatoes, ripe beefsteak, Roma, or flavorful cherry tomatoes all work beautifully—use whatever is freshest and juiciest!
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Is there a way to reduce the amount of liquid in the salad?
Yes! If you prefer a less juicy salad, sprinkle the sliced cucumbers and tomatoes with a pinch of salt and let them drain in a colander for 10 minutes before mixing. This draws out excess water before adding the dressing.
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What can I do with leftover salad liquid?
The leftover juice is liquid gold! Spoon it over fresh greens as a dressing, use it to marinate chicken, or simply dunk a hunk of crusty bread into it—waste not, want not.
Final Thoughts
If you’re looking for a salad that’s vibrant, quick, and utterly crave-worthy, this Cucumber Tomato Salad is here to brighten your meal (and maybe your entire day). Give it a try and see how something so simple can truly steal the show at your next table!
Print
Cucumber Tomato Salad Recipe
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Description
This refreshing Cucumber Tomato Salad is a perfect side dish for any meal. Crisp cucumbers, juicy tomatoes, and tangy red onions are tossed in a flavorful dressing for a light and delicious salad.
Ingredients
Cucumber Tomato Salad:
- 1 large cucumber, peeled, halved, and thinly sliced
- 4 tomatoes, halved and thinly sliced
- 1 small red onion, peeled and sliced thin
- 1 clove garlic, minced
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon ground pepper
- 1/4 teaspoon sea salt
- Pinch of raw sugar
Instructions
- Prepare the Salad: Combine cucumber, tomatoes, onions, and garlic in a bowl.
- Let it Sit: Allow the salad to rest at room temperature or in the fridge for 15-30 minutes.
- Alternate Serving: Use the extra liquid as a dressing over greens or with crusty bread.
Toss with olive oil, red wine vinegar, Italian seasoning, pepper, salt, and sugar.
Stir before serving to incorporate accumulated liquid. Serve with a slotted spoon to avoid excess liquid.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving and use a slotted spoon to manage excess liquid.
- Customize Dressing: Experiment with different dressings like red wine vinaigrette or balsamic vinaigrette for a variation.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
