This Cucumber Tomato Salad Is So Delicious !

This Cucumber Tomato Salad is the kind of recipe you make once and then keep coming back to all summer.

It’s crisp, juicy, and full of clean flavors that never feel heavy. You only need a handful of ingredients, and there’s no cooking involved.

It pairs with almost anything—grilled chicken, pasta, or a simple piece of toast with hummus. If you want a side dish that’s fresh, quick, and reliable, this is it.

What Makes This Cucumber Tomato Salad Special

This salad is all about balance. You get cool cucumber, sweet tomatoes, a little bite from red onion, and a bright, tangy dressing that ties everything together.

It’s the kind of dish that tastes better the longer it sits—within reason. It’s also incredibly flexible.

You can keep it light with a simple vinaigrette or make it more robust with feta and olives.

Best of all, it takes about 15 minutes to put together, and it looks beautiful on the table without any effort.

What You’ll Need

• 2 large cucumbers (English cucumbers are ideal; if using garden cucumbers, peel if the skin is thick)
• 3–4 medium ripe tomatoes (Roma or vine-ripened; cherry tomatoes also work)
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh herbs (dill, parsley, or basil; use one or mix)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar (or lemon juice)
• 1 teaspoon Dijon mustard (optional, for body)
• 1 small garlic clove, finely grated or minced (optional)
• 1/2 teaspoon sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Pinch of sugar or honey (optional, to balance acidity)
• Optional add-ins: 1/2 cup crumbled feta, 1/4 cup pitted Kalamata olives, 1 avocado, or 1/2 cup canned chickpeas (rinsed and drained)

Instructions

1. Prep the cucumbers. If using English cucumbers, leave the skin on for crunch. For standard cucumbers, peel if the skin is waxy and scrape out the seeds if watery. Slice into half-moons about 1/4 inch thick.
2. Slice the tomatoes. Cut into bite-size wedges or chunks.If using cherry tomatoes, halve them. Place them in a large bowl with the cucumbers.
3. Add the onion and herbs. Thinly slice the red onion and roughly chop the herbs. Add both to the bowl.
4. Make the dressing. In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon, garlic (if using), salt, pepper, and a small pinch of sugar or honey.Taste and adjust the acidity or salt.
5. Toss gently. Pour the dressing over the salad and toss with a light hand so the tomatoes don’t break down. Add any optional mix-ins now.
6. Rest briefly. Let the salad sit for 5–10 minutes to meld flavors. Taste again and finish with a pinch of salt or a splash more vinegar if needed.
7. Serve. Transfer to a shallow bowl or platter.Garnish with extra herbs and a grind of black pepper.

How to Store

This salad keeps well, but the texture will soften over time. Store it in an airtight container in the fridge for up to 2 days.

If you know you’ll have leftovers, keep the dressing separate and toss right before serving to keep the cucumbers crisp.

If you’ve already dressed it, expect a bit of liquid at the bottom. That’s normal and tasty. Use it as a quick splash over grilled meat or mix it into quinoa or couscous the next day.

Why This is Good for You

Tomatoes bring lycopene, an antioxidant tied to heart health.

Cucumbers are hydrating and light, with a satisfying crunch that makes healthy eating feel easy.

The olive oil provides healthy fats that help your body absorb fat-soluble nutrients from the vegetables. Fresh herbs add more than flavor—they’re packed with polyphenols and micronutrients.

If you add chickpeas or feta, you introduce protein that makes the salad more filling and balanced. It’s a nutrient-dense, low-effort dish that fits into almost any eating style.

What Not to Do

• Don’t overdress it. Too much vinaigrette can drown the veggies and turn the salad watery.
• Don’t salt too early. Salt draws out moisture. If you’re making this more than 30 minutes ahead, wait to salt until closer to serving.
• Don’t use mealy tomatoes. Flavor hinges on good produce.Choose firm, fragrant tomatoes with a bit of give.
• Don’t mince the onion too fine. Paper-thin slices give a gentle bite; tiny pieces can make the salad harsh.
• Don’t skip tasting. Adjust salt, acid, and herbs at the end. That final tweak makes all the difference.

Recipe Variations

• Greek-Style: Add feta, olives, and oregano. Use lemon juice and a touch of red wine vinegar in the dressing.
• Mediterranean Herb Mix: Combine dill, parsley, and mint.Finish with a squeeze of lemon and a drizzle of extra olive oil.
• Avocado Twist: Gently fold in diced avocado and finish with lime juice and cilantro for a bright, fresh spin.
• Crunch Boost: Add sliced radishes or thinly shaved fennel for extra snap.
• Protein Packed: Stir in chickpeas, torn mozzarella, or grilled shrimp to turn it into a light meal.
• Spicy Version: Add a pinch of red pepper flakes or thinly sliced fresh chili to the dressing.
• Sweet-Tart: Toss in a handful of halved grapes or chopped sun-dried tomatoes for deeper sweetness.

FAQ

Can I make this Cucumber Tomato Salad ahead?

Yes, but for the best texture, keep the dressing separate and toss within an hour of serving. If it’s already dressed, it’s still tasty the next day, just softer.

What kind of tomatoes work best?

Use ripe, juicy tomatoes that aren’t overly soft. Roma, Campari, or cherry tomatoes hold their shape well.

In peak season, any ripe garden tomato is great.

Do I have to peel the cucumbers?

Not always. English cucumbers have thin, tender skin, so leave it on. If your cucumbers are thick-skinned or waxy, peel them and scrape out seeds to reduce wateriness.

What can I use instead of red wine vinegar?

Lemon juice is clean and bright.

White wine vinegar works too. Balsamic will change the flavor and color, so use it sparingly if you go that route.

How do I keep the salad from getting watery?

Use firm tomatoes, avoid overdressing, and add salt closer to serving time. You can also seed the tomatoes if they’re very juicy.

Is garlic necessary?

No.

Garlic adds punch, but the salad is lovely without it. If you’re sensitive to raw garlic, use just a tiny amount or skip it.

Can I add grains?

Absolutely. Cooked and cooled quinoa, farro, or couscous turn this into a satisfying lunch.

Add a bit more dressing to coat the grains.

What protein pairs well with this?

Grilled chicken, steak, salmon, shrimp, or a can of tuna all work. For vegetarian options, add chickpeas, white beans, or feta.

Final Thoughts

Cucumber Tomato Salad is proof that simple food can be exceptional.

With crisp vegetables, a bright dressing, and a handful of herbs, you get a refreshing side that doesn’t try too hard.

It’s fast, flexible, and always welcome at the table. Keep these basics in mind, adjust to what you have, and make it your own.

This is the kind of recipe you’ll keep in your back pocket and return to again and again.