Cucumber Tomato Salad

I love a good salad, especially when the weather gets warmer, and this cucumber tomato salad is one of my absolute favorites! It’s the kind of dish that’s so simple, yet it tastes fresh and light, making it perfect for hot days when you want something refreshing.

Whether you’re preparing it for a family dinner or just want a healthy snack, this salad comes together quickly and tastes delicious every time.

I first made this salad when I was looking for something light to pair with grilled chicken. I didn’t want to overdo it with a heavy side dish, so I thought, why not combine some of my favorite fresh veggies?

The cool cucumber and juicy tomatoes blend so well, and a little bit of red onion adds a nice sharp bite. Top it all off with a tangy vinaigrette, and you’ve got yourself a winner! It’s become my go-to side dish when I need something quick and tasty.

The best part? You can customize this salad to your liking. Want to add some fresh herbs? Go for it! A sprinkle of feta cheese? Sure, why not! It’s so versatile that you can easily tweak it to suit your tastes or what you have in your fridge. Trust me, once you try it, you’ll be making this salad all season long!

---

What is Cucumber Tomato Salad?

Cucumber tomato salad is a light, refreshing dish made primarily from cucumbers, tomatoes, and onions. It’s dressed with a simple vinaigrette, which typically includes olive oil, vinegar, salt, and pepper, giving it a tangy, savory flavor.

This salad is often served cold, making it a perfect choice for hot summer days or as a side to grilled meats and other light dishes. With its bright colors and crisp texture, it’s a beautiful, easy dish to throw together for any meal.

---

Why You’ll Love It

• Quick and Easy: It only takes a few minutes to chop up the ingredients and toss them together, making it a go-to option for busy days when you need something healthy and satisfying.
• Light and Refreshing: The cool cucumber and juicy tomatoes make this salad a refreshing choice, especially during warm weather. It’s perfect for a light lunch or as a side dish.
• Versatile: You can tweak the ingredients to fit your preferences — add feta, herbs, or even a squeeze of lemon juice to give it a personal touch.
• Healthy and Nutritious: Packed with vitamins and minerals, this salad is a great way to get your daily serving of fresh vegetables. It’s low in calories, making it an excellent option if you’re watching your diet.
• Perfect for Any Occasion: Whether you’re hosting a barbecue, having a picnic, or just looking for a quick snack, this salad fits the bill. It’s easy to prepare in large batches, and it pairs well with so many main dishes!

---

Ingredient List

For the Salad:

• 2 large cucumbers, sliced
• 2 medium tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped (optional)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar (or lemon juice)
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste

Ingredient Notes

• Cucumbers: I always prefer using English cucumbers for this recipe. They have fewer seeds and smoother skin, which makes the salad even more refreshing.
• Tomatoes: Vine-ripened tomatoes work best because they’re juicy and flavorful. You can also use cherry or grape tomatoes for a pop of sweetness.
• Red Onion: The red onion gives the salad a bit of bite, but if you’re not a fan of the sharpness, you can soak the slices in cold water for a few minutes to mellow them out.
• Olive Oil: Extra virgin olive oil adds the richest flavor to the dressing. I recommend using a high-quality brand, as it enhances the overall taste of the salad.
• Red Wine Vinegar: This gives the dressing a nice tangy flavor, but if you don’t have it, white vinegar or even lemon juice can work as a substitute.

---

Kitchen Tools Needed

• Cutting Board – For safely slicing the veggies. A large one gives you plenty of space to work.
• Sharp Knife – A good knife is essential for cutting vegetables. I love the Victorinox 8-inch Chef’s Knife — super sharp and comfortable to use.
• Mixing Bowl – To toss the salad together. Glass or stainless steel works great.
• Small Bowl or Jar – For mixing the dressing. A mason jar works perfectly if you like to shake instead of whisk!
• Whisk or Fork – To combine the oil and vinegar for a smooth dressing.
• Measuring Spoons – Helps ensure you get the perfect ratio of oil, vinegar, and seasoning.
• Salad Tongs or Serving Spoon – For gently tossing and serving the salad without squishing the veggies.

---

Instructions

Step 1: Prepare the Vegetables

1. Start by thoroughly rinsing the cucumbers, tomatoes, and red onion. This ensures they’re clean and ready to be used.
2. Cut off both ends of the cucumber, then slice it into thin rounds. If you’re using English cucumbers, you can leave the skin on for extra crunch, but if you’re using regular cucumbers, you may want to peel the skin to avoid bitterness.
   • Pro Tip: If you want extra crunch, sprinkle the cucumber slices with a pinch of salt and let them sit for 5-10 minutes. This will draw out some moisture and make them even more crisp.
3. Cut the tomatoes into bite-sized chunks. You can remove the seeds if you prefer a less watery salad, but I like to leave them in for added juiciness.
4. Peel the red onion and slice it as thinly as possible. You want those onion pieces to be delicate so they don’t overpower the other flavors in the salad.
   • Pro Tip: If you find raw onion too strong, soak the slices in cold water for 5 minutes to reduce the sharpness.

Step 2: Make the Dressing

1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard (if using), salt, and pepper.
2. Whisk until the dressing is smooth and emulsified. This means the oil and vinegar should blend together, not separate.
   • Pro Tip: If you want an extra creamy dressing, add a teaspoon of honey or a small pinch of sugar to balance out the tangy vinegar.
3. Give your dressing a taste and adjust the seasoning if needed. If you like it more tangy, add a bit more vinegar. If you want it milder, a little extra olive oil can help.

Step 3: Toss Everything Together

1. In a large bowl, add the cucumber slices, chopped tomatoes, and red onion.
2. Pour the dressing over the salad. Start with half the dressing and toss gently, then add more as needed.
3. Use tongs or a spoon to toss everything together until all the vegetables are coated with the dressing.
   • Pro Tip: Toss gently to avoid mashing the tomatoes. You want each ingredient to keep its shape and texture.

Step 4: Serve and Enjoy

1. If you like, sprinkle some freshly chopped parsley over the salad for a burst of color and flavor.
2. While this salad can be served immediately, letting it chill in the fridge for about 30 minutes allows the flavors to meld together.
3. Serve the cucumber tomato salad as a refreshing side dish to your favorite meal, or enjoy it on its own for a light, healthy snack!

---

Tips and Tricks for Success

• Use Fresh, Ripe Tomatoes: The flavor of this salad depends a lot on the tomatoes, so choose the ripest, juiciest ones you can find.
• Slice Vegetables Evenly: Try to cut your cucumber, tomatoes, and onion into similar-sized pieces for a more uniform texture and appearance.
• Season to Taste: Always taste the dressing before pouring it over the salad. If you like a bit more acidity, add extra vinegar or lemon juice. If you prefer a mellower flavor, add more olive oil.
• Chill Before Serving: Letting the salad sit in the fridge for 20-30 minutes helps the flavors meld together and makes it even more refreshing.
• Don’t Overdress: Start with a little dressing and add more if needed. It’s easier to add more than to take it away, and you don’t want to drown the veggies in liquid.

---

Ingredient Substitutions and Variations

• Cucumbers: If you don’t have English cucumbers, you can use regular cucumbers, just peel them to avoid bitterness.
• Tomatoes: If you don’t have fresh tomatoes, cherry or grape tomatoes work great as a substitute. You can also use sun-dried tomatoes for a more intense flavor.
• Red Onion: If red onion is too strong for you, try using green onions or shallots for a milder flavor.
• Herbs: Feel free to swap the parsley for other herbs like basil, cilantro, or mint for a different flavor profile.
• Cheese: Add crumbled feta, goat cheese, or Parmesan for an extra creamy texture and savory taste.
• Dressing: Swap the red wine vinegar for balsamic vinegar for a sweeter dressing, or use lemon juice for a more citrusy twist.
• Extras: Add olives, capers, or roasted red peppers for additional flavor and texture. You can also toss in some quinoa or couscous to make the salad heartier.

---

Serving Suggestions

• As a Side Dish: This cucumber tomato salad is the perfect accompaniment to grilled meats like chicken, steak, or fish. The refreshing flavors balance out the richness of grilled foods.
• With Fresh Bread: Serve it alongside some crusty bread or pita to scoop up the salad. It’s a simple yet satisfying pairing.
• As a Light Lunch: Enjoy this salad on its own with a side of hummus or a few slices of avocado for a light, healthy meal.
• Topped with Feta: For an added creamy touch, sprinkle some crumbled feta cheese on top before serving. It adds extra flavor and richness.
• With Grilled Shrimp: I love serving this salad with grilled shrimp or shrimp skewers — perfect for a summer dinner!

---

Storage and Reheating Instructions

• Refrigeration: Store any leftover salad in an airtight container in the fridge. It stays fresh for up to 2 days.
• Before Serving: If you have leftovers, you may want to refresh the salad with a splash of olive oil or vinegar, as the veggies may release some water during storage.
• Avoid Freezing: This salad doesn’t freeze well due to the high water content in the cucumbers and tomatoes, so it’s best enjoyed fresh.
• Best Fresh: For the best flavor and texture, I recommend eating the salad within a day of making it. The longer it sits, the more watery the cucumbers and tomatoes will become.

---

Frequently Asked Questions

How long will the cucumber tomato salad last in the fridge?

This salad will stay fresh for about 2 days in the fridge. Just make sure to store it in an airtight container to keep it crisp. After a day or so, the cucumbers might release some water, so it’s best enjoyed sooner rather than later.

Can I make the salad ahead of time?

Yes, you can prepare the salad up to 3 hours in advance. However, if you’re planning to make it even earlier, I recommend storing the dressing separately and tossing it in right before serving to prevent the vegetables from getting soggy.

What can I substitute for red onions?

If you don’t like red onions, you can swap them with green onions, shallots, or even some thinly sliced cucumber for a milder flavor. Or, if you want a little more bite, try adding some thinly sliced jalapeños!

Can I use a different type of vinegar for the dressing?

Absolutely! While red wine vinegar works great, you can also use apple cider vinegar, balsamic vinegar, or even lemon juice for a fresh twist. Each will give the salad a slightly different flavor profile.

Can I add other vegetables to this salad?

Yes! You can add any vegetables you like. Some people enjoy adding bell peppers, radishes, or even carrots. Just remember to cut them into similar-sized pieces so the salad stays balanced.

Is this salad vegan?

Yes, this cucumber tomato salad is vegan! Just make sure to skip the cheese (if you’re using it) or opt for a dairy-free cheese alternative.

---

If you tried this salad or have any more questions, I’d love to hear from you! Drop a comment below or connect with me on social media for more delicious recipes and tips.