Cucumber Tomato Salad

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On warm summer days, there’s nothing quite like the crisp, refreshing crunch of a Cucumber Tomato Salad. I created this recipe out of pure necessity one weekend when I had an overflow of cucumbers and ripe garden tomatoes. It started as a simple mix tossed in olive oil and vinegar, but it quickly became a staple in my kitchen, especially during the harvest months.

I love how the salad bursts with juicy freshness in every bite. The cucumbers provide a satisfying snap, while the tomatoes bring a sweet tang that balances perfectly with the dressing. The red onions, fresh herbs, and a touch of lemon just lift it all into something magical. It’s so easy to prepare that it almost feels like cheating.

This salad pairs beautifully with grilled meats, hearty pastas, and creamy casseroles like my Creamy Beef and Shells Recipe or even with Loaded Tater Tots on a casual weekday night. It brings a light, refreshing contrast that turns any meal into something memorable.

Why You’ll Love This Cucumber Tomato Salad

It’s vibrant, healthy, and ready in minutes. You’ll love how easy it is to customize with your favorite herbs or a crumble of feta. Whether you’re hosting a picnic, prepping a quick side dish, or simply craving something fresh, this salad delivers. It’s naturally gluten-free, vegan, and packed with hydrating vegetables – a true crowd-pleaser that doesn’t require hours in the kitchen.

Ingredients

Cucumbers: These are the star of the show, offering a crisp bite that’s hydrating and refreshing. Choose firm, seedless cucumbers for best results.

Tomatoes: Their juiciness balances the crunch of the cucumbers. Use ripe cherry or Roma tomatoes for a sweet and tangy flavor.

Red Onion: Sliced thinly, red onions add a subtle sharpness and vibrant color that rounds out the salad beautifully.

Fresh Parsley or Dill: Herbs bring a fresh, fragrant dimension. Parsley is clean and bright, while dill adds a tangy, slightly grassy note.

Olive Oil: A high-quality olive oil enriches the salad, providing smoothness and depth.

Red Wine Vinegar or Lemon Juice: For acidity, to lift the freshness and add brightness.

Salt and Pepper: Essential to bring all the flavors together.

How to Make Cucumber Tomato Salad

Step 1: Slice and Prep the Vegetables

Wash the cucumbers and tomatoes thoroughly. Slice the cucumbers thinly and halve or quarter the tomatoes depending on their size. Thinly slice the red onion and chop the herbs.

Step 2: Mix the Dressing

In a small bowl, whisk together olive oil with red wine vinegar or lemon juice. Season with a generous pinch of salt and freshly ground black pepper.

Step 3: Combine and Toss

In a large mixing bowl, add all the vegetables and herbs. Pour the dressing over and toss gently to coat everything evenly.

Step 4: Let It Marinate

Let the salad sit for at least 10 minutes before serving. This gives the flavors a chance to meld and the vegetables to absorb the dressing.

Step 5: Serve

Give the salad one last toss and taste for seasoning. Serve chilled or at room temperature.

Recipe Variations and Possible Substitutions

This Cucumber Tomato Salad is endlessly flexible. For a creamy twist, add diced avocado or a scoop of crumbled feta. If you want a touch of heat, toss in some sliced jalapeños or crushed red pepper flakes. Swapping the red onion for sweet shallots gives a milder bite, and you can substitute the herbs depending on what you have—mint and basil both bring their own delicious flair.

For the dressing, balsamic vinegar creates a slightly sweeter flavor, and even a splash of Greek yogurt whisked in adds a creamy finish.

Serving and Pairing Suggestions

Serve this salad as a cooling side with grilled meats like steak or chicken. It pairs exceptionally well with summer favorites such as barbecue ribs or burgers. It also complements heartier dishes like Creamy Ground Beef Alfredo Pasta or One-Pot Smoked Sausage Pasta by offering a bright contrast to the richness.

For a lighter meal, top it with grilled shrimp or chickpeas and make it a refreshing lunch bowl.

Storage and Reheating Tips

This salad keeps well in the refrigerator for up to two days, but it’s best enjoyed the day it’s made. Store in an airtight container to retain freshness. If you’ve added feta or avocado, it’s best to store those separately and mix them in right before serving.

Avoid freezing—the high water content in cucumbers and tomatoes will cause them to become mushy.

FAQs

How long does Cucumber Tomato Salad last in the fridge?

It lasts about 1 to 2 days when stored in an airtight container. For best texture and flavor, eat it the same day.

Can I make Cucumber Tomato Salad ahead of time?

Yes, you can prep the vegetables and dressing separately up to a day ahead. Combine everything shortly before serving.

What type of cucumber works best for Cucumber Tomato Salad?

English or Persian cucumbers are ideal. They’re seedless and have thinner skin, making them perfect for salads.

Is Cucumber Tomato Salad gluten-free?

Absolutely. All ingredients in the classic version are naturally gluten-free.

Can I use bottled dressing for Cucumber Tomato Salad?

While homemade dressing offers the freshest taste, a good-quality Italian or vinaigrette dressing can be used in a pinch.

Related Recipe You’ll Like

If you enjoyed this Cucumber Tomato Salad, you might also love my Spinach Pasta Salad with Feta and Cranberries. It shares that same vibrant freshness and is equally easy to toss together for a quick lunch or side.

Another great option is the Easy Summer Peach Watermelon Salad – a juicy, sweet twist for your summer salad rotation.

Save and Share This Recipe for Later

If you’re like me and love having a go-to fresh side dish on hand, pin this Cucumber Tomato Salad recipe on your Pinterest board. Trust me, it’s the kind of dish you’ll come back to all season long.

And don’t forget to share it with your friends and family! Whether you send it in a group chat, share on Facebook, or email the link to a fellow foodie, spreading the freshness is always appreciated.

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