There's something about a big bowl of cucumber tomato salad that makes a warm afternoon feel a whole lot calmer. I started making this one summers ago, back when our Manhattan apartment got so toasty that switching on the oven felt almost cruel. So I leaned on whatever was cool and fresh in the fridge, and this became the bowl we kept coming back to.

Jump to:

• Why You Will Like This Cucumber Tomato Salad
• Simple Ingredients for Cucumber Tomato Salad
• Storage and Reheating Tips
• My Best Tips and Tasty Variations
• Recipes You May Like
• Final Thoughts on This Cucumber Tomato Salad
• Cucumber Tomato Salad

The first time I set it on the table, Alex grabbed a forkful before I even finished tossing it. Sarah asked if she could pack the leftovers for lunch the next day, which almost never happens with anything green in our house. That's when I knew this cucumber tomato salad had earned a real spot in our rotation.

What I love most is how little it asks of you. You slice, you toss, you eat. There's no heat and barely any cleanup, which is exactly what I want when the days get packed and dinner needs to happen fast.

If you're putting together a bigger spread, this salad sits beautifully next to my high protein summer salad with grilled chicken for an easy lunch that still feels like a real meal.

Why You Will Like This Cucumber Tomato Salad

Here's the thing. This recipe checks every box I care about on a warm day. It's quick, it's fresh, and it uses ingredients I almost always have on hand.

• It comes together in just 15 minutes from start to finish
• You only need a knife, a bowl, and a whisk
• The crisp cucumbers and juicy tomatoes taste bright and clean
• A simple red wine vinaigrette pulls everything together
• It works as a side, a light lunch, or a topping for grilled bread
• It's naturally vegan, gluten free, and made with real ingredients

Simple Ingredients for Cucumber Tomato Salad

Here's everything that goes into this cucumber tomato salad. It's a short, honest list, and the whole thing is very forgiving if you want to swap something.

• Tomatoes (3 cups, about 5 to 6 medium ones, cut into small wedges)
• Cucumber (2 cups, one large or a few small ones, sliced into half moons)
• Red onion (half a medium one, sliced into thin quarter moons)
• Fresh dill (1 tablespoon, chopped)
• Fresh parsley (1 tablespoon, chopped)
• Extra virgin olive oil (3 tablespoons)
• Red wine vinegar (2 tablespoons, or white wine vinegar)
• Sea salt (1 teaspoon)
• Black pepper (a quarter teaspoon)

A quick note on swaps. If red onion feels too sharp for you, soak the slices in cold water for ten minutes first, or reach for a milder shallot. No fresh dill in the fridge? A little chopped mint or basil works just as nicely.

How to Make Cucumber Tomato Salad

This part is genuinely the easy bit. I've broken it into small steps so nothing feels rushed, even on a packed evening.

Step 1: Combine the vegetables

In a large bowl, add your chopped tomatoes, cucumbers, red onion, and the fresh dill and parsley. Give it a gentle stir so everything mingles together. Then set the bowl aside while you make the dressing.

Step 2: Whisk the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, sea salt, and black pepper. Keep whisking for a few seconds until it looks slightly cloudy and pulled together. That tiny bit of effort helps the dressing cling to every single bite.

Step 3: Toss and serve

Pour the dressing over the cucumber tomato salad and mix until everything is lightly coated. Taste a spoonful and add a pinch more salt if it needs it. Honestly? That's all there is to it.

(Quick tip from my own kitchen: if you have ten extra minutes, let the salad rest before serving. The flavors settle in and it tastes even better.)

Storage and Reheating Tips

This salad keeps well in the fridge for up to two days in an airtight container. After that, the cucumbers start to soften and let out water, so it really is best fresh.

There's no reheating here, which is part of the charm. Just give it a quick stir straight from the fridge and serve it cold.

One thing I've noticed over the years is that the flavor deepens overnight. The vinegar mellows and the herbs come through more, so day two leftovers are lovely too.

My Best Tips and Tasty Variations

Want to make this cucumber tomato salad your own? Here are the little tricks I've picked up from making it more times than I can count.

• Use the ripest tomatoes you can find, since they carry most of the flavor
• Salt the tomatoes lightly and let them sit for a few minutes for a juicier result
• Add crumbled feta or fresh mozzarella for a creamier, more filling bowl
• Toss in a handful of olives or chickpeas to turn it into a light lunch
• For cookouts, I serve it next to my watermelon, feta and mint salad for a fresh, colorful table

When I'm feeding a bigger crowd, I pair this with my easy pasta salad for parties so there's something for everyone. The two together cover a whole picnic without much work at all.

One pitfall to watch? Don't dress it too far ahead. The salad stays crispest when you toss it close to serving time, so I always save that last step for the very end.

Cucumber Tomato Salad FAQ

What is the best cucumber to use for cucumber tomato salad?

I reach for English cucumbers or small Persian ones most of the time. They have thin skins, fewer seeds, and stay crunchy longer. If you only have a regular garden cucumber, just peel it and scoop out the watery seeds first.

Can I make cucumber tomato salad ahead of time?

You can prep the parts ahead, but I'd hold off on dressing it. Chop the vegetables and store them in the fridge, then whisk the dressing separately. Toss everything together right before you serve so the cucumbers stay nice and crisp.

What dressing goes best with cucumber tomato salad?

A simple red wine vinaigrette is my go to, the same one in this recipe. The bright vinegar plays off the sweet tomatoes really well. If you want something richer, a spoonful of Greek yogurt stirred in makes the whole thing creamy and cool.

How do you keep cucumber tomato salad from getting watery?

The trick is salt and timing. Lightly salt your cucumbers and tomatoes, let them sit for a few minutes, then drain off any liquid before adding the dressing. Serving it fresh rather than the next day helps a lot too.

Recipes You May Like

• Creamy Cucumber Salad With a Sweet Twist for a cooler, creamier take on the same crisp cucumbers
• Healthy Greek Pasta Salad for Fresh Flavor when you want something a little heartier on the table
• Creamy Burrata Salad With Fresh Avocado and Tomatoes if you love tomatoes and want to make them the star

Final Thoughts on This Cucumber Tomato Salad

This cucumber tomato salad has become one of those recipes I make without even thinking. It's fresh, it's quick, and it brings a little brightness to whatever else is on the table.

I love that it uses real, simple ingredients and comes together while the rest of dinner is still cooking. My family asks for it all summer long, and I have a feeling yours will too.

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