Cucumber tomato salad is a classic side dish that brings together crisp cucumbers, juicy tomatoes, and slivers of red onion in a tangy vinaigrette. It’s light, refreshing, and comes together in minutes, making it a go-to for summer meals, cookouts, or any day you want a simple, healthy accompaniment. The dressing is minimal—just olive oil, red wine vinegar, and seasonings—so the fresh vegetables truly shine.
This salad is incredibly versatile. Serve it alongside grilled chicken, fish, or steak, or pile it onto a sandwich for extra crunch. It’s also a great way to use up garden produce, and the flavors only improve after a short rest in the fridge. With no cooking required and just a handful of ingredients, it’s the kind of recipe you’ll turn to again and again.
Recipe Overview
Prep Time: 10 minutes
Total Time: 30 minutes (includes at least 20 minutes refrigeration)
Recommended For You
Servings: 4 servings
Ingredients
- 1 English cucumber, sliced
- 2 to 3 large ripe tomatoes, diced
- ½ medium red onion, thinly sliced
- 1 tablespoon fresh herbs (parsley, basil, or dill, optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper, to taste
How to Make Cucumber Tomato Salad
- In a large bowl, combine the sliced cucumber, diced tomatoes, red onion, fresh herbs (if using), olive oil, red wine vinegar, and a generous pinch of salt and pepper. Toss everything together until the vegetables are evenly coated in the dressing.
- Cover the bowl and refrigerate for at least 20 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften while staying crisp. Stir again just before serving.
Helpful Tips and Substitutions
English cucumbers are ideal because their skin is thin and seeds are small, so they can be used without peeling or seeding. If using standard garden cucumbers, peel them and scoop out any large seeds to prevent excess wateriness. Red onion adds a mild bite; for a mellower flavor, soak the sliced onion in cold water for 10 minutes before adding. The dressing can be adjusted to your taste—add a pinch of sugar for a touch of sweetness, or swap red wine vinegar for white wine vinegar or lemon juice.
This salad is a great base for additions. Try tossing in crumbled feta, fresh mozzarella pearls, avocado chunks, or chopped fennel for extra texture and flavor. Stale bread cubes can be added to make a panzanella-style salad that’s hearty enough for a light meal.
Serving Suggestions
Cucumber tomato salad pairs beautifully with grilled or roasted meats, such as chicken kabobs, grilled salmon, pork tenderloin, or burgers. It also works well alongside Mediterranean-inspired dishes, like hummus and pita, or as a topping for grain bowls. Serve it chilled or at room temperature.
Storage and Reheating
Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables will release liquid as they sit, so you may want to drain off excess juices before serving. This salad is best enjoyed fresh, but it can be made a few hours ahead—just give it a stir before serving. Do not freeze; it does not thaw well.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare it up to a day in advance. For best texture, combine the onion with the dressing first and refrigerate, then add the cucumbers and tomatoes just before serving to keep them crisp.
What type of cucumber works best?
English cucumbers are ideal because they have thin, tender skin and small seeds. Regular cucumbers also work; just peel them and remove the seeds if they are large and watery.
How long does this salad last in the fridge?
It’s best within 2 days. The vegetables will soften and release liquid, so you may need to drain excess juice before serving.
Can I add other vegetables or proteins?
Absolutely. Chopped bell peppers, avocado, olives, or grilled chicken are great additions. You can also top with crumbled feta or fresh mozzarella for extra richness.
What can I use instead of red wine vinegar?
White wine vinegar, apple cider vinegar, or fresh lemon juice all work well as substitutes, each adding a slightly different tang.
Do I need to refrigerate this salad before serving?
Chilling for at least 20 minutes is recommended to let the flavors meld and the vegetables absorb the dressing. It can be served cold or at room temperature.
