There’s something absolutely magical about the simplicity and freshness of a Cucumber Tomato Salad. Crisp cucumber mingles with juicy tomatoes, sharp red onion, and a bright, herby dressing that ties everything together in the most delicious way. It’s a staple for summer gatherings, barbecues, or quick weeknight dinners when you crave color and crunch on your plate!
Why You’ll Love This Recipe
- Bursting with Freshness: Every bite is a celebration of crisp cucumber, sweet tomatoes, and zesty herbs for a salad that tastes like summer in a bowl.
- Incredibly Easy: With just a handful of wholesome ingredients and minimal prep, you can have this Cucumber Tomato Salad ready in minutes.
- Versatile & Crowd-Pleasing: It pairs well with almost anything, making it perfect for picnics, potlucks, or a light lunch at home.
- Make-Ahead Friendly: The simple dressing gets even better as it chills, so you can prep ahead with confidence.
Ingredients You’ll Need
Let’s talk about these gorgeous, straightforward ingredients: each one shines here, contributing bold flavor, vibrant color, and irresistible texture. A Cucumber Tomato Salad is living proof that simple can absolutely mean spectacular when every component is chosen with care.
- English cucumber: Crisp, seedless, and slightly sweet, these cucumbers hold their crunch and absorb the tangy dressing beautifully.
- Grape tomatoes: Their juicy burst and pop of color add sweet notes and lively freshness in every bite.
- Red onion: Thin strips deliver a sharp, savory bite without overpowering, thanks to their vivid flavor and lovely hue.
- Fresh parsley: Adds brightness and a subtle herbal lift, tying all the other flavors together for that classic Mediterranean vibe.
- Extra virgin olive oil: Rich and fruity, this forms the base of the dressing and brings a velvety texture that clings to each veggie.
- Red wine vinegar: Its punchy acidity elevates the salad and balances the sweetness of the tomatoes and cucumber.
- Granulated sugar (or honey): Just a touch rounds out the acidity and enhances the natural sweetness of the veggies.
- Dried basil: Adds depth and a gentle earthiness to the dressing for classic Italian flair.
- Salt and black pepper: Essential for bringing all the bold, fresh flavors into perfect harmony.
Variations
Don’t be shy about making this Cucumber Tomato Salad truly your own! It’s endlessly adaptable—swap, add, or adjust based on what’s in your kitchen or to fit your dietary preferences. The possibilities are almost as colorful as the salad itself.
- Add Crumbled Feta: Toss in some creamy feta for a tangy, Mediterranean twist and extra protein.
- Change Up Herbs: Sub in fresh dill, mint, or basil instead of (or along with) parsley for a whole new herby vibe.
- Go Hearty: Add cooked chickpeas or white beans for a more substantial, protein-packed salad.
- Make It Spicy: Thinly slice a jalapeño or sprinkle in some red pepper flakes for a gentle kick.
How to Make Cucumber Tomato Salad
Step 1: Prep the Vegetables
Start by slicing your English cucumber into rounds, then quarter each slice for perfect bite-sized pieces. Cut the grape tomatoes in half for juicy bursts of flavor in every forkful, and slice the red onion into thin strips so its flavor is assertive but not overpowering. Chop up the fresh parsley—you’ll love how it freshens the salad!
Step 2: Whisk Up the Dressing
In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, granulated sugar (or honey), dried basil, salt, and pepper. Whisk (or shake with the lid on!) until the mixture turns creamy and fully blended—the dressing should taste zippy, slightly sweet, and perfectly balanced.
Step 3: Toss and Marinate
Add all the prepped veggies and parsley into a large salad bowl. Pour over your dressing and give everything a gentle, thorough toss so the flavors mingle. For maximum flavor, cover and refrigerate the salad for at least 2 hours before serving—this lets the veggies soak up all that tangy, herby goodness!
Step 4: Taste and Serve
Before serving, give the salad a quick toss and a taste—add an extra splash of vinegar, pinch of salt, or snip of fresh herbs if you like. Serve chilled and watch it disappear in minutes!
Pro Tips for Making Cucumber Tomato Salad
- Salt Your Cucumbers First: If your cucumbers have a lot of water, toss them with a pinch of salt and let them sit in a colander for 10 minutes. This keeps your salad extra crisp, not watery.
- Slice Onions Super Thin: For the best texture and gentle onion flavor, slice your red onion as thinly as possible—a mandoline works wonders!
- Let It Chill: Don’t rush the marinating step! Chilling the salad for at least 2 hours melds the flavors and softens the veggies just enough.
- Dress Just Before Serving (if making ahead): If you’re prepping everything ahead, store the veggies and dressing separately and combine right before serving to keep things ultra-fresh and crunchy.
How to Serve Cucumber Tomato Salad
Garnishes
Give your Cucumber Tomato Salad a finishing touch with a sprinkle of extra fresh parsley, crumbled feta, or a crack of black pepper. Even a handful of toasted pine nuts or a drizzle of good olive oil can add a touch of elegance and extra flavor.
Side Dishes
This salad loves to cozy up alongside grilled chicken, juicy steak, or crispy falafel. It’s also perfect next to a hearty serving of rice pilaf, warm pita, or even as a refreshing side for spicy barbecue fare. Basically, if it’s summer dinner, Cucumber Tomato Salad fits right in!
Creative Ways to Present
For an extra pop, try layering the salad in individual glass jars or cups for picnics and parties. Spoon it over crusty toasted bread for a fresh bruschetta or pile it high on a big platter and top with herbed cheese for a family-style centerpiece.
Make Ahead and Storage
Storing Leftovers
Cucumber Tomato Salad keeps beautifully in an airtight container in the fridge for up to 2–3 days. The flavors get even brighter as it sits, though the veggies do soften over time.
Freezing
This salad is best enjoyed fresh, as freezing alters the texture of the veggies (especially cucumbers and tomatoes). If you’re looking for a make-ahead salad for the freezer, you’ll want to try a grain-based dish instead.
Reheating
No reheating needed! Cucumber Tomato Salad is served chilled or at room temperature. If it separates a bit after chilling, just give it a quick toss before serving.
FAQs
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Do I have to use English cucumber, or can I use regular cucumbers?
English cucumbers are preferred because they’re virtually seedless and their skin is tender enough to leave on, but you can use regular cucumbers too! Just peel them and scoop out the seeds for best results.
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Can I make this salad ahead of time?
Absolutely—Cucumber Tomato Salad tastes even better after the flavors have had a chance to mingle. Just store it covered in the fridge and toss before serving for maximum freshness and flavor.
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What can I use instead of red wine vinegar?
You can swap in apple cider vinegar, white wine vinegar, or even lemon juice if that’s what you have on hand. Each brings a slightly different tang, but all taste fantastic in this salad.
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Is Cucumber Tomato Salad vegan and gluten-free?
Yes, the base recipe is naturally vegan and gluten-free! Just make sure to use a plant-based sweetener if you skip the honey.
Final Thoughts
If you’re looking for a simple, joyful addition to your mealtime routine, Cucumber Tomato Salad is your ticket to bright, carefree eating that never gets old. Give it a try, share it with someone you love, and let this fresh classic become a staple at your table—you’ll be so glad you did!
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Cucumber Tomato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: General
- Diet: Vegetarian
Description
This refreshing Cucumber Tomato Salad is a perfect side dish for any meal. Crisp cucumbers, juicy grape tomatoes, and tangy red onions are tossed in a simple yet flavorful dressing, making it a delightful addition to your table.
Ingredients
For The Salad:
- 1 English cucumber – sliced into rounds then quartered
- 2 cups grape tomatoes – sliced in half
- 1/2 cup red onion – sliced into thin strips
- 2 Tbsp chopped parsley
For The Dressing:
- 1/4 cup extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp granulated sugar – or honey
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Prepare the Salad: Combine cucumber, grape tomatoes, red onion, and parsley in a large bowl.
- Make the Dressing: In a separate bowl, whisk together olive oil, red wine vinegar, sugar, basil, salt, and pepper.
- Combine: Pour the dressing over the salad ingredients and toss gently to coat.
- Chill: Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld.
- Serve: Give the salad a final toss before serving. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
