Hey everyone! You guys HAVE to try this. If there’s one single dish that just screams “sunshine on a plate” and makes me think of happy, lazy days, it’s gotta be a killer cucumber tomato salad. My obsession? It kicked off ages ago at this big family barbecue. You know how it is at those things – there’s always one bowl that just vanishes in, like, ten minutes flat? Yep, that was the cucumber tomato salad. I was instantly hooked and had to figure out how to make it.
Fast forward, and I’ve probably made this salad, oh, a gazillion times. My family are now professional cucumber tomato salad tasters, bless ’em. I’ve fiddled with the herbs, played with how tart the dressing should be, even agonized over the perfect chop size (seriously!). My absolute top tip, the one thing you cannot skimp on? Get your hands on the FRESHEST veggies possible. It’s a total game-changer. This isn’t just some boring side; it’s a burst of pure, vibrant flavor, a super easy vegetable salad, and honestly, the most reliable healthy side dish in my recipe arsenal.
What You’ll Need for This Dreamy Cucumber Tomato Salad
Okay, so what magic stuff do we need for this epic cucumber tomato salad? The beauty of this dish is that it’s so simple, but using really good, vibrant ingredients will make you feel like a culinary rockstar. We’re talking crisp, juicy, and bursting with color!
- Cucumbers: Grab about 2 medium ones. I’m a huge fan of English cucumbers – thin skin, hardly any seeds, just pure crunch. But honestly, Kirby or those cute little Persian ones? They’re awesome too!
- What if I only have regular cukes? No stress! Just peel ’em and if the seeds look like a nuisance, scoop ’em out. Easy peasy.
- Tomatoes: You’ll want around 4-5 ripe Roma tomatoes. Or, if you see some gorgeous cherry or grape tomatoes, a pint of those will be divine. Romas are great ’cause they’re meaty, but those little guys? Pow! Sweetness explosions. The main thing is RIPE. Like, really, properly ripe.
- Can I use other tomatoes? Totally! Any ripe tomato will work. If you wanna get fancy, heirloom tomatoes look stunning.
- Red Onion: About 1/4 to 1/2 of a medium red onion, sliced super thin. It gives that little bit of zing and looks so pretty.
- Help, raw onion is too much for me! Gotcha. Slice it, then let it chill in some cold water for 10 minutes. Drain it, and boom – milder onion goodness. Shallots or sweet Vidalia onions are also fab milder options.
- Fresh Herbs: This is your playground! I almost always go for:
- Fresh Dill: About 2-3 tablespoons, chopped up. It’s so feathery and just works.
- Fresh Parsley: Same amount, 2-3 tablespoons, chopped (flat-leaf is my fave, but curly is fine!). It’s just so… green and clean tasting.
- Feeling adventurous? A tiny bit of fresh mint or even some fresh oregano can be amazing if you’re in the mood.
- For the Dressing (This is where the magic happens!):
- Olive Oil: 1/4 cup of the good stuff – extra virgin, please! It’s the soul of the dressing.
- Apple Cider Vinegar: 2-3 tablespoons. Adds that essential tang.
- Substitution: Fresh lemon juice works beautifully too, or white distilled vinegar if that’s what you have.
- Garlic: 1 tiny clove, minced up really fine or grated. I mean, garlic makes everything better, right? (Optional, but not in my house!)
- Salt: To taste (I usually start with 1/2 teaspoon). Sea salt or kosher salt has a nice vibe.
- Black Pepper: Freshly ground, if you can. It just hits different. Start with 1/4 teaspoon.
- A Teeny Pinch of Sugar (Optional, but hear me out!): Like, 1/4 teaspoon. Seriously, don’t freak out. It doesn’t make the salad sweet. It just sort of… wakes up the tomatoes and balances out the vinegar. Trust me on this one; try it at least once!
Seriously, How Long Does This Cucumber Tomato Salad Take?
So, how long till we’re actually eating this masterpiece of a cucumber tomato salad? Good news: this is lightning fast, making it one of my top quick summer recipes.
- Prep Time: Hmm, maybe 15 minutes? Ish? Depends if you’re a speedy chopper or if you, like me, tend to sample as you go (a tomato slice here, a cucumber bit there…).
- “Cooking” Time (Which is really just “Chill Out” Time): Okay, no actual cooking cooking involved, thank goodness. But – and this is important – I really suggest letting it hang out for at least 10-15 minutes once it’s all mixed. The flavors get to know each other, everything gets happier. You can even make it an hour or two before you need it.
- Total Time: Let’s call it roughly 25-30 minutes from zero to “OMG, this is delicious!”
Let’s Make Some Magic: Your Cucumber Tomato Salad Steps!
Alright, apron on? Let’s DO this! Making this cucumber tomato salad is gonna be your new party trick, it’s that easy. You’ll be whipping this up with your eyes closed before you know it.
Step 1: Veggie Prep Party!
First up, give all those lovely veggies a good rinse. Chop your cucumbers and tomatoes into pieces you’d actually like to eat. I usually aim for something around a 1/2-inch to 3/4-inch dice, but hey, it’s your salad! If you’re using cherry or grape tomatoes, just slicing them in half (or quarters if they’re chunky) is perfect. Get that red onion sliced nice and thin. And if you’re giving the onion that cold water bath I mentioned, do that now. Chuck all these colorful bits into a big ol’ bowl.
- Quick tip from me to you: If your cucumbers seem extra watery (some just are!), you can chop ’em, sprinkle ’em with a little salt, and let them sit in a colander in the sink for about 15-20 minutes. The salt will pull out some extra water. Pat them dry with a paper towel afterwards. This little trick helps keep your cucumber tomato salad from getting soupy, especially if you’re not eating it right away.
Step 2: Whisk Up That Zingy Dressing!
Grab a little bowl, or even better, a jam jar with a lid (my absolute favorite way to make dressing – less mess!). Pour in your olive oil, apple cider vinegar, the minced garlic (if you’re a fellow garlic fiend), salt, pepper, and that little whisper of sugar (if you’re brave!). Now, whisk it like you mean it, or if you’ve got the jar, seal it tight and shake, shake, shake until it’s all mixed up and looking a bit creamy.
- Here’s a little game-changer I learned: TASTE YOUR DRESSING! Seriously, this is where you take it from “yeah, that’s nice” to “WOW!” Does it need a tiny bit more salt to make the flavors pop? A little more vinegar for extra zing? Maybe it’s a bit too tart and could use a drop more oil? Adjust it now. This is how you make your perfect cucumber tomato salad.
Step 3: Herbaceous Goodness!
Time for the herbs! Chop up your fresh dill and parsley (and mint or oregano if you’re going wild). Toss them right into the big bowl with all those gorgeous chopped veggies.
Step 4: Combine and Conquer!
Gently pour that beautiful dressing all over the veggies and herbs. Now, carefully toss everything together. You want every little piece to get a nice coating of that yummy dressing, but don’t go too crazy – we want to keep those pretty tomatoes looking their best, not turn them into mush!
- My personal touch: I always, always let my cucumber tomato salad sit on the counter for about 10-15 minutes before I let anyone near it. It just gives all those amazing flavors a chance to mingle and really come alive. If I’m making it more than an hour ahead, I’ll cover it and pop it in the fridge, but I try to take it out about 20 minutes before serving so it’s not fridge-cold. Flavors are just better when they’re not icy!
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Serving Up Your Amazing Cucumber Tomato Salad
And BAM! You’ve got yourself an incredible cucumber tomato salad. Honestly, I could eat this straight from the bowl with a fork (and maybe have done that… no judgment here!). It’s just that good.
But if you want to be a bit more civilized, here are some ways I love to serve it:
- The Ultimate BBQ Sidekick: This salad is THE BOMB at any cookout. It’s so light and refreshing, it just cuts through all the richness of grilled chicken, burgers, or whatever you’ve got going. Definitely a must for summer dinner ideas.
- Rockstar Lunchbox Addition: Pack this up for a seriously upgraded lunch. It’s such a vibrant and healthy side dish. It holds up pretty well, though it’s definitely at its crispiest and best the day it’s made or maybe the next.
- Mediterranean Dream: Oh man, serve this with some grilled halloumi, chicken souvlaki, falafel, or just a big scoop of hummus and warm pita bread. It slots perfectly into any Mediterranean diet recipes.
- Instant Upgrade for Mains: Spoon a generous amount over grilled fish or simple chicken breasts. It’s like an instant flavor and freshness boost.
- Power Up Your Grain Bowls: Toss it into a bowl with some quinoa, farro, or even couscous for a really satisfying and complete meal.
- Just between us: If I happen to have some feta cheese lying around (which is often, let’s be honest), a little crumble over the top right before serving is chef’s kiss. That salty creaminess with the crisp veggies? Yes, please!
Why This Cucumber Tomato Salad Has My Heart (and Stomach!)
So, yeah, I’m kinda obsessed with this cucumber tomato salad. Can you tell? It’s just so darn GOOD. It’s one of those back-pocket recipes that’s ridiculously quick to throw together, it’s made with simple, good-for-you stuff, and it genuinely tastes like pure happiness in a bowl. It hits all the right notes – crisp, juicy, tangy, a little herby… perfection! And the best part? It’s a total chameleon. Need a super fast side for a Tuesday night? This is your guy. Want to bring something to a potluck that everyone will rave about? Done.
I REALLY hope you give this a go! It’s one of those quick summer recipes (or any-season-recipes, in my book) that you’ll find yourself making over and over again. And when you do make it, you HAVE to tell me how it went in the comments below! Did you switch up the herbs? Add something amazing? I’m always looking for new twists!
cucumber tomato salad
A fresh vibrant and easy cucumber tomato salad recipe with a simple tangy dressing The perfect healthy side dish for any meal Make it today!
Ingredients
- 2 medium Cucumbers (English Kirby or Persian recommended)
- 4-5 ripe Roma Tomatoes (or 1 pint Cherry/Grape tomatoes)
- 1/4 to 1/2 medium Red Onion
- 2-3 tbsp Fresh Dill chopped
- 2-3 tbsp Fresh Parsley chopped
- 1/4 cup Extra Virgin Olive Oil
- 2-3 tbsp Apple Cider Vinegar
- 1 small Garlic Clove minced (optional)
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black Pepper freshly ground (or to taste)
- 1/4 tsp Sugar (optional)
Instructions
Step 1: Veggie Prep Party!
First up, give all those lovely veggies a good rinse. Chop your cucumbers and tomatoes into pieces you’d actually like to eat. I usually aim for something around a 1/2-inch to 3/4-inch dice, but hey, it’s your salad! If you’re using cherry or grape tomatoes, just slicing them in half (or quarters if they’re chunky) is perfect. Get that red onion sliced nice and thin. And if you’re giving the onion that cold water bath I mentioned, do that now. Chuck all these colorful bits into a big ol’ bowl.
- Quick tip from me to you: If your cucumbers seem extra watery (some just are!), you can chop ’em, sprinkle ’em with a little salt, and let them sit in a colander in the sink for about 15-20 minutes. The salt will pull out some extra water. Pat them dry with a paper towel afterwards. This little trick helps keep your cucumber tomato salad from getting soupy, especially if you’re not eating it right away.
Step 2: Whisk Up That Zingy Dressing!
Grab a little bowl, or even better, a jam jar with a lid (my absolute favorite way to make dressing – less mess!). Pour in your olive oil, apple cider vinegar, the minced garlic (if you’re a fellow garlic fiend), salt, pepper, and that little whisper of sugar (if you’re brave!). Now, whisk it like you mean it, or if you’ve got the jar, seal it tight and shake, shake, shake until it’s all mixed up and looking a bit creamy.
Step 3: Herbaceous Goodness!
Time for the herbs! Chop up your fresh dill and parsley (and mint or oregano if you’re going wild). Toss them right into the big bowl with all those gorgeous chopped veggies.
Step 4: Combine and Conquer!
Gently pour that beautiful dressing all over the veggies and herbs. Now, carefully toss everything together. You want every little piece to get a nice coating of that yummy dressing, but don’t go too crazy – we want to keep those pretty tomatoes looking their best, not turn them into mush!
- My personal touch: I always, always let my cucumber tomato salad sit on the counter for about 10-15 minutes before I let anyone near it. It just gives all those amazing flavors a chance to mingle and really come alive. If I’m making it more than an hour ahead, I’ll cover it and pop it in the fridge, but I try to take it out about 20 minutes before serving so it’s not fridge-cold. Flavors are just better when they’re not icy!
Notes
Cucumber Tip: If cucumbers are very watery you can salt chopped cucumbers let sit in a colander 15-20 minutes then pat dry before adding to salad this prevents a soggy salad
Onion Tip: Soaking sliced red onion in cold water for 10 minutes mellows its strong flavor
Dressing Tip: Always taste your dressing before adding to the salad adjust salt vinegar or oil to your preference
Serving Tip: This salad is best enjoyed fresh or within a few hours For a creamy salty addition consider crumbling a little feta cheese over the top before serving
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 109Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 201mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g
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