Cucumber tomato salad

Oh, this cucumber tomato salad. Just thinking about it makes me feel like I’m back at my grandmother’s kitchen table, sunlight streaming in, the air thick with the scent of summer. It’s one of those recipes that’s so simple, yet so profoundly delicious, it feels like a culinary secret. You know those dishes that are just… *right*? Like the perfect grilled cheese or a comforting bowl of tomato soup? This salad is that for me, especially when the summer produce is at its peak. It’s not fancy, but it’s utterly satisfying, a refreshing counterpoint to everything else on your plate. Forget those heavy, mayo-laden salads; this one is bright, zesty, and bursting with pure, unadulterated flavor. If you’ve ever found yourself staring into the fridge on a hot day, wondering what on earth to make that’s quick, healthy, and actually tastes amazing, this cucumber tomato salad is your lifesaver. It’s the unofficial salad of our summer gatherings, and honestly, it often disappears faster than anything else.

What is a cucumber tomato salad?

So, what exactly is this humble yet mighty cucumber tomato salad? At its heart, it’s exactly what it sounds like: a glorious marriage of crisp cucumbers and juicy tomatoes. But it’s so much more than just chopped veggies in a bowl. Think of it as the ultimate summer side dish, a vibrant medley of textures and tastes that sing of sunshine. It’s essentially a celebration of the season’s best. The ‘salad’ part usually involves a light, zesty dressing that complements the natural sweetness and acidity of the produce, rather than overpowering it. It’s the kind of dish that doesn’t need a lot of fuss. It’s the straightforward, honest goodness of fresh ingredients treated with respect. My version leans into a slightly tangy vinaigrette that really makes the vegetables pop. It’s the antithesis of a heavy, complicated salad; it’s pure, refreshing simplicity that always hits the spot.

How do I make cucumber tomato salad?

Quick Overview

This cucumber tomato salad is all about minimal effort for maximum flavor. You’ll simply chop your fresh vegetables, whisk together a simple, bright dressing, and toss everything together. The key is using the freshest ingredients you can find. The whole process, from washing the produce to the final toss, takes about 10-15 minutes. It’s incredibly straightforward, and the beauty is that it gets even better as the flavors meld for a bit. This isn’t a salad that requires any cooking, making it perfect for those scorching hot days when you don’t want to turn on the oven.

Ingredients

For the main salad: What is the best
2 large cucumbers, peeled (or not, your call!), seeded, and chopped into bite-sized pieces. I usually go for English cucumbers because they have fewer seeds and a thinner skin, but any crisp cucumber will do. If you’re using a regular garden cucumber, don’t be shy about deseeding it – soggy salad is nobody’s friend! I always like to give them a little pat dry after chopping.
1 pint cherry tomatoes or grape tomatoes, halved. You can also use larger tomatoes, just chop them into similar bite-sized pieces. The smaller ones are great because they’re already the perfect size for a forkful.
1/2 medium red onion, thinly sliced. If red onion feels a little too sharp for you, you can soak the slices in ice water for about 10 minutes before adding them to the salad. This mellows out the bite beautifully.
Fresh herbs! I’m talking about a good handful of fresh dill, chopped, and maybe some fresh parsley too. Dill is non-negotiable for me in this salad; it just adds that perfect aromatic note. If you don’t have fresh, a teaspoon of dried dill can work in a pinch, but fresh is truly best here.

For the Dressing:
1/4 cup extra virgin olive oil. Use a good quality one; it makes a difference!
2 tablespoons red wine vinegar. You could also use white wine vinegar or even apple cider vinegar, but red wine vinegar has a nice little kick.
1 teaspoon Dijon mustard. This is my secret weapon for emulsifying the dressing and adding a subtle depth of flavor. It really helps tie everything together.
1 clove garlic, minced (optional, but highly recommended!). I love a little hint of garlic, but if you’re not a garlic fan or want it super mild, you can skip this.
Salt and freshly ground Black Pepper, to taste. Be generous with the pepper; it adds a lovely warmth.

Step-by-Step Instructions

Step 1: Prepare Your Veggies

Start by getting your cucumbers and tomatoes ready. I usually like to peel my cucumbers, especially if they have a thicker skin, but if you’re using an English cucumber, the skin is totally fine and adds a nice texture. I cut them in half lengthwise and then scoop out the watery seeds with a spoon – this is a crucial step to prevent a watery salad! Then, I chop them into bite-sized pieces. For the tomatoes, I just halve them. If you’re using larger tomatoes, chop them up similarly. Thinly slice your red onion; I like to soak mine in ice water for about 10 minutes to mellow out its sharpness, then drain them well. Finally, give your fresh herbs a good chop.

Step 2: Whisk Up the Dressing

In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic (if you’re using it). Season generously with salt and freshly ground black pepper. Give it a really good whisk or shake the jar until the dressing is well combined and slightly emulsified. Taste it and adjust the seasonings as needed – maybe it needs a pinch more salt, or a touch more vinegar for tang. This dressing is so simple, but it’s packed with flavor and perfectly complements the fresh veggies.

Step 3: Combine Everything

In a large mixing bowl, gently combine your chopped cucumbers, halved tomatoes, and thinly sliced red onion. Add your chopped fresh dill and parsley. Pour about half of the dressing over the vegetables. Toss everything gently to coat. You don’t want to mash the tomatoes or cucumbers, so be gentle!

Step 4: Let It Marry (or Serve Immediately!)

This is where the magic really happens. For the best flavor, I like to let the cucumber tomato salad sit for at least 15-30 minutes at room temperature (or in the fridge if it’s super hot out). This gives all those lovely flavors time to meld together. Before serving, give it another gentle toss and add more dressing if needed, tasting as you go. If you’re in a rush, it’s still delicious served immediately, but trust me, the wait is worth it!

Step 5: Taste and Adjust

Before you present this beauty, give it one last taste. Does it need a little more salt? A grind of black pepper? Maybe a splash more vinegar? This is your chance to make it absolutely perfect for your palate. Everyone likes things a little differently, and this step ensures it’s exactly how you love it.

Step 6: Serve It Up!

Serve your gorgeous cucumber tomato salad chilled or at room temperature. It’s fantastic on its own or as a vibrant side dish. Garnish with a few extra herb sprigs if you’re feeling fancy.

What to Serve It With

This cucumber tomato salad is a true chameleon; it plays well with so many different dishes! For breakfast, it’s a surprisingly refreshing addition to a plate of scrambled eggs or alongside some savory breakfast sausage. The freshness cuts through any richness beautifully. At brunch, it’s an absolute star. Imagine it nestled next to some fluffy pancakes or alongside a quiche. It adds a much-needed pop of color and bright flavor to the table. For a light lunch, it’s wonderful served with some crusty bread for scooping, or even piled onto a bed of mixed greens with some grilled chicken or fish. And as a side dish? Oh, the possibilities are endless! It’s the perfect accompaniment to grilled meats like chicken, steak, or pork chops. It’s also fantastic with fish, especially grilled salmon or pan-seared white fish. I love it alongside burgers or hot dogs at a summer BBQ, bringing a much-needed burst of freshness. My kids actually love it piled onto mini bagels with a smear of Cream Cheese – it’s a little bit unexpected but totally delicious. For a truly light and healthy meal, pair it with some lentil soup or a hearty grain salad.

Top Tips for Perfecting Your Cucumber Tomato Salad

I’ve been making variations of this cucumber tomato salad for years, and over time, I’ve picked up a few tricks that make all the difference. First, let’s talk about the cucumbers. The absolute key to avoiding a watery salad is to remove the seeds. I know, I know, it sounds like extra work, but trust me on this one. Slice your cucumber in half lengthwise, then use a spoon to scrape out those seedy cores. You can even give the chopped cucumber pieces a little pat with a paper towel to remove any excess moisture. It’s a game-changer! For the tomatoes, I always opt for whatever is in season and looks the best. Cherry or grape tomatoes are great because they’re already bite-sized, but good quality beefsteak or heirloom tomatoes are fantastic too, just be sure to chop them into nice, uniform pieces. My personal trick for red onion is to slice it super thin and then soak it in ice water for about 10 minutes. This step really mellows out that sharp, raw onion bite, making it more palatable for everyone, especially those who might be a bit onion-averse. And the herbs! Don’t skimp on the fresh herbs. Dill is my absolute favorite here, but a mix of dill and parsley is divine. You can also add a little fresh mint or even chives for a different twist. When it comes to the dressing, the Dijon mustard isn’t just for flavor; it’s a fantastic emulsifier that helps bind the oil and vinegar together, creating a smoother, more cohesive dressing. And don’t be afraid to taste and adjust! Your salt and pepper preferences might differ from mine, and that’s perfectly okay. Some people like a tangier dressing, others a bit milder. This is your salad, so make it yours! I’ve also found that the quality of your olive oil really does make a difference here, so try to use a good extra virgin olive oil if you can. For a little extra zing, sometimes I’ll add a pinch of Red Pepper flakes to the dressing, especially if I’m serving it with something a little rich.

Storing and Reheating Tips

This cucumber tomato salad is best enjoyed fresh, but it does store pretty well for a day or two if you do it right. For optimal freshness, store any leftovers in an airtight container in the refrigerator. The dressing will continue to meld with the vegetables, which can actually enhance the flavor overnight, but be aware that the cucumbers might soften slightly. If you know you’ll have leftovers, I sometimes recommend keeping a little extra dressing on the side and adding it just before serving the next day, as it can draw out more moisture from the vegetables. I generally wouldn’t recommend leaving this salad at room temperature for more than two hours, especially if it’s warm out, for food safety reasons. Freezing isn’t really an option for this salad, as the texture of the cucumbers and tomatoes would become mushy once thawed. The good news is, it’s so quick to make that whipping up a fresh batch is usually just as easy as storing leftovers. If you’re planning a picnic or potluck and want to make it ahead, I suggest keeping the dressing separate and tossing everything together right before you head out or serve it. This keeps everything crisp and vibrant. For the best quality, aim to eat it within 24-48 hours. You’ll know it’s still good if the vegetables still have a bit of a snap and the dressing smells fresh and inviting.

Frequently Asked Questions

Final Thoughts

Honestly, this cucumber tomato salad is more than just a recipe to me; it’s a little taste of summer, a reminder of simple pleasures and good company. It’s proof that you don’t need a long list of ingredients or complicated steps to create something truly delicious. The vibrant colors, the crisp textures, the burst of fresh, tangy flavor – it’s all just so wonderfully satisfying. I really hope you give this a try, especially when those fresh summer vegetables start appearing at the market. It’s one of those dishes that just makes you feel good, inside and out. If you love this and are looking for other fresh, seasonal recipes, you might also enjoy my grilled corn salad or my easy caprese skewers. They have that same fresh, vibrant vibe. I can’t wait to hear what you think, or if you have your own special twists on this classic! Let me know in the comments below how yours turned out, or share your favorite ways to enjoy it. Happy cooking!

Refreshing Cucumber Tomato Salad

A simple and vibrant salad perfect for any occasion. This cucumber tomato salad is light, refreshing, and packed with flavor.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Salad Components

• 2 large cucumbers cucumbers peeled, seeded, and sliced
• 2 cups cherry tomatoes cherry tomatoes halved
• 0.5 cup red onion red onion thinly sliced
• 0.25 cup fresh dill fresh dill chopped
• 0.25 cup fresh parsley fresh parsley chopped

Dressing

• 0.25 cup olive oil olive oil
• 2 tablespoons red wine vinegar red wine vinegar
• 1 teaspoon Dijon mustard Dijon mustard
• 0.5 teaspoon salt salt
• 0.25 teaspoon black pepper black pepper

Instructions

 

Preparation Steps

• In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, chopped fresh dill, and chopped fresh parsley.
• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined. This is your salad dressing.
• Pour the dressing over the salad ingredients. Gently toss to ensure everything is evenly coated.
• Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Serve chilled.

Notes

This salad is best enjoyed fresh. It can be made a few hours ahead and kept in the refrigerator.