Cucumber Tomato Salad

Why You’ll Love This Recipe

I love this recipe because it’s fresh, colorful, and comes together in minutes with just a handful of ingredients. It’s hydrating, healthy, and incredibly versatile—I can throw it together for a weeknight dinner or make a big batch for a backyard BBQ. Plus, the dressing is simple but packs just enough tang to bring out the sweetness of the tomatoes and the crunch of the cucumbers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe tomatoes (cherry, grape, or chopped heirloom)

• English or Persian cucumbers (sliced or chopped)

• Red onion (thinly sliced)

• Olive oil

• Red wine vinegar or white wine vinegar

• Salt

• Black pepper

• Dried oregano or Italian seasoning

• Fresh basil or parsley (optional, for garnish)

Directions

1. I start by slicing the cucumbers and tomatoes into bite-sized pieces. If I’m using cherry or grape tomatoes, I just halve them.

2. I thinly slice the red onion and soak it in cold water for 5–10 minutes to mellow the sharpness, then drain.

3. In a large bowl, I combine the cucumbers, tomatoes, and onions.

4. In a small bowl, I whisk together olive oil, vinegar, salt, pepper, and oregano.

5. I pour the dressing over the vegetables and toss gently until everything is coated.

6. I let the salad sit for about 10–15 minutes before serving to let the flavors blend, then garnish with fresh herbs if I have them.

Servings and timing

This recipe serves 4 to 6 people. It takes about 10 minutes to prep and another 10–15 minutes to chill before serving. It’s ready in under 30 minutes from start to finish.

Variations

Sometimes I add diced avocado or crumbled feta for richness. For a heartier salad, I mix in chickpeas or white beans. I’ve also used balsamic vinegar instead of red wine vinegar when I want a slightly sweeter flavor. If I want to make it into a main dish, I serve it over quinoa or mix it with cold pasta.

Storage/Reheating

This salad is best eaten fresh, but it keeps well in the fridge for up to 2 days. The tomatoes will release more juice over time, so I give it a quick stir before serving. I don’t reheat it—it’s meant to be served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often prep it a few hours in advance and let it chill in the fridge. I add fresh herbs right before serving for the best flavor.

What kind of cucumbers are best?

I like using English or Persian cucumbers because they’re seedless and have thin skin. If I use garden cucumbers, I peel and deseed them for better texture.

Do I have to soak the onions?

I soak the red onion slices to take away some of the sharp bite. It’s optional, but I find it makes the salad more balanced.

Can I add cheese?

Absolutely. Feta, mozzarella pearls, or shaved Parmesan all work well with the fresh vegetables and tangy dressing.

Is this salad gluten-free?

Yes, this recipe is naturally gluten-free. I just make sure my vinegar and seasonings don’t contain any additives that might include gluten.

Conclusion

Cucumber Tomato Salad is one of those classic, no-fuss recipes that I turn to again and again during warm weather. It’s crisp, juicy, tangy, and endlessly adaptable. Whether I’m serving it with grilled chicken, steak, burgers, or just enjoying it as a light lunch, it’s a dish that always brings freshness and flavor to the table.