This Cucumber Tomato Salad is tangy, sweet, and zesty — perfect for BBQs, picnics, or a quick weeknight dinner side.
It’s officially that time of year when Saturday mornings are spent at the farmer’s markets filling my tote bags with way too many must-have finds. And for me, that means, it’s Cucumber Tomato Salad time! As soon as the tomatoes are ripe and ready, this salad goes on rotation (at least a few times a week!). The combination of crisp cucumbers, sweet tomatoes, and a touch of red onion, all tossed in a tangy, zesty vinaigrette is simply irresistible.
What seems like a lifetime ago (back when I was rocking chokers, crop tops, and obsessing over Rachel Green’s hair from Friends) I worked at the mall at a popular hair salon — and had such a thing for the cucumber tomato salad from a certain pizza chain. I still had no idea how to recreate those flavors at home. But once I learned my way around the kitchen, this salad was at the top of my list to replicate in my own way.
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Why you'll love Cucumber Tomato Salad
- No Cooking Required: Seriously, you don’t even have to turn on the stove. Just chop, toss, and done — a burst of summery flavor in every bite.
- Grab and Go: Packing a picnic? Need a quick lunch on the run? This salad is perfect. It’s portable, satisfying, and won’t leave you feeling weighed down. Bonus: it’s perfect for potlucks too!
- Good For You: This salad is the definition of feel-good food. It’s the perfect way to sneak in some extra nutrients and nourish your body from the inside out.
- Customizable: Add your own signature twist! A handful of fresh herbs? A drizzle of balsamic glaze, Toss in some crumbled feta or a sprinkle of chili flakes for a little kick.
- Did You Know: Cucumbers are packed with vitamins, minerals, and antioxidants that offer many benefits, like keeping you hydrated, promoting healthy digestion, and giving you that summer glow. They can even help with weight loss!
How to make Cucumber Tomato Salad
Add chopped tomatoes, cucumber, and onion to a medium-sized mixing bowl. Mix well.
Drizzle over the dressing. Add salt, pepper, and mix well to combine.
Transfer to a plate and enjoy!
In the kitchen tips
- Choose the best tomatoes: Choose ripe, juicy tomatoes. Heirloom varieties or those from your local farmers market are always a good bet, but any ripe, juicy tomato will work.
- English Cucumbers: I love using English cucumbers for this salad because they’re naturally sweeter, have thinner skin (so no peeling needed!), and contain fewer seeds.
- Salt the cucumbers: A quick sprinkle of salt draws out excess moisture, so they stay crisp. Just let them sit while you prep the rest of the salad (like 10–15 minutes), then pat them dry before tossing them in.
- Marinate for extra flavor: This salad gets even better as it sits. Make it ahead and let the flavors combine in the fridge.
- Don’t overdress the salad: Start with a little and add more to your liking. A little dressing goes a long way.
- Add-Ins: Add fresh herbs, feta, toasted nuts, or a pinch of red pepper flakes for a kick.
- Marination: Don’t skip the marination — it truly brings the flavors to life!
- Slicing: Use a mandoline for beautiful, perfectly evenly cut slices (optional).
FAQ
Yes! This salad actually gets better with time as the flavors blend together. You can make it a few hours or even a day in advance.
Definitely! Feel free to experiment with balsamic vinegar, apple cider vinegar, or even a squeeze of lemon juice to find your perfect flavor combo.
Basil, dill, parsley, mint, chives, or even a little cilantro would all be delicious additions. Use your favorites or try a combination!
Absolutely! Bell peppers, radishes, avocado, or even fresh herbs like basil or mint would be delicious additions.
Yes! It’s packed with vitamins, minerals, and antioxidants from the cucumbers and tomatoes. Plus, it’s naturally gluten-free, vegan, and vegetarian.
Simply sprinkle sliced cucumbers with a pinch of salt and let them sit for 10–15 minutes. This draws out excess moisture and keeps your salad crisp.
Equipment list
📖 Recipe
Cucumber Tomato Salad
Ingredients
- 3 cups medium vine-ripened tomatoes, about 3, sliced and quartered. Or if cherry/grape tomatoes, halved.
- 1 English cucumber, sliced
- ½ red onion, thinly sliced
- 1 teaspoon sea salt, or to taste
- Pepper, 10 turns or to taste
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon red wine vinegar
- 1 tablespoon white vinegar
- 1-2 cloves garlic, minced
- 1 teaspoon maple syrup
- 1 teaspoon dried oregano, OR 1 tablespoon fresh, chopped
Instructions
- Rinse and slice tomatoes. Rinse the cucumber and slice into half-moons (I like to keep the cucumber skin on for added nutrients and texture).
- Sprinkle the cucumber slices with a pinch of salt. This helps draw out excess moisture. Let them sit while you prepare the rest of the ingredients.
- Thinly slice the red onion into slivers.
- In a small bowl, whisk together the olive oil, red wine vinegar, white vinegar, garlic, maple syrup, oregano, and salt.
- In a large bowl, combine the sliced tomatoes, salted cucumbers (pat dry with a paper towel), and red onion. Pour the dressing over the vegetables and toss gently to coat.
- Taste and adjust the seasoning as needed. You can add more balsamic vinegar for tanginess, a touch more salt for flavor, or even a touch of maple syrup to balance the acidity.
- For more intense flavors, let the salad marinate in the refrigerator for 30 minutes before serving.
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