This cucumber tomato salad is crisp, tangy, and bursting with summer flavor. It comes together in just 10 minutes with ripe tomatoes, crunchy cucumbers, and a zesty vinaigrette— simple, refreshing, and always a hit.
Serve it on its own as a light side, or pair it with hearty mains like my Vegan Tofu Bolognese, Vegan Lasagna Soup, or this homemade Hearty Marinara Sauce.
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 and couldn’t get enough of the cucumber tomato salad from a local pizza chain.
At the time, I had no clue how to recreate it at home — but once I learned my way around the kitchen, this salad was one of the first recipes I wanted to make my own.
Now it’s a staple in my rotation: ripe tomatoes, crisp cucumbers, and a tangy vinaigrette that comes together in just 10 minutes. It’s the kind of simple, refreshing recipe that tastes good every single time.
Why you'll love Cucumber Tomato Salad
- No Cooking Required: 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!
- 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.
Jump to:
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 and 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 like 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).
Cucumber Tomato Salad 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.
Absolutely! Bell peppers, radishes, avocado, or even fresh herbs like basil or mint would be delicious additions.
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.
I can’t wait for you to try this recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 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.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
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