This Cucumber Tomato Salad Recipe is simplicity at its finest. Juicy tomatoes, crunchy cucumbers, and fresh herbs are tossed in an oil and red wine vinegar dressing to leave you with a crisp and refreshing side dish in just a few minutes. It’s one of my staple summer sides that I bring to every family picnic and backyard barbecue.
One of the things I look forward to the most in summer is the produce. Looking at the rows of vegetables and herbs at the farmers’ market instantly inspires me to whip up something simple to highlight their wonderful colors and flavors. If you also love making veggies the star of your summer spread, you should try my Caprese Salad Recipe when you have an abundance of tomatoes, and this Three Bean Salad when yellow and green beans are in season.
Cucumber Tomato Salad
A cucumber tomato salad is a refreshing side dish that features sliced cucumbers and tomatoes. The recipe shows up in so many cultures, and there’s really no wrong way to make it. Some versions are creamy, while others are light and zippy, but they all share one thing in common: fresh and crisp veggies are tossed in a zippy dressing that keeps things interesting.
I made my salad with the freshest tomatoes and cucumbers I could find, along with fresh herbs, sliced onions, and a red wine vinaigrette. The zippy flavors and simplicity of the salad make it an instant hit with everyone I serve it to, whether it’s at the summer picnic or a Sunday family dinner.
Ingredients and Substitutions
- Tomatoes – I’ll use the freshest tomatoes I have on hand, whether they’re cherry tomatoes, Campari tomatoes, or Roma tomatoes. I make sure to slice smaller tomatoes in half and quarter medium- to large-sized tomatoes for easy eating.
- Cucumbers – I prefer English or Persian cucumbers because they have fewer seeds and thinner skins. Garden cucumbers also work, but you might want to peel them and scoop out the seeds first.
- Onion – Thinly sliced red onion adds a bit of bite and a pop of purple. Thinly sliced shallots or sweet onions work just as well here.
- Oil – A high-quality extra-virgin olive oil is usually my first choice.
- Vinegar – I love the brightness and tang of red wine vinegar. If you don’t have red wine vinegar, try white wine vinegar, champagne vinegar, or white balsamic instead.
- Herbs – Just fresh parsley and dried oregano for a Mediterranean touch. If you have fresh basil, feel free to toss it in as well.
- Seasonings – Salt and pepper are all you need.
How to Make this Cucumber Tomato Salad
Combine: First, I grab a mixing bowl big enough for all of the vegetables and ingredients. I add everything to the bowl, including the oil and vinegar.
Gently mix: Using a large spoon or silicone spatula, I gently fold the ingredients together.
Garnish and serve: I garnish the salad with extra minced parsley. Then, I either serve it right away or chill it in the fridge for 15 minutes to give the veggies and herbs a chance to mingle and deepen their flavors.
Chef Tip + Notes
The most important tip when making simple dishes, such as this salad, is to use the freshest, most flavorful produce you can find. Pick the herbs, cucumbers, and tomatoes from your vegetable garden if you have one. You can also buy them from your local farmer’s market. This recipe is all about simple, raw ingredients. Their quality really makes a difference and does most of the heavy lifting.
- If you don’t like raw onion, soak the slices in a bowl of cold water for 10 minutes to tame its strong flavor.
- Avoid a watery salad: Tomatoes (especially large varieties) and cucumbers will release liquid as they sit. To combat this, lightly salt the cucumbers and tomatoes separately, then let them sit for 10 to 15 minutes before patting them dry with paper towels.
- Dressing variations: Feel free to substitute the red wine vinegar salad dressing with another light, vibrant vinaigrette, like my Lemon Vinaigrette Dressing or this classic Homemade Italian Dressing. For a creamy cucumber tomato salad, fold in a dollop of sour cream or Greek yogurt as well.
- Optional add-ins: You can bulk up this salad with crumbled feta, chopped avocado, sliced Kalamata olives, blanched green beans, or a handful of chickpeas.
Serving Suggestions
This is the kind of salad I like to make on a hot summer day to serve alongside grilled chicken margherita and some saucy pesto pasta for a light and refreshing al fresco dinner. When it’s super hot out, I’ll pair it with a bowl of gazpacho and focaccia bread to cool down.
The fresh ingredients and red wine vinaigrette also make this salad a perfect pairing for Italian main dishes. I like it next to a big slice of lasagna because its tangy dressing and fresh herbs cut right through the hearty pasta and rich sauce.
Make-Ahead and Storage
Make-Ahead: You can make the salad up to 30 minutes before serving. Chill it in the fridge until you’re ready to eat.
How to Store: Transfer the leftover salad to an airtight container and refrigerate it for up to 3 days.
More Salad Recipes
Cucumber Tomato Salad Recipe
Ingredients
- 4 cups of large-diced or sliced in half assorted tomatoes, romas, cherries, or comparis
- 3 cups of sliced cucumbers
- 1 peeled, thinly sliced red onion
- ¼ cup finely minced fresh parsley
- 2 teaspoons dry oregano
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- Coarse salt and freshly cracked pepper
Instructions
- Add everything to a large bowl.
- Gently mix and fold the ingredients together until combined.
- Serve with any additional minced parsley.
Cucumber Tomato Salad Recipe