Cucumber Tomato Salad Recipe (Fresh, Easy & Flavorful)
This cucumber tomato salad recipe is crisp, refreshing, and perfect for summer meals. The flavors are mild, fresh, and incredibly satisfying, making it a reliable favorite when the weather gets warm.
We love to prepare this salad every summer because it’s quick to make, uses simple ingredients, and always tastes refreshing on hot days. It’s easy enough to enjoy for breakfast, but it also works beautifully as a light snack during the afternoon.
You can enjoy this cucumber tomato salad on its own, serve it as a fresh side dish alongside grilled meals, or even spoon it over toasted bread for a simple and delicious tartine-style bite. Its versatility makes it one of those recipes you’ll come back to again and again throughout the season.
How to Make a Cucumber Tomato Salad
Ingredients
Fresh cucumbers, sliced: Use English cucumbers or garden cucumbers for the best crunch. Thin slices help absorb the dressing evenly.
Ripe tomatoes, chopped: Choose firm but juicy tomatoes such as Roma or cherry tomatoes. They add natural sweetness and bright color.
Red onion, thinly sliced: Red onion adds a mild sharpness, and it's a popular ingredient to add to any tomato and cucumber dish.
Olive oil: Olive oil creates a smooth, rich base for the dressing and helps carry the flavors throughout the salad.
Red wine vinegar: This adds tanginess and brightness that keeps the salad tasting fresh and balanced.
Salt and pepper: Salt enhances the natural flavors of the vegetables and helps draw out their juices. Black pepper adds mild heat without overpowering the fresh ingredients.
Fresh basil, chopped: Basil adds a fresh, slightly sweet herbal flavor. We love adding fresh basil to our salads, especially to this cucumber-and-tomato combination.
Prepare the Vegetables
Wash the cucumbers and tomatoes thoroughly. Slice the cucumbers into thin rounds and chop the tomatoes into bite-sized pieces. Thinly slice the red onion.
Combine the Vegetables
Place the cucumbers, tomatoes, and red onion into a large mixing bowl. Toss gently to distribute evenly.
How to Make a Cucumber-Tomato Salad Dressing
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper until fully combined. Whisking helps the oil and vinegar blend into a smooth dressing so the flavors distribute evenly throughout the salad.
Taste the dressing before adding it to the vegetables. If you prefer a brighter flavor, add a small splash of extra vinegar. If you like a milder taste, add a little more olive oil to balance the acidity.
For extra flavor, you can also add minced garlic, a pinch of dried oregano, or a squeeze of fresh lemon juice. These small additions enhance the freshness of the cucumbers and tomatoes without overpowering their natural taste.
Other Dressing Options for Cucumber Tomato Salad
Switching the dressing is an easy way to give this salad a completely new flavor profile. Try one of these variations depending on your taste or the meal you’re serving.
Lemon Olive Oil Dressing
Whisk together olive oil, fresh lemon juice, salt, and black pepper.
This dressing creates a bright, citrusy flavor that tastes especially refreshing in warm weather.
Balsamic Vinaigrette Dressing
Combine olive oil, balsamic vinegar, salt, and black pepper.
Balsamic vinegar adds a slightly sweet and rich flavor that pairs well with ripe tomatoes.
Italian Herb Dressing
Whisk together olive oil, red wine vinegar, dried Italian seasoning, garlic powder, salt, and pepper.
This option adds bold herb flavor and works well when serving the salad with pasta or grilled meats.
Greek-Style Dressing
Mix olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper.
This dressing pairs beautifully with feta cheese, olives, or cucumbers for a Mediterranean-style salad.
Toss the Salad
Pour the prepared dressing evenly over the cucumbers, tomatoes, and onions. Toss gently using a large spoon or salad tongs until all the vegetables are lightly coated. Be careful not to overmix, as tomatoes can become soft and release excess liquid.
If the salad looks slightly dry after tossing, add a small drizzle of olive oil and toss again lightly.
Add Fresh Basil and Serve
Sprinkle chopped fresh basil over the salad and toss lightly to distribute the herbs throughout.
Serve immediately for the freshest texture, or refrigerate the salad for 10–15 minutes before serving. Chilling allows the flavors to blend and makes the salad even more refreshing.
For the best presentation, garnish with extra basil leaves, cracked black pepper, or a light drizzle of olive oil just before serving.
Substitutions and Add-Ins
Cucumbers: Swap English cucumbers for Persian cucumbers for smaller, sweeter slices with fewer seeds. You can also use peeled garden cucumbers if the skin is thick or waxy.
Tomatoes: Cherry tomatoes or grape tomatoes work well and hold their shape nicely. Heirloom tomatoes can be used to add extra color and rich flavor.
Red Onion: Use sweet onion, shallots, or green onions if you prefer a milder taste and less sharp bite.
Red Wine Vinegar: Apple cider vinegar or white wine vinegar can be used as an alternative with similar acidity and brightness.
Basil: Fresh dill, parsley, or cilantro can be used instead of basil for a different flavor profile.
Add Avocado: Diced avocado adds creaminess and makes the salad more filling. Add the avocado just before serving to prevent browning.
Add Feta Cheese: Crumbled feta cheese adds a salty, tangy flavor that pairs well with the fresh vegetables and enhances the overall flavor of the salad.
Tips for the Best Cucumber Tomato Salad
Use fresh, ripe vegetables: The quality of your cucumbers and tomatoes makes the biggest difference in flavor.
Salt just before serving: Adding salt too early can cause the vegetables to release too much water and make the salad watery.
Chill before serving: Letting the salad sit in the refrigerator for 10–15 minutes enhances the flavor and makes it extra refreshing.
Remove excess seeds: If your tomatoes are very juicy, remove some seeds to prevent excess liquid.
Slice evenly: Uniform slices help the dressing coat each piece evenly and improve texture.
Serve the same day: This salad tastes best fresh, though leftovers can be stored in the refrigerator for up to 24 hours.
Storage Instructions
Store leftover cucumber tomato salad in an airtight container in the refrigerator for up to 24 hours. Stir before serving, as the vegetables may release liquid over time.
What to Serve With Cucumber Tomato Salad
Steak or burgers
Sandwiches and wraps
Picnic or barbecue meals
Cucumber Tomato Salad
Ingredients
- 2 cucumbers, thinly sliced
- 2 cups cherry tomatoes, chopped
- ½ red onion, finely sliced
- 3 tbsp extra virgin olive oil
- 1½ tbsp red wine vinegar
- Salt and pepper, to taste
- 2 tbsp fresh basil, chopped
Instructions
- Wash all produce well. Slice cucumbers into thin rounds, chop cherry tomatoes, and finely slice the red onion.
- Add cucumbers, tomatoes, and red onion to a large mixing bowl. Toss gently to mix.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper until well blended.
- Pour the dressing over the vegetables and toss until evenly coated.
- Add chopped basil, give a final light toss, and chill before serving.
Notes
- Add diced avocado and feta for a creamy texture.
- Try dill, parsley, or cilantro instead of basil.
- Lemon juice or apple cider vinegar can replace red wine vinegar.
Nutrition Facts
Calories
132Fat
11 gSat. Fat
1 gCarbs
8 gFiber
2 gNet carbs
6 gSugar
5 gProtein
2 gSodium
61 mgCholesterol
0 mgNutrition information is automatically calculated and should be used as an estimate. Use your own calculations when needed.
