Written by Sarah Miller
Cucumber Tomato Salad never fails me when I need something bright, fast, and honestly—less boring than a plain bag of lettuce. Ever get home and think, “I want a salad, but come on… not the same old thing”? That’s where this simple wonder steps up for me. If you like a little crunch (who doesn’t?) and a punchy, juicy bite, you’re gonna wanna keep this recipe in your back pocket. By the way, if you’re into fun salads with a twist, you have to check out this flavorful dense bean salad I found recently, or maybe give my current obsession, this crispy rice salad, a shot. Trust me, your lunch game will thank you. 
How to Make Cucumber Tomato Salad
Alright, here’s the part that makes me sound like a wizard—except it’s really basic and anyone can do it. Grab some fresh cucumbers (I like English or Persian for less seedy nonsense), chop up those tomatoes (cherry or Roma, not too picky), then pile everything in a big old bowl. Sometimes I get confident and add sliced onions. Other times I just…don’t. Salt, pepper, drizzle olive oil, splash of lemon or vinegar—done and done.
Taste-test, and for heaven’s sake, don’t overcomplicate it. Honestly, once your veggies are chopped and dressed, you’re basically a five-star restaurant at home. If it looks bright and smells fresh, you’re on the right path. I toss in a handful of herbs if they’re nearby (though, let’s admit, sometimes I skip when I’m feeling lazy).
| Ingredient | Benefits | Tips |
|---|---|---|
| Cucumbers | Hydrating and low in calories | Use English cucumbers for less seeds and more crunch |
| Tomatoes | Rich in antioxidants and vitamin C | Opt for cherry tomatoes for a burst of sweetness |
| Olive Oil | Heart-healthy fats | Extra virgin olive oil tastes best |
| Fresh Herbs | Adds flavor and nutrients | Experiment with basil, parsley, or dill |
| Lemon Juice | Boosts vitamin C intake and adds zing | Freshly squeezed lemon is always better |
Key Ingredients in Cucumber Tomato Salad
The magic here? It’s all about a few quality main players. Cucumbers do most of the heavy lifting, bringing that snappy crunch (essential, in my opinion). Tomatoes bring the juiciness and a sweet, tangy kick that pairs so well. If you don’t have either one on hand, eh, the salad becomes nothing special.
For onion: red onions give a good bit of sharpness, but not that breath-ruining kind. Olive oil gives that iconic, slightly silky coat. Any acid will wake the whole thing up—lemon juice or red wine vinegar, whatever’s in your fridge door. Fresh herbs like dill, parsley, or even a weird handful of basil lighten it all up. If you’re out of fresh, dried works in a pinch, though not quite as vibrant. Sprinkle of salt and black pepper at the end—please don’t skip that step. Seriously.
Dressing for Cucumber Tomato Salad
Don’t let anyone trick you into thinking the dressing has to get complicated. My go-to is about three parts olive oil to one part acid. Really, nothing fancy: olive oil, splash of lemon juice or red wine vinegar, then a little pinch of sea salt and a couple cracks of pepper.
If you want to go a step extra (but not too much!), whisk in a squeeze of Dijon mustard or, occasionally, I’ll toss in a pinch of sugar if my tomatoes taste a little too tart. Some folks throw in a minced garlic clove, and honestly, fresh garlic makes it sing—but only if you like that punch. The key? Taste as you go. Your taste buds know what’s up.
Make-Ahead and Storage Tips
Now, if you’re the organized type (so not me on most days), you can actually chop everything ahead of time. Cucumbers and tomatoes hold up in the fridge a couple hours—just store separately, or they get watery fast. Add salt right before serving, not hours before, or your veggies will look all sad and limp.
Leftovers can be stored in an airtight container, and yes, they’ll still taste solid the next day but the tomatoes release a lot of juice. No biggie! It’s still delightful scooped onto pita, or even tossed into another salad like this grilled salmon salad for a little extra flavor. I’d say best within 24 hours, max 48 if you’re feeling adventurous.
Recipe Variations
Now and then, I spice things up. Sometimes, I toss in crumbled feta cheese for a salty tang, or throw in sliced avocado for creamy goodness (not traditional at all, but deeply satisfying, I’m telling you). Chickpeas? Heck yeah—they add protein and make this straight-up lunch material.
If I’m feeling summer BBQ vibes, I’ll add some sweet corn kernels, even leftover grilled veggies. Honestly, think of this salad like a blank canvas for whatever you feel like—got olives? Throw ‘em in. Need more green? Arugula or spinach work totally fine. Want it heartier? Try serving it next to southwest chicken salad or scoop it on top.
Serving Suggestions
Here are my quick tips for how to enjoy your Cucumber Tomato Salad:
- Pile it onto some toasted bread for a quick bruschetta fix.
- Pair next to grilled meat, fish, or add to your spread with this Mexican Caesar salad.
- Mix into rice (leftover or fresh) for a speedy and substantial main.
- Enjoy chilled with a glass of fresh cucumber lemonade on a hot day.
Common Questions
How thin should I slice the cucumbers?
Totally up to you! I like thin half-moons, but thick rounds are great for more crunch.
Can I use bottled dressing instead?
I mean, sure, but you’ll be missing that bright fresh flavor. Homemade’s so quick—just do it!
What tomatoes are best?
Cherry or Roma—stay away from the giant watery sandwich ones unless you drain them well.
How do I keep it from getting soggy?
Mix in the dressing and salt right before eating. That simple.
What’s good to serve with this salad?
I love it with grilled meat or even as a happy side with this edamame egg recipes salad. Honestly, it’s incredibly adaptable.
Give This Salad a Try Today
So, if you’re looking to level-up your salad game without needing a culinary degree, Cucumber Tomato Salad will never let you down. It’s way easier than folks expect and you can change it up every single time. For more ideas, check out what the folks at Cucumber Tomato Salad – Spend With Pennies and Cucumber Tomato Salad Recipe (So Easy!) | The Kitchn are doing—I always find new inspo there. Go on, get chopping. Your future self is gonna thank you for it!
Cucumber Tomato Salad
Ingredients
Main Ingredients
- 2 medium Cucumbers Use English or Persian cucumbers for less seeds.
- 2 cups Tomatoes Cherry or Roma tomatoes recommended.
- 1/4 cup Olive Oil Extra virgin olive oil is preferred.
- 2 tablespoons Lemon Juice Freshly squeezed is best.
Optional Add-Ins
- 1/2 medium Onion Red onion for sharpness.
- 1/4 cup Fresh Herbs Basil, parsley, or dill.
- to taste Salt and Pepper Essential for flavor.
Instructions
Preparation
- Wash cucumbers and tomatoes thoroughly.
- Chop cucumbers into desired sizes and slice tomatoes.
- Combine chopped cucumbers and tomatoes in a large bowl.
Dressing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Taste and adjust seasoning as needed.
Assembly
- Pour the dressing over the salad and toss to combine.
- Add optional ingredients, if using, and toss gently.
- Serve immediately or chill before serving.