Cucumber Tomato Salad Recipe | Easy Fresh Side Dish
This cucumber tomato salad is a crisp, refreshing summer side with simple vinaigrette, fresh herbs, and just enough onion for brightness.
There are some days when you want something cool, crisp, and easy to put on the table without turning on the stove. This is one of those recipes I keep coming back to, especially when tomatoes are juicy and cucumbers are at their best. It feels light on the plate, but it still brings plenty of freshness and color to dinner. And if you’ve ever wished a side dish could taste bright without a lot of effort, have you got the right one.
This cucumber tomato salad is exactly the kind of fresh salad that works for a weeknight meal, a potluck, or a quiet lunch at home. The simple vinaigrette coats the vegetables without weighing them down, and the herbs give each bite a clean, garden-fresh finish. One thing that can go wrong is letting the salad sit too long after mixing; the tomatoes and cucumbers can release water and soften. If that happens, a quick drain and a light toss with a touch more seasoning usually brings it back into balance.
You’ll find the full ingredient details and step-by-step method below. It’s a straightforward summer salad and quick side dish that fits right in with grilled meats, sandwiches, or anything else that needs a cool, crisp partner.
Why My Recipe
- It uses simple ingredients you likely already have on hand.
- The dressing stays light, so the vegetables still taste crisp and fresh.
- It comes together in 15 minutes with no cooking at all.
- It works as a **vegetarian** side for nearly any meal.
- The herbs and onion add just enough bite and fragrance without overpowering the vegetables.
Norma Ector
Ingredient Notes
- 2 medium cucumbers, thinly sliced: Slice them thin so they absorb the dressing and stay pleasantly crisp in every bite.
- 3 medium tomatoes, cut into wedges or bite-sized pieces: Use ripe tomatoes for the juiciest flavor; cut them so they mix easily with the cucumbers.
- 1/4 small red onion, thinly sliced: A small amount gives a sharp, clean bite without taking over the salad.
- 2 tablespoons olive oil: This forms the base of the vinaigrette and helps carry the flavors across the vegetables.
- 1 tablespoon red wine vinegar or lemon juice: Both add brightness; use vinegar for a more classic tang or lemon juice for a fresher citrus note.
- 1/2 teaspoon salt, or to taste: Salt brings out the tomato flavor and helps the dressing taste balanced.
- 1/4 teaspoon black pepper, or to taste: A little pepper adds gentle warmth and contrast.
- 1 tablespoon chopped fresh parsley or dill: Parsley gives a clean finish, while dill adds a softer, more herbal flavor.
Instruction Steps
- Start by washing the cucumbers and tomatoes well. Since this salad is served fresh, clean produce makes a big difference in both flavor and texture.
- Slice the cucumbers into thin rounds or half-moons, depending on their size. Thinner slices help the dressing coat the vegetables evenly and make the salad easier to eat.
- Cut the tomatoes into wedges or bite-sized pieces and place them in a large bowl. A roomy bowl gives you space to toss everything gently without crushing the tomatoes.
- Add the thinly sliced red onion to the bowl. Keep the slices thin so the onion blends in with the other vegetables instead of dominating each bite.
- In a separate small bowl, whisk together the olive oil, red wine vinegar or lemon juice, salt, and black pepper until the dressing looks smooth and combined.
- Pour the dressing over the vegetables and toss gently, just enough to coat everything. A light hand helps the tomatoes keep their shape and keeps the cucumbers crisp.
- Sprinkle in the chopped parsley or dill and give the salad one more gentle toss. The herbs are best added at the end so their flavor stays bright and fresh.
- Taste the salad before serving and adjust the seasoning if needed. A tiny pinch more salt or another small splash of vinegar can sharpen the flavor if the vegetables taste flat.
- Serve right away for the freshest texture, or chill it briefly for 10 to 15 minutes if you want it extra cool. Either way, this salad shines when the vegetables still have some snap.
Nutrition
| Calories | 85 |
|---|---|
| Carbohydrates | 7 g |
| Protein | 1 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 220 mg |
| Fiber | 2 g |
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator.
For the best texture, eat within 1 day after mixing.
If the salad releases extra liquid, drain it before serving again.
Give it a gentle toss and add a small pinch of salt or a splash of vinegar if the flavor seems muted after chilling.
Do not reheat; this salad is meant to be served cold.
Cucumber Tomato Salad Recipe | Easy Fresh Side Dish
A crisp cucumber tomato salad with a light vinaigrette, fresh herbs, and onion for an easy, refreshing side dish ready in 15 minutes.
Ingredients
Instructions
- Wash the cucumbers and tomatoes thoroughly.
- Slice the cucumbers into thin rounds or half-moons, depending on their size.
- Cut the tomatoes into wedges or bite-sized pieces and place them in a large bowl.
- Thinly slice the red onion and add it to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, salt, and black pepper.
- Pour the dressing over the vegetables and gently toss until everything is evenly coated.
- Add the chopped parsley or dill and toss again lightly.
- Taste the salad and adjust the seasoning if needed.
- Serve immediately for the freshest texture, or chill for 10 to 15 minutes before serving if desired.
Notes
- For extra flavor, add crumbled feta cheese or sliced olives.
- English cucumbers can be used for a milder taste and fewer seeds.
- The salad is best served soon after mixing to keep the vegetables crisp.
- You can substitute apple cider vinegar for a slightly sweeter tang.
Nutrition
Calories: 85 | Carbohydrates: 7 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 220 mg | Fiber: 2 g | Sugar: 4 g
What to Serve With This Recipe
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Questions & Answers
Recipe FAQs
Can I make cucumber tomato salad ahead of time?
Yes, but it is best served soon after mixing. If you need to make it ahead, chill it briefly and expect a little extra liquid to collect in the bowl.
What kind of cucumbers work best?
Standard cucumbers work well, and English cucumbers are a great option if you want a milder taste and fewer seeds.
Can I use lemon juice instead of vinegar?
Yes. Lemon juice gives the salad a brighter citrus note, while red wine vinegar adds a slightly sharper tang.
How do I keep the salad from getting watery?
Serve it shortly after tossing and avoid letting it sit too long. If needed, drain off excess liquid before serving again.
What can I add for more flavor?
Crumbled feta cheese or sliced olives are both good additions. If you try a variation, share it in the comments so others can compare notes.
