This easy Cucumber Tomato Salad is fresh, crunchy, and full of flavor with juicy tomatoes, crisp cucumbers, red onion, herbs, and a simple homemade dressing.
Introduction
Honestly, I love recipes like this Cucumber Tomato Salad because they are so simple but never boring. Whenever I want something fresh and light to serve alongside dinner, this is one of the first salads I make.
I usually have cucumbers and tomatoes sitting in the fridge anyway, so adding a little red onion, herbs, and a quick lemony dressing turns them into something really delicious. The combination of juicy tomatoes, crisp cucumbers, and tangy dressing is especially good on a warm day.
It takes only a few minutes to put together, and there is no cooking required!
Ingredients
For the Salad
- 2 large cucumbers, sliced
- 3–4 ripe tomatoes, cut into wedges or chunks
- ½ small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
- A pinch of red pepper flakes, optional
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar or white vinegar
- 1 small garlic clove, finely minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Step-by-Step Method
1. Prepare the Vegetables
Wash and dry the cucumbers and tomatoes well. Slice the cucumbers into rounds or half-moons, depending on their size.
Cut the tomatoes into bite-sized wedges or chunks. Thinly slice the red onion so it mixes easily throughout the salad.
2. Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and black pepper.
Taste the dressing and adjust the seasoning if needed. I usually add a little extra lemon juice when I want the salad to taste brighter.
3. Combine Everything
Add the cucumbers, tomatoes, red onion, parsley, and dill to a large serving bowl.
Pour the dressing over the vegetables and gently toss everything together. Be careful not to mix too aggressively because ripe tomatoes can become mushy.
4. Let It Rest
For the best flavor, let the salad sit for about 10–15 minutes before serving. This gives the vegetables time to absorb the dressing.
5. Serve
Give it one final gentle toss, taste for seasoning, and add extra herbs or black pepper if desired.
Serve immediately and enjoy!
Cooking Tips
- Use ripe tomatoes: They provide the best flavor and plenty of natural juice.
- Keep the cucumbers crisp: English cucumbers work especially well because they have thin skin and fewer seeds.
- Slice the onion thinly: This prevents the raw onion flavor from overpowering the salad.
- Don’t overdress it: Start with the recommended amount and add more dressing only if needed.
- Add herbs at the end: Fresh parsley and dill give the salad a much fresher flavor.
- For less watery salad: Remove some tomato seeds before chopping if you’re preparing it several hours ahead.
- Chill before serving: About 15–20 minutes in the refrigerator makes it especially refreshing.
Serving Suggestions
This cucumber tomato salad makes an excellent side dish for:
- Grilled chicken
- Steak or grilled beef
- Baked or grilled fish
- Burgers
- Chicken wraps
- Rice and roasted vegetables
- Mediterranean-style meals
- Grilled kebabs
You can also add crumbled feta cheese for a creamy, salty twist or toss in a few sliced olives for extra Mediterranean flavor.
Nutrition Information
Approximate per serving, based on 4 servings:
- Calories: 110
- Protein: 2g
- Carbohydrates: 8g
- Fat: 8g
- Fiber: 2g
- Sugar: 5g
- Sodium: 300mg
Nutrition information is an estimate and will vary depending on the exact ingredients and portion sizes.
Conclusion
This Cucumber Tomato Salad is proof that you don’t need complicated ingredients to make something delicious. The crisp cucumbers, juicy tomatoes, fresh herbs, and bright homemade dressing make every bite refreshing and flavorful.
I usually make a big bowl when I’m serving grilled food because it disappears surprisingly fast. It’s quick enough for a weeknight dinner but also pretty enough to bring to a picnic, barbecue, or family gathering.
If you’re looking for an easy, fresh side dish that takes just minutes to prepare, definitely give this one a try!
Frequently Asked Questions
1. Can I make cucumber tomato salad ahead of time?
Yes. You can prepare the vegetables and dressing a few hours ahead. For the freshest texture, keep them refrigerated separately and combine them shortly before serving.
2. What type of cucumber is best?
English cucumbers are a great choice because they are crisp, have thin skin, and contain fewer seeds. Regular cucumbers work well too.
3. Can I add feta cheese?
Absolutely! Feta adds a delicious salty and creamy flavor. Add about ½ cup of crumbled feta just before serving.
4. How long does this salad last in the refrigerator?
It is best enjoyed fresh, but leftovers can generally be refrigerated for about 1 day. The vegetables will become softer as they sit in the dressing.
5. Can I make this salad without vinegar?
Yes. Simply replace the vinegar with additional fresh lemon juice. The salad will still have a bright, tangy flavor.
