This Cucumber Tomato Salad is a refreshing, vibrant side dish that celebrates the natural flavors of summer produce.
Crisp cucumbers, juicy ripe tomatoes, and thinly sliced red onion combine to create a light yet satisfying texture.
Tossed with heart-healthy olive oil, a splash of red wine vinegar, and optional fresh herbs, the salad delivers a perfect balance of tangy, savory, and aromatic notes.
Nutritionally, it is low in calories and saturated fat while providing fiber, plant-based protein, and essential vitamins like vitamin A and vitamin C.
Its simplicity and quick prep time make it an ideal option for busy weeknights, potlucks, or as a meal-prep-friendly side.
The salad’s versatility allows it to pair effortlessly with grilled meats, sandwiches, or light pasta dishes, making it a go-to staple in any home kitchen.
Must-Have Tools for Perfect Results
Chef’s Knife
Essential for evenly slicing cucumbers, tomatoes, and red onions. A sharp, high-quality knife ensures clean cuts, uniform pieces, and safer prep for all fresh vegetables.
Cutting Board
Provides a stable and sanitary surface for chopping vegetables. Durable boards protect countertops and make cleanup quick and effortless.
Mixing Bowl
A medium to large bowl is perfect for tossing the salad ingredients together evenly. It’s versatile for salads, marinating proteins, or combining batters.
Measuring Spoons
Ensure precise seasoning with olive oil, vinegar, salt, and pepper. Accurate measurements make the recipe foolproof and consistent every time.
Salad Tongs or Spoon
Ideal for gently tossing ingredients without bruising delicate vegetables. Also handy for serving and portioning salads at the table.
30-Minute Cucumber Tomato Salad
Equipment
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Mixing Bowl
- 1 Set of measuring spoons
- 1 pair of salad tongs or serving spoon
Ingredients
- 1 medium English cucumber sliced
- 2 –3 large ripe tomatoes diced
- ½ medium red onion thinly sliced
- 1 tablespoon fresh herbs parsley, basil, and/or dill, optional
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Instructions
- Prepare the Cucumbers: Begin by washing the English cucumber thoroughly under cold running water to remove any dirt or residues. Slice the cucumber into uniform rounds or half-moons, depending on your preference, to ensure even texture and presentation. Collect the slices in a large mixing bowl, ready for combining with other ingredients.
- Dice the Tomatoes: Rinse the ripe tomatoes and remove the stems. Cut the tomatoes into medium-sized chunks or wedges, ensuring they are juicy but not too small to avoid a watery salad. Gently transfer the diced tomatoes into the bowl with the cucumber to keep all flavors together.
- Slice the Red Onion: Peel the red onion and slice it very thinly to prevent overpowering the salad. Thin slices allow the onion’s sharp flavor to blend harmoniously with the cucumbers and tomatoes rather than dominating. Add the sliced onion to the mixing bowl with the other vegetables.
- Chop Fresh Herbs (Optional): If using fresh herbs like parsley, basil, or dill, wash and pat them dry. Finely chop or tear the herbs to release their aroma and flavor, then sprinkle them evenly over the vegetables to enhance freshness and color.
- Add Dressing Ingredients: Pour two tablespoons of high-quality olive oil and one tablespoon of red wine vinegar over the vegetables and herbs. Season lightly with salt and freshly ground black pepper, keeping in mind that flavors will meld as the salad rests.
- Toss the Salad Thoroughly: Using salad tongs or two large spoons, gently toss all ingredients together, making sure each piece of cucumber, tomato, and onion is coated with the olive oil and vinegar mixture. Take care not to crush the vegetables, preserving their crisp texture.
- Chill and Serve: Cover the salad and refrigerate for at least 20 minutes to allow flavors to meld and the dressing to lightly marinate the vegetables. Serve chilled as a refreshing side dish, perfect alongside grilled proteins, sandwiches, or pasta.
Notes
- English cucumbers are preferred because they’re seedless and have thinner skin.
- If your tomatoes are very juicy, remove some seeds to prevent the salad from becoming watery.
- Letting the salad chill enhances the flavor and texture.
- Fresh herbs brighten the salad but can be omitted or swapped to taste.
- Taste before serving and adjust with extra salt, pepper, or vinegar if needed.
Chef’s Secrets for Fresh Flavor
The key to an outstanding cucumber tomato salad lies in the quality and cut of the produce.
Use firm, ripe tomatoes that hold their shape and crisp cucumbers that provide a refreshing crunch.
Slice the onions thinly so they add flavor without overwhelming the other ingredients.
Balance is essential: a drizzle of good olive oil creates richness, while red wine vinegar adds bright acidity. Fresh herbs should be added just before tossing, so their color and fragrance stay vibrant.
Finally, a brief rest time in the refrigerator allows the vegetables to absorb the dressing for a more cohesive, flavorful bite.
Serving Suggestions for Any Occasion
This salad pairs beautifully with grilled chicken, steak, salmon, or plant-based mains, offering a refreshing contrast to anything rich or hearty.
It’s a great addition to barbecues, picnics, or potluck spreads.
For a more filling lunch, serve it over a bed of quinoa or alongside crusty bread and hummus.
You can also spoon it over toasted baguette slices for a quick, healthy bruschetta-style appetizer.
No matter how you serve it, its bright colors and crisp textures make it an eye-catching addition to any table.
Storage Tips to Keep It Crisp
Store the salad in an airtight container in the refrigerator for up to 2 days.
The vegetables will naturally release some moisture as they sit, so give the salad a quick stir before serving leftovers.
If you know you’re preparing it ahead, you can store the vegetables and dressing separately and combine them shortly before serving to maintain maximum crunch.
Freezing is not recommended, as cucumbers and tomatoes lose their structure once thawed.
Frequently Asked Questions (FAQs)
1. Can I use regular cucumbers instead of English cucumbers?
Yes, but consider peeling them and removing seeds to avoid bitterness and excess water.
2. How do I prevent the salad from becoming watery?
Remove excess seeds from tomatoes and use firm cucumbers. You can also drain any liquid before serving.
3. Can I add feta cheese or avocado?
Absolutely! Feta, mozzarella, or avocado add creaminess and make the salad more substantial, though it slightly changes the calorie profile.
4. Is this salad suitable for meal prep?
It’s best eaten fresh, but you can prep ingredients in advance and keep them separate until ready to serve.
5. What vinegar can I substitute?
Apple cider vinegar or lemon juice are great alternatives if you don’t have red wine vinegar.
This recipe has been adapted and simplified from the original version by spendwithpennies. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
