Cucumber Tomato Salad is crisp, fresh, and tossed with olive oil and balsamic vinegar for an easy side you can make in 7 minutes.
I make this Cucumber Tomato Salad on repeat all summer because it’s one of the easiest ways to use peak-season produce well. The combination of crisp cucumbers, ripe tomatoes, red onion, olive oil, and balsamic vinegar makes a fresh, balanced side that’s simple, reliable, and always worth making again.
Table of contents
Why This Cucumber Tomato Salad Works
Here’s why this recipe will become your go-to for every summer meal.
- No cooking is needed, which makes it perfect for hot days.
- Packed with fresh summer flavor from cucumbers, tomatoes, and red onion.
- Simple to switch up with fresh herbs, adding feta, or extra veggies.
- Quick to toss together for an easy side in minutes.
Ingredients
This salad comes together with a few fresh ingredients and a simple dressing.
- Cucumber: English cucumbers are ideal because they have thin skin and fewer seeds, but if you’re using standard cucumbers, it’s best to peel and seed them first.
- Tomatoes: Use ripe but firm tomatoes so the salad stays fresh, not mushy.
- Red Onion: Slice thinly for the best texture and bite.
- Dressing: Balsamic vinegar and olive oil keep the flavor simple and bright.
Variations
Once you have the base salad mixed together, you can change it up with mozzarella pearls, feta for a salty finish, avocado for creaminess, fresh herbs like basil, dill, mint, or parsley for a brighter flavor, and extra crunch with chopped celery or bell peppers.
How to Make Cucumber Tomato Salad
STEP ONE: Cut the cucumber into bite-sized pieces, slice the tomatoes into wedges, and thinly slice the red onion. Keeping everything around the same size helps the salad look pretty and makes it easy to scoop up in every bite.
STEP TWO: Add all of the veggies to a large bowl and drizzle the olive oil and balsamic vinegar over the top. Sprinkle in the salt and pepper, then toss gently until everything is well coated and the tomatoes start to look nice and glossy.
STEP THREE: Serve right away for the crispest texture, or chill for a bit if you want the flavors to mingle more.
Recipe Tips
Salt to taste, especially after the salad sits. Cucumbers and tomatoes release more liquid as they rest, which can dilute the dressing a bit, so give the salad a quick toss and add another pinch of salt before serving if needed.
Swap in the tomatoes you have on hand, depending on what looks best and tastes sweetest. Cherry and grape tomatoes hold up well and don’t release as much juice as larger tomatoes once the salad is tossed.
Toss gently so the tomatoes hold their shape. Once you add the dressing, mix just enough to coat everything well without breaking up the tomatoes too much.
What’s the secret ingredient in cucumber salad?
The little trick that can make a big difference with this salad is salting the cucumbers first if they seem extra watery. Just toss them with a little salt and let them sit for 20 to 30 minutes, then drain off the liquid before mixing the salad so the dressing stays flavorful instead of getting watered down.
You don’t need to do this every time, but it’s a great step when your cucumbers are especially juicy, or you want to make the salad ahead.
Equipment
Ingredients
- 1 large English cucumber (see note)
- 3 large tomatoes cored
- 1 small red onion peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
Instructions
- Cut 1 large English cucumber into thick slices and then halve the slices to make half moons.* Cut 3 large tomatoes into wedges, and then cut each one again to make thinner wedges.** Thinly slice 1 small red onion and then add all the veggies to a large mixing bowl.
- Pour 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon black pepper over the veggies. Gently mix until evenly coated. Taste and adjust the seasoning as needed.
- Refrigerate until ready to serve.
Notes
Nutrition
Storage
Make ahead: You can chop the veggies a few hours early, but wait to toss everything with the dressing until closer to serving so the salad stays nice and crisp.
Storage: This salad is best the same day, but you can keep leftovers in the fridge and enjoy them within 1 day. Just know the veggies will soften and release more juice as they sit.
FAQ
Start with 1 to 2 tablespoons of chopped fresh herbs like basil, dill, mint, or parsley. If you’re using dried herbs instead, start with 1 to 2 teaspoons since the flavor is more concentrated.
If you want something milder, try thinly sliced sweet onion or use 2 shallots instead. You can also soak the sliced red onion in cold water for 10 to 15 minutes before adding it to the salad to take the sharp edge off.
Not if you keep it minimal. A little feta adds a creamy, salty pop that pairs well with fresh veggies without stealing the show, so start with a small handful of crumbles and add more if you want.
What to Serve with Cucumber Tomato Salad
Harissa Chicken pairs perfectly with cucumber-tomato salad because the cool, fresh vegetables and tangy balsamic dressing balance the warm spices and bold heat of the chicken.
Honey Mustard Chicken Kabobs are a great match for cucumber-tomato salad, since the crisp, refreshing salad adds a light, fresh contrast to the sweet and savory grilled kabobs.
Greek Turkey Burgers pair so well with cucumber-tomato salad! The fresh cucumbers, tomatoes, and red onion echo the Mediterranean flavors in the burgers while adding a bright, juicy side.
Homemade Tzatziki Sauce is a natural pairing for cucumber-tomato salad. The creamy, herby sauce adds extra coolness and flavor, complementing the fresh vegetables beautifully.
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