Cucumber Tomato Salad: The Ultimate Fresh Summer Side

Why You’ll Love This Cucumber Tomato Salad Recipe

Every summer has its dish. For me? It’s the cucumber tomato salad—cool, crisp, and so easy, it practically makes itself. I grew up with this on every picnic table, right between the grilled corn and Aunt Linda’s questionable potato salad. Spoiler: this one’s the winner every time.

This salad’s ideal for barbecues, summer lunches, or just when your fridge has more cucumbers and tomatoes than it knows what to do with. It’s bright, juicy, and ready in minutes.

Here’s the deal: fresh cucumbers, ripe tomatoes, sharp onions, and a punchy dressing. That’s it. No gimmicks. Just good food.

Highlights of the Salad

Why does this simple tomato cucumber salad work?

• Freshness: Every ingredient sings if you use the good stuff.
  
• Health: Low-calorie, hydrating, and full of flavor—not filler.
  
• Ease: You can make it with your eyes half-closed (though I don’t recommend it).
  

Tips for Preparation:

• Use ripe tomatoes: Soft but not mushy. You want that sweet juice.
  
• Cut everything bite-sized: No one wants to wrestle a tomato chunk.
  
• Serve chilled: Cold veggies + tangy dressing = summer perfection.

Fresh Ingredients for a Healthy Tomato Cucumber Salad

Here’s what you need—and why.

• Cucumbers: English or Persian cucumbers = less water, more crunch.
  
• Tomatoes: Roma or cherry; go heirloom if you’re feeling fancy.
  
• Red onion: Sharpness cuts the richness. Soak slices in ice water if they bite back too hard.
  
• Parsley: Adds brightness. Mint or dill if you want a twist.
  
• Olive oil: Use the good stuff—extra-virgin only.
  
• Red wine vinegar: Tang with depth. Lemon juice in a pinch.
  
• White sugar: Balances acid. Optional, but don’t skip it unless you hate flavor.
  
• Dried basil: Sneaky MVP. Works better than fresh here.
  
• Salt & pepper: No explanation needed. Season with heart.

Optional Add-Ins to Elevate Your Summer Salad

Make it your own:

• Cheese: Feta, goat cheese, or mini mozzarella balls.
  
• Nuts/seeds: Toasted sunflower seeds or walnuts for crunch.
  
• Fresh herbs: Basil, mint, dill—whatever’s on hand.
  
• Grilled chicken: Protein = meal.
  
• Olives: Briny boost.
  
• Extra veggies: Bell peppers, celery, radishes.

How to Make Cucumber Tomato Salad Step-by-Step

How To Make Cucumber Tomato Salad

This is where most people go on autopilot—and where you can shine by doing it right.

1. Wash and Chop the Ingredients

Get everything clean and dry. Moisture ruins flavor and texture.

• Cucumbers: Slice into half-moons or bite-sized chunks. No need to peel if you’re using the thin-skinned kind.
  
• Tomatoes: If cherry, halve them. If Roma or heirloom, chop into chunks—not mush.
  
• Red onion: Slice thin. Soak in ice water for 10 minutes if you want them mellow.

Why this matters: Cutting evenly means balanced bites. Wet veggies dilute your dressing—so pat them dry.

2. Make the Dressing

In a bowl or jar:

• 3 tbsp olive oil
  
• 2 tbsp red wine vinegar
  
• 1 tsp white sugar
  
• ½ tsp dried basil
  
• Salt & pepper to taste

Whisk or shake until it’s glossy. That shimmer? That’s flavor suspended in oil. You want that.

Pro tip: Don’t skimp on the acid—it wakes up everything.

3. Toss Everything Together

In a big mixing bowl, combine cucumbers, tomatoes, onions, parsley, and dressing. Use your hands or a big spoon and gently toss—don’t mash.

Chef’s note: Let it sit for a few minutes. That tomato juice mixes with the dressing to create pure magic. This liquid? Don’t drain it. It’s gold.

4. Chill in the Fridge

Cover and chill for at least 1 hour. Two if you’ve got time.

Why it matters: Flavor develops. The salad gets better. Trust me—this step separates “pretty good” from “holy hell this is amazing.”

Storage Tips

This easy cucumber salad recipe stores like a champ.

• Use airtight containers to keep the crunch.
  
• Refrigerate up to 4 days.
  
• Meal-prepping? Divide into single servings. Add nuts or cheese fresh.
  

Avoid: Leaving it at room temp for hours. Nobody likes soggy cucumbers.

Recipe Tips

Here’s where most people mess up—and how you don’t:

• Soak onions if they’re too harsh.
  
• Dry your veg to avoid sogginess.
  
• Cut evenly for pro-level presentation.
  
• Toss before serving to re-coat everything.
  
• Keep it cold—flavors pop when chilled.

Want extra crunch? Add radishes or celery.

Other Summer Salad Recipes You’ll Enjoy

Looking to keep the fresh and flavorful vibe going? Check out some of my other favorite recipes:

• If you love fresh cucumber-based dishes, you might also enjoy this easy Asian cucumber salad with sesame flavors.
  
• For a spicier twist, check out this Korean cucumber salad that’s perfect for summer meals.
  
• Pair this cucumber tomato salad with a festive side like this 4th of July pasta salad for your next cookout.
  
• Got leftover veggies? Here’s a great way to reuse them in a salad and soup combo.
  
• Switch up your vinaigrette by trying this flavorful honey lime dressing as an alternative.

Frequently Asked Questions

Conclusion + Call to Action

This quick cucumber tomato salad checks all the boxes: fast, flavorful, and no stress. You don’t need to be a chef—just respect the ingredients, use good olive oil, and chill it before serving.

Try it tonight. Then add your twist. Got leftovers? Lucky you. Want more recipes like this? Follow me on Pinterest for easy, bold, and fresh dishes straight from my kitchen to yours.

This is the salad I want to eat—and now, hopefully, so do you.

Cucumber Tomato Salad: The Ultimate Fresh Summer Side

Print Recipe

A cool, crisp cucumber tomato salad that’s perfect for summer barbecues, lunches, or whenever you have extra cucumbers and tomatoes. Quick, easy, and packed with fresh flavor.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• English or Persian cucumbers, sliced into half-moons or bite-sized chunks
• Roma or cherry tomatoes, chopped or halved
• Red onion, thinly sliced
• Fresh parsley, chopped (or mint/dill)
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar (or lemon juice)
• 1 tsp white sugar
• ½ tsp dried basil
• Salt & pepper, to taste

Instructions

1. Wash and dry cucumbers, tomatoes, and parsley. Slice cucumbers into bite-sized chunks, halve or chop tomatoes, and thinly slice red onion.
2. Make dressing by whisking together olive oil, red wine vinegar, sugar, dried basil, salt, and pepper until glossy.
3. In a large bowl, gently combine cucumbers, tomatoes, onions, parsley, and dressing. Allow to sit a few minutes for flavors to blend.
4. Cover and chill in the fridge for at least 1 hour, ideally 2 hours, to enhance flavors.

Notes

For extra flavor and texture, consider adding feta cheese, toasted seeds, fresh herbs, grilled chicken, olives, or additional veggies such as bell peppers or radishes.

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 5g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Keywords: cucumber tomato salad, summer salad, fresh salad, easy salad