When the sun is high and the grill is hot, nothing hits the spot like a refreshing cucumber tomato salad. It’s the ultimate summer salad—light, crisp, and bursting with the fresh flavors of the season. Whether you’re planning a picnic, backyard BBQ, or just need a quick veggie fix, this vibrant, healthy side dish is as easy as it is delicious.
With juicy tomatoes, cool cucumbers, and a tangy homemade dressing, this fresh vegetable salad is what warm-weather eating is all about. And yes, it comes together in minutes and tastes even better after a little chill time.
Why You’ll Love This Cucumber Tomato Salad
This dish is proof that simplicity can be sensational. The ingredients are fresh and familiar, but when tossed together with a zippy vinaigrette, they become something truly special. It’s light enough to pair with grilled meats but flavorful enough to stand on its own.
What You’ll Need
For the Salad:
- 1 English cucumber, sliced into rounds and quartered
- 300 g (2 cups) grape tomatoes, halved
- 75 g (½ cup) red onion, thinly sliced
- 8 g (2 tbsp) fresh parsley, chopped
For the Dressing:
- 60 ml (¼ cup) extra virgin olive oil
- 45 ml (3 tbsp) red wine vinegar
- 12 g (1 tbsp) granulated sugar or honey
- 1 g (1 tsp) dried basil
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) ground black pepper
How to Make the Best Summer Salad
- Wash all vegetables thoroughly.
- Slice the cucumber into rounds, then quarter each slice. Halve the grape tomatoes and slice the red onion into thin strips. Chop the parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, sugar or honey, dried basil, salt, and pepper until fully combined.
- In a large mixing bowl, combine cucumbers, tomatoes, onion, and parsley.
- Drizzle the dressing over the salad. Toss gently to coat all the veggies evenly.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld.
- Stir well before serving and enjoy chilled.
Tips for Fresh Salad Success
- Use English cucumbers or Persian cucumbers to avoid bitterness and large seeds.
- Red onions can be soaked in cold water for 5 minutes to mellow the bite.
- Add feta cheese or avocado for a heartier twist.
- Leftovers make a great topping for grilled chicken or pita wraps.
From Garden to Table: A Personal Touch
This salad reminds me of long summer evenings spent barefoot in the backyard, chasing the kids with a garden hose and eating dinner al fresco. The cucumbers came from our tiny garden, the tomatoes from the farmer’s market, and the rest from the pantry. It’s a simple reminder that great food doesn’t need to be complicated. Just fresh ingredients, a little love, and a splash of vinegar.
What to Pair with Cucumber Tomato Salad
This salad is a sidekick to all your summer favorites—grilled steak, lemony chicken, corn on the cob, or even burgers. It’s also perfect with Mediterranean dishes like hummus, falafel, or grilled fish. Or serve it with a crusty loaf of bread and a glass of white wine for a light, no-cook dinner.
How to Store Leftovers
Store the salad in an airtight container in the fridge for up to 3 days. The vegetables will release more juice over time, but the flavors continue to develop. Stir before serving, and if needed, freshen it up with a splash of vinegar or pinch of salt.
FAQs About Cucumber Tomato Salad
Can I make this ahead of time?
Yes! It’s actually best after chilling for a couple of hours.
Can I use different types of tomatoes?
Absolutely. Cherry tomatoes, Roma, or even heirlooms work great. Just chop to bite-sized pieces.
Is this salad keto-friendly?
Yes, especially if you skip the sugar or use a keto-approved sweetener.
Can I add protein to make it a full meal?
Sure! Try grilled chicken, chickpeas, or hard-boiled eggs for a protein boost.
Fresh, Flavorful, and Totally Fuss-Free
This cucumber tomato salad is the definition of easy summer eating. Packed with crisp veggies and a zesty vinaigrette, it’s the kind of healthy side dish that complements almost any meal. Keep a bowl in the fridge and you’ve got a refreshing bite whenever hunger strikes—no stove required!
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Cool, Crisp, and Colorful: This Cucumber Tomato Salad Is Summer in a Bowl
- Total Time: 10 minutes (plus 2 hours chill time recommended)
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Cucumber Tomato Salad is a crisp, refreshing, and colorful summer side dish that pairs perfectly with everything from grilled meats to Mediterranean fare. Tossed in a zesty vinaigrette, it’s made with fresh cucumbers, juicy grape tomatoes, red onions, and herbs—simple, healthy, and ready in minutes.
Ingredients
For the Salad:
-
1 English cucumber, sliced into rounds and quartered
-
300 g (2 cups) grape tomatoes, halved
-
75 g (½ cup) red onion, thinly sliced
-
8 g (2 tbsp) fresh parsley, chopped
For the Dressing:
-
60 ml (¼ cup) extra virgin olive oil
-
45 ml (3 tbsp) red wine vinegar
-
12 g (1 tbsp) granulated sugar or honey
-
1 g (1 tsp) dried basil
-
3 g (½ tsp) salt
-
0.5 g (¼ tsp) ground black pepper
Instructions
-
Wash all vegetables.
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Slice cucumber and quarter the slices. Halve grape tomatoes and slice the red onion. Chop parsley.
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In a bowl, whisk together olive oil, vinegar, sugar or honey, basil, salt, and pepper.
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In a large bowl, combine cucumber, tomatoes, onion, and parsley.
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Drizzle dressing over salad and toss gently.
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Cover and refrigerate for at least 2 hours.
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Stir before serving and enjoy chilled.
Notes
Soak red onion in cold water to reduce sharpness.
Add feta or avocado for extra richness.
Perfect as a topping for grilled proteins or wraps.
Best served after a few hours of chilling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean / American