There’s nothing like a Cucumber Tomato Salad on a hot summer day. Crisp cucumber, juicy tomatoes, and zesty onion come together in a tangy dressing that’s light, refreshing, and full of flavor. It’s the kind of dish that makes you want to grab a fork and eat straight from the bowl before it even hits the table.

This summer salad is a lifesaver when the days are too warm to turn on the oven. With just a handful of ingredients, you can whip it up in minutes. The best part? It pairs beautifully with just about anything—grilled chicken, fish, burgers, or even as part of a picnic spread.

And let’s be honest—sometimes we all need a break from heavy sides and creamy casseroles. This salad delivers that perfect crisp crunch that makes you feel good while still tasting amazing. In other words: guilt-free and flavor-packed.

So grab your cutting board, slice up those veggies, and let’s make the easiest, most refreshing healthy cucumber salad you’ll ever put on your table.

Why You’ll Love This Cucumber Tomato Salad

Fresh, crisp, and hydrating—a perfect summer salad.
Quick to make: ready in just 20 minutes.
Pairs with everything from backyard BBQs to weeknight dinners.
A colorful and healthy cucumber salad that’s as pretty as it is tasty.

Ingredients You’ll Need

1 large English cucumber, thinly sliced into half-moons (about 2½ cups / 250 g)
2 large tomatoes (approx. 1½ pounds / 680 g), chopped
½ cup (50 g) thinly sliced red onion
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) red wine vinegar
1 teaspoon (5 g) sea salt
Freshly ground black pepper, to taste
2 tablespoons (30 ml) extra-virgin olive oil
½ cup (10 g) chopped fresh herbs (basil, parsley, dill, and/or mint)
Flaky sea salt, for garnish

Step-by-Step Instructions

In a large mixing bowl, combine cucumber slices, chopped tomatoes, and red onion.
Add lemon juice, red wine vinegar, sea salt, and black pepper. Toss well.
Chill in the refrigerator for about 10 minutes to let flavors meld.
Transfer to a serving bowl, discarding excess liquid.
Drizzle with olive oil and toss gently.
Sprinkle with chopped herbs and a pinch of flaky salt.
Taste and adjust seasoning if needed. Serve immediately.

Tips for the Best Summer Salad

Choose ripe tomatoes. The juicier and sweeter, the better your salad will taste. Heirloom tomatoes add beautiful color and flavor.
Keep cucumbers crisp. English cucumbers work best because they’re firm and less watery, but Persian cucumbers are a great option too.
Don’t skip the chill. That quick 10-minute rest in the fridge helps the flavors meld.
Fresh herbs are key. Basil adds sweetness, dill adds tang, mint adds freshness—mix and match to your taste.
Make it heartier. Add crumbled feta, avocado slices, or chickpeas for extra substance.

A Little Story from My Kitchen

This Cucumber Tomato Salad takes me right back to summers at my family’s lake cabin. My mom would set out big bowls of freshly chopped cucumbers and tomatoes straight from the garden, toss them with a splash of vinegar, and let us dig in while dinner finished on the grill.

It wasn’t fancy, but it was always the first thing to disappear from the table. Even now, whenever I make it for my own family, I catch my kids sneaking bites before I even get it served. I can’t blame them—it’s simple, nostalgic, and absolutely irresistible.

What to Serve with Cucumber Tomato Salad

This salad is one of those rare side dishes that goes with just about everything. Pair it with grilled chicken or salmon for a light and balanced dinner. It’s also amazing alongside burgers, kebabs, or barbecue ribs at a cookout.

For a Mediterranean-inspired spread, serve it with pita, hummus, and grilled lamb. Or keep it casual and enjoy it with a sandwich or wrap for a quick lunch.

And if you’re planning a picnic, this is a great make-ahead dish—just pack the veggies and dressing separately and toss them together before serving for the freshest flavor.

How to Store Leftovers

Cucumber Tomato Salad is best enjoyed fresh, but if you do have leftovers:

Store in an airtight container in the fridge for up to 2 days.
The veggies may release some liquid, so give it a quick toss before serving.
To keep it crisp, store the veggies and dressing separately if you plan to prep ahead.

Avoid freezing—this salad doesn’t hold up well once thawed.

FAQs about Cucumber Tomato Salad

Can I make this salad ahead of time?

Yes, but for best texture, store veggies and dressing separately, then toss before serving.

Can I use regular cucumbers instead of English cucumbers?

Absolutely! Just peel them if the skin is thick and scoop out seeds if they’re large.

What herbs taste best in this recipe?

Basil, parsley, and dill are classics, but mint adds a fun, refreshing twist.

Can I add cheese?

Yes! Feta or mozzarella pearls are delicious additions.

How do I make this salad more filling?

Add chickpeas, quinoa, or avocado for a heartier version.

Fresh, Simple, and Oh-So Refreshing

At the end of the day, Cucumber Tomato Salad is proof that simple ingredients can make the most satisfying dishes. With just a few fresh veggies, a splash of tangy dressing, and some fragrant herbs, you get a side dish that’s crisp, refreshing, and full of flavor.

So the next time you’re planning a cookout, picnic, or weeknight dinner, skip the heavy sides and whip up this salad instead. It’s quick, it’s healthy, and it’s the taste of summer in every bite.

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