Nothing says sunshine on a plate quite like a fresh Cucumber Tomato Salad. It’s crisp, juicy, and tangy with just a hint of sweetness—a colorful medley that practically screams summer. Whether you’re prepping for a backyard BBQ or simply need an easy salad recipe to round out a weeknight meal, this tomato cucumber side dish brings the flavor without the fuss.
The first time I tossed this together, it was one of those “what do I have in the fridge?” moments. Somehow, the cucumbers and tomatoes ended up in the same bowl, and the rest is delicious history. It’s now a go-to for warm-weather dinners when the stove is off-limits and all you want is something light, bright, and ready in minutes.
Why You’ll Love This Cucumber Tomato Salad
We all need more quick wins in the kitchen, and this is one of them. With just a handful of fresh ingredients and a super simple dressing, this summer salad packs a punch of flavor. The juicy burst of cherry tomatoes, the cool crunch of cucumber, and the zip of red onion are like a trio of taste harmony. Add that tangy vinaigrette, and boom—you’ve got yourself a dish that’s as beautiful as it is refreshing.
Ingredients
- 1 English cucumber (approx. 300 g), unpeeled
- 10 oz grape or cherry tomatoes (280 g), halved
- ½ small red onion, thinly sliced (approx. ½ cup or 50 g)
- 2 tbsp olive oil (30 ml)
- 2 tbsp red wine vinegar (30 ml)
- 1 tsp honey (5 ml)
- ½ tsp Kosher or fine sea salt (2.5 g)
- ¼ tsp black pepper (0.5 g)
- 1 tbsp chopped fresh parsley, dill, and/or basil (optional)
How to Make This Easy Salad Recipe
- Trim both ends of the cucumber. Slice it lengthwise, then cut into 1/4-inch half moons.
- In a medium bowl, toss the cucumber slices with halved cherry tomatoes and thinly sliced red onion.
- In a separate small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper until smooth.
- Drizzle the dressing over the veggies and give everything a gentle toss to coat.
- Stir in the herbs if you’re using them (highly recommend it!).
- Serve right away or pop it in the fridge for 1–2 hours for peak flavor meldiness.
Tips to Freshen Up Your Salad Game
- No red wine vinegar? White balsamic or apple cider vinegar will still do the trick.
- If your onion feels a bit strong, soak the slices in cold water for 10 minutes to mellow them out.
- Want more crunch? Add a handful of sliced radishes.
- Don’t skip the herbs! They bring that bright, garden-fresh flavor that really makes the salad sing.
A Little Kitchen Story
This salad became a regular guest at our table during one sticky August when cooking felt like a chore and cold meals were the only option. My kids even started requesting it by name—well, kind of. “Can we have the red and green salad again?” they’d ask. That’s when I knew it had officially earned a spot in the summer hall of fame.
What to Serve with Cucumber Tomato Salad
This beauty is the ultimate supporting star. It pairs perfectly with grilled chicken, fish tacos, burgers, or even a crusty slice of sourdough and some hummus for a light lunch. Try it alongside pasta dishes or hearty casseroles to lighten things up. If there’s food on your plate, this salad belongs next to it.
How to Store It
If you’ve got leftovers, store them in an airtight container in the fridge. They’ll stay tasty for about a day, but the cucumbers do start to lose their crunch after that. A quick toss before serving refreshes everything nicely. For best texture, avoid freezing—fresh is the way to go here.
FAQs
Can I make this ahead of time?
Yes! It actually tastes better after sitting for an hour or so. Just store it in the fridge and give it a gentle toss before serving.
What kind of tomatoes work best?
Grape or cherry tomatoes are perfect. They’re sweet, easy to prep, and hold their shape well.
Can I skip the onion?
Absolutely. It adds a nice bite, but if raw onion isn’t your thing, leave it out or use a milder variety like shallot.
Is this salad healthy?
Very! It’s full of fresh veggies and uses heart-healthy olive oil. It’s light, hydrating, and great for summer.
Simple, Vibrant, and Summer-Ready
There’s a reason Cucumber Tomato Salad is a staple at so many summer tables. It’s quick to make, bursting with flavor, and so versatile you’ll find yourself making it again and again. Whether you’re chasing the kids around or just want something easy and fresh after a long day, this salad delivers every time. Give it a try—your taste buds (and your future self) will thank you.
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Cucumber Tomato Salad: Your New Favorite No-Fuss Summer Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Cucumber Tomato Salad is a crisp, tangy, and refreshing no-fuss summer salad made with juicy grape tomatoes, crunchy cucumbers, and a simple vinaigrette. It’s the perfect quick side dish for BBQs, potlucks, or easy dinners, and comes together in minutes with fresh, vibrant ingredients.
Ingredients
-
1 English cucumber (approx. 300 g), unpeeled
-
10 oz grape or cherry tomatoes (280 g), halved
-
½ small red onion, thinly sliced (approx. ½ cup or 50 g)
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2 tbsp olive oil (30 ml)
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2 tbsp red wine vinegar (30 ml)
-
1 tsp honey (5 ml)
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½ tsp Kosher or fine sea salt (2.5 g)
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¼ tsp black pepper (0.5 g)
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1 tbsp chopped fresh parsley, dill, and/or basil (optional)
Instructions
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Trim ends off the cucumber, slice lengthwise, then cut into ¼-inch half moons.
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Combine cucumber, halved tomatoes, and sliced onion in a medium bowl.
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In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper until well combined.
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Pour dressing over the veggies and toss gently to coat.
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Add chopped herbs if using and mix.
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Serve immediately or chill for 1–2 hours for the best flavor.
Notes
Swap red wine vinegar with apple cider or white balsamic vinegar if needed.
Soak red onion in cold water for 10 minutes to reduce sharpness.
Add sliced radishes for extra crunch.
Fresh herbs elevate the flavor—don’t skip them if you have them!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Chilled
- Cuisine: American