If your garden (or grocery bag) is bursting with juicy tomatoes and crisp cucumbers, you’re just a few minutes away from something truly delicious: Tomato Cucumber Salad. This is the kind of fresh vegetable side that belongs on every summer table. It’s colourful, crunchy, and coated in a bright, garlicky vinaigrette—no fancy tricks required.
I started making this when I needed a quick way to use up produce that was just too pretty to hide in the fridge. It’s become my warm-weather MVP: easy to throw together, endlessly customizable, and always a crowd-pleaser.
Why You’ll Love This Tomato Cucumber Salad
First of all, it’s fast. We’re talking one bowl, one whisk, and zero stove time. Secondly, the flavour is fantastic. The juicy sweetness of the tomatoes, the cool crunch of cucumbers, the bite of red onion, and the zesty finish of fresh herbs—they all play so well together. Add that simple vinaigrette and you’ve got yourself the ultimate easy salad recipe.
Ingredients
- 3 cups quartered fresh tomatoes (about 450 g)
- 2 cups chopped cucumber (about 300 g)
- ½ red onion, thinly sliced (approx. 50 g)
- 2 tbsp chopped fresh parsley (6 g)
- 2 tbsp chopped fresh cilantro (6 g)
- 3 tbsp olive oil (45 ml)
- 1½ tbsp red wine vinegar (22 ml)
- 1 clove garlic, minced (1–2 g)
- ½ tsp salt (2.5 g)
- ¼ tsp black pepper (0.5 g)
How to Make This Summer’s Favorite
- Wash and quarter your tomatoes. Chop the cucumber into bite-sized pieces and slice the red onion thin.
- In a large mixing bowl, combine the tomatoes, cucumbers, red onion, parsley, and cilantro.
- In a smaller bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to coat everything evenly.
- Let the salad sit for at least 15 minutes before serving. This lets all the fresh flavours mingle beautifully.
Quick Tips for Salad Success
- If raw red onion is too intense, soak it in ice water for 10 minutes to mellow it out.
- No cilantro? Basil or dill makes a great swap.
- Use ripe, juicy tomatoes for the best flavour—heirlooms or cherry tomatoes are perfect.
- Double the vinaigrette if you like a more dressed salad.
A Fresh Memory
This recipe reminds me of long Saturday afternoons at the farmers market. I’d come home with bags of just-picked produce and let the veggies do all the talking. My kids always grab the tomatoes out of the bowl first, and I always find myself sneaking spoonfuls straight from the fridge.
What to Serve with Tomato Cucumber Salad
It goes with almost everything: grilled steak, fish tacos, lemony chicken, or a simple sandwich. Try it alongside rice dishes or falafel for a Mediterranean feel. It’s also the perfect make-ahead for potlucks—just double the recipe and watch it vanish.
How to Store It
This salad is best the day it’s made, but it holds up well for up to 2 days in the fridge. Store in an airtight container and give it a quick toss before serving. Avoid freezing it—the texture won’t be the same.
FAQs
Can I make this ahead of time?
Yes! It actually improves with a short rest. Just give it 15–30 minutes to marinate before serving.
Can I skip the garlic or onion?
Absolutely. Adjust to your taste or substitute with a milder option like shallots.
Is this salad good for meal prep?
It can be! Just keep the dressing separate until you’re ready to eat for the best texture.
Can I use bottled dressing?
You could, but this homemade vinaigrette is super simple and worth it!
Crisp, Colourful, and Crave-Worthy
This Tomato Cucumber Salad proves that sometimes, the best things in life are the simplest. With fresh ingredients, minimal prep, and bold flavours, it’s the salad that brings everything on your plate together. Keep it in your summer rotation, and you’ll always have a go-to side that never gets old.
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Easy Tomato Cucumber Salad: The Fresh Summer Salad That Goes with Everything
- Total Time: 25 minutes (including resting)
- Yield: 4 servings 1x
- Diet: Vegan
Description
Easy Tomato Cucumber Salad is a vibrant and refreshing summer salad made with juicy tomatoes, crunchy cucumbers, and a zesty homemade vinaigrette. It comes together in minutes, requires no cooking, and pairs perfectly with grilled meats, sandwiches, and Mediterranean dishes. It’s crisp, colourful, and always a crowd favourite.
Ingredients
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3 cups quartered fresh tomatoes (about 450 g)
-
2 cups chopped cucumber (about 300 g)
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½ red onion, thinly sliced (approx. 50 g)
-
2 tbsp chopped fresh parsley (6 g)
-
2 tbsp chopped fresh cilantro (6 g)
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3 tbsp olive oil (45 ml)
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1½ tbsp red wine vinegar (22 ml)
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1 clove garlic, minced (1–2 g)
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½ tsp salt (2.5 g)
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¼ tsp black pepper (0.5 g)
Instructions
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Quarter the tomatoes, chop the cucumber into bite-sized pieces, and thinly slice the red onion.
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In a large bowl, combine the tomatoes, cucumbers, onion, parsley, and cilantro.
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In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
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Pour the dressing over the vegetables and toss gently.
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Let rest for 15–30 minutes before serving for the best flavour.
Notes
Soak red onion in ice water for 10 minutes to reduce sharpness.
Basil or dill can replace cilantro.
Use ripe, juicy tomatoes like cherry or heirloom for the best flavour.
Double the vinaigrette if you prefer extra dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: Mediterranean-American