This Cucumber Tomato Salad has crisp cucumber, juicy tomatoes and red onion, all tossed in a tangy dressing.

why make this recipe

This Cucumber Tomato Salad is fresh, light, and quick. You get crisp cucumber, juicy tomatoes, and a little red onion in a bright, tangy dressing. It takes minutes to make and pairs well with many meals. It is healthy and stays good for a short time in the fridge.

introduction

This salad mixes simple vegetables and a tangy dressing. It uses common ingredients you can find in any store. You can make it in 10–15 minutes. The salad keeps the fresh taste of summer vegetables.

how to make Cucumber Tomato Salad

Make the salad in three steps: prepare the vegetables, whisk the dressing, and toss them together. Do not overmix. Let it rest a few minutes so the flavors join.

Ingredients :

• 2 medium cucumbers, thinly sliced (or 1 English cucumber)
• 2 cups cherry or grape tomatoes, halved (or 3 medium tomatoes, chopped)
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh basil or parsley (optional)
• 1/2 teaspoon sugar or honey (optional, to balance acidity)

Directions :

1. Wash all vegetables.
2. Slice cucumbers thin and place them in a large bowl.
3. Halve or chop the tomatoes and add to the bowl.
4. Thinly slice the red onion and add it with the herbs if you use them.
5. In a small bowl, whisk olive oil, lemon juice, apple cider vinegar, salt, pepper, and sugar or honey if using.
6. Pour the dressing over the vegetables. Toss gently to coat.
7. Taste and add more salt or lemon if needed.
8. Let the salad sit 5–10 minutes before serving for the flavors to join. Chill if you like it cold.

how to serve Cucumber Tomato Salad

Serve this salad as a side with grilled chicken, fish, or sandwiches. You can also eat it with plain rice or roasted vegetables. It works well on a picnic or as a light lunch.

how to store Cucumber Tomato Salad

Place the salad in an airtight container and keep it in the fridge. Eat within 1–2 days for best texture. The salad may get watery as the cucumber releases liquid. Drain some liquid before serving if needed.

tips to make Cucumber Tomato Salad

• Use ripe tomatoes for the best flavor.
• Slice cucumbers evenly so each bite is similar.
• If you want less bite from onion, soak slices in cold water for 5 minutes, then drain.
• Add dressing just before serving to keep the salad crisp.
• Chill the salad for 10–20 minutes to let flavors blend.

variation (if any)

• Add crumbled feta or diced avocado for extra creaminess.
• Mix in cooked chickpeas for more protein.
• Add chopped cucumber, tomato, and onion to cooked pasta for a quick pasta salad.
• Use lemon only or vinegar only for slightly different tang.

FAQs

Q: Can I make this salad ahead of time?
A: You can make it 1–2 hours ahead. For best texture, add dressing just before serving.

Q: How long will the salad stay fresh?
A: Store in the fridge up to 1–2 days. Cucumbers release water, so it is best eaten soon.

Q: Can I use other types of vinegar?
A: Yes. Apple cider or white vinegar works. Use a small amount and taste as you go.

Q: Can I add cheese?
A: Yes. Feta or goat cheese works well. Add it just before serving.

Q: Why is my salad watery?
A: Cucumbers have a lot of water. Drain excess liquid or salt and let the salad sit on a colander for a few minutes before serving.

Conclusion

For another simple cucumber and tomato idea, see this Cucumber Tomato Salad Recipe – Love and Lemons which has similar fresh flavors and tips. If you like avocado in salads, try this Cucumber Tomato Avocado Salad (Easy!) – The Garden Grazer for a creamy variation.

Cucumber Tomato Salad

Print Recipe

A fresh and light Cucumber Tomato Salad with a tangy dressing, perfect as a side dish.

• Total Time: 10 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 medium cucumbers, thinly sliced (or 1 English cucumber)
• 2 cups cherry or grape tomatoes, halved (or 3 medium tomatoes, chopped)
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh basil or parsley (optional)
• 1/2 teaspoon sugar or honey (optional, to balance acidity)

Instructions

1. Wash all vegetables.
2. Slice cucumbers thin and place them in a large bowl.
3. Halve or chop the tomatoes and add to the bowl.
4. Thinly slice the red onion and add it with the herbs if you use them.
5. In a small bowl, whisk olive oil, lemon juice, apple cider vinegar, salt, pepper, and sugar or honey if using.
6. Pour the dressing over the vegetables. Toss gently to coat.
7. Taste and add more salt or lemon if needed.
8. Let the salad sit 5-10 minutes before serving for the flavors to join. Chill if you like it cold.

Notes

Use ripe tomatoes for best flavor and slice cucumbers evenly for a consistent bite.

• Author: jessica-baker
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 4g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg

Keywords: Cucumber Salad, Tomato Salad, Healthy Salad, Side Dish