There are few things that feel as simple and satisfying as a bowl of fresh cucumber and tomato salad on a hot day. Maybe you grew up with a version of this at summer barbecues, or maybe it’s the kind of dish that makes you feel instantly like you’ve got dinner under control. Whatever the case, this salad is one of those reliable wins that’s quick to make and impossible not to love.
Pack the salad alongside a Chicken Pesto Sandwich for an easy picnic lunch.
Why you’ll love this cucumber and tomato salad
This salad is all about texture and balance: crisp cucumber, juicy tomatoes, a little crunch from red onion, and a dressing that ties everything together without stealing the show. It’s light enough to eat alongside grilled fish or chicken, but bright enough to stand up next to richer mains. If you’re into quick meals that taste like you spent more time on them than you did, this one’s for you.
A chilled cucumber and tomato salad makes a bright side to Honey Garlic Chicken Bowls.
Ingredients
These are pantry-friendly and seasonal ingredients — feel free to scale up if you’re feeding a crowd.
Salad
- 2 large cucumbers (English or Persian work best), thinly sliced
- 3 cups cherry or grape tomatoes, halved (or 3 medium ripe tomatoes, diced)
- 1/3 cup thinly sliced red onion (soak in cold water 10 minutes to mellow if desired)
- 1/4 cup chopped fresh parsley or basil (or a mix)
- Optional: 1/4 cup crumbled feta or diced fresh mozzarella
Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice (about half a lemon)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
How to Make the Cucumber and Tomato Salad
Time needed: 15 minutes
This comes together in three simple steps — chop, whisk, toss. The whole thing takes about 15 minutes from start to finish.
- Prep the vegetables
Wash and dry the cucumbers and tomatoes. Slice the cucumbers thinly; halve the tomatoes. Place the cucumber, tomato, and sliced red onion in a large mixing bowl.
- Make the dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, and a generous pinch of salt and pepper. Taste and adjust — you may like a touch more lemon or a pinch more salt.
- Toss and finish
Pour the dressing over the vegetables and gently toss until everything is coated. Add the chopped herbs and, if using, the cheese. Let the salad sit 5–10 minutes for the flavors to meld, then taste and adjust seasoning before serving.
Quick tips
- If you don’t like raw onion, soak the slices in cold water for 10 minutes to take the edge off.
- If your cucumbers are watery, salt them lightly and let them drain in a colander for 10 minutes, then pat dry before tossing.
- For a creamier version, stir a tablespoon of plain yogurt into the dressing.
Variations and Serving Ideas
You can adapt this salad in a bunch of simple ways. Add olives and oregano for a Greek twist, or throw in some sliced avocado and a splash of balsamic for a richer, silky finish. It also makes a fantastic topping for bowls, sandwiches, or grain salads — and it pairs beautifully with grilled proteins and warm bread.
Serve cucumber and tomato salad next to Honey Teriyaki Salmon to balance the richness of the fish.
FAQs
Yes — you can prep the vegetables and dressing separately and toss them together up to 6 hours ahead. If you add cheese, wait until just before serving to keep the texture fresh.
Stored in an airtight container in the fridge, the salad will keep 2–3 days. Note that cucumbers release water over time, so the texture becomes softer; drain any excess liquid before serving.
Sure, but a simple lemon vinaigrette is so fast to make (five minutes) and fresher tasting. If you use bottled, pick a light, citrusy vinaigrette rather than a heavy creamy one.
Conclusion
This cucumber and tomato salad is one of those recipes you’ll find yourself turning to again and again: fast to make, adaptable, and reliably refreshing. It’s perfect for weeknight dinners, potlucks, or a picnic lunch. Once you nail the basic vinaigrette, you can riff on herbs, cheese, and add-ins to keep it interesting. Give it a try tonight — I bet it becomes a staple.
Try pairing this salad with a Grilled Shrimp Bowl with Avocado Corn Salsa for a fresh, summer meal.
Cucumber and Tomato Salad
Ingredients
Salad
- 2 large cucumbers thinly sliced
- 3 cups cherry tomatoes or grape tomatoes halved (or 3 medium tomatoes, diced)
- ⅓ cup red onion thinly sliced
- ¼ cup chopped fresh parsley or basil
- ¼ cup crumbled feta or diced fresh mozzarella, optional
Dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove minced
- ½ tsp honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Wash and dry cucumbers and tomatoes. Slice cucumbers thinly and halve the tomatoes. Thinly slice the red onion and place all vegetables in a large mixing bowl.
- Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl or jar. Taste and adjust acidity or salt if needed.
- Pour dressing over the vegetables, add chopped herbs and optional cheese, and gently toss to combine. Let sit 5–10 minutes for flavors to meld, then serve.
Notes
- Soak red onion slices in cold water for 10 minutes to reduce sharpness if desired.
- If cucumbers are watery, sprinkle with a little salt and let drain in a colander for 10 minutes before patting dry.
- Store in an airtight container in the fridge for 2–3 days; drain any accumulated liquid before serving.
