If you’re craving something fresh, vibrant, and incredibly simple to prepare, this Cucumber Tomato Salad Recipe is exactly what you need. Combining crisp cucumber slices with juicy tomatoes and a tangy, slightly sweet dressing, this salad bursts with refreshing flavors and bright colors that instantly elevate any meal. It’s a perfect dish for warm days, casual dinners, or when you want an easy side that never disappoints.
Ingredients You’ll Need
The magic of this salad lies in how straightforward the ingredients are, yet each adds its own perfect touch in terms of taste, texture, and color. From the cool crunch of cucumber to the sweetness of tomatoes and the zing of vinegar, every item plays an essential role.
- English cucumber: Unpeeled for extra color and a satisfying crunch that anchors the salad.
- Grape or cherry tomatoes: Halved to release juicy sweetness and vibrant red hues.
- Red onion: Thinly sliced to add a mild, sharp bite without overwhelming the other flavors.
- Olive oil: Provides a silky, rich base for the dressing.
- Red wine vinegar: Adds a bright acidity that balances the natural sweetness.
- Honey: A touch of sweetness to round out the tangy dressing and marry all the flavors.
- Kosher salt or fine sea salt: Enhances the taste and brings out the freshness of the veggies.
- Black pepper: Offers a subtle spice that deepens the flavor profile.
- Fresh herbs (parsley, dill, basil): Optional but highly recommended for a fragrant, herbaceous finish.
How to Make Cucumber Tomato Salad Recipe
Step 1: Prepare the Cucumber
Start by trimming the ends of your English cucumber for a clean look. Then, cut it in half lengthwise and slice into ¼-inch thick half rounds. Leaving the skin on adds a lovely texture and vibrant green color that makes the salad pop.
Step 2: Combine the Vegetables
In a medium bowl, toss together the cucumber slices, halved grape or cherry tomatoes, and thinly sliced red onion. This base offers a great mix of crunch, juiciness, and sharpness that forms the heart of your salad.
Step 3: Whisk the Dressing
In a small bowl, whisk olive oil, red wine vinegar, honey, salt, and pepper to create a perfectly balanced dressing. The honey helps soften the vinegar’s acidity, while the oil brings smoothness and richness.
Step 4: Dress the Salad
Pour your freshly whisked dressing over the veggies and gently toss everything together to coat all the pieces evenly with that delicious flavor blend.
Step 5: Add Fresh Herbs
If you choose, stir in a tablespoon of freshly chopped parsley, dill, and/or basil. Herbs add a burst of color and an aromatic depth that lifts the whole salad.
Step 6: Chill or Serve Immediately
This salad works wonderfully whether you enjoy it right away or let it chill in the fridge for about an hour. Chilling lets the flavors meld beautifully, but it’s equally tasty served fresh.
How to Serve Cucumber Tomato Salad Recipe
Garnishes
Top your salad with a sprinkle of crumbled feta cheese or toasted pine nuts for a salty or nutty crunch. A few extra fresh herb leaves on top brighten the presentation and enhance fragrance.
Side Dishes
This salad pairs perfectly with grilled chicken, fish, or even a hearty sandwich. Its refreshing qualities balance rich or smoky main courses, making it a versatile side for summer barbecues or weeknight dinners alike.
Creative Ways to Present
Serve this salad in a vibrant bowl to showcase its colorful ingredients or spoon it onto a platter garnished with edible flowers for a special occasion. You can even layer it in a clear jar for a portable, on-the-go lunch option that stays fresh and crisp.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers into an airtight container and refrigerate. The salad will stay fresh for up to 2 days, though cucumbers may start to soften slightly over time.
Freezing
This Cucumber Tomato Salad Recipe is best enjoyed fresh. Freezing isn’t recommended because the cucumbers and tomatoes will lose their crisp texture and become mushy upon thawing.
Reheating
Since this is a fresh, no-cook salad, there’s no need to reheat. Serve chilled or at room temperature for the best experience.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Regular cucumbers work fine, but you might want to peel them to reduce bitterness and remove extra moisture.
Is it okay to substitute lemon juice for red wine vinegar?
Yes, lemon juice makes a bright, fresh alternative if you prefer a citrus twist in your dressing.
How long does this salad last?
Store it refrigerated for up to 2 days. The vegetables are at their crispiest on the first day but still delicious afterward.
Can I add other vegetables to this salad?
Definitely! Feel free to add sliced bell peppers, radishes, or even avocado for extra texture and flavor variations.
Is this recipe suitable for vegan diets?
Yes, it is naturally vegan. Just skip optional feta or any dairy garnish if you decide to use them.
Final Thoughts
This Cucumber Tomato Salad Recipe is an absolute gem for anyone who loves simple, fresh, and flavorful dishes with minimal fuss. Whether you’re new to cooking or just need a quick side, this salad delivers so much taste and satisfaction. Give it a try and watch it become your new go-to for light lunches and dinner accompaniments!
Print
Cucumber Tomato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Cucumber Tomato Salad that combines crisp cucumber, juicy tomatoes, and a zesty homemade dressing. Perfect as a light side dish or a refreshing appetizer, this salad is quick to prepare and ideal for warm weather meals.
Ingredients
Salad
- 1 English cucumber, unpeeled
- 10 ounces grape or cherry tomatoes, halved
- ½ small red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon Kosher salt or fine sea salt
- ¼ teaspoon black pepper
Optional
- 1 tablespoon chopped fresh parsley, dill, and/or basil
Instructions
- Prepare the cucumber: Trim the ends of the cucumber, halve it lengthwise, and slice into ¼-inch thick half rounds to create bite-sized pieces that are easy to eat.
- Combine vegetables: In a medium bowl, mix the sliced cucumber, halved tomatoes, and thinly sliced red onion ensuring an even distribution for balanced flavor.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and black pepper until the ingredients are well emulsified and combined.
- Toss the salad: Pour the dressing over the mixed vegetables and gently toss to coat all pieces evenly with the dressing for maximum flavor.
- Add fresh herbs (optional): If desired, gently stir in freshly chopped parsley, dill, and/or basil to add an aromatic and fresh herbal note to the salad.
- Serve or chill: Enjoy the salad immediately for a crisp bite or chill it in the refrigerator for an hour to allow the flavors to meld together before serving.
Notes
- For extra flavor, add a sprinkle of feta cheese or olives.
- Use whatever fresh herbs you prefer or have on hand.
- Adjust honey in the dressing for desired sweetness.
- This salad stores well in the refrigerator for up to 2 days but is best fresh.
- To reduce salt, adjust the salt quantity according to dietary needs.
