Cool, crunchy, and tangy. That is exactly why cucumber tomato salad becomes a summer staple in my kitchen every year. I have made this refreshing salad for backyard dinners, quick lunches, and last-minute guests, and it never disappoints. It takes just 15 minutes to prepare and uses simple pantry ingredients like extra virgin olive oil and red wine vinegar.
This easy salad recipe is naturally low carb, keto friendly, and gluten free. It feels light, yet it satisfies. Each bite delivers fresh flavor without any cooking required.
Table of Contents
Why You’ll Love This Salad
- Quick and Easy: You can chop, whisk, and toss everything together in about 15 minutes. No stove, no oven, no stress.
- Simple Ingredients: Fresh tomatoes, crisp cucumber, red onion, herbs, olive oil, and vinegar. That is all you need.
- Perfect for Any Occasion: Serve it at cookouts, weeknight dinners, potlucks, or light lunches. It fits almost any menu.
- Crowd Pleaser: The bright, tangy dressing and crunchy texture win over both kids and adults.
- Unbelievably Delicious: Every bite tastes fresh, juicy, and balanced.
What makes this version stand out is the focus on texture and timing. The vegetables stay crisp, not watery.
Ingredients Needed
For the Fresh Vegetable Base
- 3 cups ripe tomatoes, about 5 to 6 medium or 3 to 4 large. Cut into small wedges. Use firm, ripe tomatoes for the best texture.
- 2 cups cucumber, about 1 large or a few small ones. Slice into half moons. English cucumber or Persian cucumbers work best because they have fewer seeds.
- Half of a medium red onion, sliced into thin quarter moons. Thin slices blend better with the other vegetables.
- 1 tablespoon fresh dill, finely chopped for a bright, grassy note.
- 1 tablespoon fresh parsley, chopped for freshness and color.
For the Simple Tangy Dressing
- 3 tablespoons extra virgin olive oil, choose a good quality oil for clean flavor.
- 2 tablespoons red wine vinegar, or white wine vinegar if that is what you have on hand.
- 1 teaspoon sea salt, adjust slightly to taste.
- One quarter teaspoon black pepper, freshly ground if possible.
Each ingredient plays a clear role. The tomatoes bring sweetness and juice. The cucumber adds crunch. The herbs lift the flavor. The oil and vinegar tie everything together into a refreshing salad that tastes light yet satisfying.
How to Make Cucumber Tomato Salad
- Prepare the vegetables.
Wash and dry the tomatoes and cucumber well. Cut the tomatoes into small, even wedges. Slice the cucumber into half moons of similar thickness. Thinly slice the red onion into quarter moons. Chop the fresh dill and parsley. Keeping the pieces close in size gives the salad a better bite and helps the dressing coat everything evenly. - Combine the base ingredients.
Place the tomatoes, cucumber, red onion, dill, and parsley into a large mixing bowl. Gently toss them with clean hands or a large spoon so the herbs spread throughout the vegetables. Set the bowl aside while you prepare the dressing. - Whisk the dressing.
In a small bowl, add the extra virgin olive oil, red wine vinegar, sea salt, and black pepper. Whisk until the mixture looks slightly thickened and fully blended. The vinegar should no longer sit separately from the oil. This step creates a balanced dressing that lightly coats each piece. - Dress and toss.
Pour the dressing over the vegetables. Toss gently until everything is evenly coated. Be careful not to overmix, as tomatoes can break down if handled too much. The salad should look glossy, not swimming in liquid. - Serve or chill briefly.
You can serve the salad right away for the freshest texture. If you prefer it slightly chilled, refrigerate it for about 10 minutes before serving. This short rest allows the flavors to mingle without making the salad watery.
Secrets for the Best Texture
A great cucumber tomato salad should taste crisp and fresh, not watery. These simple tips help you keep that perfect texture every time.
Cut Everything to a Similar Size
Slice the tomatoes and cucumbers into pieces that are close in size. When chunks are too large or too small, the salad feels uneven. Uniform cuts also help the dressing coat each piece lightly instead of pooling at the bottom.
Leave the Skin On When Possible
If you are using English cucumber or Persian cucumbers, keep the skin on. The thin skin adds color and nutrients while holding the flesh together. Only peel the cucumber if the skin feels thick or waxy.
Watch the Salt Timing
Salt draws moisture out of tomatoes and cucumbers. If you add it too early, the salad can turn watery. For the best result, toss the vegetables with dressing shortly before serving. If you prep ahead, wait to add salt until the last minute.
Serve Fresh for Best Results
This refreshing salad tastes best soon after mixing. A short chill of about 10 minutes is fine, but long storage after mixing can soften the vegetables. Fresh, crisp bites make all the difference.
Flavor Variations and Add Ins
One reason I love this cucumber tomato salad is how easy it is to adjust. You can keep it simple or add a few extras to match your meal or mood.
Make It Creamy
Add small fresh mozzarella balls for a soft, mild contrast to the crisp vegetables. Crumbled feta cheese also works well. It adds a salty bite that pairs beautifully with the tomatoes and herbs. If you prefer a richer version, stir in a spoonful of sour cream or plain Greek yogurt for a creamy cucumber tomato salad.
The Mediterranean Twist
Turn this into a Mediterranean cucumber salad by mixing in diced avocado for healthy fats and a buttery texture. Add sliced olives for a briny kick. Chopped bell peppers bring extra crunch and color. A sprinkle of dried oregano can deepen the flavor.
Extra Fresh and Bright
Try adding chopped mint along with dill and parsley for a cool finish. A squeeze of fresh lemon juice can boost the tangy notes without overpowering the salad.
Add Protein
To make it more filling, toss in grilled chicken pieces, chickpeas, or even cooked shrimp. This transforms it from a healthy side dish into a light main course.
These simple changes keep the salad exciting while still keeping that cool, crisp base everyone loves.
What to Serve with Cucumber Tomato Salad
This refreshing salad pairs well with many main dishes. Its crisp texture and tangy dressing balance rich and savory foods beautifully.
From the Grill
Serve it next to juicy beef burgers or turkey burgers for a classic summer side dish. It also complements chicken kabobs fresh off the grill. The cool crunch contrasts nicely with smoky flavors.
Seafood Favorites
Pair this easy salad recipe with grilled shrimp skewers or baked salmon. The bright vinegar dressing cuts through the richness of seafood and keeps the plate feeling light.
Comfort Mains
This healthy side dish works well with hearty meals too. Try it alongside pork chops or zucchini lasagna. The fresh vegetables bring balance and prevent the meal from feeling too heavy.
No matter what you serve it with, cucumber tomato salad adds color, freshness, and a clean finish to the plate.
Meal Prep and Storage Guide
This cucumber tomato salad tastes best fresh, but you can still prepare parts of it ahead of time with the right method.
Separate Storage for Best Results
If you plan to prep in advance, store the chopped tomatoes, cucumber, onion, and herbs in an airtight container in the refrigerator. Place a folded paper towel at the bottom of the container to absorb extra moisture.
Keep the dressing in a small sealed jar or container on the side. When you are ready to serve, shake the dressing well and toss it with the vegetables. This simple step keeps the salad crisp instead of watery.
Storing Leftovers
If the salad is already mixed, store leftovers in an airtight container and refrigerate. It will stay fresh for 1 to 2 days. The vegetables may release some liquid over time. You can drain off excess juice and give it a quick toss before serving again.
For the best texture and flavor, enjoy it as soon as possible after mixing.
Conclusion
This cucumber tomato salad proves that simple ingredients can create bold flavor. It is quick to prepare, naturally low carb, and perfect as a summer side dish. The crisp texture, balanced dressing, and fresh herbs make every bite bright and satisfying. With the right timing and a few smart tips, you can keep it fresh and never watery.
If you tried this easy salad recipe, I would love to hear from you. Leave a comment below and share your experience. Did you add feta, avocado, or keep it classic?
Please rate the recipe with stars to help others find it. You can also share it on Pinterest or Facebook so your friends can enjoy it too. What variation did you try? Let me know below.
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Cucumber Tomato Salad
Ingredients
Fresh Vegetable Base
- 3 cups ripe tomatoes, cut into small wedges about 5 to 6 medium or 3 to 4 large tomatoes
- 2 cups cucumber, sliced into half moons about 1 large English cucumber or a few Persian cucumbers
- ½ medium red onion, thinly sliced into quarter moons
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, chopped
Simple Tangy Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar or white wine vinegar
- 1 teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper, freshly ground
Instructions
- Wash and thoroughly dry the tomatoes and cucumber. Cut the tomatoes into small, even wedges and slice the cucumber into half moons of similar thickness. Thinly slice the red onion into quarter moons. Finely chop the fresh dill and parsley.
- Place the tomatoes, cucumber, red onion, dill, and parsley into a large mixing bowl. Gently toss to evenly distribute the herbs throughout the vegetables.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, sea salt, and black pepper until the dressing is fully blended and slightly thickened.
- Pour the dressing over the vegetables. Toss gently until everything is evenly coated. Avoid overmixing to keep the tomatoes intact and the texture crisp.
- Serve immediately for the freshest texture, or refrigerate for about 10 minutes to allow the flavors to meld slightly without becoming watery.
Notes
Nutrition Facts
Amounts per serving. Serving size noted in recipe above.- Calories: 125
- Fat: 10.5g
- Protein: 1.6g
- Total Carbs: 7.3g
- Net Carbs: 5.2g
- Fiber: 2.1g
- Sugar: 4.5g
FAQs
How do you keep cucumber tomato salad from getting soggy?
To keep cucumber tomato salad from getting soggy, control the salt and timing. Salt pulls water from tomatoes and cucumbers. Add the dressing shortly before serving instead of hours ahead. You can also chill the vegetables for 10 minutes after tossing them with a little vinegar, then drain excess liquid before adding olive oil and herbs. Store dressing and vegetables separately if prepping ahead.
What type of cucumber is best for salads?
English cucumber and Persian cucumbers are the best choices for salads. They have thin skin, small seeds, and lower water content. This helps maintain a crisp bite. Standard garden cucumbers can work, but you may want to remove some seeds if they are large and watery.
Should you peel cucumbers for salads?
You do not need to peel cucumbers if the skin is thin and tender. English cucumber and Persian cucumbers taste great with the skin on. The peel adds color and nutrients. Peel only if the skin feels thick, tough, or waxy.
What kind of vinegar do you use for cucumber salad?
Red wine vinegar is a popular choice because it adds a bright, tangy flavor that pairs well with tomatoes and fresh herbs. White wine vinegar works too and gives a lighter taste. You can also use fresh lemon juice for a softer citrus note. Choose what fits your flavor preference.
What herbs go well with cucumber tomato salad?
Fresh dill and parsley are classic options. Basil adds a sweet aroma that pairs well with ripe tomatoes. Mint gives a cool finish that works well in warm weather. You can mix two or three herbs for a layered flavor. Always chop them fresh for the best taste.
Can you make cucumber tomato salad ahead of time?
Yes, you can prepare parts of it ahead of time. Chop the vegetables and store them in an airtight container with a paper towel at the bottom to absorb moisture. Keep the dressing in a separate jar. Combine everything just before serving for the best texture and flavor.