Cucumber Tomato Salad
This post may include affiliate links. Thank you for your support.
This simple cucumber tomato salad made with juicy tomatoes, crisp cucumbers, and red onion is the perfect summer side salad! It’s refreshing, delicious and easy to make.
Today I’m sharing one of my favorite summer side salads that recently got a photo upgrade… cucumber tomato salad.
The veggies I used were straight from Isaac’s parents’ garden. The tomatoes were plump, sweet and juicy while the cucumber was cool, crisp and refreshing. The two, paired together with red onion and a bit of seasoning = perfection.
I love serving this salad alongside grilled chicken kabobs, yogurt marinated chicken or a turkey burger for the perfect summer meal!
“This salad is so incredibly fresh, delicious, and healthy! What more could you ask for !!”
Why I Love This Cucumber Tomato Salad
- Fresh and crisp: The combination of cucumber, tomato and red onion gives you that classic refreshing bite.
- Quick to make: Just chop, toss and let it sit. No cooking required.
- Simple ingredients: Made with basic pantry staples and fresh veggies.
- Perfect summer side: Great for BBQs, cookouts or an easy weeknight dinner.
Ingredients Needed
- cucumber – peeled, halved, and thinly sliced for a crisp, refreshing base. I used regular cucumbers, but English cucumbers will also work.
- tomatoes – use your favorite variety of tomato or whatever is in season. I typically use slicing tomatoes, but cherry tomatoes or grape tomatoes will also work.
- red onion – offering a sharp, colorful accent.
- garlic – for a punch of aromatic flavor.
- olive oil – drizzles over the salad for a smooth, fruity richness.
- red wine vinegar – adds a tangy brightness, enhancing the overall taste. Apple cider vinegar, white vinegar or lemon juice will all work as a substitute.
- Italian seasoning – a blend of dried herbs that brings warmth and depth.
- pinch of raw sugar – a subtle sweetness to balance the acidity of the tomatoes and vinegar.
Find the full ingredient list with measurements in the recipe card below.
Recipe Variations
I love this recipe as is, but feel free to customize it with different mix-ins. Here are some ideas:
- Add cheese: Add crumbled feta cheese or mozzarella balls.
- Add fresh herbs: Basil, parsley, dill or mint all work really well here and add a fresh pop of flavor.
- Add avocado: Makes the salad a little more filling and adds a creamy texture.
- Use a different dressing: While I love the simplicity of this dressing, feel free to switch it up by using this red wine vinaigrette, balsamic vinaigrette or white balsamic vinaigrette.
- Add extra veggies: Bell peppers, olives or even chickpeas work well if you want to bulk it up.
How to Make This Salad
This cucumber tomato salad couldn’t be easier to throw together. Just slice, toss, and let it sit so the flavors can really come together. Here’s how to make it:
Step 1: Mix the cucumber, tomatoes, red onion and garlic in a large bowl.
Step 2: Drizzle olive oil and red wine vinegar over veggies. Add seasonings and allow the salad to marinate for 15-30 minutes.
Recipe Tips!
- Let it sit before serving: Allowing the salad to rest for 15–30 minutes helps the vegetables soak up the dressing and develop more flavor.
- Use fresh, in-season produce: It makes a huge difference in both texture and flavor.
- Double it for gatherings: This is an easy crowd-pleaser for potlucks or BBQs.
Cucumber Tomato Salad Serving Suggestions
This refreshing cucumber tomato salad pairs wonderfully with a variety of dishes. It can be served at a summer potluck or BBQ or as a simple side salad alongside a protein for dinner. Serve it alongside:
- Chicken: These cilantro lime chicken burgers and air fryer chicken breast recipe are both staples in our household!
- Salmon: I love my air fryer salmon or this balsamic glazed salmon.
- Turkey: Pair it with these spinach and feta turkey burgers for a Mediterranean vibe!
- Shrimp: You can’t go wrong with grilled shrimp or these grilled shrimp skewers.
- Vegetarian: If you’re looking for a vegetarian main to serve with this salad, my faves are these black bean burgers and cauliflower tacos.
How to Store
This salad is best enjoyed the day it’s made, but leftovers can be stored in an airtight container in the fridge for up to 2 days. The vegetables will continue to release liquid, so give it a quick stir before serving and use a slotted spoon if you want to avoid extra moisture.
Frequently Asked Questions
I prefer to make this salad the day I’m serving it, but you can totally make it 1-2 days in advance and store it in the fridge in an airtight container.
The only thing, is that the cucumbers and tomatoes will release some liquid as it sits, so you might need to drain any excess juices before serving.
Peeling is optional! I like to peel them for a softer texture, but if you’re using English cucumbers or love a little crunch, feel free to leave the peel on.
Yes! The pinch of raw sugar just helps balance the acidity of the vinegar, but it’s totally optional.
More Salad Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cucumber Tomato Salad with Red Onion
Ingredients
- 1 large cucumber, peeled, halved and thinly sliced
- 4 tomatoes, halved and thinly sliced
- 1 small red onion, peeled and sliced thin
- 1 clove garlic, minced
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried Italian seasoning
- ½ teaspoon ground pepper
- ¼ teaspoon sea salt
- pinch of raw sugar
Instructions
- Place cucumber, tomatoes, onions and garlic into a bowl. Toss with olive oil, red wine vinegar, Italian seasoning, pepper, salt and sugar.1 large cucumber, 4 tomatoes, 1 small red onion, 1 clove garlic, 2 Tablespoons olive oil, 1 Tablespoon red wine vinegar, 1 teaspoon dried Italian seasoning, ½ teaspoon ground pepper, ¼ teaspoon sea salt, pinch of raw sugar
- Let stand for a bit at room temperature or in the fridge, about 15-30 minutes before stirring and serving. As the salad sits, liquid will accumulate. You can serve the salad with a slotted spoon to avoid the extra liquid. Another option is to use the extra liquid as a dressing when serving the salad over greens or to soak up the liquid with slices of crusty bread.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. The vegetables will continue to release liquid, so give it a quick stir before serving and use a slotted spoon if you want to avoid extra moisture.
- Use a different dressing: While I love the simplicity of this dressing, feel free to switch it up by using this red wine vinaigrette, balsamic vinaigrette or white balsamic vinaigrette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I cannot wait to make this beautiful salad!! Question please: I too love cherry/grape tomatoes, so if I use cherry tomatoe instead of regular sliced tomatoes as the recipe calls for, how many cherry tomatoes should I use?
Hey Symantha! I would say about a pint of cherry tomatoes! Let me know what you think of this salad if you end up trying it. 🙂
This salad is so incredibly fresh, delicious, and healthy! What more could you ask for !!
This recipe is clear and easy to follow. Thanks so much!
I’m glad you enjoy this recipe, Sarab!
Hi Brittany,so many amazing salads here. I really wish I wasn’t stuck in freezing winter temperatures right now because I want to eat them all.
Are those cherry tomatoes in the pictured salad?
Yes! They’re my favorite.