Simple Cucumber Tomato Salad Recipe
Add Preferred SourceCucumber Tomato Salad comes together with just a few fresh ingredients and a quick homemade vinaigrette. You don’t need any special skills—just chop, toss, and let it sit for a bit. It’s light, flavorful, and the kind of thing you can throw together without overthinking it. Perfect for when you want something fresh that doesn’t take over your whole kitchen.
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When I’m pulling dinner together on a weeknight, this salad is a side dish I can throw together without much effort. It’s super quick to make and versatile, pairing up well with just about anything on the table. It’s also great for BBQs, cookouts, and summer gatherings. It stores well in the fridge or even if you just leave it on the kitchen counter, as long as you keep it covered. In fact, it starts to taste even better when you let it sit at room temperature!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cucumber Tomato Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my easy steps and you’ll have a bright, flavorful salad ready to go with hardly any effort.
Prep the Vegetables
Using a sharp knife start by cutting your tomatoes into quarters and slicing the cucumber into half-moons. Thinly slice the red onion and roughly chop the fresh parsley and cilantro.
Speaking of knives, I finally upgraded mine last year and wow—game changer. I’m obsessed with this chef’s knife. It glides through tomatoes like butter and makes me feel like I know what I’m doing in the kitchen. Even if you only use it for salads and Sunday chopping, it’s so worth having one really good knife.
For slicing up those red onions super thin (without crying halfway through), I sometimes cheat and use this mandoline slicer. It’s got adjustable thickness settings, and the hand guard keeps my clumsy self from losing a fingertip. Totally worth it if you want your onions paper-thin but don’t have the knife skills of a pro.
Add all of them to a large mixing bowl, and give them a toss until just combined.
Make the Vinaigrette
In a separate small bowl whisk together the extra virgin olive oil, red wine vinegar, salt, black pepper, minced garlic, brown sugar, and oregano. Mix well until the dressing looks smooth and blended.
I just shake everything up in a Mason jar like this one. It’s got a tight-fitting lid that doesn’t leak, so I can just give it a few shakes and it’s good to go—plus, any leftovers stay fresh and go straight into the fridge.
Combine and Toss
Pour the vinaigrette over the bowl of chopped vegetables and herbs. Use tongs or a large spoon to gently toss everything together until the veggies are well-coated. These are my go-to tongs for just about everything in the kitchen. The silicone heads are gentle on delicate ingredients like ripe tomatoes and cucumbers, meaning they don’t get squished while serving.
Be careful not to squish them—you don’t want the tomatoes to break apart or the cucumbers to lose their crunch.
Let the Flavors Meld
Cover the bowl with plastic wrap and let the salad sit out at room temperature for 1 to 3 hours. This gives the vinaigrette time to soak in and makes the flavors really pop. The plastic wrap helps keep everything fresh and stops the salad from drying out or picking up any weird smells from its surroundings.
But if you want to cover it with something reusable, then these stretch lids are a lifesaver. They cling like magic and save me from using a million sheets of plastic wrap. Bonus: they’re microwave- and dishwasher-safe, so they’re handy for all kinds of things beyond salad.
If it’s a hot day or your kitchen runs warm, you may stick it in the fridge instead.
Toss and Serve
Before serving, give it one more toss to bring everything together again. Some of the dressing will have settled at the bottom, and this quick mix makes sure every bite tastes just as good as the first one. You can also taste and adjust the seasoning if it needs a little more salt or tang.
Serve it chilled or at room temp—it works either way, depending on what you’re pairing it with. Then, enjoy!
Recipe Notes and Expert Tips
I’ve made this salad more times than I can count, and here are a few tips to help you nail it every time.
- Use Firm, Ripe Tomatoes: Go for tomatoes that are juicy but still hold their shape once chopped—overripe ones can make the salad too watery. You can use grape tomatoes, cherry tomatoes, or whatever you have in the fridge.
- Stick with English Cucumbers: They’re less bitter and have fewer seeds, which makes for a cleaner, crisper bite without peeling.
- Slice Red Onion Super Thin: A thin slice makes the onion milder and easier to blend into the salad. A mandoline works great here if you have one.
- Don’t Skip the Fresh Herbs: Fresh parsley and cilantro really brighten the whole dish. Dried herbs just won’t give you the same flavor.
- Mix the Dressing Well: Make sure the oil and vinegar are fully combined before adding—it helps the dressing cling to every bite.
- Let It Rest Before Serving: That hour or two on the counter? It makes all the difference. The veggies absorb all that vinaigrette flavor.
- Toss Gently: Tomatoes are delicate. Stir slowly so you don’t end up with a mushy mix.
- Taste and Adjust: After it’s rested, taste it and feel free to add a pinch more salt or a splash more vinegar, depending on what you think it needs.
- Add Extras: Vegan feta cheese, kalamata olives, red pepper, or vegan chicken give a lovely Mediterranean feel to the salad.
How to Store Leftovers
If you have any leftovers, pop them into an airtight container and keep them in the fridge. It’ll stay fresh for about 1 to 3 days, though the texture is definitely best on the first day.
I transfer any leftovers into these glass food storage containers. They’re airtight, stack well in the fridge, and don’t stain like my old plastic ones used to (tomato juice is ruthless).
What to Serve With Cucumber Tomato Salad
This salad goes with just about everything you pair it with, whether you serve it next to grilled tofu, veggie burgers, or lentil stews. It also adds a refreshing balance to richer dishes like pasta bakes or casseroles.
You can serve it with rice as well, stuffed pitas, or even a slice of buttered toast—it’s super versatile and works well wherever you want a fresh contrast.
More Easy Recipes for You to Try at Home
If you want more quick and stress-free salad recipes that feel fresh and worth making, like this one, I’ve got you:
- Spicy Cucumber Salad
- Blood Orange and Fennel Salad
- Vegan Pasta Salad
- Grilled Veggies Pasta Salad
- Vegan Couscous Salad
Equipment
Ingredients
For the salad:
- 5 large tomatoes quartered
- 1 English cucumber half moon slices
- ½ large red onion sliced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh cilantro chopped
For the vinaigrette dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- 1 pinch ground black pepper
- 1 garlic cloves minced
- ½ tablespoon brown sugar
- 1 teaspoon dried oregano
Video
Instructions
- In a large mixing bowl, combine the tomatoes, cucumber, red onion, parsley, and cilantro.5 large tomatoes, 1 English cucumber, ½ large red onion, 2 tablespoons fresh parsley, 2 tablespoons fresh cilantro
- In a small bowl or Mason jar, whisk together olive oil, red wine vinegar, salt, pepper, minced garlic, brown sugar, and oregano until fully combined.½ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon kosher salt, 1 pinch ground black pepper, 1 garlic cloves, ½ tablespoon brown sugar, 1 teaspoon dried oregano
- Pour the vinaigrette over the salad. Gently toss everything together until the veggies are evenly coated.
- Cover with plastic wrap and let sit at room temperature for 1 to 3 hours to allow the flavors to meld beautifully.
- Stir once more before serving. Enjoy on its own or as a refreshing side!
Notes
- Use Firm, Ripe Tomatoes: Go for tomatoes that are juicy but still hold their shape once chopped—overripe ones can make the salad too watery.
- Stick with English Cucumbers: They’re less bitter and have fewer seeds, which makes for a cleaner, crisper bite without peeling.
- Slice Red Onion Super Thin: A thin slice makes the onion milder and easier to blend into the salad. A mandoline works great here if you have one.
- Don’t Skip the Fresh Herbs: Fresh parsley and cilantro really brighten the whole dish. Dried herbs just won’t give you the same flavor.
- Mix the Dressing Well: Make sure the oil and vinegar are fully combined before adding—it helps the dressing cling to every bite.
- Let It Rest Before Serving: That hour or two on the counter? It makes all the difference. The veggies absorb all that vinaigrette flavor.
- Toss Gently: Tomatoes are delicate. Stir slowly so you don’t end up with a mushy mix.
- Taste and Adjust: After it’s rested, taste it and feel free to add a pinch more salt or a splash more vinegar, depending on what you think it needs.
