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A bowl of fresh Cucumber Tomato Salad with red onions and herbs sits on a light surface beside a cutting board, knife, and a bottle of oil.

Simple Cucumber Tomato Salad Recipe

Cucumber Tomato Salad is the kind of easy dish that works no matter what else you’re making. With just a bit of chopping and a quick homemade vinaigrette, you’ve got something fresh and flexible that goes for just about anything from family dinners to casual lunches. It holds up well in the fridge or on the counter (covered, of course), and actually gets better after it sits for a little while. Whether you’re prepping ahead or tossing it together last minute, it’s a reliable go-to that doesn’t add stress to your day.
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Cucumber Tomato Salad
Servings: 4
Calories: 295kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="7Vu0U4SU" upload-date="2025-11-26T06:18:13+00:00" name="Fresh Cucumber Tomato Salad " description="A fresh side dish that pairs well with almost anything." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 295kcal | Carbohydrates: 12g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 595mg | Potassium: 525mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1550IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 1mg
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