Imagine enjoying a Cucumber Tomato Salad on a hot summer day it’s one of those simple dishes I keep coming back to when I want something light and fresh. I usually make it with sliced cucumbers, juicy tomatoes, and a bit of red onion for that extra bite. It comes together quickly and doesn’t need much effort.
I like how crisp and refreshing it feels, especially once everything is tossed in a tangy dressing. The flavors stay clean and balanced, which makes it easy to pair with almost anything. It’s the kind of side that doesn’t overpower the rest of the meal.
I often serve it with grilled food or just alongside a simple lunch at home. It works best when chilled slightly, especially on warm days. It’s basic, but it always hits the right note.
Cucumber and Tomato Salad Recipe
Equipment
- Cutting Board
- Knife
- Mixing bowl
Ingredients
- 2 medium-sized Cucumbers
- 2 large Ripe tomatoes
- 1/4 cup Red onion thinly sliced
- 2 tbsp Vinegar white vinegar or apple cider vinegar
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Fresh herbs optional, chopped (such as parsley or basil)
Instructions
- Wash the tomatoes and cucumbers under running water.
- Peel the cucumbers if desired, then slice them into rounds or half-moons.
- Then, cut the tomatoes into bite-sized chunks.
- Thinly slice the onion.
- In a mixing bowl, combine the sliced cucumbers, tomatoes, and onions.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the cucumber, tomato, and onion mixture.
- Gently toss everything together until well coated in the dressing.
- Taste and adjust seasoning if needed.
- You can garnish with chopped green onions before serving. (Optional)
- Serve chilled or at room temperature and enjoy your refreshing salad!
Notes
- Make salad ahead of time? Don’t add fresh herbs until serving to avoid them turning brown.
- If not using English cucumbers, remove seeds from regular cucumbers before adding to salad.
- Raw onion taste too strong? Soak sliced onion in iced water for 15 minutes before adding to salad.
- Keep leftovers in a sealed container in the fridge for up to 3 days.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 106 kcal |
| Carbohydrates | 12g |
| Protein | 3g |
| Potassium | 355mg |
| Fiber | 3g |
| Sugar | 5g |
| Calcium | 43mg |
| Iron | 1mg |
| Sodium | 298mg |
| Fat | 10g |
How Does Using Different Types of Vinegar Change the Taste of a Cucumber and Tomato Salad?
Most people’s favorite vinegar for salad dressing is red wine vinegar, but you can try other kinds too. Like rice vinegar, white vinegar, or even apple cider vinegar if you have them. Each one gives a different taste. Apple cider vinegar is a bit fruity, while white vinegar has a strong, classic vinegar taste, so you might need more sugar to balance it. Rice vinegar is milder and less tangy than white vinegar.
How Can I Keep the Extra Cucumber and Tomato Salad Fresh?
Keep the extra salad in a glass container in the fridge. It stays tasty for around 5 days. If you have extra dressing after finishing the veggies, just chop up more veggies and add them to the same container.
Which Type of Cucumbers are Best for Making Tomato Cucumber Salad?
I really like using English cucumbers for this salad. They’re longer than regular ones and taste a bit sweeter with fewer seeds.If you can only find regular cucumbers, that’s okay too. Just cut them in half lengthwise and scoop out the seeds before slicing them for the salad.
How Can I Make Cucumber and Tomato Salad More Satisfying?
I usually see this salad as a side or starter. But to make it more filling, you could add a can of drained chickpeas or great northern beans. They go well with the veggies and taste great with the dressing too!
hi there,
i’m Archie
A San Diego-born home cook who turns her kitchen into a playground of flavors.
