Cucumber Tomato Salad

Crisp, refreshing, and bursting with garden-fresh flavors, Cucumber Tomato Salad is summer’s perfect side dish. The satisfying crunch of cool cucumbers paired with juicy tomatoes creates a vibrant medley that brightens any meal. This classic combination gets elevated with a tangy dressing that beautifully enhances the natural sweetness of the vegetables. The simplicity of this Cucumber Tomato Salad belies its incredible taste—each bite delivers a perfect balance of textures and flavors. You’ll learn how to create a restaurant-quality salad that comes together in minutes but delivers maximum impact on your table.

Why You’ll Love This Recipe

This Cucumber Tomato Salad stands out as a crowd-pleaser for numerous reasons. First, it celebrates simplicity—featuring just a handful of fresh ingredients that allow the natural flavors to shine. The contrasting textures create an irresistible eating experience: the crisp snap of cucumbers against the tender juiciness of ripe tomatoes, all complemented by the gentle bite of red onions.

The vibrant colors make this dish as beautiful as it is delicious, creating an instant visual appeal on your table. It’s also incredibly versatile—perfect alongside grilled meats, as part of a mezze platter, or even as a light lunch on its own.

Health-conscious diners will appreciate that this cucumber and tomato mix delivers tremendous flavor while remaining naturally low in calories and packed with vitamins. Perhaps best of all, this refreshing cucumber salad requires zero cooking, making it ideal for hot summer days when you want to keep your kitchen cool. The quick prep time (under 15 minutes) means you can have a gourmet side dish ready with minimal effort.

Ingredients

For this refreshing Cucumber Tomato Salad, you’ll need:

• 2 large English cucumbers (about 2 pounds/900g) – These have fewer seeds and thinner skin than regular cucumbers
• 1½ pounds (680g) ripe tomatoes – Roma or vine-ripened varieties offer the best flavor
• ½ medium red onion (about ½ cup/80g when sliced)
• ¼ cup (60ml) extra virgin olive oil – Use a good quality oil for the best flavor
• 2 tablespoons (30ml) red wine vinegar
• 1 tablespoon (15ml) fresh lemon juice
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon granulated sugar (optional)
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup (75g) crumbled feta cheese (optional)

The key to an exceptional tomato cucumber salad lies in selecting perfectly ripe tomatoes and crisp cucumbers. For the best flavor profile, try to source local, in-season produce whenever possible.

Pro Tips

Achieving the perfect Cucumber Tomato Salad requires attention to a few critical details that elevate it from good to outstanding:

Master the cucumber preparation: For the optimal texture, slice cucumbers to a medium thickness (about ¼ inch). Too thin and they’ll become soggy quickly; too thick and they won’t absorb the dressing properly. If using regular cucumbers instead of English varieties, consider peeling them partially (creating “stripes”) and removing the seeds if they’re large to prevent excess moisture.

Balance the flavors perfectly: The magic of this salad lies in the balance between acidity, salt, and sweetness. After mixing your dressing, taste and adjust—if tomatoes are particularly sweet, you might need more acid; if they’re more acidic, a touch more sugar helps balance the flavors. Let your taste buds guide you.

Time the preparation strategically: For immediate serving, add the dressing just before bringing the salad to the table. For enhanced flavor fusion, prepare the salad 30 minutes before serving, allowing the vegetables to marinate slightly while still maintaining their crunch. Never dress this salad hours in advance, as the salt will draw moisture from the vegetables, creating a watery result.

Instructions

Step 1: Prepare the vegetables

Start by washing all produce thoroughly under cool running water. For the cucumbers, trim both ends and slice them in half lengthwise. If using regular cucumbers with large seeds, scoop out the seeds using a spoon. Slice the cucumbers into half-moons about ¼-inch thick. Place them in a large mixing bowl. For the tomatoes, core and cut into bite-sized wedges or chunks depending on their size. Add them to the bowl with the cucumbers. Peel the red onion and slice it very thinly into half-moons—soaking the sliced onions in ice water for 10 minutes will mellow their sharpness if desired. Drain well before adding to the bowl.

Step 2: Create the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, sugar (if using), salt, and pepper until well combined. The dressing should emulsify slightly, becoming somewhat creamy in appearance. Taste and adjust seasonings—this is your opportunity to balance flavors perfectly. Remember that the vegetables will dilute the dressing’s intensity, so it should taste slightly stronger than you’d prefer on its own.

Step 3: Combine and serve

Add the chopped fresh dill and parsley to the vegetables. Pour the prepared dressing over the salad ingredients and gently toss to coat everything evenly. Use a folding motion rather than aggressive stirring to prevent crushing the delicate tomatoes. If using feta cheese, sprinkle it over the top after mixing. Allow the salad to rest for 5-10 minutes before serving to let the flavors meld together. Give it one final gentle toss just before bringing it to the table. Serve your beautiful Cucumber Tomato Salad at room temperature for the fullest flavor experience.

Variations

The classic Cucumber Tomato Salad serves as a perfect canvas for creative variations to suit different tastes and occasions:

Mediterranean Style: Transform this salad with Greek influences by adding ½ cup Kalamata olives, increasing the feta cheese to ¾ cup, and incorporating 1 tablespoon of dried oregano. A splash of extra olive oil and a squeeze of lemon intensify the Mediterranean flavors. This variation pairs beautifully with grilled fish or as part of a mezze platter.

Avocado Addition: For a creamier texture and dose of healthy fats, fold in one diced ripe avocado just before serving. The buttery avocado creates a delightful contrast with the crisp cucumbers and adds substantial richness. To prevent browning, toss the avocado with an extra tablespoon of lemon juice before adding to the salad.

Asian-Inspired Twist: Create an entirely different flavor profile by replacing the dressing with 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and ½ teaspoon grated ginger. Garnish with sesame seeds and chopped cilantro instead of dill and parsley. This variation makes an excellent accompaniment to grilled teriyaki chicken or salmon.

Storage and Serving

Your Cucumber Tomato Salad is best enjoyed fresh, but proper storage can extend its life for a day or two. If you anticipate leftovers, consider reserving some of the dressing and adding it only to the portion you’ll consume immediately. Store any remaining salad in an airtight container in the refrigerator for up to 24 hours. The vegetables will release moisture over time, so drain any excess liquid before serving leftovers, and refresh with a small splash of olive oil and vinegar.

For the most impressive presentation, serve this vibrant salad in a shallow white bowl or platter that showcases its beautiful colors. Garnish with additional fresh herbs just before bringing it to the table. This cucumber tomato combination makes a stunning addition to any summertime spread.

Pair this refreshing salad with grilled proteins like lemon-herb chicken, garlic shrimp, or grilled steak for a complete meal. It also complements Mediterranean dishes beautifully—serve alongside hummus, pita bread, and grilled vegetables for a satisfying mezze platter. For a light lunch option, spoon the salad over a bed of quinoa or farro and add a protein of your choice to create a hearty grain bowl.

FAQs

How can I keep my Cucumber Tomato Salad from getting watery?
Salt draws moisture from vegetables, causing the salad to become watery over time. To minimize this, salt the salad just before serving or drain the cucumbers and tomatoes in a colander for 15 minutes before combining with other ingredients. English cucumbers naturally contain less water than regular varieties.

Can I make this salad ahead of time?
You can prepare the vegetables and dressing separately up to 8 hours in advance, storing them covered in the refrigerator. Combine them no more than 30 minutes before serving for the best texture and flavor. If making further ahead, the salad will still taste good but will have a softer texture.

What’s the best way to slice onions for this salad?
Very thin slices work best for raw onions in salads. If you find raw onions too pungent, soak the sliced onions in ice water for 10-15 minutes before adding them to your Cucumber Tomato Salad. This removes some of the harsh compounds while maintaining their pleasant crunch.

Is this recipe keto-friendly?
Yes, Cucumber Tomato Salad is generally keto-friendly, especially if you omit the sugar in the dressing. Tomatoes do contain some carbs, so those on strict keto diets may wish to reduce the tomato quantity and increase the cucumber proportion.

What can I substitute for red wine vinegar?
White wine vinegar, apple cider vinegar, or champagne vinegar make excellent substitutes. In a pinch, you could increase the lemon juice instead. Each alternative will slightly alter the flavor profile but will still create a delicious dressing for your salad.

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