Cucumber Tomato Salad: 5-Minute Fresh Summer Favorite
Nothing says summer like a crisp cucumber tomato salad on the table. This easy dish blends juicy tomatoes, cool cucumbers, and a zesty dressing for a side that pairs beautifully with almost any meal. You can make it in minutes, and it’s perfect for potlucks, picnics, or weeknight dinners. I’ve spent countless warm Asheville afternoons enjoying variations of this recipe, and it never fails to bring smiles. In this article, we’ll talk about the best ingredients, simple dressings, and creative variations to try, plus tips for storing and serving.
How Cucumber Tomato Salad Became My Summer Staple
When I was a child, my grandmother kept a small garden behind her house in the mountains of Asheville. Every summer, we’d carry wicker baskets overflowing with cucumbers and tomatoes into her cozy kitchen. She’d slice the cucumbers paper-thin, chop the tomatoes into hearty wedges, and toss them together with a drizzle of oil, a splash of vinegar, and just the right pinch of salt. Those flavors—bright, juicy, and refreshing—became my definition of summer. Today, this cucumber tomato salad is my go-to dish for barbecues and family dinners, much like my raw carrot salad, which brings the same crisp freshness to the table.
It’s a recipe I return to often, because it always works. Whether paired with grilled meats, folded into a buffet spread, or enjoyed alongside a garlicky feta broccoli chicken salad, it offers the perfect balance of sweet, tangy, and savory. Plus, the ingredients are inexpensive and easy to find, making it a budget-friendly way to brighten your meals.
Why This Salad Works Every Time
The magic of cucumber tomato salad lies in its simplicity. Sweet tomatoes bring natural juiciness, cucumbers add a crisp snap, and the dressing ties it all together with a tangy lift. The flavor only improves after a short chill in the fridge, allowing the juices to mingle. It’s endlessly adaptable—you can swap herbs, add creamy cheese, or toss in avocado for richness. The result is always fresh, colorful, and satisfying, and it’s ready in less than 30 minutes.
Building the Perfect Cucumber Tomato Salad
Choosing the Best Ingredients
A great cucumber tomato salad starts with the freshest produce you can find. For cucumbers, I prefer English cucumbers because they have thinner skins and fewer seeds, but garden cucumbers work beautifully if you peel them. Tomatoes should be ripe yet firm—beefsteak, heirloom, or even cherry tomatoes each bring their own personality to the bowl.
Red onions give a gentle bite without overpowering the salad, though you can swap for sweet onions if you like a milder flavor. Much like when I make my quinoa salads, the trick is to choose ingredients at their peak for the best taste and texture.
Dressing for Freshness
The classic combination of olive oil and red wine vinegar brings out the vegetables’ natural sweetness while adding a touch of acidity. I often whisk in a pinch of sea salt, cracked black pepper, and fresh herbs like dill or basil. For a bright twist, try a lime vinaigrette, or for creaminess, mix in a spoonful of Greek yogurt.
Keep the dressing simple so the vegetables can shine. Just like my cottage cheese and chickpea salad, a light coating is all you need—overdressing can make the vegetables soggy.
Variations & Flavor Boosters
Global Takes on Cucumber Tomato Salad
One of the things I love about cucumber tomato salad is how it travels the globe in different forms. The Greek-inspired version adds briny feta, Kalamata olives, and a sprinkle of oregano. In East African cooking, the salad often gets a bigger punch of acidity and pairs perfectly with grilled meats. Middle Eastern “shepherd’s salad” blends in parsley, green peppers, and lemon juice for a vibrant, herb-forward twist. I’ve even served it alongside my high-protein Thai quinoa salad for a colorful, nutrient-packed summer spread.
Add-Ins to Try
While the classic mix is unbeatable, adding your own touches can make this cucumber tomato salad uniquely yours. Cubed avocado brings creaminess, chickpeas add a boost of protein, and fresh herbs—like mint or cilantro—give a refreshing finish. Seasonal vegetables such as sweet corn or grilled zucchini can add extra sweetness and texture. If you’re planning a backyard meal, this salad pairs wonderfully with country ranch green beans and potatoes for a spread that feels like a summer feast.
Serving and Storing
Serving Ideas
Cucumber tomato salad is at its best when it’s had time to chill—about 20 to 30 minutes in the refrigerator. This allows the flavors to meld and the vegetables to stay crisp. It’s a versatile side that works with grilled chicken, seafood, pasta dishes, or even vegetarian mains. On warm evenings, I like to pair it with Hawaiian huli huli chicken for a bright and flavorful dinner that comes together easily.
Storage Tips & Make-Ahead
Store any leftover salad in an airtight container in the fridge for up to two days. Give it a quick stir before serving, as the dressing tends to settle at the bottom. To keep herbs vibrant, add them just before serving rather than mixing them in ahead of time. If you enjoy preparing seasonal vegetables in advance, you might also like my guide on freezing green beans—it’s a great way to have fresh flavors on hand year-round.
FAQs About Cucumber Tomato Salad
Can cucumbers and tomatoes go together?
Absolutely. Their flavors and textures complement each other beautifully, making them a staple in salads across many cuisines.
Is eating cucumber and tomato salad healthy?
Yes. It’s low in calories, high in vitamins, and naturally hydrating.
Can we eat raw cucumber and tomato together?
Definitely. Both are safe to eat raw and retain the most nutrients this way.
What goes in a tomato and cucumber salad?
The base is cucumbers, tomatoes, onion, and dressing. You can add herbs, cheese, beans, or other vegetables for variety.
Conclusion
Cucumber tomato salad is one of those recipes you can make without overthinking, yet it always delivers. Its crisp cucumbers, juicy tomatoes, and simple dressing work in harmony to create a dish that feels like summer in every bite. Whether you serve it at a casual lunch, bring it to a cookout, or keep it in the fridge for quick meals, it’s a versatile side you’ll make again and again.
Please let me know how it turned out for you! Leave a comment below and tag @foodiecreator on Instagram and hashtag it #foodiecreator—I love seeing your creations and hearing your tweaks.
Print
Cucumber Tomato Salad: 5-Minute Fresh Summer Favorite
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crisp cucumbers, juicy tomatoes, and tangy dressing come together in minutes for the perfect summer salad.
Ingredients
1 English cucumber, sliced
2 to 3 large ripe tomatoes, diced
1/2 medium red onion, thinly sliced
1 tbsp fresh herbs (parsley, basil, dill), optional
2 tbsp olive oil
1 tbsp red wine vinegar
Salt and black pepper to taste
Instructions
1. Combine cucumber, tomatoes, onion, and herbs in a large bowl.
2. Drizzle with olive oil and red wine vinegar.
3. Season with salt and pepper to taste.
4. Toss gently to combine.
5. Refrigerate for at least 20 minutes before serving.
Notes
Best served chilled.
Add feta cheese, avocado, or chickpeas for variety.
Use the freshest produce for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 104
- Sugar: 4g
- Sodium: 6mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
