This Cucumber Tomato Salad recipe is a classic Summer side dish that’s filled with sliced cucumbers, juicy tomatoes and thinly sliced onions, then tossed in a light and refreshing vinaigrette dressing.
Serve this delicious cucumber tomato onion salad with any grilled meats, baked salmon, chicken kabobs or even my favorite pork tenderloin.
This year I am attempting to grow 4 different varieties of cucumbers in my garden. I’m so obsessed with this simple and easy recipe that I’m going to need a LOT of cucumbers to satisfy my cravings.
Best Cucumbers for A Salad?
In my opinion, the best cucumbers to use in a salad like this are English cucumbers. This is because the peels are nice and thin and the seeds are also really small and easy to eat.
*If you don’t have English cucumbers, you can easily use regular cucumbers and use a vegetable peeler to remove the tough skin on the outside.
*If the seeds are too coarse, feel free to scoop them out before chopping and adding to the salad.
Easy Cucumber Tomato Salad
There really is no wrong time to make this bright and flavorful salad, but when the cucumbers and tomatoes are in peak season (Summer time), that’s when this lovely side dish recipe shines.
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make this delicious Cucumber and tomato salad recipe. As always, you can find the full list of ingredients located in the printable recipe card below.
- English Cucumbers – no peeling needed
- Grape or Cherry Tomatoes – halved
- Onion – use either white or purple onion, very thinly sliced
- Fresh Herbs – dill and parsley make this salad pop
How To Make Cucumber Salad
Combine the cucumbers, tomatoes, onions and herbs in a large bowl.
Place the dressing ingredients (see below) in a small mason jar and shake.
Dressing for Cucumber Salad
Not much is needed here, as we’re really wanting to let the fresh flavors of the cucumbers, tomatoes and onions shine. I’m using equal parts oil and red wine vinegar because I simply adore how the vinegar really boosts the flavors.
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
PRO TIP: You can also use a white wine vinegar or apple cider vinegar in place of the red wine vinegar. It’ll change the flavor slightly, but should still be amazing!
Tips and Variations:
- Swap out the white onion with a purple onion for a more mild flavor.
- You can use fresh or dried herbs. If using dried, use half the amount called for the in the recipe.
- I’m using grape tomatoes, but you can also use regular plump tomatoes that are chopped.
- Keep the salad covered and stored in the fridge until ready to serve. The flavors blend nicely up to 24 hours in advance.
More Delicious Cucumber Recipes To Try
Vinegar Cucumbers & Onions – ready in just 15 minutes
Cucumber Tomato Avocado Salad – great for potlucks and bbq’s
Crunchy Thai Cucumber Salad – with a zippy and sweet dressing.
Pineapple Cucumber Salad – served with a deliciously spiced chicken
I’m sure you’re going to love this crisp and cool salad. It’s perfect for potlucks and parties too!
Cucumber Tomato Salad
Ingredients
- 3 cups English cucumber, chopped (about 1 1/2 cucumbers)
- 1 ½ cups grape tomatoes, halved
- ½ onion, sliced thin
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
For the Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Combine the cucumbers, tomatoes, onions, dill and parsley in a large bowl.
- Combine the dressing ingredients in a small mason jar and shake to combine (or combine in a small bowl and whisk together).
- Pour dressing over salad and toss to coat. Cover and let sit in fridge until ready to serve. Enjoy!
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I got to use my fresh veggies from my first ever garden and it was such an amazing salad. The dressing is just perfect. I topped the salad off with a little feta cheese and it was a perfect touch. I have now made it two days in a row.
Yummy! Thank you for reminding me how much I love this dish!
How long can you refrigerate before serving?
I think this is best if it’s served within 24 hours, but you could still enjoy it up to 48 hours.
My daughter said that she liked it better when it had soaked overnight. I agree with her. Don’t put feta (if using) on until ready to serve.
When my friend gave me some fresh from the garden tomatoes and cucumbers I knew I had to make this! So delicious!
Easy and delicious!
I thought refrigerating tomatoes made them grainy or mushy.
Can i used dried herbs ? Dried parsley and dried dill?
Yes, but reduce the amounts by half.
Thank you for asking about the dry ingredients, I can’t wait to try this.
Can I peel cucumber or will that make it too mushy?
You can definitely peel the cucumber! If you’re using a regular cucumber I would recommend peeling anyway. If it’s an English cucumber you can get away without peeling.
So, how many cherry tomatoes halved make 1 1/2 cups?
It all depends on the size of your cherry tomatoes. I would imagine a good handful or two should be all you need. Hope that helps!
This is an easy recipe and my husband faved about it. Easy make ahead and so good. Used a sweet onion
So glad you enjoyed it Rita!
What kind of onion do you use – Yellow, white, red, Vidalia? Thank you!
I used a white, but you could also use red!
Since I am not a fan of the Vinaigrette, I am going to try substituting Ranch dressing diluted with a splash of milk. I don’t know when I will make it but that sounds very delicious! Thank you!
Sounds like a delicious option!
Have you ever tried seasoned rice vinegar?
Don’t forget to add the feta and you have a classic village Greek salad. It’s called a “choriatiki salata.”
Feta would be a great addition!