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One bite of this Cucumber Tomato Salad and you’ll be hooked! This quick and easy salad recipe is the perfect summer side dish! It will be your new go-to for potlucks.

Cucumber tomato salad with a serving on a wooden spoon
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You are going to love this Cucumber Tomato Salad recipe. It is simple but packed with flavor. This quick and easy cucumber tomato onion salad recipe is one of our favorite summer salads. When you pair the two with onions and a simple dressing, you’ve got a flavor explosion on your hands.

If you love this salad make sure you also try this Cucumber Onion Salad Recipe or this Creamy Cucumber Tomato salad.

Why We Love This Recipe

This Summer salad is an easy recipe that is perfect for any BBQ, family gathering, or for a summer snack. We keep this in our fridge all the time when I can get cucumbers cheap so I can snack on it all day.  I love this healthy snack and you can find more of my favorite healthy late night snacks.

To make your life easy, make sure you buy a mandoline slicer (if you don’t have one yet). We just LOVE ours and it makes slicing cucumbers and onions a breeze. I can slice them all in half the time with my slicer.

Ingredients

Cucumber tomato salad ingredients - English cucumber, tomatoes, red onion, olive oil, red wine vinegar, salt, pepper, parsley, basil
  • English Cucumber – Usually wrapped in plastic at the grocery store
  • Large Tomatoes – Dice in bite size pieces.
  • Red Onion sliced – Thinly slice the onions so the flavor is not overpowering

Scroll to the bottom for the full recipe in the recipe card.

Variations Ideas

  • Dressing – You can also make a quick mustard vinaigrette by combining 1 tablespoon of dijon mustard with 3 tablespoons red wine vinegar and 1 ½ tablespoons of olive oil. Season with salt and pepper and some garlic powder and you’ve got a simple side dish with a creamy kick. You also use a apple cider vinegar as a substitute.
  • Seasoning – It is also really easy to change up the flavors by adding various fresh herbs.  Fresh Dill, oregano, garlic and fresh basil leaves are all great options.
  • Cheese – You can also toss in some fresh mozzarella pearls or feta cheese to add a delicious cheese to this easy salad.
  • Additions – Add in diced avocado, cherry tomatoes, kalamata olives, diced roma tomatoes, or grape tomatoes.

How to Make Cucumber Tomato Salad

Cutting cucumber on a cutting board with a knife

Step 1 – Cut the ends off of the cucumber.  Slice in half lengthwise and cut into approximately ½ inch thick slices. 

cut tomatoes, slice red onions and chopped cucumber in a bowl

Step 2 – Place the cucumber, diced tomatoes and slice red onions in a large bowl. 

Oil and vinegar in a bowl with a cutting board of chopped parsley and a bowl of chopped tomatoes, red onions on the side

Step 3 – In a separate small bowl, whisk together the olive oil, red wine vinegar, salt and pepper.

Pouring dressing over the tomatoes and red onions

Step 4 – Pour this dressing over the vegetables.  

  • Step 5 – Gently stir in the fresh parsley and fresh basil.  
  • Step 6 – Refrigerate the salad for at least 30-60 minutes before serving.  
  • Step 7 – Serve cold and enjoy!

Recipe Tips

  • Adding Dressing – If you make this salad the night before, stir in an additional dressing right before serving as the veggies will soak up quite a bit of the dressing overnight.
  • Preparing Vegetables – We recommend cutting the vegetables in bite size pieces so it is easy to serve. We try to making them about the same size.
  • Let Salad Rest – For the best flavor, allow the the salad to chill for at least 30 minutes. This gives the salad the best flavor.

What is The Best Cucumber to Use?

In this tomato-cucumber salad recipe, we prefer to use English Cucumber instead of a regular cucumber. The English Cucumber is longer, thinner and does not require peeling. They taste a little sweeter and less bitter.

You can use regular cucumbers but we do recommend peeling them before adding to this salad.

Serving Suggestions

This healthy salad is the perfect addition to your next potluck or BBQ. We have served it with Grilled Turkey Burger Recipe, Grilled Teriyaki Steak Recipe and Grilled Pork Kabobs.

The combination of the flavors pair perfectly with any grilled meats.

Cucumber tomatoes salad in a bowl with fresh tomatoes and whole red onions

Frequently Asked Questions

Can I Make Cucumber Tomato Salad Ahead of Time?

I love making this tomato and cucumber salad ahead of time! The longer the vegetables sit in the vinegar dressing the more flavorful they will become. Because of this I highly recommend that you make this quick salad at least a couple of hours ahead of when you plan to serve it. It can marinate in the fridge for up to 24 hours.

How to Store Leftover Cucumber Tomato Salad

Store leftovers in airtight container or mason jar for up to 2 days. You can also keep in the serving dish and cover with plastic wrap.

What is the Dressing for Cucumber Tomato Salad?

Classic olive oil and vinegar combined with fresh basil or even dried oregano is a delicious option. Balsamic vinegar and olive oil is another flavor packed choice! It is fun to play around with different flavor combinations and see what your family likes best. Use your favorite dressing to make this one of your favorite, easy salad recipes.

Cucumber tomato salad in a bowl

More Easy Salad Recipes

We love to hear from you. If you make this Cucumber Tomato Salad Recipe, leave us a comment or a star review.

Cucumber Tomato Salad

5 from 26 votes
You are going to love this Cucumber Tomato Salad recipe. This quick and easy cucumber tomato onion salad recipe is perfect for a Summer salad recipe.
Prep Time 15 minutes
Refrigerate: 1 hour
Total Time 15 minutes
Servings 4
Cuisine American
Course Side Dish
Calories 97

Ingredients

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Instructions

  • Cut the ends off of the cucumber.  Slice in half lengthwise and cut into approximately ½ inch thick slices. 
  • Place the cucumber, diced tomatoes and slice red onions in a large bowl. 
  • In a separate small bowl, whisk together the olive oil, red wine vinegar, salt and pepper. Pour this dressing over the vegetables.  
  • Gently stir in the fresh parsley and fresh basil.  
  • Refrigerate the salad for at least 30-60 minutes before serving.  
  • Serve cold and enjoy!

Recipe Notes

This salad is best served within 1-2 days as the vegetables will get mushy as it sets. 

Nutrition Facts

Calories 97kcal, Carbohydrates 8g, Protein 2g, Fat 7g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 5g, Sodium 298mg, Potassium 358mg, Fiber 2g, Sugar 4g, Vitamin A 949IU, Vitamin C 17mg, Calcium 28mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 26 votes (15 ratings without comment)

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Comments

  1. Michael Morris says:

    5 stars
    Looks scrumptious

  2. Sondra Henry says:

    5 stars
    Love this recipe. So quick and so good!

  3. Susan Broughton says:

    5 stars
    I loved this recipe! It was healthy but with a lot of flavor

  4. Amanda Foraker says:

    5 stars
    Sooo good!

  5. Linda says:

    5 stars
    I love this salad! It’s a great side dish. I just can’t get enough of this salad! (Sometimes I just eat it by itself) It reminds me of a salad that my mom used to make. ?

  6. Emily says:

    This salad is so good I made it for a side dish to go with our pork chops and everyone loved it

  7. Lauren says:

    5 stars
    This is an easy, simple, and very healthy recipe. My mom makes it, I eat it.

  8. Beth Presley says:

    5 stars
    Love this so fresh and light

  9. Stephenie Rodrigues says:

    5 stars
    I love this salad reminds me of the salad my mom made.

  10. calli frye says:

    5 stars
    I made this repeatedly last spring and summer because I had tripled the size of our garden! It’s a favorite at hour house now! So much so, that I am buying the ingredients through the winter to ensure we have it on hand!

  11. Mark Korel says:

    5 stars
    I love this salad. It’s awesome in the summer, but really great all year long.

  12. MICHELLE L BAKER says:

    5 stars
    this is great and easy. I no longer need to pay the high cost to buy it already made at the deli.

  13. Carrie says:

    This recipe serves 10. Thank you!

  14. Lynda Richardson says:

    Looks yummy. Per the Nutritional Facts it is 42 calories per serving. But I cannot find anywhere that tells me how many servings the recipe makes.