Cucumber Tomato Salad Recipe

Why You’ll Love This Cucumber Tomato Salad

If you’re looking for a simple, fresh, and healthy side dish, this Cucumber Tomato Salad is the answer! It’s loaded with juicy tomatoes, crisp cucumbers, vibrant red onions, and fresh herbs — all tossed in a zesty homemade vinaigrette. Perfect for potlucks, barbecues, or a light lunch, this salad comes together in under 15 minutes and pairs beautifully with grilled meats, sandwiches, or pasta.

Ingredients You’ll Need

• 2 cups cherry or grape tomatoes, halved
• 1 large English cucumber, diced or thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh parsley or dill, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar (or lemon juice)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced)
• Salt and freshly ground black pepper, to taste

How to Make Cucumber Tomato Salad

Step 1 – Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until well combined.
Step 2 – Combine the Vegetables: Add the tomatoes, cucumber, red onion, and fresh herbs to a large salad bowl.
Step 3 – Toss and Serve: Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for 15-30 minutes to let the flavors meld.

Tips for the Best Salad

• Choose ripe tomatoes: The sweeter, the better. Heirloom or vine-ripened tomatoes also work well.
• Use seedless cucumbers: English or Persian cucumbers stay crisp and don’t get watery.
• Make it ahead: You can prep the salad a couple of hours in advance — just leave out the dressing and toss right before serving.

Variations

• Add crumbled feta or mozzarella pearls for a creamy touch.
• Include avocado slices for extra creaminess.
• Mix in chickpeas for protein to make it a light meal.
• Substitute basil for parsley for a Caprese-inspired twist.

What to Serve with Cucumber Tomato Salad

This fresh salad pairs perfectly with grilled chicken, steak, fish, or as a side to pasta dishes. It’s also great tucked into pitas with hummus for a quick vegetarian lunch.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the salad will release some liquid as it sits, so it’s best enjoyed fresh.