Cucumber and Tomato Salad

There’s something so wonderfully fresh about a cucumber and tomato salad that it earns a spot in every home cook’s go-to list. The crisp cucumbers, juicy cherry tomatoes, and a little sharpness from red onion come together with a simple but flavorful dressing that never fails to hit the mark. I’ve made this salad time and again, especially during those warm months when I want something light, bright, and nourishing. It’s perfect for a casual backyard barbecue or even a cozy weeknight dinner that’s quick to pull together.

Putting together this cucumber and tomato salad is super easy and totally satisfying. In just a few steps, you’ll have a fresh, flavorful dish ready to share with your family or guests. Stick with me as we walk through the ingredients and steps to get that perfect salad every single time.

A refreshingly simple cucumber and tomato salad that’s quick to make, ideal for summer get-togethers, and wallet-friendly.

If you’re craving something fresh and bright, a simple cucumber and tomato salad delivers every time. The crisp bite of cucumbers meets the sweet burst of cherry tomatoes and a hint of red onion, all dressed in a quick olive oil and vinegar vinaigrette. The result? A cool, crunchy side perfect for sunny days, casual backyard barbecues, or a laid-back weeknight meal.

Keep reading, and I’ll share everything you need to make this salad with confidence. You’ll get a clear list of ingredients (plus easy substitutions), a step-by-step guide you can finish in about 20 minutes, smart tips to keep your veggies crisp, tasty ideas to mix things up, and simple storage and make-ahead pointers so your salad is ready when you are.

Bright Flavor and Easy Prep

This salad isn’t just quick to throw together — it’s bursting with vibrant color and fresh flavors that can lift any meal. If you’re after another speedy, cooling side, this 10-minute refreshing cucumber salad is a great pick. Plus, it won’t hurt your budget at all, which always feels like a win. It works beautifully for family dinners or casual get-togethers, and it’s flexible enough to go with nearly any main dish. For a similarly bright option that pairs well with summer mains, try a fresh cucumber Caprese salad. Bonus: kids actually love the crunchy textures and simple, tasty ingredients, making it a real crowd-pleaser at home.

“This salad is so refreshing! The dressing is a perfect balance of tangy and smooth, making it our go-to dish for summer gatherings.” – Sarah M.

Ingredients and Suggested Swaps

• 2 large cucumbers, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make the Salad

1. Dice the cucumbers.
2. Halve the cherry tomatoes.
3. Thinly slice the red onion.

4. Chop the parsley.

   

5. Lightly salt the diced cucumbers and let sit 10–15 minutes, then drain or pat dry.
6. Toss cucumbers, tomatoes, onion, and parsley gently in a large bowl.
7. Whisk olive oil, apple cider vinegar, salt, and black pepper in a small bowl until combined.

8. Pour the dressing over the vegetables and toss gently, taking care not to squish the tomatoes.

   

9. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

   

Small Tricks for Big Flavor

For a salad that really sings, toss your diced cucumbers with a pinch of salt before mixing—this simple step draws out extra moisture and keeps them crisp and fresh (see the technique in our Ultimate Crisp Cucumber Salad recipe). If you’re short on time, prep your veggies a day ahead—just keep them in separate containers until you’re ready to toss everything together so nothing gets soggy.

Add-Ins and Serving Ideas

This salad is super flexible and ready to roll with whatever you have on hand. Serve it alongside grilled chicken or fish for a balanced meal, enjoy it all on its own for a light lunch, or pair it with a slice of quiche for brunch (try our quiche recipe). Want to bulk it up? Add in some chickpeas or crumbled feta cheese for extra protein and creamy flavor—or try a fully creamy riff like our creamy cucumber salad recipe. And don’t forget—serving it in a clear bowl really shows off all those beautiful colors.

Feel like experimenting? Try tossing in sliced olives, diced bell peppers, or some crumbled cheese for more depth. If you like a little heat, diced jalapeños or radishes add a spicy kick. To make it heartier, add cooked quinoa or farro for added texture and nutrition.

Common Questions

How long does it take to make this salad?

This salad comes together in about 20 minutes—ideal for busy weeknights or unexpectedly having guests over.

Can I use other vegetables?

Definitely! Chopped bell peppers, carrots, or even creamy avocado work well here just keep in mind that extra ingredients can change the dressing’s flavor and texture.

Is this recipe vegan?

Yes, it’s 100% vegan as is. All the ingredients are plant-based, making it perfect for those following a vegan lifestyle.

This salad isn’t just about mixing ingredients—it’s about adding a fresh, vibrant dish to your table that everyone will enjoy.

Storing Leftovers and Make-Ahead

If you have leftovers, store them in an airtight container in the fridge. It’s best eaten within 2-3 days since cucumbers can start to release water over time. Planning ahead? Keep the dressing separate and only toss the salad right before serving to keep everything crisp and fresh. If you’d like a make-ahead option that holds up a bit longer, try a vinegar-forward cucumber salad like our Cucumber Dill Salad.

Common Questions Answered

Is this salad vegan?

Yes, this recipe as written is completely plant-based. Just know that if you add things like feta or yogurt-based dressings, it won’t be vegan anymore.

Can I make the salad ahead of time?

You sure can! Prep your veggies a day ahead, but store the dressing separately and toss just before serving so it stays crisp. If mixed ahead, keep leftovers in the fridge and eat within 2-3 days.

How do I keep the salad from getting watery?

• Use English (seedless) cucumbers or scoop out the seeds from your garden cucumbers.
• Salt the cucumbers lightly and let them sit for 10-15 minutes, then drain or pat dry to remove extra moisture (step-by-step salting method).
• Keep dressing separate until serving to keep everything crunchy.

Can I swap or add other veggies and proteins?

Absolutely. You can swap grape or Roma tomatoes for cherry tomatoes. Try adding bell peppers, olives, chickpeas (roasted chickpeas add great crunch), quinoa, or cooked farro for more substance. Avocado is nice too, but add it last-minute to keep it from browning.

How do I adjust the dressing if I want it tangier or milder?

After whisking, just taste and adjust: add more vinegar or a squeeze of lemon for extra zing, or more olive oil to mellow it out. Start slow and taste as you go.

What about calories and serving size?

This recipe has about 120 calories per serving (with four servings total). Calories will go up if you add extras like cheese, grains, or beans.