Name: Cucumber Tomato Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cups cucumbers, sliced (English or Persian); 2 cups tomatoes, chopped or halved (cherry, grape, or garden-fresh); 1/4 cup red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon red wine vinegar or lemon juice; 2 tablespoons fresh parsley or dill, chopped; Salt and pepper, to taste

This cucumber tomato salad is crisp, juicy, and bursting with fresh flavor. I love how the combination of cool cucumbers, sweet tomatoes, and a simple tangy dressing makes it perfect for a light side dish or a refreshing snack. It’s quick, colorful, and works with almost any main course.

Cucumber Tomato Salad Recipe

Why You’ll Love This Recipe

I like that this salad comes together in just minutes and uses ingredients I usually have on hand. The flavors are bright and clean, and it’s easy to adjust the dressing to my taste. It’s also incredibly versatile—I can serve it alongside grilled meats, pasta dishes, or even enjoy it on its own for a light lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cucumbers, sliced (English or Persian cucumbers work best)
Tomatoes, chopped or halved (cherry, grape, or garden-fresh)
Red onion, thinly sliced
Olive oil
Red wine vinegar or lemon juice
Fresh parsley or dill, chopped
Salt and pepper to taste

Directions

I start by slicing the cucumbers and chopping or halving the tomatoes.
In a large bowl, I combine cucumbers, tomatoes, and thinly sliced red onion.
I drizzle with olive oil and red wine vinegar (or lemon juice).
I season with salt, pepper, and fresh parsley or dill.
I toss gently to combine and let it sit for about 5–10 minutes so the flavors can meld before serving.

Servings and timing

This recipe serves 4 people as a side dish and takes me about 10 minutes from start to finish.

Variations

Sometimes I add crumbled feta cheese and olives for a Mediterranean twist. If I want more crunch, I throw in sliced bell peppers. For a heartier version, I mix in cooked quinoa or chickpeas.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The vegetables will release some liquid as they sit, so I give the salad a quick toss before serving again. This salad is best enjoyed fresh and doesn’t require reheating.

FAQs

Can I make this salad ahead of time?

Yes, but I prepare it no more than a few hours in advance so the vegetables stay crisp.

What cucumbers work best?

I prefer English or Persian cucumbers because they have thin skins and fewer seeds.

Can I use balsamic vinegar instead of red wine vinegar?

Yes, but it will give the salad a sweeter, deeper flavor.

How do I keep the salad from getting watery?

I sprinkle a little salt on the cucumbers, let them sit for 10 minutes, and pat them dry before mixing.

Can I add herbs other than parsley or dill?

Yes, fresh basil, cilantro, or mint all work well.

Conclusion

I enjoy making cucumber tomato salad because it’s fresh, healthy, and goes with almost anything. Whether I’m serving it at a summer BBQ or enjoying it as a quick side, it’s always a crisp, flavorful addition to the table.