Cucumber and Tomato Salad, bright with herbs and a zippy vinaigrette, comes together in minutes and tastes like pure summer.
This is the side you toss together while the grill heats. Crisp cucumbers, juicy tomatoes, and a handful of red onion meet a simple olive oil–red wine vinegar dressing. The chill time (just 20 minutes) does the heavy lifting, marrying flavors and softening the onion’s bite.
Keep it minimalist and clean, or riff with whatever’s in your garden—basil one day, dill the next. It’s a weeknight standby, a picnic regular, and the salad you’ll crave alongside anything charred and smoky.
What You Need to Make This Cucumber and Tomato Salad
- Cucumber (English or Persian) — Crunchy, thin-skinned, and low on seeds so every bite stays crisp.
- Ripe tomatoes — Dice or wedge; their juices lightly mingle with the dressing.
- Red onion — Paper-thin slices for pop and color without overpowering.
- Fresh herbs (parsley, basil, or dill) — Choose one or mix for layered freshness.
- Olive oil — Fruity backbone that carries the aromatics.
- Red wine vinegar — Bright acidity that sharpens the veggies’ natural sweetness.
- Salt & black pepper — Season generously to make everything sing.
Step-by-Step Cucumber & Tomato Salad
- Prep the produce. Slice cucumber, dice tomatoes, and sliver red onion. Pat tomatoes if extra juicy to avoid a watery bowl.
- Make the dressing. Whisk olive oil, red wine vinegar, salt, and pepper in a large bowl until glossy.
- Toss to coat. Add vegetables and herbs; toss gently so tomatoes don’t break down.
- Season and adjust. Taste; add a pinch more salt or vinegar if it needs lift.
- Chill briefly. Refrigerate at least 20 minutes so flavors meld and onions mellow.
- Serve cold. Give a quick toss before plating; add a few fresh herb leaves on top.
Can I use cherry or grape tomatoes?
Absolutely. Halve them so the cut sides release a little juice into the dressing. They’re less watery than big slicing tomatoes and hold their shape well, especially for make-ahead lunches or picnics.
How do I keep the salad from getting soggy?
Salt the cucumber slices lightly and let them sit 10 minutes, then pat dry. Use firmer tomatoes, deseed if very watery, and chill only briefly before serving so the vinaigrette doesn’t pull out excess moisture.
Can I make this ahead?
Yes—toss everything but the salt and herbs up to 6 hours ahead. Right before serving, add herbs and season with salt to keep the veggies crisp and the herbs vibrant.
What herb combination tastes best?
For classic Mediterranean vibes, use parsley + basil. For deli-style freshness, try dill + parsley. Mint works in small amounts with basil for a cool finish—especially nice with grilled lamb or feta.
Don’t have red wine vinegar?
Use white wine vinegar, champagne vinegar, or fresh lemon juice. Balsamic adds sweetness and color; use sparingly or reduce the oil slightly to keep the dressing bright, not heavy.
Helpful Tips
- Slice smart. Aim for similar-sized cucumber and tomato pieces so every forkful feels balanced.
- Tame the onion. If your onion is spicy, soak slices in cold water for 5 minutes, then drain and dry.
- Finish with flakes. A pinch of flaky salt and cracked pepper right before serving gives extra sparkle.
Serving Ideas for Cucumber & Tomato Salad
- Grilled mains: chicken, steak, salmon, or halloumi—its brightness cuts through smoky richness.
- Mediterranean plate: pita, hummus, olives, and feta for an instant mezze.
- Pasta or grain bowls: spoon over warm orzo, quinoa, or farro to create a quick side.
Keeping Leftovers Fresh
Refrigerate in a covered container up to 2 days. The veggies soften as they sit; refresh with a few new cucumber slices, a splash of vinegar, and fresh herbs before serving. Avoid freezing—raw tomatoes and cucumbers lose their texture once thawed.
Cucumber and Tomato Salad
Ingredients
- 2 to 3 large garden tomatoes chopped into bite-sized pieces
- 1 tablespoon red wine vinegar
- A pinch of freshly ground black pepper and sea salt to your preference
- 2 tablespoons cold-pressed olive oil
- ½ of a medium red onion finely sliced into thin slivers
- A mix of fresh herbs such as chopped dill, parsley, or basil, 1 tablespoon, if desired
- 1 seedless cucumber English variety, cut into thin rounds
Instructions
- In a mixing bowl, combine the sliced cucumber, diced tomatoes, and red onion.
- Drizzle the olive oil and red wine vinegar over the vegetables, then sprinkle with salt and pepper to taste.
- Add the fresh herbs if using, and gently toss the ingredients until evenly coated.
- Cover the bowl and place in the refrigerator for a minimum of 20 minutes to allow the flavors to blend.
- Serve chilled as a crisp, flavorful side.