There’s something utterly irresistible about a chilled Cucumber and Tomato Salad when summer is in full swing: it’s crisp, juicy, tangy, and impossibly refreshing all at once. This super simple dish lets fresh produce shine, bound together by a zippy vinaigrette and a handful of aromatic herbs. Whether you’re looking for a quick weekday side, a vibrant dish for your next cookout, or just a way to celebrate garden-fresh veggies, this salad delivers every time. Its Mediterranean roots and bright, punchy flavors make it a staple side you’ll want on repeat all season long.
Ingredients You’ll Need
The magic of a great Cucumber and Tomato Salad comes from just a handful of vibrant ingredients. Each one plays its part in building texture, color, and flavor—from juicy tomatoes to peppery onions to that irresistible hit of fresh herbs.
- Cherry Tomatoes: Halved for easy bites; their sweetness and bright color are the heart of this salad.
- Cucumber: For the best texture, use English or Persian cucumbers—slice or dice for crunch and mild, fresh flavor.
- Red Onion: Thinly sliced, it adds a gentle kick and lovely color contrast.
- Olive Oil: A rich, fruity base for the dressing; good quality makes a difference.
- Red Wine Vinegar: Sharp and tangy; this gives your salad that classic Mediterranean zing.
- Lemon Juice: Just a splash brightens the flavors and ties everything together.
- Dried Oregano: Earthy and aromatic; a small amount brings Mediterranean flair.
- Salt and Black Pepper: Essential for balancing and enhancing the other ingredients.
- Fresh Parsley or Basil (optional): Chopped herbs add a pop of color and garden-fresh flavor as a finish.
- Crumbled Feta (optional): Salty, creamy, and tangy—optional but highly recommended for extra richness.
How to Make Cucumber and Tomato Salad
Step 1: Prep the Veggies
Start by halving your cherry tomatoes, slicing or dicing the cucumber, and thinly slicing a bit of red onion. A sharp knife works wonders here and keeps the veggies looking their best. Toss them all into a large mixing bowl so they’re ready for the zesty dressing.
Step 2: Whisk the Dressing
Combine olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper in a small bowl or a jar with a tight lid. Whisk briskly or give the jar a good shake until the dressing comes together and looks emulsified. A homemade vinaigrette always beats store-bought!
Step 3: Toss It All Together
Pour the dressing over your vibrant bowl of veggies. Gently toss everything so the cucumber, tomato, and onion are evenly coated. Gentle mixing is key—this keeps the tomatoes intact and prevents the salad from getting watery.
Step 4: Let the Flavors Mingle
Give your Cucumber and Tomato Salad a little time to rest—about 10 to 15 minutes at room temperature lets the flavors meld. This step is worth the wait, so don’t skip it! If you prefer colder salads, cover and chill for up to an hour.
Step 5: Garnish and Serve
Just before serving, scatter over your fresh parsley or basil and a generous sprinkle of crumbled feta if you like. The salad can be served chilled or at room temperature, making it perfect for picnics, barbecues, or quick family dinners.
How to Serve Cucumber and Tomato Salad
Garnishes
A final flourish of chopped fresh parsley or basil gives the salad a burst of color and fragrance. Try a twist of cracked black pepper or a drizzle of extra virgin olive oil for extra shine. And if you’re in the mood, a few black olives or a bigger handful of feta can really elevate your presentation.
Side Dishes
Cucumber and Tomato Salad is the perfect companion to grilled meats, fish, or a simple roasted chicken. If you’re looking for vegetarian ideas, pair it with hummus, pita bread, or warm grains like quinoa, farro, or couscous to round out your meal.
Creative Ways to Present
Spoon the salad into small mason jars for a picnic or backyard party, or layer it on a platter for a more dramatic effect. Tuck generous spoonfuls into pita pockets with falafel, or top grilled sourdough for a refreshing bruschetta twist. However you serve it, this Cucumber and Tomato Salad is as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cucumber and Tomato Salad in an airtight container in the refrigerator for up to two days. If you plan to serve it later, hold off on adding the herbs and feta until just before serving for best freshness and texture.
Freezing
Unfortunately, this salad doesn’t freeze well. The high water content in cucumbers and tomatoes means the texture turns mushy once thawed. It’s really one of those dishes you’ll want to enjoy fresh.
Reheating
No reheating needed! This dish is designed to be served cold or at room temperature. If it’s been chilling in the fridge for a while, let it sit out for 10-15 minutes before serving to take off the chill and allow flavors to pop.
FAQs
Can I use regular slicing tomatoes instead of cherry tomatoes?
Absolutely! Simply dice your favorite ripe tomatoes into bite-sized pieces. Cherry or grape tomatoes are a bit sweeter and hold their shape better, but fresh garden tomatoes are fantastic, too.
What kind of cucumber is best for Cucumber and Tomato Salad?
English or Persian cucumbers are ideal since they have fewer seeds and a thinner skin, so there’s no need to peel them. If you use regular cucumbers, peeling and removing seeds helps avoid a watery salad.
How far in advance can I make the salad?
You can prep the vegetables and dressing a few hours in advance and keep them separate in the fridge. Toss everything together about 30 minutes before serving so the flavors have time to meld but the veggies stay crisp.
Is it necessary to add feta cheese?
Not at all! Feta adds a savory, creamy touch that pairs beautifully with the bright flavors, but you can certainly skip it for a vegan-friendly version or substitute with plant-based cheese if you prefer.
Can I double or triple this recipe for a crowd?
Definitely! This Cucumber and Tomato Salad is a crowd-pleaser and scales up easily. Just use a larger bowl and make extra dressing. Add the herbs and optional feta right before serving for the freshest result.
Final Thoughts
If you’re longing for a fresh, easy dish that delivers pure summer joy, give this Cucumber and Tomato Salad a try. It’s quick, bursting with honest flavor, and once you taste it, you’ll want to whip it up again and again. Happy salad making!
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Cucumber and Tomato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Description
A refreshing and easy-to-make Cucumber and Tomato Salad that’s perfect for summer. This Mediterranean-inspired dish features the bright flavors of cherry tomatoes, crisp cucumbers, and zesty red onions tossed in a simple vinaigrette.
Ingredients
Salad:
- 2 cups cherry tomatoes (halved)
- 1 large cucumber (sliced or diced)
- 1/4 small red onion (thinly sliced)
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Garnish:
- 2 tablespoons chopped fresh parsley or basil (optional)
- Optional: 1/4 cup crumbled feta cheese
Instructions
- Prepare the Salad: In a large bowl, combine the cherry tomatoes, cucumber, and red onion.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well combined.
- Toss and Chill: Pour the dressing over the vegetables and toss gently to coat. Let the salad sit for 10–15 minutes before serving to allow the flavors to blend.
- Garnish and Serve: Garnish with fresh herbs and crumbled feta if desired. Serve chilled or at room temperature.
Notes
- This salad is best enjoyed the same day it’s made but can be stored in the fridge for up to 2 days.
- English or Persian cucumbers are recommended for a crisper texture and fewer seeds.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
