When the weather warms up, there’s nothing more refreshing than a bowl of crisp, juicy cucumber tomato salad.
Bursting with the vibrant colors of summer and tossed in a tangy homemade vinaigrette, this simple side dish is always a crowd-pleaser.
Perfect for barbecues, picnics, or just to enjoy with a grilled main dish, this salad is fresh, fast, and full of flavor.
Why You’ll Love This Cucumber Tomato Salad
Quick and easy – ready in under 15 minutes
Naturally gluten-free & vegan
Pairs well with almost any dish
Light, crisp, and hydrating
Make-ahead friendly – gets better as it sits
Customizable – add avocado, feta, or red onion
What You’ll Need (Ingredient Highlights)
English cucumbers – thin-skinned and crisp
Cherry or grape tomatoes – sweet and juicy
Red onion – adds a sharp, tangy bite
Red wine vinegar – the base of the vinaigrette
Dried oregano – earthy, Mediterranean flavor
Salt, pepper, and sugar – to balance the dressing
Pro Tips Before You Start
Use English cucumbers to avoid seeding
Slice vegetables evenly for best texture and presentation
Let the salad sit for 15–30 minutes before serving for maximum flavor
Add fresh herbs last to preserve their color
Serve chilled for ultimate refreshment
How to Make Cucumber Tomato Salad
Prep the vegetables
Slice cucumbers into thin rounds. Halve cherry tomatoes.
Thinly slice red onion. Chop parsley if using.
Make the dressing
In a small bowl or jar, whisk together red wine vinegar, olive oil, sugar, oregano, salt, and black pepper until well combined.
Toss everything together
In a large mixing bowl, combine all veggies.
Drizzle the vinaigrette over the top and toss gently until evenly coated.
Let it marinate
Cover and refrigerate for 15–30 minutes to let the flavors meld.
Stir again before serving.
Serve and enjoy
Garnish with extra herbs if desired. Serve chilled as a side dish or light appetizer.
What to Serve It With
Grilled chicken, steak, or fish
Burgers and hot dogs
Kabobs or BBQ ribs
Pasta dishes or rice pilaf
Falafel or pita wraps
Variations / Substitutions
Add feta cheese for a Greek twist
Use basil instead of parsley for extra fragrance
Add avocado or bell peppers for more texture
Swap vinegar – try apple cider or lemon juice
Include chickpeas to make it more filling
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days
Do not freeze – cucumbers will become mushy
Best served fresh – but flavor improves after marinating
Drain excess liquid if storing longer than a day
FAQs
Can I make cucumber tomato salad ahead of time?
Yes! It actually tastes better after marinating in the fridge for 30–60 minutes.
Should I peel the cucumbers?
If using English cucumbers, no need.
If using regular ones, peeling is recommended.
What type of vinegar is best?
Red wine vinegar gives a nice tang, but apple cider or white wine vinegar also work.
Can I add protein to this salad?
Yes – grilled shrimp, chicken, or even chickpeas are great add-ins.
Is this salad keto-friendly?
Yes, just reduce or omit the sugar in the dressing.
Can I use bottled dressing instead?
Of course! A light Italian or Greek dressing pairs well here.
What other herbs go well with this?
Fresh dill, basil, or mint can all add interesting flavor variations.
Final Thoughts
This cucumber tomato salad is one of those go-to side dishes that you’ll find yourself making again and again.
It’s simple, healthy, and filled with vibrant flavor.
Whether you’re throwing together a quick lunch or planning a big family BBQ, this salad fits right in.
Full Recipe Card
Ingredients
1 English cucumber, thinly sliced
1 pint cherry or grape tomatoes, halved
1/4 red onion, thinly sliced
2 tbsp chopped parsley (optional)
For the dressing:
3 tbsp red wine vinegar
1/2 tsp sugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Instructions
Prep all vegetables and place them in a large bowl.
In a separate bowl, whisk together all dressing ingredients.
Pour dressing over salad and toss gently.
Refrigerate for 15–30 minutes before serving.
Stir and enjoy chilled.
