There’s something magical about the way a simple Cucumber-Tomato Salad can transport you straight to summer. Picture this: juicy tomatoes bursting with sunshine, crisp cucumbers that snap with every bite, and a tangy dressing that ties it all together. This isn’t just a salad—it’s a celebration of fresh, vibrant flavors that require zero cooking and minimal effort. Whether you’re hosting a backyard barbecue, packing a picnic, or just craving something light and refreshing, this salad is your go-to. It’s the kind of dish that makes you wonder why you ever bothered with complicated recipes when nature’s bounty tastes this good.
Why This Recipe Works
- Quick & Effortless: From chopping to serving, it’s ready in 15 minutes flat.
- Endlessly Adaptable: Toss in fresh herbs, creamy cheeses, or even grilled chicken to make it your own.
- Packed with Goodness: Hydrating, vitamin-rich, and light on the stomach—perfect for those sweltering summer days.
The Story Behind the Sauce
This salad is more than just a side dish—it’s a hydrating powerhouse. Cucumbers and tomatoes are loaded with water, making them ideal for staying refreshed when the heat kicks in. Plus, the bright, tangy dressing is gentle on digestion, so you can enjoy it without feeling weighed down. Serve it as a side, pile it on toast, or eat it straight from the bowl—it’s versatile enough to fit any meal.
Essential Ingredients & Tools
Ingredients for the Salad
- 2 medium cucumbers: Go for English or Persian cucumbers—they’re crisp, slightly sweet, and have fewer seeds. (Regular cucumbers work too; just peel and seed them.)
- 4 ripe tomatoes: Roma or cherry tomatoes work beautifully, offering a firm yet juicy bite. (Vine-ripened or heirloom tomatoes add extra sweetness.)
- ½ red onion: Thinly sliced for a sharp kick (soak in cold water if you prefer a milder flavor).
- ¼ cup fresh parsley or dill: These herbs bring a burst of freshness, but feel free to swap in basil or cilantro for a different twist.
Ingredients for the Dressing
- 3 tbsp extra-virgin olive oil: Rich and smooth, it’s the backbone of the dressing. (Avocado oil or a neutral oil like grapeseed can substitute.)
- 2 tbsp red wine vinegar: For that perfect tang (lemon juice or Apple Cider vinegar work in a pinch).
- 1 tsp honey or maple syrup: Just a touch to balance the acidity. (Skip for a sugar-free version.)
- 1 garlic clove, minced: Because everything’s better with garlic. (½ tsp garlic powder works if fresh isn’t handy.)
- ½ tsp salt + ¼ tsp black pepper: To taste—don’t skimp here!
Tools You’ll Need
- A sharp chef’s knife for even slices (a serrated knife works for tomatoes).
- A large mixing bowl to toss everything together.
- A whisk or fork to blend the dressing into silky perfection.
- Measuring spoons—because eyeballing vinegar can lead to regrets.
Serves: 4 | Prep Time: 15 min | Total Time: 15 min
How to Make Cucumber-Tomato Salad
- Prep Vegetables with Precision
- Slice 2 medium cucumbers into ¼-inch half-moons—thin enough to meld with the dressing but thick enough to keep their crunch. For fewer seeds, use a spoon to scrape out the center before slicing.
- Cut 4 ripe tomatoes into 1-inch wedges to retain their juiciness. If using cherry tomatoes, halve them for bite-sized pieces.
- For the ½ red onion, aim for paper-thin strips. If raw onion bites back too hard, soak it in ice water for 10 minutes—this mellows the sharpness by drawing out sulfur compounds.
- Craft the Dressing Like a Pro
- In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp honey or maple syrup, 1 minced garlic clove, ½ tsp salt, and ¼ tsp black pepper.
- Let the minced garlic sit in the vinegar for 5 minutes before adding the oil. This “blooms” the garlic, softening its harshness and infusing the dressing with deeper flavor. For a smoother emulsion, drizzle the oil slowly while whisking vigorously.
- Combine with Care
- Gently toss the vegetables in a large bowl with the dressing. Avoid overmixing, as tomatoes can bruise and cucumbers may release excess water.
- Fold in the ¼ cup fresh parsley or dill last to preserve their brightness.
- Rest for Flavor Harmony
- Let the salad sit for 5–10 minutes before serving. This allows the vegetables to absorb the dressing and the flavors to meld. For best results, serve at room temperature—cold dulls the taste of the olive oil and herbs.
Pro Technique
Blooming Aromatics
Before whisking the dressing, let the garlic or dried herbs steep in the vinegar. This “maceration” breaks down cell walls, releasing more flavor. For a silkier texture, emulsify the dressing by whisking oil in slowly—this creates tiny droplets that cling evenly to the vegetables.
Controlling Water Content
Salt cucumbers lightly and let them drain in a colander for 10 minutes before assembling. This draws out excess moisture, preventing a soggy salad. If using juicy tomatoes, layer them on top of cucumbers when storing to minimize sogginess.
Chef’s Wisdom
- Winter Twist: Swap fresh tomatoes for Roasted Cherry Tomatoes—their caramelized sweetness adds depth. Toss them in while warm for a cozy variation.
- Creamy Upgrade: Fold in diced avocado just before serving to prevent browning. The creamy texture contrasts beautifully with the crisp veggies.
- Herb Hack: No fresh herbs? Use a pinch of dried oregano or thyme, but rehydrate them in the dressing first to revive their flavor.
- Seasoning Tip: Always taste and adjust salt after mixing—vegetables release water, diluting the dressing. For a flavor boost, finish with a sprinkle of flaky sea salt or a drizzle of chili oil.
Storage & Freshness Guide
- Undressed Salad Storage: Store prepped vegetables (without dressing) in an airtight container lined with a paper towel for up to 2 days. The towel absorbs excess moisture, keeping cucumbers crisp.
- Dressed Leftovers: Dressed salad lasts 12–24 hours but loses texture. Revive wilted cucumbers by soaking in ice water for 10 minutes. Drain and pat dry before serving.
- Food Safety Note: Avoid freezing—high water content turns vegetables mushy. For outdoor serving, nest the bowl in ice to keep it below 40°F (4°C) and prevent bacterial growth.
Nutrition Profile
Light yet satisfying, this salad is a nutrient powerhouse.
| Nutrient | Per Serving |
|---|---|
| Calories | 120 |
| Fat | 8g |
| Protein | 2g |
| Carbs | 12g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Cucumber Swaps: Persian cucumbers: Seedless and extra crisp. Peel in stripes: Retains some skin for color while reducing bitterness.
- Tomato Upgrades: Heirloom tomatoes: Sweeter and more colorful. Sprinkle with flaky salt: Enhances their natural sugars.
- Herb & Cheese Twist: Mint + feta: Adds Mediterranean flair. Toasted feta: For a caramelized edge.
- Protein Boost: Chickpeas: Toss them in dressing first to absorb flavor.
Perfect Pairings
Complementary Dishes
- Grilled Lemon Garlic Shrimp: The salad’s acidity cuts through the shrimp’s richness, while the herbs echo the garlic notes. Serve chilled salad alongside hot shrimp for temperature contrast.
- Herbed Focaccia: The bread’s olive oil and rosemary mirror the dressing, and its chewiness contrasts the salad’s crunch.
Drinks
- Sauvignon Blanc: Its citrusy acidity matches the vinegar, while grassy notes complement the herbs.
- Sparkling Water with Lime: Effervescence cleanses the palate between bites of the garlicky dressing.
Something Sweet
- Honey-Drizzled Peaches: The fruit’s sweetness balances the salad’s tang, continuing the summer produce theme.
- Lemon Sorbet: A light, icy finish that resets the palate after the savory salad.
Cucumber-Tomato Salad
Make the perfect Cucumber-Tomato Salad in 15 minutes! Crisp, hydrating, and bursting with summer flavor. Get my easy, no-cook recipe now!
Ingredients
For the Salad
-
2 medium cucumbers (sliced into ¼-inch half-moons)
-
4 ripe tomatoes (cut into 1-inch wedges)
-
½ red onion (thinly sliced)
-
¼ cup fresh parsley or dill (chopped)
For the Dressing
-
3 tbsp extra-virgin olive oil
-
2 tbsp red wine vinegar
-
1 tsp honey or maple syrup
-
1 clove garlic (minced)
-
½ tsp salt
-
¼ tsp black pepper
Instructions
-
Slice cucumbers, tomatoes, and red onion as directed.01
-
Whisk together dressing ingredients in a small bowl.02
-
Gently toss vegetables with dressing in a large bowl.03
-
Fold in fresh herbs.04
-
Let sit for 5–10 minutes before serving.05
