This Cucumber Tomato Salad is a light, refreshing dish that’s as easy to make as it is delicious.
With its crisp cucumbers, juicy tomatoes, and zesty red onion tossed in a simple olive oil and red wine vinegar dressing, this cucumber tomato salad is a timeless classic. It’s not only bursting with flavor but also packed with hydrating ingredients and antioxidants. Can’t beat that!
Whether you’re meal prepping for the week, serving it at a party, or simply enjoying it as a quick lunch, this recipe is sure to become a staple in your kitchen.
Why You’ll Love This Cucumber Tomato Salad:
- Healthy & Hydrating: Loaded with water-rich cucumbers and tomatoes, it’s perfect for staying hydrated on those busy days.
- Quick & Easy: Prep this salad in just 10 minutes with simple, wholesome ingredients. Great for a quick side dish or a healthy base paired with protein, such as chicken.
- Customizable: Add your favorite herbs or a sprinkle of feta cheese to make it your own.
Cucumber Tomato Salad Ingredients
Here’s what you’ll need to make this fresh cucumber tomato salad:
- English cucumber: Dice into quarter moons for a great texture. To do that, slice the cucumber lengthwise, then slice the long pieces into half moons. Then, cut the halfmoons in half to make quarter moons.
- Ripe tomatoes: Pick medium, juicy tomatoes; dice them for even bites.
- Red onion: Thinly sliced to add a sharp, zesty kick. If you want to mellow the sharp flavor of the red onions, soak sliced onions in cold water for 10 minutes to mellow their flavor then pat dry.
- Extra virgin olive oil: For a rich, smooth dressing that is not overpowering.
- Red wine vinegar: Brings the perfect amount of tang to the salad. White wine vinegar also works.
- Fresh basil: Chopped to infuse the salad with an herbaceous aroma. So refreshing! If you don’t have basil, any fresh herb of choice can work. Or, leave it out if preferd.
- Sea salt or Kosher sald, and freshly ground black pepper: Always use salt and pepper, to taste, to balance the flavor of your salads.
Note: See the printable recipe card below for the full recipe with measurements.
Step-by-Step Instructions
This Cucumber Tomato Salad is super easy to make:
- Prepare the vegetables: Dice the cucumber and tomatoes, then thinly slice the red onion. I don’t scrape the seeds from English cucumbers, but if using garden cucumbers, you may want to half peel the skin off with a vegetable peeler and scrape the seeds and my cucumbers out. If desired, soak the sliced onion in cold water for 10 minutes, then pat dry, to mellow the flavor.
- Combine and toss: Add the cucumber, tomatoes, red onion, and fresh basil to the bowl. Drizzle the olive oil, red wine vinegar, salt, and black pepper. Toss everything together until well coated.
- Serving: Serve right away, or refrigerate the cucumber tomato salad for at least 20 minutes to let the veggies absorb the dressing.
Tips & Variations
Here are some great ways to make this cucumber tomato salad your own:
- Make it ahead: This salad tastes even better after resting for a few hours in the fridge. The flavors will meld together nicely. If storing more than 1 day, consider storing the dressing separately as vinegar makes cucumbers give off water.
- Add cheese: Crumbled feta or shaved Parmesan pairs beautifully with this salad.
- Herb swap: Try parsley or dill instead of basil for a different flavor profile. They are all delicious!
- Extra crunch: Toss in some diced bell peppers or toasted sunflower seeds.
- Make it a meal: Add grilled chicken or tuna for a boost of protein to make this cucumber-tomato salad a complete meal!
- Check out more cucumber salad recipes here.
Description
This cucumber tomato salad is a timeless classic. With crisp cucumbers, juicy tomatoes, and zesty red onion, this recipe is sure to become a staple in your kitchen.
- Prepare the vegetables: Slice the cucumber, dice the tomatoes, and thinly slice the red onion. I don’t scrape the seeds from English cucumbers, but if using garden cucumbers, you may want to half peel the skin off with a vegetable peeler and scrape the seeds and my cucumbers out. If desired, soak the sliced onion in cold water for 10 minutes, then pat dry, to mellow the flavor.
- Combine and toss: Add the cucumber, tomatoes, red onion, and fresh basil to the bowl. Drizzle the olive oil, red wine vinegar, salt, and black pepper. Toss everything together until well coated.
- Chill before serving: Serve right away, or refrigerate the salad for at least 20 minutes to let the flavors come together.
Cucumbers give off water when they sit in vinegar. You can store leftovers in a container with a lid in the fridge up to 2 days, just note that it may become watery. If prepping ahead, store the dressing separately and toss together before serving.
Notes
Make it ahead: This cucumber tomato salad tastes even better after resting for a few hours in the fridge. The flavors will meld together nicely.
Store leftover cucumber tomato salad in an airtight container and refrigerate up to 1 day for best texture.
