Few things say “summer” like a bowl of cool, crisp Cucumber Tomato Salad. This simple yet flavorful dish is one my grandmother used to serve during warm evenings in her garden, always with just-picked cucumbers and sun-ripened tomatoes. It’s bright, tangy, and incredibly refreshing—the kind of salad you crave on a hot day or serve as a crowd-pleaser at barbecues and potlucks.
Made with just a handful of ingredients and tossed in a zesty red wine vinaigrette, this salad is proof that the simplest combinations can also be the most satisfying. Whether paired with grilled meats or enjoyed on its own, it’s light, healthy, and packed with Mediterranean flavor.
Why You’ll Love It
- Light & Refreshing: Crisp cucumbers, juicy tomatoes, and tangy onions in a bold dressing.
- Simple Ingredients: Made with everyday pantry staples and fresh produce.
- Make-Ahead Friendly: Even better after chilling for a few hours.
- Crowd-Pleaser: A great side dish for BBQs, picnics, and potlucks.
- Healthy & Wholesome: Naturally gluten-free and full of fiber and vitamins.
Ingredients
For the Salad:
- 1 English cucumber, sliced into rounds then quartered
- 2 cups grape tomatoes, halved
- ½ cup red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
For the Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon granulated sugar or honey
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
1. Prepare the Vegetables
Wash all produce thoroughly. Slice the cucumber into rounds, then quarter each round. Halve the grape tomatoes and thinly slice the red onion. Chop fresh parsley.
2. Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, sugar or honey, dried basil, salt, and pepper until fully combined.
3. Assemble the Salad
In a large mixing bowl, combine the cucumber, tomatoes, onion, and parsley. Pour the dressing over the salad.
4. Toss and Chill
Toss everything together gently until coated. Cover the bowl and refrigerate for at least 2 hours to let the flavors meld.
5. Serve
Stir the salad again before serving and garnish with extra parsley, if desired.
Make-Ahead Tips & Storage
- Chill for Best Flavor: The longer it sits, the better it tastes—2 hours is ideal.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Avoid Soggy Veggies: Serve within 24–48 hours for the best texture.
Variations
- Add Feta or Mozzarella: A handful of crumbled feta or mozzarella pearls adds richness.
- Use Cherry Tomatoes: Swap grape tomatoes for any small tomato variety.
- Add Chickpeas: Boost the protein and heartiness with canned chickpeas.
- Make it Spicy: Add a pinch of crushed red pepper or diced jalapeño.
What to Serve With Cucumber Tomato Salad
This salad makes a great side dish for:
- Grilled chicken, steak, or shrimp
- Burgers or sandwiches
- Mediterranean dishes like hummus and pita
- Pasta salads or cold grain bowls
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! In fact, it tastes even better after sitting for a couple of hours in the fridge.
Can I use white vinegar or lemon juice instead of red wine vinegar?
Yes, both are good substitutes, though they will slightly alter the flavor.
Is this salad gluten-free?
Absolutely—it’s naturally gluten-free and dairy-free.
Can I use regular cucumbers?
Yes, but English cucumbers have thinner skin and fewer seeds, making them ideal.
How can I make it lower in sugar?
Simply reduce the sugar or substitute with a natural sweetener like stevia or honey.
Final Thoughts
Cucumber Tomato Salad is everything a good summer side should be—quick, fresh, and full of flavor. With just a few ingredients and minimal prep, you’ll have a dish that fits in at any picnic, cookout, or weeknight dinner.
Simple yet elegant, it’s the kind of recipe that’s passed down through generations and always finds its place at the table. Keep this one in your back pocket—because once you make it, you’ll find yourself returning to it all season long.
Cucumber Tomato Salad
Ingredients
For the Salad:
- 1 English cucumber sliced into rounds then quartered
- 2 cups grape tomatoes halved
- ½ cup red onion thinly sliced
- 2 tablespoons chopped fresh parsley
For the Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon granulated sugar or honey
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Prepare the Vegetables
- Wash all produce thoroughly. Slice the cucumber into rounds, then quarter each round. Halve the grape tomatoes and thinly slice the red onion. Chop fresh parsley.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, red wine vinegar, sugar or honey, dried basil, salt, and pepper until fully combined.
Assemble the Salad
- In a large mixing bowl, combine the cucumber, tomatoes, onion, and parsley. Pour the dressing over the salad.
Toss and Chill
- Toss everything together gently until coated. Cover the bowl and refrigerate for at least 2 hours to let the flavors meld.
Serve
- Stir the salad again before serving and garnish with extra parsley, if desired.
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