You know those times when dinner’s almost ready, but it feels like something’s missing on the table? That’s exactly when I reach for this cucumber tomato salad. It’s the kind of quick side I can pull together without much thought—just a few fresh ingredients, a quick mix, and suddenly the whole meal feels more put together.
What I love most is how simple it is. You don’t need anything fancy—just crisp cucumbers, juicy tomatoes, a splash of lemon, and a drizzle of olive oil. It’s the kind of recipe that works with whatever you’ve got on hand, and you can make it your own in so many ways.
In this post, I’ll show you exactly how I make it, share a few handy tips from my kitchen, and give you plenty of ideas for serving it up with everything from weeknight dinners to weekend cookouts.
Why You’ll Love This Cucumber Tomato Salad
This cucumber tomato salad is the kind of recipe that becomes a regular in your kitchen without you even realizing it. It’s quick, colorful, and brings a fresh homemade touch to just about any meal. Whether you’re putting together a weekday dinner or bringing something to share at a cookout, this one fits right in—and it always disappears fast!
Here’s why it’s a keeper:
- Simple ingredients, big flavor – You probably already have everything you need.
- Quick and easy to make – You can have it ready in about 10 minutes, start to finish.
- Perfect for any occasion – Great for potlucks, family dinners, or a casual lunch at home.
- Customizable to your taste – Add herbs, cheese, or extras you love.
It’s the kind of everyday recipe that feels special without the extra effort. Let’s take a look at what you’ll need to get started!
Ingredients for the Best Cucumber Tomato Salad
This cucumber tomato salad keeps things beautifully simple—just a few fresh ingredients that come together in minutes. You don’t need anything fancy, and you can easily mix and match depending on what’s in your fridge or garden.
Here’s what you’ll need:
- 1 large English cucumber, chopped into bite-sized chunks – Crisp and mild, it adds the perfect crunch without too many seeds.
- 4 Roma tomatoes, chopped into medium cubes – Firm and juicy, they hold up well without turning mushy.
- ½ small red onion, diced – Gives a subtle bite and a lovely pop of color.
- ¼ cup fresh parsley, finely chopped – Brightens up the salad with a fresh, herby finish.
- 3 tablespoons extra-virgin olive oil – Smooth and flavorful, this helps tie everything together.
- 2 tablespoons fresh lemon juice – Adds a sunny, citrusy zip that lifts the whole dish.
- ½ teaspoon sea salt (or to taste) – Brings out the natural flavors in the veggies.
- ¼ teaspoon black pepper – A touch of warmth to round things out.
Optional Add-Ins:
- Crumbled feta – For a creamy, salty twist.
- Diced avocado – Adds softness and richness.
- Chickpeas – Make it more filling for a standalone meal.
- Fresh basil or dill – A fun swap for parsley if you’re feeling creative.
let’s walk through the steps so you can bring this simple beauty together with ease!
How to Make Cucumber Tomato Salad Step by Step
Making this cucumber tomato salad couldn’t be easier—and it’s one of those recipes that feels relaxing to prep. Just a bit of slicing, a quick mix, and you’re good to go. Here’s how I like to do it:
Step-by-step Instructions:
1. Prep the vegetables.
Rinse the cucumbers, tomatoes, and parsley under cool running water. Pat everything dry with a clean towel so there’s no extra moisture weighing the salad down.
2. Chop the vegetables.
Chop the cucumber into bite-sized chunks. Cut the tomatoes into even cubes so they hold their shape. Dice the red onion—if you want to mellow the flavor, soak the pieces in ice water for 5–10 minutes, then drain and pat dry.
3. Make the dressing.
In a large bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper until the mixture looks slightly creamy and well-blended.
4. Toss it all together.
Add the cucumbers, tomatoes, red onion, and parsley to the bowl with the dressing. Use a large spoon or your hands to gently toss everything together until every piece is lightly coated and glistening.
5. Taste and adjust.
Give it a quick taste. Add a bit more lemon juice if you want extra zing, or a pinch more salt if it feels flat. This is your salad—make it yours!
6. Let it sit (optional).
If you have a little time, let the salad rest for about 10–15 minutes before serving. It gives the flavors a chance to mingle, and everything tastes even better.
That’s it! Simple, fresh, and absolutely satisfying. I’ll share some of my go-to tips and fun variations to help you make this salad your own every time.
Easy Tips and Tasty Variations for Cucumber Tomato Salad
Once you’ve got the basics down, it’s fun to play with flavors and make this cucumber tomato salad your own. Whether you’re prepping it for a casual dinner or dressing it up for company, these tips will help you get the most out of every bite.
- Choose the right tomatoes: Romas, grape, or cherry tomatoes hold their shape best and don’t release too much liquid. This helps keep the salad crisp, not soggy.
- Chop with consistency: Cut the cucumbers and tomatoes into similar-sized chunks for even texture and a clean presentation. Cutting the vegetables evenly helps everything mix well and look great on the plate.
- Tame the onion: If red onion feels a bit sharp, soak the diced pieces in cold water for a few minutes. It softens the bite while keeping that lovely color.
- Change up the herbs: Parsley is classic, but basil, dill, or mint can give this cucumber tomato salad a fresh twist depending on your mood or what you’ve got in the garden.
- Play with the dressing: Lemon juice is zippy and bright, but a splash of red wine vinegar or apple cider vinegar adds a different kind of tang. You can even toss in a pinch of sumac for a subtle, citrusy punch. Always taste and adjust before serving.
This salad is so versatile—it’s a kitchen staple you’ll find yourself turning to again and again. Let’s talk about the best ways to serve it up and impress your guests (or just treat yourself).
Serving Ideas for Cucumber and Tomato Salad
This cucumber and tomato salad fits just about any meal or moment. It’s light, colorful, and looks beautiful on the table—plus it pairs with so many dishes. Here are some of my favorite ways to serve it:
- Alongside grilled favorites: Serve it with grilled chicken, fish, or skewers for a simple summer dinner.
- With sandwiches or wraps: It’s the perfect crisp side to balance out something warm and savory.
- On top of greens: Add a scoop over a bed of lettuce or spinach to turn it into a bigger salad.
- Part of a picnic spread: Pair with pasta salad, fresh fruit, and lemonade—easy and crowd-pleasing.
- Mediterranean-style platter: Serve with hummus, olives, pita, and maybe a little cheese for a colorful snack board.
- Tucked into a lunchbox: Just be sure to pack it in a leak-proof container!
No matter how you serve it, this salad brings a little sunshine to the table. Now, let’s cover how to keep it fresh if you’re lucky enough to have leftovers!
How to Store Cucumber Tomato Salad and Keep It Fresh
This tomato cucumber salad holds up pretty well, especially when stored properly. While it’s best enjoyed soon after making, you can still enjoy leftovers with the right storage tricks. Here’s what to keep in mind:
- Refrigerate promptly: Transfer the salad to an airtight container and store in the fridge for up to 2 days. After that, the cucumbers may soften, and the tomatoes might release more juice.
- Stir before serving: If the dressing settles or the veggies release liquid, just give it a gentle stir to bring everything back together.
- Add extras later: If you’re planning to use avocado or cheese, wait to add them until just before serving so they stay fresh and flavorful.
- Avoid freezing: This salad is best served chilled, but not frozen. Freezing can change the texture of the vegetables.
That’s it—easy to make, easy to store, and just as delicious the next day.
More Delicious Recipes You’ll Love
- Dense Bean Salad Recipe
- Stewed Tomatoes Recipe
- Chickpea Salad Recipe
- Fried Squash Recipe
- Rasta Pasta Recipe
Quick and Easy Cucumber Tomato Salad
Ingredients
- 1 large English cucumber chopped into bite-sized chunks
- 4 Roma tomatoes chopped into medium cubes
- ½ small red onion diced
- ¼ cup fresh parsley finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper
Optional Add-ins:
- Crumbled feta cheese
- Diced avocado
- Chickpeas
- Fresh basil or dill
Instructions
- Rinse and dry all produce.
- Chop cucumber and tomatoes into chunks, dice the onion, and finely chop parsley.
- In a large bowl, whisk olive oil, lemon juice, salt, and pepper.
- Add veggies and herbs to the bowl and gently toss.
- Taste and adjust seasoning if needed.
- Serve right away or let sit for 10–15 minutes to deepen flavor.
Notes
FAQs About cucumber tomato salad
Is it okay to make cucumber tomato salad ahead of time?
Yes, you can! It actually tastes even better after sitting for a little while. Just keep the salt and any soft add-ins (like avocado or cheese) separate until you’re ready to serve, so everything stays fresh and crisp.
What type of tomatoes should I use?
Roma tomatoes are great because they’re firm and less watery, but grape or cherry tomatoes also work well and hold their shape. Just be sure they’re ripe and flavorful—this salad really lets them shine.
Do I need to peel the cucumber?
Not if you’re using English cucumbers or Persian cucumbers—their skin is thin and tender. If you’re using regular cucumbers, you might want to peel them partially or fully, depending on your texture preference.
How do I keep the onions from overpowering the salad?
Diced red onion adds a nice bite, but if it feels too strong, soak the pieces in cold water for 5–10 minutes. It softens the flavor while keeping that lovely color.
Can I add other ingredients to this salad?
Absolutely! This tomato and cucumber salad is super flexible. Try tossing in feta, fresh herbs like dill or basil, or even a handful of chickpeas if you want to make it more filling.
What’s the best way to store leftovers?
Pop any leftovers into an airtight container and store in the fridge. It’ll stay tasty for about 1–2 days. Give it a gentle stir before serving to bring all the flavors back together.
Conclusion
There’s something special about a recipe that’s this simple yet always feels just right. This cucumber tomato salad has been one of my go-to favorites for years—it’s easy to throw together, full of fresh flavor, and always brings a bright touch to the table.
Whether you’re making it for a quick lunch, adding it to your weeknight dinner, or bringing it to a family gathering, it just works. And the best part? You can make it your own every time.