Cucumber Tomato Salad Recipe

I absolutely love this Cucumber Tomato Salad Recipe because it’s the perfect refreshing dish that feels light yet bursting with flavor. The crunchy cucumbers combined with sweet grape tomatoes and a tangy, herby dressing make it one of my go-to salads, especially on warm days or when I want something quick and satisfying. I always find myself coming back to this recipe because it’s so simple yet incredibly fresh, colorful, and full of personality.

Why You’ll Love This Cucumber Tomato Salad Recipe

What really excites me about this salad is its vibrant flavor profile. The crisp, cool cucumbers contrast beautifully with the juicy, sweet grape tomatoes, while the red onion adds just the right amount of sharpness. The dressing, which combines olive oil, red wine vinegar, a touch of sugar, and dried basil, lifts all the flavors perfectly without overpowering the natural freshness of the veggies. When I take a bite, I feel like I’m enjoying summer on a plate.

Another reason I love this Cucumber Tomato Salad Recipe is how effortless it is to prepare. You really just slice, toss, and chill for a couple of hours while the flavors meld together. It’s such a lifesaver when I’m looking for an easy side dish that’s ready to impress without hours in the kitchen. This salad works wonders for a casual weeknight meal, a big family barbecue, or even a picnic. Honestly, it’s a recipe I highly recommend keeping in your culinary rotation because it fits so many occasions.

Ingredients You’ll Need

A top view image shows eight white bowls on a white marbled surface, each holding different salad ingredients. The largest bowl, placed at the top left, contains bright red grape tomatoes halved to show their juicy insides. Below it, a medium-sized bowl holds chopped cucumbers with dark green skin and pale green flesh in small chunks. On the left bottom side, a small white plate displays dried basil with a dark green, crumbly texture, and separate piles of salt and black pepper. To the right of the grape tomatoes, a small bowl filled with thinly sliced purple-red red onions sits near the top right. Just below, a small white bowl with clear golden olive oil, and below that, a similar bowl contains white sugar granules. To the bottom right, a bowl holds finely chopped green parsley, and next to it, a bowl is filled with amber-colored red wine vinegar. The arrangement is neat and evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

The magic of this salad truly comes from a handful of simple, fresh ingredients that each bring their own special contribution to the taste, texture, and colors. It’s amazing how just a few components can come together in harmony to create something so satisfying.

English cucumber: I like to slice it into rounds and then quarter each slice for perfect bite-sized pieces with a refreshing crunch.
Grape tomatoes: These add bursts of juicy sweetness; slicing them in half helps spread that flavor evenly.
Red onion: Thinly sliced strips give the salad a nice sharp bite and a beautiful pop of purple color.
Chopped parsley: This fresh herb brightens the salad with its grassy notes and adds visual appeal.
Extra virgin olive oil: The foundation of the dressing that brings richness and smoothness.
Red wine vinegar: Adds acidity and tanginess that balance out the sweetness of the tomatoes and sugar.
Granulated sugar or honey: Just a touch to round out the flavors and soften the vinegar’s edge.
Dried basil: Brings a subtle herbaceous depth that ties the whole salad together.
Salt and ground black pepper: Essential seasonings that enhance every flavor without overpowering anyone.

Directions

Step 1: Start by washing all your vegetables thoroughly. Then, slice the English cucumber into rounds and quarter each round into bite-sized pieces. Thinly slice the red onion into strips, and halve your grape tomatoes. Preparing the veggies just right ensures every forkful is balanced in texture and flavor.

Step 2: In a small bowl, whisk together your dressing ingredients: ¼ cup of extra virgin olive oil, 3 tablespoons of red wine vinegar, 1 tablespoon of granulated sugar (or honey if you prefer a more natural sweetness), 1 teaspoon of dried basil, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Whisking these together really breaks down the sugar and helps meld those flavors.

Step 3: Add all your chopped vegetables and the chopped parsley into a large mixing bowl. Drizzle your freshly made dressing over the veggies, then toss everything gently but thoroughly so every piece is lightly coated. This step is where all the flavors start to marry beautifully.

Step 4: Cover the bowl tightly with a lid or plastic wrap and place it in the refrigerator for at least 2 hours. This chilling time allows the cucumbers, tomatoes, and onions to soak up all the delicious dressing, creating a salad with depth and complexity.

Step 5: Just before serving, give the salad one last gentle toss to redistribute the dressing and flavors. Then, serve chilled or at room temperature for the best experience.

Servings and Timing

This recipe serves 4 people comfortably, making it ideal for a family dinner or a small gathering. The prep time is about 15 minutes since most of your work is slicing and whisking a simple dressing. There’s no actual cooking involved, but the salad does benefit from a 2-hour resting period in the fridge, bringing the total time to approximately 2 hours and 15 minutes. You don’t need to plan for any additional cooling or resting beyond that.

How to Serve This Cucumber Tomato Salad Recipe

A white bowl filled with a fresh salad made of three main layers: bright red halved cherry tomatoes on top and throughout, chunky light and dark green cucumber pieces mixed evenly, and thin slices of purple onion scattered across. The salad is sprinkled with small green herb pieces and black pepper, giving texture to the smooth vegetables. In the background, two small white bowls hold fresh green leafy herbs and whole cherry tomatoes, all placed on a white marbled surface with a beige cloth with dark stripes nearby. Photo taken with an iphone --ar 4:5 --v 7

I love serving this salad nice and chilled because it’s so refreshing that way, especially on a warm day. It pairs beautifully with grilled dishes, like juicy chicken breasts or tender fish. The light acidity of the dressing cuts through richer flavors, making it a great side for barbecues or weekend cookouts.

For a special touch, I sometimes garnish the salad with a sprinkle of crumbled feta or a few fresh basil leaves on top for added color and a flavor pop. Serving it in a colorful bowl or a classic glass dish also elevates its vibrant appearance. Portion-wise, I usually dish out about a cup per person as a side, but it can easily be doubled for bigger crowds.

When it comes to beverages, I’m a fan of pairing this salad with a crisp white wine like Sauvignon Blanc or a light rosé. For non-alcoholic options, sparkling water with a splash of lemon or iced green tea always complements the bright, fresh flavors perfectly. This salad fits wonderfully on the table for casual dinners, family meals, or even festive gatherings where you want to add a fresh, healthy option.

Variations

One of the best things about this recipe is how easily it can be customized to suit your tastes or dietary needs. If you want a bit more crunch and flavor, I sometimes add diced bell peppers or even some sliced radishes. For a creamier version, tossing in a dollop of Greek yogurt or a handful of cubed mozzarella can create a lovely richness without overwhelming the fresh vegetables.

If you’re vegan or gluten-free, no worries—this salad already fits those categories perfectly, but you can swap the sugar for maple syrup or agave nectar to keep it plant-based and naturally sweet. To add a Mediterranean twist, I like to throw in some kalamata olives or capers, which heighten the briny and tangy notes.

If you’re pressed for time and want to boost the flavor further, adding fresh herbs like dill or mint alongside the dried basil can brighten things up even more. While this salad is meant to be served cold or at room temperature, you could also grill the cucumbers and tomatoes slightly for a smoky flavor, although I personally enjoy the crisp freshness best.

Storage and Reheating

Storing Leftovers

I usually store any leftover salad in an airtight container in the refrigerator. It keeps nicely for up to 2 days, although the cucumbers may release some water and soften slightly over time. To maintain the best texture, I recommend eating it within that window and giving it a quick toss before serving again to redistribute the dressing.

Freezing

Since this salad relies heavily on fresh, crisp vegetables, I do not recommend freezing it. Freezing will break down the cucumbers and tomatoes, making them mushy and unappetizing once thawed. It’s best to enjoy the dish fresh or refrigerated for a couple of days instead.

Reheating

This cucumber tomato salad is designed to be enjoyed cold or at room temperature, so reheating isn’t necessary or recommended. If you want a warm salad experience, I’d suggest trying a different recipe designed for hot dishes, as warming up this salad will ruin its refreshing texture and flavors.

FAQs

Can I make this Cucumber Tomato Salad Recipe ahead of time?

Absolutely! In fact, I find that letting the salad chill for at least 2 hours allows the flavors to meld beautifully. You can prepare it the day before serving, just be sure to keep it refrigerated and toss it again before plating.

Is this salad suitable for a vegan diet?

Yes, the recipe is naturally vegan as it contains only vegetables, olive oil, vinegar, and seasonings. Just make sure to use a sweetener like sugar, maple syrup, or agave that fits your dietary preferences.

Can I add other vegetables to this salad?

Definitely! I’ve experimented with bell peppers, radishes, and even avocado for creaminess. These additions can add more texture and flavor, making the salad your own personal creation.

What’s the best way to slice the cucumber for this salad?

I recommend slicing the cucumber into rounds first, then cutting each round into quarters. This creates bite-sized pieces that are easy to eat and hold the dressing well without getting soggy too quickly.

How long will the salad stay fresh in the refrigerator?

For the best texture and flavor, I suggest enjoying the salad within 48 hours. After that, the cucumbers tend to release water and become softer, which can make the salad less appealing, but it will still be safe to eat.

Conclusion

I hope you give this Cucumber Tomato Salad Recipe a try soon because it’s one of those dishes that brings so much joy and freshness to the table without any fuss. Whether you’re looking for a quick side or a light, healthy option, it never disappoints. I’m confident it will become a favorite in your kitchen just like it has in mine!