This bright, crunchy Cucumber Tomato Salad brings together crisp Persian cucumbers, juicy heirloom tomatoes, and a tangy red wine vinegar marinade that soaks into every bite. I first made this salad on a sweltering July afternoon when I needed something cold, refreshing, and ready fast. It's become my go-to for backyard barbecues and weeknight dinners when the heat makes cooking feel impossible. You only need a handful of fresh ingredients and about 15 minutes from start to finish.
If you're looking for more easy summer dishes, try my Spicy Salmon Sushi Bake Recipe(Ready in 40 Minutes!) or this Easy Italian Grinder Pasta Salad(10 Simple Ingredients) for a crowd-pleasing spread.
Why You'll Love This Cucumber Tomato Salad
It's incredibly quick. From start to finish, you're looking at 15 minutes. Most of that time is just letting the onions marinate, which you can do while you're chopping the other vegetables.
It's light and healthy. At only 92 calories per serving, this Cucumber Tomato Salad is low in fat and packed with fresh vegetables. It's the kind of dish that makes you feel good about what you're eating without sacrificing any flavor.
It's endlessly adaptable. You can serve it as a side dish at a barbecue, pack it for a picnic, or eat it straight from the bowl for a light lunch. It pairs beautifully with grilled meats, fish, or even my Cottage Cheese Taco Bowl Recipe(Ready in 28 Minutes!) for a fresh, balanced meal.
The flavors get better. While you can eat this Cucumber Tomato Salad immediately, letting it chill for even 10 minutes helps the marinade soak into the vegetables and makes everything taste even more refreshing.
Jump to:
Cucumber Tomato Salad Ingredients
Here's what you'll need to make this Cucumber Tomato Salad.
See Recipe Card Below This Post For ingtedient Quantites
- Red onion: Diced red onion adds a mild, sweet flavor once it's marinated. The vinegar and salt soften the sharpness and leave behind a gentle bite that complements the cucumbers and tomatoes.
- Kosher salt: Salt draws out moisture from the onion and helps the marinade penetrate the vegetables. It also balances the acidity from the vinegar.
- Red wine vinegar: This tangy vinegar adds brightness and depth to the salad. You can substitute white wine vinegar if that's what you have on hand.
- Extra virgin olive oil: Olive oil adds richness and helps carry the flavors throughout the salad. Use a good quality oil since it's one of the main ingredients.
- Freshly ground black pepper: A little pepper adds warmth and complexity without overpowering the fresh vegetables.
- Persian cucumbers: These small cucumbers are crisp, crunchy, and have fewer seeds than regular cucumbers. They hold their texture well and don't make the salad watery.
- Heirloom tomatoes: Ripe heirloom or beefsteak tomatoes bring sweetness and juiciness to the salad. Their natural juices mix with the marinade to create a light dressing.
How to Make Cucumber Tomato Salad
This Cucumber Tomato Salad comes together quickly with just a few simple steps.
Marinate the onion: In a mixing bowl, add the diced red onion and sprinkle with kosher salt. Pour 2 tablespoons of olive oil and the red wine vinegar over the top. Let this sit for 5 to 10 minutes so the onion softens and the flavors blend together.
Add the vegetables: Toss in the diced tomatoes along with their juices and the sliced cucumber. The tomato juice adds extra flavor to the marinade.
Toss and season: Mix everything together until the vegetables are coated in the marinade. Drizzle the remaining teaspoon of olive oil over the top and taste. Add more salt or vinegar if you'd like.
Serve or chill: You can serve this Cucumber Tomato Salad right away, or cover it and refrigerate for 10 minutes if you prefer it a little cooler. The flavors will deepen slightly as it sits.
Substitutions and Variations
Use regular cucumbers: If you can't find Persian cucumbers, English cucumbers work well. Peel them if the skin is tough, and scoop out the seeds if they're large and watery.
Try different tomatoes: Cherry tomatoes, grape tomatoes, or Roma tomatoes all work beautifully. Just cut them into bite-sized pieces so they're easy to eat.
Swap the vinegar: White wine vinegar, apple cider vinegar, or even a squeeze of fresh lemon juice can replace the red wine vinegar.
Add fresh herbs: Chopped parsley, dill, basil, or mint add a burst of freshness and color. Toss them in just before serving.
Make it creamy: Stir in a spoonful of Greek yogurt or sour cream for a creamy cucumber tomato salad variation.
Add crunch: Toss in some crumbled feta cheese, toasted pine nuts, or sunflower seeds for extra texture.
Equipment For Cucumber Tomato Salad
- Mixing bowl: A medium or large bowl gives you plenty of room to toss the salad without making a mess.
- Knife and cutting board: A sharp knife makes quick work of chopping the vegetables. Use a sturdy cutting board to keep everything stable.
Storage Tips
Refrigerate leftovers: Store any leftover salad in an airtight container in the fridge for up to 2 days. The vegetables will release more liquid as they sit, so you may want to drain some of the excess before serving again.
Avoid freezing: This Cucumber Tomato Salad doesn't freeze well. The cucumbers and tomatoes will become mushy and lose their fresh texture.
Refresh before serving: If the salad seems a little watery after sitting, drain off some of the liquid and add a fresh drizzle of olive oil and a pinch of salt to brighten it up.
Serving Suggestions
This Cucumber Tomato Salad is incredibly versatile and pairs well with so many dishes.
Serve alongside grilled meats: This light salad is the perfect complement to grilled chicken, steak, or burgers. The cool, tangy flavors balance out rich, smoky meats beautifully.
Pair with seafood: Serve it next to my Baked Salmon Sushi Cups Recipe or grilled shrimp for a fresh, summery meal.
Add to a mezze platter: Serve this salad with hummus, pita bread, olives, and feta cheese for a Mediterranean-inspired spread.
Pack for picnics: This Cucumber Tomato Salad travels well and tastes even better after sitting for a bit. Pack it in a cooler for your next outdoor gathering.
Expert Tips
Use ripe tomatoes: The flavor of this Cucumber Tomato Salad depends on the quality of your tomatoes. Choose tomatoes that are ripe, fragrant, and heavy for their size.
Don't skip the marinating step: Letting the onion sit in the vinegar and salt for a few minutes makes a big difference. It mellows the sharpness and infuses the marinade with flavor.
Adjust the seasoning: Taste the salad before serving and add more salt, vinegar, or olive oil as needed. Fresh vegetables can vary in flavor, so seasoning to taste is key.
Keep it cold: This salad is best served chilled or at room temperature. If you're making it ahead, keep it in the fridge until you're ready to serve.
Add the juices: Don't drain the tomatoes before adding them to the bowl. Their natural juices mix with the marinade and create a delicious light dressing.
FAQ
What to put in a tomato cucumber salad?
A classic tomato cucumber salad includes fresh cucumbers, ripe tomatoes, red onion, olive oil, vinegar, salt, and pepper. You can also add fresh herbs like parsley or dill, crumbled feta cheese, or a squeeze of lemon juice for extra flavor. Keep it simple and let the fresh vegetables shine.
What not to mix cucumbers with?
Avoid mixing cucumbers with ingredients that release a lot of water, like watermelon, unless you're serving the salad immediately. Also, cucumbers don't pair well with creamy dairy-based dressings if they're going to sit for a long time, as the cucumber water can make the dressing runny. For this salad, the oil and vinegar dressing works perfectly.
What are some common cucumber salad mistakes?
The most common mistakes are using cucumbers with too many seeds, which makes the salad watery, and not salting the vegetables enough. Salt helps draw out excess moisture and enhances the flavor. Another mistake is adding the dressing too early, which can make the salad soggy. For the best results, let the onion marinate first, then add the other vegetables and toss just before serving.
What are the benefits of cucumber and tomato salad?
This salad is low in calories, hydrating, and packed with vitamins and minerals. Cucumbers are rich in water and help keep you hydrated, while tomatoes provide vitamin C, potassium, and antioxidants like lycopene. It's a great way to get more fresh vegetables into your diet, especially during the summer when they're at their peak. Plus, it's light and refreshing, making it perfect for hot days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cucumber Tomato Salad
Cucumber Tomato Salad
Ingredients
- ¼ cup red onion diced adds a sharp slightly sweet flavor
- 1 teaspoon kosher salt for seasoning
- 1 tablespoon + 2 teaspoons red wine vinegar or white wine vinegar (adds tangy acidity)
- 2 tablespoons + 1 teaspoon extra virgin olive oil for richness and flavor
- Freshly ground black pepper to taste for seasoning
- 6 Persian cucumbers halved and sliced refreshing and crisp
- 2 large ripe heirloom tomatoes or beefsteak diced for juiciness and sweetness
Instructions
- Add the diced red onion to a bowl and sprinkle with salt. Drizzle with 2 tablespoons of olive oil and vinegar, then let it marinate for 5-10 minutes.
- Add the chopped tomatoes and sliced cucumbers, including any tomato juices.
- Toss the salad thoroughly, then drizzle with the remaining teaspoon of olive oil. Adjust the seasoning with more salt and vinegar if desired.
Leave a Reply