Name: Cucumber Tomato Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean-inspired
Ingredients: 2 medium cucumbers, sliced; 1 ½ cups cherry or grape tomatoes, halved; ½ red onion, thinly sliced; ¼ cup chopped fresh parsley; 3 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; 1 tsp white sugar; ½ tsp dried basil; Salt and black pepper, to taste

There’s just something about a fresh cucumber tomato salad that feels like summer in a bowl. It’s light, crisp, and bursting with the kind of flavors that instantly make you think of sunny days, backyard barbecues, and long, relaxing lunches. This salad is a staple in our house as soon as the weather warms up, and honestly, I can’t count how many times I’ve whipped it up for potlucks, picnics, or simple weeknight dinners.

What makes this cucumber tomato salad truly special is its simplicity. It uses only a handful of ingredients—most of which you probably already have on hand—but when combined, they create something fresh, tangy, and irresistibly delicious. Crisp cucumbers, juicy tomatoes, and a zippy homemade dressing come together with just enough herbs to make every bite sing. It’s the kind of dish you’ll find yourself craving again and again.

I first discovered a version of this salad years ago when visiting a friend’s family during Ramadan. It was part of their iftar spread, served with grilled chicken and rice. I was immediately hooked by how refreshing it was, especially after a day of fasting. Since then, I’ve made it countless times, tweaking the dressing just a bit and experimenting with herbs to get the balance just right. Whether you’re looking for a light side dish, a healthy lunch, or something vibrant to complement grilled meats, this cucumber tomato salad checks all the boxes.

Why You’ll Love This Recipe

This cucumber tomato salad is more than just a side dish—it’s a celebration of fresh flavors, vibrant colors, and effortless prep. Here’s why it deserves a spot in your weekly rotation:

It’s incredibly easy to make. With just a few minutes of slicing and mixing, this salad comes together in no time. You don’t need any fancy kitchen tools or complicated steps—just a knife, a bowl, and a whisk.

It’s packed with flavor. The combination of sweet tomatoes, crisp cucumbers, and a tangy, herb-infused dressing creates a perfect balance of taste and texture. Each bite feels bright and fresh, with just the right amount of acidity to wake up your taste buds.

It’s healthy and light. This salad is naturally low in calories and full of hydrating vegetables, making it a great choice when you want something nutritious without sacrificing flavor.

It’s totally customizable. You can easily switch up the herbs, add cheese like feta, or toss in olives or avocado for a heartier version. It works with almost any protein or main dish, from grilled chicken to baked fish.

It’s family-friendly. Even picky eaters tend to love this salad, thanks to its simple ingredients and refreshing taste. It’s a great way to sneak more veggies onto everyone’s plate.

Whether you’re making this salad for a casual lunch or dressing it up for a dinner party, it never fails to impress.

Health Benefits

Cucumber tomato salad isn’t just delicious—it’s also loaded with nutritional perks that make it a smart choice for everyday meals. Let’s take a closer look at what you’re getting with each forkful:

Hydration boost. Cucumbers are made up of over 95% water, making them an excellent source of hydration, especially on hot days. They help keep your body cool and support healthy skin.

Rich in vitamins and antioxidants. Tomatoes are a great source of vitamin C, potassium, and lycopene—an antioxidant linked to heart health and reduced inflammation. Combined with red onions and parsley, which also have antioxidant properties, this salad helps fight free radicals in the body.

Good for digestion. Thanks to its high fiber content from the vegetables, this salad can help keep your digestive system running smoothly. The vinegar in the dressing may also support healthy gut bacteria.

Heart-healthy fats. Using extra virgin olive oil in the dressing provides a dose of monounsaturated fats, which are known to support cardiovascular health and reduce bad cholesterol levels.

Naturally low in calories. Without any heavy ingredients or creamy dressings, this salad is a great option if you’re watching your calorie intake or just want a lighter meal.

With so many benefits in one simple dish, this cucumber tomato salad is the kind of recipe you can feel really good about enjoying regularly.

Preparation Time, Servings, and Nutritional Information

Total Time: 10 minutes
Servings: Serves 4 as a side dish
Calories per serving: 110
Protein: 1g
Carbohydrates: 7g
Fat: 9g
Fiber: 2g
Sugar: 4g

Ingredients List

Here’s everything you’ll need to make this refreshing cucumber tomato salad:

2 medium cucumbers, sliced (English or Persian cucumbers work best for their thin skin and crisp texture)
1 ½ cups cherry or grape tomatoes, halved (or chopped ripe tomatoes of your choice)
½ red onion, thinly sliced (adds a sharp, zesty flavor)
¼ cup chopped fresh parsley (for brightness and herbaceous flavor)
3 tablespoons extra virgin olive oil (for richness and a smooth base to the dressing)
2 tablespoons red wine vinegar (adds the perfect tangy bite)
1 teaspoon white sugar (balances the acidity—feel free to use honey or maple syrup instead)
½ teaspoon dried basil (or substitute with dried oregano or thyme)
Salt and black pepper to taste (enhances all the flavors)

Optional add-ins:

Feta cheese crumbles
Sliced avocado
Kalamata olives

Step-By-Step Cooking Instructions

Prepare the vegetables.
Start by washing all your fresh produce. Slice the cucumbers into thin rounds or half-moons, depending on your preference. Halve the cherry or grape tomatoes. Thinly slice the red onion and roughly chop the parsley.
Mix the vegetables.
In a large mixing bowl, combine the cucumbers, tomatoes, red onion, and parsley. Toss gently so that the ingredients are evenly distributed.
Make the dressing.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, sugar, dried basil, and a pinch of salt and pepper. Taste the dressing and adjust seasoning as needed—add more vinegar if you want extra tang, or a touch more sugar to soften the sharpness.
Combine and toss.
Pour the dressing over the vegetable mixture. Using salad tongs or clean hands, toss everything gently until the vegetables are well coated and glistening with the dressing.
Let it rest (optional).
For even more flavor, cover the bowl and let the salad chill in the fridge for 10 to 20 minutes before serving. This allows the dressing to soak into the vegetables.
Serve.
Transfer the salad to a serving bowl and garnish with a few extra herbs or a sprinkle of feta if desired. Enjoy immediately for the freshest texture.

How to Serve

Here are a few tasty ways to serve your cucumber tomato salad:

Alongside grilled chicken, beef, or fish for a light and balanced meal.
As a topping for toasted pita or flatbread with hummus or labneh.
Over a bed of leafy greens with chickpeas for a hearty salad bowl.
Tucked into a wrap with turkey or roasted vegetables.
Served on its own as a refreshing side at picnics, potlucks, or barbecues.

Pairing Suggestions

To complete the meal, consider these pairing ideas:

Proteins:

Grilled chicken skewers
Baked salmon fillets
Herbed turkey burgers

Starches:

Lemon rice or couscous
Roasted potatoes
Garlic bread or warm flatbread

Beverages:

Fresh mint lemonade
Iced herbal tea
Sparkling water with cucumber slices

These combinations help balance the freshness of the salad with satisfying textures and flavors.

Storage, Freezing & Reheating Instructions

Storage:
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that cucumbers and tomatoes release water over time, so the salad may become a bit more liquidy.

Freezing:
This salad isn’t suitable for freezing due to the high water content of cucumbers and tomatoes, which can turn mushy once thawed.

Reheating:
There’s no need to reheat this salad—it’s meant to be served cold or at room temperature.

Pro Tip:
If you’re making the salad ahead of time, consider storing the dressing separately and tossing it with the veggies just before serving for the best texture.

Common Mistakes to Avoid

Using watery cucumbers. If your cucumbers are extra juicy, try scooping out the seeds before slicing to avoid a watery salad.
Overdressing the salad. Start with a small amount of dressing and add more as needed—too much can make the vegetables soggy.
Skipping the salt. Don’t forget to season! Salt enhances the natural sweetness of the tomatoes and the overall flavor of the dish.
Not slicing the onions thinly. Thick slices of raw onion can overpower the salad. Slice them as thinly as possible or soak them in cold water for 10 minutes to mellow their sharpness.
Using flavorless tomatoes. Ripe, in-season tomatoes make a big difference in flavor. If yours aren’t very sweet, try adding a pinch more sugar to the dressing.

Pro Tips

Use English or Persian cucumbers. Their thin skin and few seeds mean you don’t have to peel them, and they stay crisp longer.
Chill before serving. Even 10 minutes in the fridge allows the flavors to meld and makes the salad extra refreshing.
Add protein for a full meal. Toss in chickpeas, grilled chicken, or boiled eggs to turn this into a satisfying lunch.
Make it a meal prep star. Keep the veggies and dressing separate until ready to eat—just toss and go.
Change it up. Swap parsley for dill, cilantro, or mint for different flavor profiles depending on what’s in your fridge.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?
Yes, but for the best texture, store the dressing separately and toss with the veggies just before serving.

What type of cucumber is best?
English or Persian cucumbers are ideal. They’re crisp, less watery, and don’t need to be peeled.

Can I use a different vinegar?
Absolutely. Apple cider vinegar, white wine vinegar, or lemon juice are all good substitutes.

Is this salad vegan?
Yes, this recipe is naturally vegan and dairy-free. Just avoid adding cheese if you’re keeping it vegan.

What can I substitute for red onion?
Shallots or green onions are milder alternatives if red onion is too strong for your taste.

Can I add other vegetables?
Definitely! Try adding chopped bell peppers, radishes, or even sweet corn for extra crunch and flavor.

How do I keep the salad from getting soggy?
Make sure to use firm cucumbers and tomatoes. Storing the dressing separately helps, too.

What protein goes well with this salad?
Grilled chicken, turkey kebabs, or chickpeas pair beautifully with this light and tangy dish.

Can I make it spicy?
Sure! Add a pinch of crushed red pepper flakes to the dressing or toss in sliced jalapeños.

Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free.

Conclusion & Call to Action

This cucumber tomato salad is one of those easy wins you’ll come back to again and again. It’s crisp, colorful, and completely refreshing, with a tangy dressing that ties everything together beautifully. Whether you’re serving it up at a summer picnic, enjoying it as a quick lunch, or pairing it with grilled meats for dinner, it fits right in.

Give it a try the next time you’re looking for a light, healthy, and flavorful dish. And don’t forget to share your creation! I’d love to see how you make this recipe your own. Tag me on social media or leave a comment below—happy cooking!