This tomato cucumber salad recipe is a go-to for those hot summer days when you want something fresh and light. It’s so simple and quick to whip up, you’ll wonder why you didn’t try it sooner!
It solves the need for a quick, light side with minimal ingredients, reduces prep time, avoids heavy dressings, and helps use fresh garden produce.
I remember times when I’d search for a side dish that won’t weigh me down, especially with grilled meats on the menu. This salad is just what I needed. It comes together in just 10 minutes and can be made in advance, so you can focus on the main course.
What I love about this recipe is that it highlights the flavors of fresh garden veggies. The light vinaigrette brings out the crunchiness of the cucumbers and the sweetness of the tomatoes. Plus, it’s super versatile, feel free to mix in whatever herbs you have on hand!
If you’re in the mood for something sweet to pair with your meal, consider making Scallion Pancakes as a treat.
Table of contents
Why You Will Love This Recipe
- Fresh and Crisp : With garden-fresh cucumbers and ripe tomatoes, this salad has a light and invigorating crunch that’s hard to resist.
- Quick Prep : You can whip this salad up in about 10 minutes, making it a no-fuss addition to any meal without spending hours in the kitchen.
- Endless Variations : Feel free to mix it up with different herbs or add-ins, so it never gets boring and can always suit your taste.
- Convenient Storage : Made in advance and stored in the fridge, this salad stays fresh for two days, just drain any extra juices before serving.
Easy Cucumber Tomato Salad Recipe
- Prep Time: 10 minutes
- Cool Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: no-cook
- Cuisine: vegetarian
- Diet: vegetarian
Description
A refreshing no-cook salad featuring cucumbers and tomatoes, perfect for a light meal or side dish.
Ingredients
- 1 English cucumber sliced (1 medium, approximately 300g)
- 2 to 3 large ripe tomatoes diced (approximately 350g)
- 1/2 medium red onion thinly sliced (approximately 50g)
- 1 tablespoon fresh herbs (any combination of parsley, basil, and/or dill, optional)
- 2 tablespoons olive oil (30ml)
- 1 tablespoon red wine vinegar (15ml)
- salt and black pepper to taste
Instructions
- Mix Ingredients Together: Start by tossing diced tomatoes and sliced cucumbers in a large bowl. Look for those fresh colors to pop; the refreshing smell will signal its freshness. Ensure you do not add overly ripe tomatoes, as they may result in a mushy salad.
- Add Dressing: Pour the olive oil and red wine vinegar over the veggies. Stir gently to coat everything. You want a nice glaze that glistens, providing a tangy aroma. If it is too tangy for your liking, add a touch more olive oil to mellow it out.
- Chill Before Serving: Place the salad in the refrigerator for at least 20 minutes. This chilling period allows the flavors to shine together. Be mindful not to leave it too long to prevent it from becoming watery.
- Drain Before Serving: If any excess liquid accumulates, drain it before serving. This keeps your salad crisp and vibrant instead of soggy, maintaining its appeal.
Notes
- Storage Tips: Keep refrigerated in an airtight container for up to two days. Drain any excess juices before serving to maintain freshness.
- Expert Tips: When picking cucumbers, opt for firm, dark green ones without blemishes for the best crunch. For a stronger flavor, adjust the vinegar and seasoning to taste.
- Reheating Instructions: This salad is intended to be served cold, so no reheating is necessary.
- Serving Suggestions: Pair with grilled chicken kabobs for a light meal or serve alongside grilled salmon for a refreshing touch. For added flavor, consider topping with crumbled feta.
- Recipe Variations: Add crumbled feta (approximately 100g) for a Mediterranean twist or incorporate avocado for creaminess. Mixing in olives can introduce a briny flavor.
- Ingredient Notes: Look for juicy, vibrant tomatoes for the best flavor. If the red onion is too strong for your taste, soak it in cold water to mellow the flavor before adding it. Choose quality extra virgin olive oil to enhance the richness.
Nutrition
- Serving Size: 1 serving
- Calories: 104
- Sugar: 4g
- Sodium: 6mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Ingredient Notes
- English cucumber: This variety is so refreshing and crunchy, making it a great base. Go for firm, dark green ones without blemishes for the best crunch.
- Ripe tomatoes: You want juicy and slightly soft ones, as they bring a bright flavor. Look for ones with a vibrant color for better taste.
- Red onion: It adds a nice zing! Pick onions that feel heavy for their size. If they’re too strong, soak them in cold water for a bit.
- Fresh herbs: I love mixing parsley, basil, and dill for a burst of flavor. Grab the freshest herbs you can find; they make a big difference!
- Olive oil: A good quality extra virgin oil adds richness and ties everything together. Go for a fruity one to complement the veggies.
- Red wine vinegar: It brings a tangy kick that brightens up the flavors. If you’re out, balsamic works too, but it’ll be sweeter.
- Black pepper: A fresh grind of black pepper adds that perfect hint of spice. If you like it milder, use ground white pepper instead.
Recipe Tips
- If the salad appears watery after resting, draining any excess liquid before serving helps keep it fresh and appealing.
- When using cucumbers, opting for fresh ones and peeling them if needed can prevent any bitterness from affecting the taste.
- If the dressing lacks flavor, adjusting the vinegar and seasonings can create a more pronounced taste that enhances the salad.
- For the best flavor, refrigerating the salad for at least 20 minutes allows the ingredients to meld beautifully.
- If you want to add a Mediterranean twist, tossing in fresh herbs like parsley or basil can brighten up the entire dish.
Serving Suggestions
Pair this cucumber tomato salad with grilled chicken kabobs for a light meal. It also serves well alongside grilled salmon for something refreshing.
This salad can complement a variety of dishes, including burgers, sandwiches, or as a topping for tacos. You may want to try adding crumbled feta for extra flavor.
A drizzle of balsamic vinaigrette complements the salad nicely and adds more depth. You could use a simple lemon dressing to enhance its freshness.
Recipe variations
- You can use a Persian cucumber instead of an English cucumber for a slightly sweeter flavor.
- Add 1 teaspoon of garlic powder or a squeeze of lemon juice for extra zest.
- Either mix in crumbled feta for a Mediterranean twist or incorporate diced avocado for a creamy texture.
- If you are preparing this for a larger group, simply double the recipe using 2 English cucumbers and 5 to 6 large tomatoes.
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How to Store?
To keep your tomato cucumber salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container at refrigerator temperature for up to 2 days. Drain excess juices before serving.
Freezing: Wrap salad tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Room Temperature: Do not store salad at room temperature, as it may spoil quickly. Refrigerate to maintain freshness.
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