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    Home » Recipes » Salads » Cucumber Tomato Salad

    Cucumber Tomato Salad

    Published: August 15, 2022 · Modified: Aug 15, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Light and refreshing, this Cucumber Tomato Salad is the perfect side dish for any meal. This salad comes together so quickly and easily. All you need are fresh basil, cucumbers, tomatoes, red onions, and a few pantry staples to make a tangy vinaigrette. You’ll want to enjoy this salad all summer long.

    A plate of cucumber tomato salad with a platter full in the background.
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    You won’t find an easier or more refreshing salad than this cucumber tomato salad recipe. It’s the perfect salad to cool down with on a hot summer day. Light but satisfying, this salad has a great combination of fresh flavors and textures. While delightful year-round, this tomato cucumber salad is terrific in the summer when juicy tomatoes and cucumbers are in season.

    I love how this simple cucumber and tomato salad goes with everything from tacos to steak to chicken to salmon. It’s such a versatile side dish that is perfect for any occasion, from a weeknight meal to a backyard BBQ to a picnic at the park. For another delicious summer salad, try my corn salad recipe, watermelon salad recipe, or macaroni salad recipe.

    What You Need to Make This Recipe

    Ingredients needed to make cucumber tomato salad.

    Red wine vinegar — I love the sharp and tangy flavor red wine vinegar brings to the salad. If you do not have red wine vinegar, you could swap in white wine vinegar or apple cider vinegar.

    Olive oil — use a good quality olive oil as it is the base of the dressing and adds flavor to the dressing.

    Cucumber — I recommend using English cucumbers as they’re seedless, and the skin is thinner. Persian cucumbers are great as well. If you use regular cucumbers, you may have to peel the thicker, waxy skin and remove the seeds.

    Tomatoes — avoid using large watery tomatoes. Smaller tomatoes such as Roma tomatoes or grape tomatoes are ideal as they’re more firm and fleshy.

    Red onions — red onion goes well with the rest of the salad, and I don’t recommend skipping it. If you find red onions too overwhelming in flavor, you can soak them in cold water for a couple of minutes to mellow out the flavor.

    How to Make Cucumber Tomato Salad

    Set of two photos showing tomatoes diced and red wine vinegar added to a bowl.

    1. Cut the tomatoes, cucumbers, and red onions.

    2. Whisk together the vinegar, salt, and pepper in a large mixing bowl.

    Set of two photos showing dressing whisked together and poured into the salad.

    3. Slowly whisk in the olive oil.

    4. Combine the cucumbers, tomatoes, red onion, basil, and the dressing. Toss until well combined. Cover and chill for 30 minutes before serving.

    An oval platter of cucumber tomato salad with a serving spoon beside it.

    Pro Tips for Making This Recipe

    • Instead of red onions, you can use shallots.
    • If you’re out of basil, any fresh herb will taste amazing with this tomato cucumber salad. Try using dill, parsley, or tarragon.
    • Try to make this recipe ahead of time, as the flavors meld together wonderfully after some time to chill in the fridge. The vegetables are also able to soak up some of the vinegarette, leading to a more flavorful salad.
    • You can cut the vegetables however you please. You can dice the cucumbers, slice the tomatoes, or dice the red onions instead.

    A platter of cucumber tomato salad with a serving spoon tucked underneath.

    Frequently Asked Questions

    What else can I add to the salad?

    This salad is wonderful on its own, but it’s also very versatile. You can add cheese such as burrata, mozzarella, goat cheese, or feta cheese. You can also add more vegetables such as bell peppers, corn, or green onions. Avocados make for a beautiful addition as well.

    How do I store leftovers?

    You can store leftover cucumber and tomato salad in the fridge for 2 days. Make sure to use an airtight container so the salad stays fresh. Over time, the vegetables will lose their crispiness and release water, leading to a soggy salad.

    Can I make this ahead of time?

    I recommend you slice the onions and prepare the vinaigrette mixture a day ahead of time only. The cucumbers and tomatoes will release water over time if you cut them too early in advance.

    If you love this recipe try these out!

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      Avocado Salad

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      Cucumber Martini

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    • Egg salad sprinkled with fresh dill in a porcelain bowl.

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    • A delicious homemade potato salad on a porcelain plate next to a serving dish.

      Potato Salad

    If you’ve tried this Cucumber Tomato Salad recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    An oval platter of cucumber tomato salad with a golden serving spoon inside.
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    5 from 1 vote

    Cucumber Tomato Salad

    Made with only a few simple ingredients, this Cucumber Tomato Salad is a refreshing side to any meal. Light but satisfying, you'll want to enjoy this salad all summer long.
    Course Salad
    Cuisine American
    Prep Time 40 minutes
    Total Time 40 minutes
    Servings 6 servings
    Calories 126kcal
    Author John Kanell

    Equipment

    • mixing bowl

    Ingredients

    • 3 tablespoons red wine vinegar
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • ⅓ cup olive oil (80ml)
    • 1 English cucumber thinly sliced
    • 2 cups small tomatoes chopped (300g)
    • ¼ large red onion sliced
    • 2 tablespoons chopped fresh basil or parsley

    Instructions

    • In a large mixing bowl, whisk together the vinegar, salt, and pepper. Slowly whisk in the olive oil.
    • Add the cucumbers, tomatoes, red onion, and basil. Toss until well combined.
    • Cover and chill for 30 minutes before serving. The salad is best if enjoyed within 2 days.

    Notes

    • Instead of red onions, you can use shallots.
    • If you’re out of basil, any fresh herb will taste amazing with this tomato cucumber salad. Try using dill, parsley, or tarragon.
    • Try to make this recipe ahead of time, as the flavors meld together wonderfully after some time to chill in the fridge. The vegetables are also able to soak up some of the vinegarette, leading to a more flavorful salad.
    • You can cut the vegetables however you please. You can dice the cucumbers, slice the tomatoes, or dice the red onions instead.

    Nutrition

    Calories: 126kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 392mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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