This Cucumber Tomato Salad is my go-to, easy summer side made with crisp cucumbers, juicy ripe tomatoes, and quickly marinated red onions. Light, bright, and ready in minutes, it’s perfect for hot days and pairs beautifully with grilled meats, fish, or a simple grain bowl.
Cucumber Tomato Salad
This salad is one I make constantly throughout summer, especially when tomatoes are abundant from the garden or farmers market. It’s simple, fresh, and versatile: serve it with anything you’re grilling—chicken, pork, shrimp, or salmon—or spoon it over cooked grains for a light vegetarian meal.
Why This Recipe Works
I love making this salad when tomatoes are at their sweetest because it requires no cooking, highlights fresh produce, and can be put together in under 15 minutes. The marinated red onions mellow and add a soft bite, while the vinaigrette brightens every ingredient.
- No cooking required: Chop, toss, and serve.
- Refreshing: Cucumbers and tomatoes keep the salad light and hydrating.
- Flexible: Add or swap ingredients to suit your pantry and preferences.
For a heartier salad, consider adding canned chickpeas or a scoop of cooked orzo to turn this into a more filling dish.
Ingredients You’ll Need
Use the ingredient list below to make this fresh cucumber and tomato salad. Exact measurements are shown in the recipe card at the end.
- Red onions: Thinly sliced and briefly marinated to take the bite out of them.
- Salt & black pepper: Simple seasoning to enhance the vegetables.
- Dressing: Red or white wine vinegar and extra virgin olive oil for a classic vinaigrette.
- Cucumbers: Persian cucumbers work well because they are thin-skinned and less watery; English or garden cucumbers are fine if peeled and seeded as needed.
- Tomatoes: Choose ripe but firm tomatoes—heirloom or beefsteak give great texture and flavor.
How to Make Cucumber Tomato Salad
This quick salad comes together in less than 15 minutes. While the onions marinate, chop the cucumbers and tomatoes so everything is ready to toss. The simple method preserves texture and freshness.
- Marinate the onions: Place sliced red onions in a bowl, sprinkle with salt, then add olive oil and vinegar. Let sit 5–10 minutes to soften and absorb flavor.
- Assemble the salad: Add the chopped tomatoes with their juices and the sliced cucumbers to the onions. Toss gently, drizzle the remaining oil, and adjust salt, pepper, or vinegar to taste.
Variations
- Vegetable swaps: Use a shallot instead of red onion, or cherry tomatoes instead of large tomatoes. If using a standard cucumber, consider peeling and seeding it first.
- Extra vegetables: Add diced bell pepper or avocado for color and creaminess.
- Cheese: Crumbled feta adds a salty, creamy note that pairs well with the vinaigrette.
- Herbs: Fresh basil, dill, parsley, or mint brighten the salad—add them just before serving.
- Briny additions: Capers or sliced olives bring a savory, salty contrast.
- More depth: Grate a garlic clove into the dressing or sprinkle a pinch of za’atar.
- Make it heartier: Stir in rinsed canned chickpeas for protein and bulk.
Serving Suggestions
This salad pairs well with simple proteins and grilled mains. Try it alongside:
- Grilled shrimp or garlic butter shrimp
- Grilled or roasted chicken breast
- Juicy grilled pork chops
- Grilled lamb chops or Mediterranean-spiced chicken
More Side Dish Ideas
If you want a more substantial meal, combine this salad with any of the following sides:
- Orzo with zucchini and tomato
- Red potato salad
- Grilled corn on the cob
- Grilled asparagus
Storage
- Make ahead: You can prepare this salad up to an hour before serving; the flavors will meld slightly as it sits.
- How to store: It’s best eaten the day it’s made because the tomatoes and cucumbers release water over time. Store leftovers in an airtight container in the refrigerator and consume within 24 hours.
More Summer Salad Recipes You’ll Love
Looking for more fresh summer salads? Try these ideas for seasonal inspiration:
- Summer Tomato Salad
- Creamy Cucumber Salad
- Corn, Tomato, and Avocado Salad
- Watermelon Feta Salad
- Black Bean, Avocado, Cucumber, and Tomato Salad
If you make this healthy cucumber tomato salad, I’d love to see your version—share a photo of how you served it. Enjoy this simple, refreshing salad all season long.
Cucumber Tomato Salad
Ingredients
- ¼ cup red onion, diced
- 1 teaspoon kosher salt
- 1 tablespoon + 2 teaspoons red wine vinegar (or white wine vinegar)
- 2 tablespoons + 1 teaspoon extra virgin olive oil
- Freshly ground black pepper, to taste
- 6 Persian cucumbers, halved and sliced
- 2 large ripe heirloom or beefsteak tomatoes, diced
Instructions
- Add the diced red onion to a mixing bowl, sprinkle with the kosher salt, then add 2 tablespoons of olive oil and the vinegar. Let the onions marinate 5–10 minutes.
- Add the diced tomatoes with their juices and the sliced cucumbers to the bowl. Toss gently to combine.
- Drizzle the remaining teaspoon of olive oil over the salad. Season with freshly ground black pepper and additional salt or vinegar to taste. Serve immediately.
Notes
For best texture, serve the salad soon after assembling. If you need to prepare ahead, keep the dressing and vegetables separate until ready to toss.
Nutrition (per serving)
Calories: 92 • Carbohydrates: 4.5 g • Protein: 1.5 g • Fat: 1 g • Fiber: 1.5 g • Sodium: 284 mg • Sugar: 2.5 g