Tomato Cucumber Salad is a refreshing, crunchy side dish made with simple ingredients and vibrant flavors. Perfect for summer meals, picnics, or as a light complement to grilled dishes, this salad combines juicy tomatoes, crisp cucumbers, and a zesty vinaigrette for a bright and satisfying bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
tomatoes (cherry or vine-ripened)cucumbers (English or Persian)red onionolive oillemon juice or vinegarfresh herbs (such as parsley, dill, or basil)saltblack pepper
directions
Slice the tomatoes into wedges or halves if using cherry tomatoes.
Peel and slice the cucumbers into thin rounds or half-moons.
Thinly slice the red onion.
In a large bowl, combine the tomatoes, cucumbers, and onion.
Drizzle with olive oil and lemon juice or vinegar.
Season with salt and black pepper to taste.
Toss everything gently to combine.
Add freshly chopped herbs and toss again just before serving.
Servings and timing
This recipe serves 4 as a side dish.Preparation time: 10 minutesTotal time: 10 minutes
Variations
Add crumbled feta cheese for a Mediterranean touch.
Include sliced avocado for creaminess.
Use balsamic vinegar for a richer flavor.
Add chickpeas or white beans for added protein.
Sprinkle with red pepper flakes for a hint of spice.
storage/reheating
Store Tomato Cucumber Salad in an airtight container in the refrigerator for up to 2 days.*Note: The salad is best enjoyed fresh, as the vegetables will release water over time.*Do not freeze.
FAQs
Can I make Tomato Cucumber Salad ahead of time?
Yes, but for best texture, add the dressing and herbs just before serving.
What kind of cucumber works best?
English or Persian cucumbers are ideal because they have thin skin and fewer seeds.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for best flavor, but bottled can work in a pinch.
How do I reduce the onion’s sharpness?
Soak the sliced onion in cold water for 10 minutes before adding to the salad.
Is this salad vegan?
Yes, all ingredients are naturally vegan.
Can I use other herbs?
Absolutely—mint, cilantro, or oregano can be great alternatives or additions.
Conclusion
Tomato Cucumber Salad is a quick, colorful, and healthy addition to any meal. With just a few fresh ingredients and minimal prep, it delivers maximum flavor and crisp texture. Whether you’re hosting a summer cookout or looking for a light side dish, this salad brings a refreshing crunch to your table.
Print
Tomato Cucumber Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Description
A refreshing and easy-to-make salad combining juicy tomatoes, crisp cucumbers, and a light vinaigrette—perfect for a light lunch or side dish.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 large cucumber, sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large bowl, combine the halved cherry tomatoes, sliced cucumber, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to combine.
- Let the salad sit for at least 10 minutes before serving to allow flavors to meld.
- Garnish with fresh parsley if desired and serve chilled or at room temperature.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- For added flavor, try adding feta cheese or olives.
- Use English cucumber for a less watery salad.