This quick and easy Cucumber Tomato Salad is bursting with flavor from ripe tomatoes, crisp cucumbers, fresh herbs, and a tasty four-ingredient vinaigrette dressing.
I love to serve this side dish with grilled chicken or country ribs. This summer salad is also a great vegetarian lunch or light dinner for those hot days when turning on the stove is not desirable.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Red wine vinegar: You can substitute other vinegars like apple cider, white wine, or champagne vinegar.
- Mustard: I love the tanginess of Dijon mustard, but you can substitute spicy brown mustard or stone ground mustard.
- English cucumbers: Use English cucumbers for tender skins that don’t need peeling. If using regular cucumbers, peel them to remove the thick skins before you slice them.
- Tomatoes: Fresh tomatoes like grape tomatoes, cherry tomatoes, Campari tomatoes, heirloom tomatoes, or any sun-ripened tomatoes work well in this recipe.
- Fresh herbs: Use fresh herbs like dill, basil, cilantro, thyme, or dried oregano.
Preparation Tips for Tomato Cucumber Salad
- You can mix the vinaigrette up to several hours in advance. Just remember to shake vigorously before drizzling over the salad.
- Try adding fresh mozzarella, avocado, feta cheese, toasted bread cubes, homemade croutons, capers, or bleu cheese.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Toss again before serving.
Tasty Variations for Tomato Cucumber Salad
- Cheese – feta crumbles, mozzarella balls or cubes, goat cheese, burrata
- Vegetables or fruit – avocados, bell peppers, green onions
- Herbs – fresh basil, dill, parsley, cilantro, thyme, or dried oregano
Can you prepare this salad in advance?
You can prepare this easy salad recipe up to 24 hours in advance. Cover it well with plastic wrap or store it in an airtight container in the fridge. Toss again before serving. That being said, this salad is at its peak shortly after preparation, and it only takes about 10 minutes to make, so why not make it up fresh?
More Cucumber Recipes
Cucumber Tomato Salad Recipe
Ingredients
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ tablespoon honey
- ½ teaspoon Dijon mustard
Cucumber Tomato Salad
- 1½ English cucumbers sliced
- 4 large tomatoes cut in wedges
- ½ medium red onion sliced
- 1 tablespoon fresh herbs like dill parsley, or basil
- Kosher salt and fresh ground black pepper to taste
Instructions
- In a mason jar with a tight-fitting lid, add the olive oil, red wine vinegar, honey, and Dijon mustard. Shake vigorously to combine.
- Add the cucumbers, tomatoes, and red onion to a large bowl. Sprinkle with fresh herbs and drizzle with the vinaigrette.
- Toss to combine. Season with kosher salt and fresh ground black pepper to taste.
Notes
- You can mix the vinaigrette up to several hours in advance. Just remember to shake vigorously before drizzling over the salad.
- Try adding fresh mozzarella, avocado, feta cheese, toasted bread cubes, homemade croutons, capers, or bleu cheese.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Toss again before serving.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Pauline
This cucumber tomato salad was incredible! So fresh and delicious, it would go great with any dinner.
Angela
This cucumber tomato salad turned out so delicious! It was easy to prepare and the entire family loved it…YUM!!!
Beth Pierce
So happy that you liked it, Angela!
Catalina
Such a simple, refreshing side dish! I’ve made it three times already this week. It’s crisp, juicy, and goes with everything!
Beth Pierce
Thank you, Catalina! I am so glad that you enjoyed it.
Kristin
I’m so excited about this salad. My garden is coming in, and I have everything I need just waiting to be picked!
Beth Pierce
Thanks Kristin! Enjoy!
Maria
This is the perfect summer salad. It’s so light and flavorful!
Sandra
One of my favorite salad recipes! Thanks for this!
Beth Pierce
The pleasure is all mine, Sandra!