This Cucumber Tomato Salad has crisp cucumber, juicy tomatoes and red onion, all tossed in a tangy dressing.

why make this recipe

This Cucumber Tomato Salad is fresh and quick. It uses simple vegetables and a tangy dressing. It is light, healthy, and ready in minutes. You can make it for lunch, dinner side, or a picnic.

introduction

This salad has crisp cucumber, juicy tomatoes, and red onion. A tangy dressing brings them together. The salad is cool and bright in taste. It needs only a few common ingredients and little time to make.

how to make Cucumber Tomato Salad

Make this salad in three main steps: prepare the vegetables, make the dressing, and toss everything together. Keep the dressing simple so the fresh vegetables shine. Taste and adjust salt and pepper before serving.

Ingredients :

• 2 medium cucumbers, thinly sliced or cut into half-moons
• 3 cups cherry or vine tomatoes, halved or chopped
• 1 small red onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice or white vinegar
• 1 teaspoon sugar or honey (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons chopped fresh basil or parsley (optional)

Directions :

1. Wash and dry the vegetables.
2. Slice the cucumbers and tomatoes. Place them in a large bowl.
3. Add the thinly sliced red onion to the bowl.
4. In a small bowl, whisk together olive oil, lemon juice (or vinegar), sugar (if using), salt, and pepper.
5. Pour the dressing over the vegetables. Toss gently to coat all pieces.
6. Stir in chopped basil or parsley if you like.
7. Taste and add more salt, pepper, or lemon juice if needed. Serve right away or chill for 15–30 minutes for better flavor.

how to serve Cucumber Tomato Salad

Serve the salad cold or at room temperature. It goes well with grilled chicken, fish, or pasta. Use it as a side dish for a family meal or pack it for a picnic. Garnish with extra herbs for color.

how to store Cucumber Tomato Salad

Store the salad in an airtight container in the fridge for up to 2 days. If you want it to stay crisp longer, keep the dressing separate and add it just before serving. Drain any excess liquid before serving to avoid a soggy salad.

tips to make Cucumber Tomato Salad

• Use ripe, firm tomatoes for best taste.
• If cucumbers are watery, sprinkle a little salt on them and let sit 10 minutes, then pat dry.
• Cut vegetables into similar sizes for even bites.
• Chill the salad for a short time to let the flavors blend.
• Taste and adjust seasoning before serving.

variation (if any)

• Add diced avocado for creaminess.
• Stir in crumbled feta for a salty touch.
• Add a splash of balsamic vinegar for a sweeter tang.
• Mix in chopped cucumber, tomato, and onion with cooked quinoa for a fuller salad.

FAQs

Q: Can I use any type of cucumber?
A: Yes. English or regular cucumbers both work. Peel if the skin is bitter.

Q: How long does the salad last?
A: It stays best for up to 2 days in the fridge. Keep dressing separate to keep it fresh longer.

Q: Can I add cheese?
A: Yes, small amounts of feta or mozzarella work well if you want more flavor.

Q: Is this salad good for meal prep?
A: It is fine for short-term meal prep, but add dressing just before eating for best texture.

Q: Can I make it spicy?
A: Yes, add a pinch of red pepper flakes or a little chopped jalapeño.

Conclusion

If you want another simple version of this kind of salad, try a trusted recipe like Cucumber Tomato Salad Recipe – Love and Lemons for more ideas. For a variation with avocado, see Cucumber Tomato Avocado Salad (Easy!) – The Garden Grazer.

Cucumber Tomato Salad

Print Recipe

This fresh and quick salad features crisp cucumbers, juicy tomatoes, and a tangy dressing, perfect for lunch, dinner sides, or picnics.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 medium cucumbers, thinly sliced or cut into half-moons
• 3 cups cherry or vine tomatoes, halved or chopped
• 1 small red onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice or white vinegar
• 1 teaspoon sugar or honey (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons chopped fresh basil or parsley (optional)

Instructions

1. Wash and dry the vegetables.
2. Slice the cucumbers and tomatoes. Place them in a large bowl.
3. Add the thinly sliced red onion to the bowl.
4. Whisk together olive oil, lemon juice (or vinegar), sugar (if using), salt, and pepper in a small bowl.
5. Pour the dressing over the vegetables. Toss gently to coat all pieces.
6. Stir in chopped basil or parsley if you like.
7. Taste and add more salt, pepper, or lemon juice if needed. Serve right away or chill for 15–30 minutes for better flavor.

Notes

For best flavor, chill the salad before serving. Keep dressing separate if storing leftovers to maintain crispness.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 3g
• Sodium: 240mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Keywords: cucumber salad, tomato salad, quick salad, healthy salad