Okay, friends, let’s talk about summer salads. You know those days when it’s just too hot to even *think* about turning on the oven? Those are the days for a truly great Cucumber Tomato Salad. It’s the kind of dish that tastes like sunshine and a cool breeze all at once. If you love a classic Caprese salad, but are looking for something a bit lighter and even easier to throw together, you’re in for a treat. This salad is vibrant, refreshing, and honestly, I think I could eat it every single day from June to August. My grandmother used to make a version of this every summer, and just the smell of the fresh cucumbers and tomatoes brings me right back to her garden.
What is a cucumber salad?
Simply put, Cucumber Tomato Salad is a celebration of fresh, summer produce. Think of it as a cool, crisp, and tangy medley of juicy tomatoes, crunchy cucumbers, and often, a flavorful vinaigrette. It’s essentially a chopped salad, but so much more than just the sum of its parts. There are tons of variations out there, some with feta cheese (yum!), some with red onion, and some with different herbs. The beauty of this salad is its simplicity; it’s endlessly adaptable to your tastes. While the combination may seem simple, the flavors really explode when you use high-quality ingredients. The better the tomatoes and cucumbers, the better your salad will be!
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons why I adore this recipe. First and foremost, the flavor is just incredible. You’ve got the sweetness of the tomatoes, the cool crispness of the cucumbers, and a tangy vinaigrette that ties it all together. It’s a symphony in your mouth, seriously! What I love most about this Cucumber Tomato Salad, though, is how easy it is to make. It takes less than 15 minutes to throw together, making it the perfect side dish for a quick weeknight meal. Plus, it’s budget-friendly! The ingredients are usually pretty inexpensive, especially if you can find them at your local farmer’s market. And don’t even get me started on the versatility. You can serve it as a side dish, a light lunch, or even as a topping for grilled chicken or fish. My kids even love it (which is a huge win in my book!). It’s honestly one of the most versatile and adaptable salad recipes I know. It reminds me a little of a watermelon feta salad, but this feels much heartier and is something that can be meal-prepped easily!
How do I make cucumber tomato salad?
Quick Overview
Making this Cucumber Tomato Salad: is a breeze! Basically, you chop up your cucumbers and tomatoes, whisk together a simple vinaigrette, and toss it all together. The key is to use fresh, high-quality ingredients and to let the salad sit for a bit before serving so the flavors can meld together. Don’t be tempted to skip the “sitting” part – it really makes a difference! Trust me on this one. You can even make this a day ahead of time to let those flavors develop even more!
Ingredients
For the Salad:
* 2 large cucumbers, peeled and diced (English cucumbers are my favorite because they have fewer seeds)
* 3-4 medium tomatoes, diced (Heirloom tomatoes are fantastic if you can find them!)
* 1/2 red onion, thinly sliced (optional, but adds a nice bite)
* 1/4 cup fresh parsley, chopped
* 1/4 cup fresh dill, chopped (dill and cucumber are a match made in heaven!)
* 4 ounces feta cheese, crumbled (optional, but highly recommended)
For the Vinaigrette
* 1/4 cup olive oil (extra virgin is best for flavor)
* 2 tablespoons Red Wine vinegar (balsamic vinegar works too, for a sweeter note)
* 1 tablespoon lemon juice (freshly squeezed is always better!)
* 1 teaspoon Dijon mustard (adds a little tang and helps emulsify the vinaigrette)
* 1 clove garlic, minced (optional, but I love the flavor)
* Salt and pepper to taste
How do I follow step
Step 1: Prepare the Vegetables
Start by peeling and dicing your cucumbers and tomatoes. If you’re using regular cucumbers, you might want to remove some of the seeds to prevent the salad from getting too watery. I usually slice them lengthwise, then scoop out the seeds with a spoon before dicing. Dice the tomatoes into similar-sized pieces as the cucumbers.
Step 2: Slice the Red Onion (If Using)
If you’re using red onion, slice it thinly. If you find red onion too strong, you can soak the slices in cold water for about 10 minutes to mellow out the flavor. I always do this; my family prefers it that way.
Step 3: Chop the Herbs
Chop the fresh parsley and dill. Fresh herbs really make a difference in this salad, so don’t skimp on them!
Step 4: Make the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic (if using), salt, and pepper. Whisk until everything is well combined and the vinaigrette is emulsified. This is important – nobody wants a watery vinaigrette!
Step 5: Combine Everything
In a large bowl, combine the diced cucumbers, tomatoes, red onion (if using), parsley, and dill. Pour the vinaigrette over the salad and toss gently to coat. Be careful not to overmix, you want to preserve the texture of the vegetables.
Step 6: Add Feta Cheese (If Using)
If you’re using feta cheese, crumble it over the salad. I like to sprinkle on top just before serving.
Step 7: Let It Sit
This is the most important step in life! Cover the bowl and let the salad sit in the refrigerator for at least 30 minutes, or even better, an hour. What are the best ways to meld flavors and vegetables in a vinaigrette? I always try to let it sit for at least an hour. The longer it sits, the better it tastes, in my opinion.
Step 8: Serve
Give the salad another gentle toss before serving. Taste and adjust the seasoning if needed. Serve chilled and enjoy!
What to Serve It With
This Cucumber Tomato Salad:What are some of my favorite ways to serve it: In a bowl or bowl.
For a Light Lunch: Serve it on its own with a side of Crusty Bread for soaking up the delicious vinaigrette.
As a Side Dish:Is it a good accompaniment to grilled chicken, fish, or steak? What are some good side dishes to serve with BBQ?
As a Topping:How do you serve it over grilled chicken or fish?
For a Potluck: This salad is always a hit at potlucks and picnics. It’s easy to transport and everyone loves it.
My family loves this salad with Kalamata olives. It adds a salty flavor that complements the other ingredients perfectly. What are some of the best salads around here?
Top Tips for Perfecting Your Cucumber Tomato Salad
I want to take my life!Cucumber Tomato Salad:What are some tips to take your business to the next level?
What are some of the best quality ingredientsThe better the tomatoes, cucumbers, and olive oil, the better your salad will be. I always try to buy local produce whenever possible.
How do you remove cucumber seedsIf you’re using regular cucumbers, removing some of the seeds will prevent the salad from getting too dry. English cucumbers have fewer seeds, so they’re a great option.
Soak Red Onion: HowIf you find red onion too strong, soak the slices in cold water for about 10 minutes to mellow out.
Don’t Skip the Fresh Herbs: Fresh herbs really make a difference in this salad, so don’t skimp on them! Parsley and dill are my favorites, but you can also use basil, mint, or chives.
Let It Sit: This is the most important tip! Letting the salad sit in the refrigerator for at least 30 minutes allows the flavors to meld together and the vegetables to absorb the vinaigrette.
Adjust the Seasoning: Taste the salad before serving and adjust the seasoning as needed. You might need to add more salt, pepper, or lemon juice, depending on your preferences.
I’ve also found that adding a pinch of sugar to the vinaigrette can help balance out the acidity of the tomatoes. This is especially helpful if your tomatoes aren’t very sweet. Try different ratios until you find one that you truly love! I usually test different vinaigrette ratios until I achieve my perfect balance.
Storing and Reheating Tips
This Cucumber Tomato Salad is best served fresh, but it can be stored in the refrigerator for up to 2-3 days. Here are a few tips for storing and reheating:
Room Temperature: This isn’t something you should leave at room temperature for longer than an hour. It’s best served chilled.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator. The vegetables will release some liquid as they sit, so you might want to drain some of the liquid before serving.
Freezer Instructions: I don’t recommend freezing this salad, as the vegetables will become mushy when thawed.
Glaze Timing Advice: Since there’s no glaze involved in this recipe, it’s best enjoyed fresh from the fridge! Adding the vinaigrette right before serving can also help preserve the freshness of the vegetables.
Frequently Asked Questions
Final Thoughts
This Cucumber Tomato Salad is more than just a salad; it’s a celebration of summer flavors. It’s easy to make, budget-friendly, and incredibly versatile. Whether you’re serving it as a side dish, a light lunch, or a topping for grilled chicken or fish, this salad is sure to be a hit. If you enjoyed this recipe, you might also like my Watermelon Feta Salad or my Greek Salad. Both are equally delicious and perfect for summer gatherings. I can’t wait to hear how yours turns out! Please let me know in the comments below if you try this recipe and what you think. Happy cooking!
Cucumber Tomato Salad
Ingredients
Main Ingredients
- 2 cups Cucumber, diced
- 2 cups Tomato, diced
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
Instructions
Preparation Steps
- In a large bowl, combine the diced cucumbers, tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for later.
