Name: Cucumber Tomato Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 large cucumbers (English cucumbers don’t need peeling, but I’ll use regular ones and peel them if that’s what’s in my kitchen); 3 medium ripe tomatoes (Roma, vine, beefsteak—it’s all fair game. Cherry tomatoes are fine, just halve them); 1/4 small red onion, thinly sliced (sometimes I use sweet onion if I want milder flavor; my grandmother always swore by red, so do what you like); Fresh herbs: a small handful of chopped parsley or dill (or honestly, whatever’s not wilted in my fridge; I’ve used basil in a pinch); 2 tablespoons extra-virgin olive oil (I reach for the good stuff here, but any will do); 1 tablespoon red wine vinegar (sometimes I use lemon juice if I’m out of vinegar—totally changes the flavor, but not in a bad way); Salt and pepper to taste (I put more pepper than most folks—I like a bit of a kick); Optional: 1/4 cup crumbled feta (if you’re feeling fancy, or just want it hearty)

Hey, Have You Tried This Salad Yet?

So, my first memory of cucumber tomato salad? I was about eight, watching my grandma slice veggies with this enormous knife (like, almost comical) and tossing everything together while humming. She’d always sneak me a slice of tomato with a wink—don’t ask me why it tasted better than any tomato I get now. These days, I’ve probably made this recipe a hundred times—sometimes because it’s summer and I’ve got actual tomatoes, sometimes because I bought a bag of those cucumbers that always look like they’re on sale. Anyway, if you’re after something crunchy, juicy, and just plain refreshing, you’re in the right kitchen. I mean, blog.

Why You’ll Love This (According to Me and My People)

I make this when it’s way too hot to turn on the stove. Honestly, I’d rather whack together a salad than sweat in my own home. Bonus points if I’m eating this outside.
My family goes crazy for this because it works as a full-on side or just as a ‘I have nothing to eat, what do I do?’ lunch. The other day my brother mixed in a can of beans (don’t ask—he’s eccentric) and called it dinner.
Sometimes, I get tired doing all the chopping, but then I remember, it only takes, like, ten minutes. And at least you’re not cleaning a frying pan after, right?
Actually, I think it tastes even better the next day (if you can keep your hands off it that long).

Ingredients (With My Usual Substitutions)

2 large cucumbers (English cucumbers don’t need peeling, but I’ll use regular ones and peel them if that’s what’s in my kitchen)
3 medium ripe tomatoes (Roma, vine, beefsteak—it’s all fair game. Cherry tomatoes are fine, just halve them)
1/4 small red onion, thinly sliced (sometimes I use sweet onion if I want milder flavor; my grandmother always swore by red, so do what you like)
Fresh herbs: a small handful of chopped parsley or dill (or honestly, whatever’s not wilted in my fridge; I’ve used basil in a pinch)
2 tablespoons extra-virgin olive oil (I reach for the good stuff here, but any will do)
1 tablespoon red wine vinegar (sometimes I use lemon juice if I’m out of vinegar—totally changes the flavor, but not in a bad way)
Salt and pepper to taste (I put more pepper than most folks—I like a bit of a kick)
Optional: 1/4 cup crumbled feta (if you’re feeling fancy, or just want it hearty)

How I Throw It Together (Directions Plus a Few Sidetracks)

First, grab your cucumbers. Slice them up—thin, thick, whatever you’re in the mood for. I sometimes do half-moons if I’m feeling artsy, or just plain rounds (no judgments here).
Chop your tomatoes roughly. If they’re super juicy, sometimes I scoop out the seeds, but usually I’m too lazy. If you want less juice in your salad, maybe do a quick scoop-out…or don’t, it’s your show.
Slice up that onion nice and thin. If the flavor’s too much, I occasionally soak them in cold water for a few minutes (takes the bite out, but I forget as often as I remember).
Toss the cucumbers, tomatoes, onion, and herbs into a big bowl. This is where I usually sneak a taste of cucumber or two. Just to, you know, make sure they’re good.
Drizzle over your olive oil and vinegar. Give it a big stir (hands work too, don’t judge—just wash them first). Add salt and pepper and keep tasting until you’re happy. I add feta now if I’m using it and gently toss so it doesn’t smush everywhere (been there, done that, looked like cheese soup).
Let it sit for at least 10 minutes if you have the time. This is the magic bit—everything gets all friendly. Or, eat right away if you’re starving (I do this more often than I’d like to admit).

Notes From the Field (AKA My Kitchen Apron)

The salad gets juicier as it sits. Not a bad thing, but if you want it crisp, eat it same day.
I tried making this with yellow tomatoes once. Looked like a sunrise in a bowl! But, honestly, red tastes sweeter to me.
Sometimes I get distracted and forget the salt. The difference is wild—always double-check.

Variations I’ve Actually Tried (Good and Not-So-Good)

Added olives for zing. Worked great, but don’t overdo or it takes over the whole thing.
Added chopped avocado, but it turned to mush when I stored leftovers.
Tried balsamic instead of red wine vinegar. On second thought, too sweet for my tastebuds—but you do you.

Equipment: What You Really Need (and What You Don’t)

Decent knife for slicing (if yours isn’t sharp, just saw away; it’s rustic, right?)
Big mixing bowl (I’ve literally used a clean saucepan before—works fine)
A spoon or your hands for stirring, depending on how casual you’re feeling

How to Store (If Miraculously There’s Any Left)

Just pop it in a container and stick it in the fridge. Good for about a day—maybe two. The veggies will get softer and more ‘relaxed’ over time. Though honestly, in my house, it never lasts more than a day—someone always nicks it before I want seconds.

How I Like to Serve It (and a Silly Family Joke)

It’s perfect next to grilled chicken or tucked into a pita with hummus—my cousin once ate it straight from the bowl with a fork and called it dinner. Also? Sometimes we eat it with potato chips on the side because, well, we like a little crunch-on-crunch action. Don’t knock it till you’ve tried it!

Stuff I Wish I’d Known (Pro Tips, Learned the Hard Way)

Once, I tossed everything together and served immediately—tasted flat. Now, I always let it hang out for a few.
I once used way too much vinegar. The fix? A pinch of sugar calms things down. Who knew?

Real-Deal FAQ (People Actually Ask Me This!)

Can I use dried herbs?: You can, but the taste isn’t the same. Fresh brings it to life. If you’re in a pinch, I’d say use half the amount of dried. But honestly—anything is better than skipping it altogether.
How do you keep the salad from getting soggy?: If you like it crisp, maybe salt the cucumbers for 10 minutes then pat dry before mixing. Or just eat it right after making. No shame in a juicy salad, though!
Can you make this ahead?: Yes and no—I mean, you can mix it up a few hours before eating, but overnight is pushing it. Unless you like things super marinated (I kinda do).
What else can I add?: Pretty much anything—radishes, bell peppers, chickpeas, grilled corn…I’ve tried them all. Haven’t tried pineapple though, but you let me know if you do.

Oh, quick unrelated note: Any time I make this, my cat tries to steal a cucumber slice. Not sure what that says about her, but anyway—there you go. Have fun with this, and trust your taste buds more than mine!

★★★★★ 4.60 from 23 ratings

Cucumber Tomato Salad

yield: 4 servings

prep: 15 mins

cook: 0 mins

total: 15 mins

A fresh, crisp salad featuring sliced cucumbers, ripe tomatoes, red onion, and herbs, tossed with olive oil and vinegar. Bursting with simple flavors and perfect for a quick summer side or a light meal.

Ingredients

2 large cucumbers (English cucumbers don’t need peeling, but I’ll use regular ones and peel them if that’s what’s in my kitchen)
3 medium ripe tomatoes (Roma, vine, beefsteak—it’s all fair game. Cherry tomatoes are fine, just halve them)
1/4 small red onion, thinly sliced (sometimes I use sweet onion if I want milder flavor; my grandmother always swore by red, so do what you like)
Fresh herbs: a small handful of chopped parsley or dill (or honestly, whatever’s not wilted in my fridge; I’ve used basil in a pinch)
2 tablespoons extra-virgin olive oil (I reach for the good stuff here, but any will do)
1 tablespoon red wine vinegar (sometimes I use lemon juice if I’m out of vinegar—totally changes the flavor, but not in a bad way)
Salt and pepper to taste (I put more pepper than most folks—I like a bit of a kick)
Optional: 1/4 cup crumbled feta (if you’re feeling fancy, or just want it hearty)

Instructions

1

First, grab your cucumbers. Slice them up—thin, thick, whatever you’re in the mood for. I sometimes do half-moons if I’m feeling artsy, or just plain rounds (no judgments here).
2

Chop your tomatoes roughly. If they’re super juicy, sometimes I scoop out the seeds, but usually I’m too lazy. If you want less juice in your salad, maybe do a quick scoop-out…or don’t, it’s your show.
3

Slice up that onion nice and thin. If the flavor’s too much, I occasionally soak them in cold water for a few minutes (takes the bite out, but I forget as often as I remember).
4

Toss the cucumbers, tomatoes, onion, and herbs into a big bowl. This is where I usually sneak a taste of cucumber or two. Just to, you know, make sure they’re good.
5

Drizzle over your olive oil and vinegar. Give it a big stir (hands work too, don’t judge—just wash them first). Add salt and pepper and keep tasting until you’re happy. I add feta now if I’m using it and gently toss so it doesn’t smush everywhere (been there, done that, looked like cheese soup).
6

Let it sit for at least 10 minutes if you have the time. This is the magic bit—everything gets all friendly. Or, eat right away if you’re starving (I do this more often than I’d like to admit).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 110 caloriescal

Protein: 2gg

Fat: 8gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 8gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.