When the garden is bursting and the sun is shining, nothing hits the spot quite like a cucumber tomato salad. It’s light, crisp, and packed with vibrant flavours that scream summer. This healthy tomato cucumber salad is everything you want in a side dish: colourful, quick, and made with just a handful of wholesome ingredients.

Perfect for cookouts, picnics, or a breezy weeknight dinner, this summer salad recipe comes together in minutes and goes with just about everything. It’s one of those “make-it-once-and-you’ll-make-it-forever” kind of dishes.

Why You’ll Love This Cucumber Tomato Salad

Let’s start with the basics: juicy tomatoes, crunchy cucumbers, and sharp red onion. Add a zippy red wine vinaigrette with a kiss of honey, and you’ve got a fresh garden salad that tastes like it was made straight from the farmer’s market. It’s light, healthy, and refreshingly addictive.

What You’ll Need:

1 English cucumber, sliced into ¼-inch half rounds (about 300 g)
10 oz grape or cherry tomatoes, halved (about 285 g)
½ small red onion, thinly sliced (about 50 g)
2 tablespoons olive oil (30 ml)
2 tablespoons red wine vinegar (30 ml)
1 teaspoon honey (7 g)
½ teaspoon kosher or sea salt (2.5 g)
¼ teaspoon black pepper (1 g)
1 tablespoon chopped fresh parsley, dill, and/or basil (optional, 2 g)

How to Make It:

Trim and slice the cucumber into ¼-inch half rounds.
Halve the tomatoes and slice the red onion thin.
In a small bowl, whisk olive oil, red wine vinegar, honey, salt, and pepper until well combined.
Toss cucumbers, tomatoes, and onion in a bowl. Drizzle with dressing.
Add chopped herbs if using and mix gently.
Serve right away or chill for 1–2 hours for more flavor.

Olivia’s Quick Tips for Salad Bliss

English cucumbers are ideal, but Persian cucumbers are a great sub.
Red wine vinegar gives a classic zing, but balsamic or white wine vinegar work too.
Make it heartier by adding feta or mozzarella pearls.
Don’t skip the honey—it balances the acidity beautifully.

A Slice of Summer from My Table

I started making this cucumber tomato salad after my garden exploded with cherry tomatoes one July. It quickly became a weekly go-to—bright, clean, and endlessly adaptable. My kids love it with pita chips, my husband piles it on grilled chicken, and I can honestly eat it straight out of the bowl. It’s that good.

Perfect Pairings

This fresh garden salad shines next to grilled proteins like steak, salmon, or chicken. It’s also a great topper for hummus or grain bowls and a must-have at potlucks. Light, refreshing, and never overpowering, it complements almost any meal.

How to Store It

Store leftovers in an airtight container in the fridge for up to 24 hours. The veggies may soften slightly, but the flavour deepens. Give it a quick toss before serving and add a pinch of salt or a splash of vinegar to wake it up.

FAQs

Can I use regular slicing tomatoes?

Absolutely. Just chop them into bite-sized pieces and remove excess seeds.

What herbs work best?

Parsley, dill, and basil are all fantastic—use what you have or love.

Can I make this ahead?

Yes, but it’s best within a few hours. The cucumbers release water over time.

Is this a healthy salad?

Yes! It’s full of fresh veggies, healthy fats, and natural ingredients.

Fresh, Fast, and Full of Flavour

Cucumber tomato salad is the unsung hero of summer sides. It’s crunchy, juicy, and tossed in a vinaigrette that brings out the best in every ingredient. Whether you’re serving it up for a crowd or making a solo lunch, this summer salad recipe is pure sunshine in a bowl.

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Bright, Juicy, and Garden-Fresh: Cucumber Tomato Salad for Effortless Summer Flavour

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Author: Olivia Hartwellen
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Low Calorie

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Description

This cucumber tomato salad is a fresh, vibrant summer side made with crisp cucumbers, juicy tomatoes, red onion, and a zesty red wine vinaigrette. With just a handful of ingredients and loads of flavor, it’s the perfect quick salad to brighten up your table—ideal for BBQs, picnics, or light weekday meals.

Ingredients

Scale

1 English cucumber, sliced into ¼-inch half rounds (about 300 g)
10 oz grape or cherry tomatoes, halved (about 285 g)
½ small red onion, thinly sliced (about 50 g)
2 tablespoons olive oil (30 ml)
2 tablespoons red wine vinegar (30 ml)
1 teaspoon honey (7 g)
½ teaspoon kosher or sea salt (2.5 g)
¼ teaspoon black pepper (1 g)
1 tablespoon chopped fresh parsley, dill, and/or basil (optional, 2 g)

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Instructions

Slice cucumber and halve the tomatoes. Thinly slice red onion.
In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper.
In a large bowl, combine cucumber, tomatoes, and onion.
Pour dressing over the vegetables and toss gently.
Add herbs if using.
Serve immediately or chill for 1–2 hours to enhance flavors.

Notes

Use Persian cucumbers if you prefer smaller slices.

Swap red wine vinegar with balsamic or white wine vinegar for variety.

Add feta or mozzarella pearls for a more filling dish.

Best eaten fresh—cucumbers may release water over time.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American-Mediterranean