There’s a reason Cucumber Tomato Salad shows up at nearly every summer potluck—it’s crisp, colourful, and packed with flavour. Whether you’re feeding a crowd or just need an easy side dish for dinner, this simple salad checks all the boxes. Tossed with a light, tangy vinaigrette, it’s as refreshing as it is versatile.
I came up with this combo on a sweltering August day when the fridge was low, but the garden was full. Tomatoes, cucumbers, a red onion, and a few sprigs of parsley—voilà! A salad that felt fancy but took under 15 minutes to throw together.
Why You’ll Love This Cucumber Tomato Salad
It’s a true warm-weather staple: juicy tomatoes, cool cucumbers, and a zingy dressing that ties it all together. This summer vegetable salad is bright, hydrating, and best of all, totally fuss-free. You probably have all the ingredients in your kitchen already.
Ingredients
For the Salad
- 1 English cucumber, sliced into rounds then quartered (approx. 300 g)
- 2 cups grape tomatoes, halved (approx. 300 g)
- ½ cup red onion, thinly sliced (approx. 50 g)
- 2 tbsp chopped fresh parsley (6 g)
For the Dressing
- ¼ cup extra virgin olive oil (60 ml)
- 3 tbsp red wine vinegar (45 ml)
- 1 tbsp granulated sugar or honey (12 g)
- 1 tsp dried basil (1 g)
- ½ tsp salt (2.5 g)
- ¼ tsp ground black pepper (0.5 g)
How to Make This Easy Side Dish
- Wash and prep the vegetables. Slice cucumber into rounds, then quarter each. Halve the grape tomatoes and thinly slice the red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, sugar or honey, dried basil, salt, and pepper to create the tangy vinaigrette.
- Combine cucumbers, tomatoes, red onion, and parsley in a large bowl.
- Pour the vinaigrette over the vegetables and toss gently to coat.
- Cover and refrigerate for about 2 hours to let all the flavours mingle.
- Stir well before serving chilled.
Tips to Keep It Fresh and Flavorful
- For extra crunch, use Persian cucumbers or chill them before slicing.
- Want a pop of colour? Use a mix of yellow and red grape tomatoes.
- Swap parsley for basil or dill for a different herbal twist.
- If the onion is too sharp, soak the slices in cold water for 10 minutes first.
A Salad That’s as Simple as Summer Should Be
This salad started as a way to use up garden produce, and now it’s a regular part of our dinner rotation. I’ve served it next to grilled chicken, wrapped it up in a pita with hummus, and even piled it onto toast with a swipe of goat cheese. No matter how you enjoy it, it’s proof that simple ingredients can still make magic.
What to Serve with Cucumber Tomato Salad
This salad is a dream next to grilled meats, pasta dishes, burgers, or sandwiches. It brings brightness to heavier fare and can even double as a topping for crostini or grain bowls. Basically, if you’re eating outside, this salad should be on the table.
How to Store Leftovers
Keep any leftovers in an airtight container in the fridge for up to 2 days. The vegetables may soften slightly, but the flavors continue to deepen. For best results, stir before serving and drain any excess liquid.
FAQs
Can I make this ahead of time?
Yes! It actually improves after a few hours in the fridge.
Can I use a different vinegar?
Absolutely. Apple cider vinegar or white balsamic works well too.
What if I don’t have red onion?
Try thinly sliced shallots or even green onions for a milder taste.
Is this salad gluten-free and vegan?
Yes, it’s naturally both—just make sure your sugar or honey choice aligns with your dietary needs.
Fresh, Tangy, and Crowd-Pleasing Every Time
There’s nothing fussy about Cucumber Tomato Salad, and that’s exactly its charm. It’s a go-to for hot days, busy nights, and everything in between. With fresh veggies and a zingy dressing, it’s a little taste of sunshine in every bite.
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Cucumber Tomato Salad: The Summer Vegetable Salad You’ll Make on Repeat
- Total Time: 2 hours 15 minutes (including chilling)
- Yield: 4 servings 1x
- Diet: Vegan
Description
Cucumber Tomato Salad is a crisp, colorful summer vegetable salad made with juicy grape tomatoes, crunchy cucumbers, red onion, and fresh herbs, tossed in a tangy vinaigrette. It’s refreshing, easy to prepare, and perfect as a light side dish for any warm-weather meal or potluck gathering.
Ingredients
For the Salad
-
1 English cucumber, sliced into rounds then quartered (approx. 300 g)
-
2 cups grape tomatoes, halved (approx. 300 g)
-
½ cup red onion, thinly sliced (approx. 50 g)
-
2 tbsp chopped fresh parsley (6 g)
For the Dressing
-
¼ cup extra virgin olive oil (60 ml)
-
3 tbsp red wine vinegar (45 ml)
-
1 tbsp granulated sugar or honey (12 g)
-
1 tsp dried basil (1 g)
-
½ tsp salt (2.5 g)
-
¼ tsp ground black pepper (0.5 g)
Instructions
-
Prepare the vegetables: slice cucumber into rounds and quarter them, halve grape tomatoes, and thinly slice red onion.
-
In a small bowl, whisk together olive oil, red wine vinegar, sugar or honey, dried basil, salt, and black pepper.
-
In a large bowl, combine cucumber, tomatoes, onion, and parsley.
-
Pour vinaigrette over vegetables and toss gently.
-
Cover and refrigerate for 2 hours for best flavor.
-
Stir before serving chilled.
Notes
Chill cucumbers before slicing for extra crunch.
Use colorful cherry tomatoes for variety.
Swap parsley with fresh dill or basil.
Soak onions in water to mellow their sharpness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: American