This cucumber tomato salad is the kind of recipe you'll make on repeat all summer long. It's crisp, refreshing, and comes together in about 10 minutes with everyday ingredients you probably already have on hand. A light olive oil and red wine vinegar dressing lets the vegetables shine without weighing anything down. Toss it together, let it chill for a few minutes, and you've got a side dish that pairs with practically everything from grilled chicken to burgers to a simple sandwich.
Why This Recipe Works
- English cucumber's thin skin and small seeds mean zero prep waste and a better crunch
- Red wine vinegar adds brightness that balances the sweetness of ripe tomatoes
- Chilling for 20 minutes lets the vinaigrette lightly marinate the vegetables without making them soggy
- Thinly sliced red onion distributes flavor evenly without overpowering bites
This cucumber tomato salad is one of those recipes that barely needs a recipe at all. Ripe tomatoes, crisp cucumbers, a handful of red onion, and a two-ingredient dressing — that's it. It's the side dish you'll throw together all summer long because it goes with absolutely everything and takes about 10 minutes from cutting board to table.
The beauty of this salad is in the quality of the ingredients. Grab the ripest, most fragrant tomatoes you can find — the kind that smell like summer when you slice into them. English cucumbers are your best friend here because the skin is thin, the seeds are tiny, and you don't have to peel a thing. A quick toss with olive oil, red wine vinegar, and fresh herbs, and you're done.
Give it 20 minutes in the fridge and the vinaigrette gently seasons the vegetables without turning them soggy. The red onion mellows, the herbs perfume everything, and you end up with a salad that tastes way more put-together than the effort it took. Serve it cold alongside grilled meats, pile it on toast, or honestly just eat it straight from the bowl — no judgment here.
If you want to switch things up, this recipe is endlessly adaptable. Crumble in some feta for a Mediterranean spin, swap the vinaigrette for a creamy sour cream dressing, or add a handful of Kalamata olives. Each version feels like a completely different salad, but they're all just as easy.
How It Comes Together
Chef Tips
- Use English cucumbers — they have fewer seeds and thinner skin, so no need to peel or seed them.
- Salt the tomatoes and cucumbers separately 5 minutes before combining if you want extra-seasoned vegetables, but drain any liquid that pools.
- Swap red wine vinegar for balsamic vinegar or fresh lemon juice for a completely different flavor profile.
- For the best texture, serve within 2-3 hours of making. The longer it sits, the more liquid the tomatoes release.
- Soak sliced red onion in ice water for 10 minutes to mellow out the sharp bite while keeping the crunch.
Variations
Mediterranean Style
Add ½ cup crumbled feta cheese, a handful of Kalamata olives, and swap the dill for fresh basil. Use lemon juice instead of red wine vinegar for a Greek-inspired twist.
Creamy Cucumber Tomato Salad
Replace the olive oil and vinegar with 4 tablespoons sour cream and 1 tablespoon mayonnaise. Add a pressed garlic clove for a rich, Eastern European-style salad.
Vegan with Balsamic
Use balsamic vinegar instead of red wine vinegar, add torn fresh basil, and sprinkle with vegan feta crumbles and a pinch of Italian seasoning.
Spicy Kick
Add ½ teaspoon red pepper flakes and a diced jalapeño. Swap parsley for fresh cilantro and use lime juice instead of vinegar.
Serving Suggestions
Serve alongside grilled chicken, steak, or fish. It's perfect next to burgers, sandwiches, or as part of a summer BBQ spread. Also great scooped up with pita bread or served over a bed of mixed greens.
Make It Ahead
Chop all vegetables and store separately in the fridge up to 24 hours ahead. Combine and dress just before serving for the crispest texture.
