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
Can something with five ingredients actually steal the show at dinner? Because this cucumber tomato salad does it every single time. Ripe tomatoes, crisp cucumbers, a little red onion, and a dead-simple two-ingredient dressing — ten minutes, cutting board to table. Lily started making this one on her own last summer, and honestly, she doesn't even need me anymore.
Here's the thing — this salad lives or dies by your tomatoes. You want the ones that actually smell like something when you cut into them, not those sad winter ones that taste like water. English cucumbers are the move because the skin is thin, seeds are tiny, and peeling is completely unnecessary. A quick toss with olive oil, red wine vinegar, and whatever fresh herbs you've got on hand, and that's the whole recipe.
Twenty minutes in the fridge changes everything. The vinaigrette works its way into the vegetables without making them soggy, the red onion loses that sharp bite, and the herbs just perfume the whole bowl. Serve it cold next to grilled chicken, pile it onto crusty toast, or do what I do most nights — stand at the counter eating it straight from the bowl with a fork.
The best part? It's endlessly riffable. Crumble in some feta and suddenly it's Mediterranean. Swap the vinaigrette for a creamy sour cream dressing and it feels totally different. Toss in a handful of Kalamata olives or some fresh dill — every version is just as easy, and every version disappears fast.
If you enjoyed this cucumber tomato salad, Corn Salad brings more American flavor to the table. And if you want to branch out a little, Chicken Pasta Salad brings more American flavor to the table. See the full collection of salad recipes when you're ready for more.
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.
