This tomato cucumber salad is peak summer eating — juicy ripe tomatoes, cool crunchy cucumbers, and thin rings of red onion all tossed in the simplest red wine vinaigrette. It takes about 10 minutes from cutting board to table, and it only gets better as it sits in the fridge.
Why This Recipe Works
- Resting in the fridge lets the salt draw out a little juice from the tomatoes, which mixes with the oil and vinegar to create a natural vinaigrette
- Red wine vinegar's acidity brightens the sweet tomatoes without overpowering them
- Cutting vegetables into large, chunky pieces keeps the salad crisp instead of mushy
This tomato cucumber salad is the kind of recipe you'll come back to all summer long. It's impossibly simple — just ripe tomatoes, cool cucumbers, sharp red onion, and a quick two-ingredient vinaigrette — but when the produce is good, it's genuinely one of the best things you can eat. Grab your cutting board and a big bowl, because this comes together in about 10 minutes flat.
The beauty of a good tomato cucumber salad is that it practically dresses itself. A glug of olive oil, a splash of red wine vinegar, and a generous pinch of salt — that's it. The tomatoes release a little juice as the salad rests, and it mixes with the dressing into something you'll want to soak up with bread. The key is using the ripest, most in-season tomatoes you can find.
Whether you serve it alongside grilled chicken, next to a slab of crusty bread, or just eat it straight from the bowl with a fork (no judgment), this is the side dish that never gets old. And if you're in the mood for something richer, try the creamy sour cream variation below — it's an Eastern European classic that's just as quick and completely addictive.
Let's get to it — this one barely needs a recipe.
How It Comes Together
Chef Tips
- Use the ripest tomatoes you can find — in-season summer tomatoes make all the difference in flavor.
- English cucumbers work best because they have thin skin and tiny seeds, so no peeling or seeding needed. If using regular cucumbers, peel them and scoop out the watery seeds first.
- Soak the sliced red onion in ice water for 5 minutes to tame its bite — this makes the salad much more enjoyable raw.
- Don't salt the salad until just before serving. Salt draws water from the tomatoes and cucumbers, making the dressing watery if it sits too long.
- Swap the red wine vinegar for balsamic vinegar and add a teaspoon of sugar for a sweeter, Italian-style dressing.
Variations
Creamy Cucumber Tomato Salad
Skip the oil and vinegar. Toss with 4 tbsp sour cream, 1 tbsp mayo, and 1 pressed garlic clove for a rich, Eastern European-style dressing.
Mediterranean Style with Feta
Add ⅔ cup crumbled feta cheese and swap dill for fresh basil. Use balsamic vinegar instead of red wine vinegar and add ½ tsp Italian seasoning.
Balsamic Tomato Cucumber Salad
Replace red wine vinegar with 1½ tbsp balsamic vinegar and add 1 tsp sugar for a sweeter, deeper flavor profile. Thinly sliced fresh basil instead of dill.
Greek-Style
Add halved Kalamata olives, crumbled feta, and dried oregano. Use lemon juice in place of vinegar.
Serving Suggestions
Serve alongside grilled chicken, steak, or fish for a light summer side. It pairs beautifully with crusty bread, roasted potatoes, or as a topping for bruschetta.
Make It Ahead
Chop vegetables and store separately from the dressing for up to 24 hours. Toss with dressing 20 minutes to 4 hours before serving.
