Cucumber Tomato Salad

There’s something beautifully nostalgic and refreshing about the combination of cucumbers and tomatoes. It’s a pairing that instantly brings to mind backyard cookouts, sunny afternoons, and big family meals with plenty of laughs and second helpings. This Cucumber Tomato Salad from Kristine’s Kitchen is all of that and more. It’s simple, crisp, and absolutely bursting with flavor—and it might just become your new go-to side for every summer meal.

When the weather starts warming up and tomatoes finally taste like tomatoes again, this is one of the first dishes I turn to. It’s easy to pull together, incredibly versatile, and never fails to impress even the pickiest eaters. Whether you’re pairing it with grilled chicken, stuffing it into wraps, or just eating it straight from the bowl with a fork (yes, I’ve done that more times than I can count), it always hits the spot.

What makes this particular recipe so special is how much flavor you get from such a short ingredient list. The cucumbers are cool and crunchy, the tomatoes are sweet and juicy, and the red onions give just the right amount of bite. Then there’s the dressing—light and zippy from olive oil and red wine vinegar, with a touch of honey that rounds everything out. Add in a handful of fresh herbs like dill, parsley, or basil, and you’ve got a salad that feels both elevated and totally effortless.

This salad is not only a celebration of fresh summer produce, but it’s also incredibly practical. You can throw it together in under 15 minutes, there’s no cooking involved (which is always a plus in the summer), and it pairs well with just about any main dish you can think of. It’s as welcome at a weekend barbecue as it is next to a quiet weeknight dinner at home.

There’s a reason this salad has become a staple in my house. It’s one of those recipes that feels like it’s always been part of your rotation, even if you just discovered it. And once you try it, I have a feeling you’ll keep coming back to it, season after season.

Why You’ll Love This Cucumber Tomato Salad

This cucumber tomato salad might look simple at first glance, but don’t be fooled—it delivers big on flavor, texture, and satisfaction. Whether you’re a busy parent trying to get dinner on the table in under 30 minutes or someone looking for a light, nourishing side to balance out a heavier main, this salad fits the bill beautifully.

First, let’s talk about how easy it is to make. We’re talking about a five-ingredient base that requires minimal prep. No fancy equipment, no complicated techniques—just a sharp knife, a bowl, and a whisk for the dressing. If you’ve got cucumbers, tomatoes, red onion, and a few pantry staples, you’re already halfway there. It’s the kind of recipe you can memorize after making it once, which means it’s perfect for those times when you need something quick and reliable.

Another reason this recipe shines is the balance of flavors. The fresh vegetables bring that garden-fresh taste, while the vinaigrette ties everything together with a gentle tang and just a hint of sweetness from the honey. You don’t need a heavy, creamy dressing here—this one lets the produce shine. And that freshness is exactly what you crave during warmer months.

Texture is another star of the show. The cucumbers add that satisfying crunch that’s so key to a good salad. The tomatoes, especially if you use juicy grape or cherry varieties, burst with flavor in every bite. And the thinly sliced red onion gives a little sharpness without overpowering the dish. It’s light, crisp, and satisfying all at once.

Let’s not forget versatility. This salad works in so many ways. It’s delicious on its own as a light lunch, but it also makes a fantastic side dish for grilled meats, fish, or sandwiches. You can easily add extra ingredients to make it your own—crumbled feta, sliced avocado, sweet bell peppers, even fruit like peaches or watermelon if you want a summery twist. The base recipe is solid, and the options for customization are endless.

Finally, you’ll love how fresh and wholesome it feels. It’s made with real ingredients you can feel good about eating. There’s no mayo, no preservatives, no processed add-ins—just fresh vegetables, a clean vinaigrette, and herbs from your garden or the local market.

If you’re someone who wants more flavor and less fuss, this recipe is going to be your new best friend. And even if you’re just dipping your toes into cooking or making more meals at home, this salad is the perfect place to start. It’s foolproof, fast, and full of flavor—what’s not to love?

Health Benefits Cucumber Tomato Salad

One of the best things about this cucumber tomato salad—besides how quick and easy it is to prepare—is just how good it is for your body. While it might feel indulgent because of its big flavors and satisfying texture, it’s actually packed with nutrients and health-supporting ingredients. Every bite gives you a dose of something that supports your wellness, energy, and overall health.

Let’s start with the cucumbers. These crisp green beauties are mostly water, which makes them incredibly hydrating—something your body definitely appreciates during hot summer days. But cucumbers also bring a healthy dose of vitamin K, which supports bone health, and antioxidants that help protect your body from inflammation and stress. They’re low in calories, high in fiber, and gentle on digestion, making them perfect for light meals and snacks.

Next, the tomatoes. Whether you go with cherry, grape, or heirloom, tomatoes are loaded with vitamin C, potassium, and lycopene. Lycopene is a powerful antioxidant that’s been linked to heart health and even reduced risk of certain cancers. Tomatoes also support your immune system and help maintain healthy skin thanks to their vitamin A content. When you eat them raw—as in this salad—you get the full benefit of all those heat-sensitive nutrients that can sometimes get lost in cooking.

Red onions add more than just flavor. They’re a great source of quercetin, a plant compound that may help fight inflammation and regulate blood pressure. Onions also contain prebiotics, which feed the good bacteria in your gut and support overall digestive health. And because they’re raw in this salad, their nutritional content stays intact.

Then there’s the dressing. Unlike many store-bought salad dressings that come packed with sugar and artificial ingredients, this homemade vinaigrette keeps it clean. Olive oil is rich in monounsaturated fats, which are great for your heart and can help reduce bad cholesterol. It also contains polyphenols that support brain health and fight inflammation. The red wine vinegar adds a touch of acidity and has been shown to support blood sugar control. And honey, used in moderation, is a natural sweetener with antimicrobial properties.

Fresh herbs like dill, parsley, and basil are more than just garnish—they each come with their own set of health perks. Dill has antibacterial properties, parsley is packed with vitamin K and antioxidants, and basil can help support digestion and reduce stress levels.

Altogether, this salad is a powerhouse of fresh, whole foods that nourish your body and taste absolutely amazing. It’s plant-based, naturally gluten-free, and can easily be made vegan if you swap the honey for maple syrup or agave nectar. Whether you’re trying to eat cleaner, pack more veggies into your day, or just feel better after your meals, this salad is a simple and delicious way to do it.

Preparation Time, Servings, and Nutritional Information

When it comes to summer meals, simplicity and speed are key. No one wants to spend hours in a hot kitchen when the sun is shining and the grill is calling. That’s why this cucumber tomato salad is such a winner—it comes together fast, serves a crowd, and is packed with clean, nourishing ingredients.

Preparation Time:
This salad takes about 10 to 15 minutes to make from start to finish. That includes slicing the vegetables, whisking the dressing, and tossing everything together. No cooking, no complicated steps—just fresh ingredients and a few quick chops.

Servings:
The recipe yields about 4 generous servings as a side dish. If you’re serving a larger group or want leftovers for the next day, you can easily double or triple the ingredients without adding much extra time.

Nutritional Information (Per Serving, Estimated):

• Calories: 130

• Total Fat: 9g

• Saturated Fat: 1.5g

• Carbohydrates: 11g

• Fiber: 2g

• Sugar: 7g (from the natural sugars in tomatoes and honey)

• Protein: 1g

• Cholesterol: 0mg

• Sodium: 150mg

• Vitamin C: 20% Daily Value

• Vitamin A: 15% Daily Value

• Vitamin K: 40% Daily Value

• Potassium: 350mg

🥒 Step-By-Step Cooking Instructions

This cucumber tomato salad couldn’t be easier, but don’t let the simplicity fool you—it’s packed with flavor, freshness, and those juicy, crisp textures we all crave in a summer side. Whether you’re serving this alongside grilled kebabs, a hearty wrap, or simply enjoying it as a light lunch, this dish comes together in just a few easy steps. Let’s walk through it together, and I’ll throw in all the helpful tips along the way.

Step 1: Gather and Prep Your Ingredients

Before anything else, get your ingredients together:

• 1 large English cucumber, thinly sliced

• 1 pint grape or cherry tomatoes, halved

• 1/2 small red onion, thinly sliced

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 1 teaspoon honey

• Salt and black pepper, to taste

• Optional: Fresh herbs like dill, parsley, or basil—roughly chopped

🔪 Tip: If you don’t have English cucumbers, Persian cucumbers work great too—they’re equally crisp and less seedy than regular cucumbers.

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Step 2: Slice the Veggies

Let’s get chopping!

• Cucumbers: Cut your English cucumber in half lengthwise, then slice it into thin half-moons. You can use a mandoline for perfectly even slices, but a sharp knife works just as well.

• Tomatoes: Slice your grape or cherry tomatoes in half. If you’re using larger tomatoes like Roma, dice them into bite-sized chunks.

• Red Onion: Peel and thinly slice the red onion. If you’re not a fan of that raw onion bite, soak the slices in cold water for 10 minutes to mellow them out.

💡 Pro Tip: Always use a sharp knife for tomatoes—serrated knives or tomato knives work best to keep the skins intact and avoid squishing them.

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Step 3: Combine the Vegetables

In a large mixing bowl, combine:

• The sliced cucumbers

• Halved tomatoes

• Thinly sliced red onion

Gently toss everything together so it’s well mixed. The colors alone will make you smile—it’s a rainbow of juicy reds, deep purples, and cool greens.

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Step 4: Make the Dressing

Now let’s whip up that tangy-sweet dressing:

In a small bowl or a jar with a lid, combine:

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 1 teaspoon honey

• Salt and black pepper, to taste (start with 1/4 tsp each and adjust as needed)

Whisk (or shake) until the dressing is fully combined and slightly emulsified—it should look silky and cling nicely to a spoon.

🍯 Tip: If you want to make it vegan, swap the honey for maple syrup or agave.

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Step 5: Dress the Salad

Pour the dressing over the vegetables and gently toss to coat. Be sure everything is evenly dressed—no veggie left behind! Let it sit for about 5–10 minutes to allow the flavors to meld a bit. This short marinating time softens the onion slightly and brings everything together.

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Step 6: Add Fresh Herbs (Optional but Highly Recommended)

Now for the finishing touch: chopped fresh herbs. You can go with just one or mix them up! Here are some options:

• Dill: Classic pairing with cucumber—adds a slightly tangy, grassy flavor.

• Parsley: Bright and clean, works well with everything.

• Basil: Sweet, fragrant, and summery—pairs beautifully with tomato.

Roughly chop your herbs and sprinkle them over the salad. Give it one last gentle toss.

🌿 Herb Hack: Add herbs just before serving for max freshness and vibrant flavor.

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Optional Add-Ins and Variations

Feeling creative? This salad is super versatile. Try some of these ideas:

• Add feta cheese for a creamy, salty bite.

• Toss in diced avocado for richness.

• Add sliced bell peppers for crunch and color.

• Try sliced peaches for a sweet-savory twist—surprisingly delicious!

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🍽 How to Serve

This cucumber tomato salad is the ultimate warm-weather side dish. It’s light, bright, and goes with just about everything. You can serve it freshly tossed, slightly chilled, or even at room temp—it’s super forgiving and full of flavor at every stage.

Here are some delicious ways to serve it:

🌞 Backyard BBQ or Potluck

This is the salad that disappears first at a BBQ—seriously. It’s a refreshing contrast to smoky grilled meats or heavier mains like rice dishes or casseroles. Bonus: It doesn’t wilt like lettuce-based salads!

• Serve in a big bowl on a buffet-style table.

• Sprinkle extra herbs or feta on top just before serving for visual pop.

• Double the batch if you’re feeding a crowd—it goes fast!

🥙 Weeknight Dinner Side

Pair it with:

• Grilled chicken or turkey burgers

• Shawarma wraps or kebabs

• Lemon herb rice and roasted potatoes

It adds a pop of acidity and crunch that balances out rich or savory dishes.

🥪 Light Lunch or Snack

Add chickpeas, white beans, or some cooked quinoa to make it a more filling meal.

• Tuck into pita bread with a smear of hummus.

• Serve on toast or a rice cake with mashed avocado.

• Add hard-boiled eggs or grilled chicken on top for a protein boost.

🍴Presentation Tips

• Serve in a shallow platter instead of a deep bowl so all the colorful veggies are on display.

• Garnish with a few whole herb leaves or a lemon wedge for a little flair.

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🧀 Pairing Suggestions

This salad’s crispness and mild tang make it a total team player when it comes to pairings. Here are a few ideas that’ll help you round out your meal:

🥩 Protein Pairings

• Grilled chicken skewers: Especially with Mediterranean or herb marinades.

• Baked salmon: The richness of the fish plays well with the light, acidic salad.

• Stuffed bell peppers: A hearty, comforting main dish that benefits from something light on the side.

• Falafel or chickpea patties: For a vegetarian or halal-friendly meal.

🧆 Tip: Cucumber tomato salad adds a cooling element, perfect for spicy mains.

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🍞 Carbs & Grains

• Lemon rice or herb couscous: Something light and zesty works great.

• Warm pita bread or naan: Scoop the salad right up!

• Quinoa or bulgur wheat: Toss the salad into a grain bowl for a fresh, filling lunch.

• Pasta salad duo: Serve this cucumber tomato salad alongside a creamy pasta salad for the ultimate picnic pairing.

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🥤 Drink Pairings

• Mint lemonade: A cool and crisp combo.

• Iced hibiscus tea: Slightly tart and beautiful in color—pairs nicely with the tomato’s acidity.

• Cucumber water: Simple, refreshing, and totally on-theme.

• Sparkling water with a squeeze of lime: Always a crowd-pleaser.

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🧊 Storage, Freezing & Reheating Instructions

One of the best things about this salad? It stores beautifully—perfect for meal prep or making ahead for a get-together.

🧊 Storage

• Store any leftover cucumber tomato salad in an airtight container in the refrigerator for up to 2 days.

• The veggies will continue to release some liquid, so it might get a little juicy. Just give it a good stir before serving again.

• If you know you’ll be storing it, you can keep the dressing separate and toss just before eating to keep everything extra crisp.

🥒 Pro Tip: If you want to prep ahead, slice the veggies and store them separately. Combine and dress about 30 minutes before serving.

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❄️ Freezing

This salad isn’t ideal for freezing. Cucumbers and tomatoes have high water content and will get soggy and mushy once thawed.

If you want a salad to freeze, opt for something grain-based or roasted veggie-focused.

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🔥 Reheating

No need to reheat this salad—it’s meant to be served cold or at room temperature!

But here’s a helpful tip: If it’s been chilling in the fridge for a while, let it sit out on the counter for about 10–15 minutes before serving. That little bit of warmth brings out the flavors again.

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💬 Got leftovers? Scoop them over toast, tuck them into a wrap, or mix with cooked couscous for a next-day refresh. It’s still just as tasty, even if it’s not as crunchy as Day 1.

🛑 Common Mistakes to Avoid (And How to Fix Them!)

Even with a recipe as refreshingly simple as this cucumber tomato salad, a few common missteps can sneak in and steal the spotlight from all that vibrant flavor. But don’t worry—once you know what to look out for, this salad will be a no-fuss favorite every single time.

1. Using watery cucumbers without draining them

English cucumbers are great because they’re low in seeds and relatively crisp, but they still contain a fair amount of water. If you skip the step of patting them dry or lightly salting and draining them, you may end up with a watery salad, especially if it sits for a while.

Fix it: After slicing, sprinkle the cucumbers with a tiny pinch of salt and let them sit for about 10 minutes. Then blot them with a paper towel before tossing them in the salad.

2. Not tasting as you go

Every tomato is a little different, and even the freshest produce can vary in sweetness or acidity. If you skip tasting before serving, you might miss the chance to adjust the seasoning to perfection.

Fix it: Once everything’s mixed, give it a quick taste before serving. Add a splash more vinegar if it needs brightness or a pinch of salt if the flavors seem flat.

3. Overdressing the salad

This salad is all about lightness and balance. Too much dressing can weigh it down or make the veggies soggy.

Fix it: Start with about half the dressing, toss gently, and add more as needed. The goal is to lightly coat everything—not drown it.

4. Skipping the fresh herbs

Fresh herbs make a huge difference here. They add brightness and depth, and skipping them makes the salad feel a bit one-note.

Fix it: Even if you only have one herb on hand—like parsley or dill—use it! It’ll add that fresh flavor boost this salad loves.

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🔍 Pro Tips for the Best Cucumber Tomato Salad

This recipe might be simple, but don’t let that fool you—there are plenty of ways to elevate it and make it your own. Here are some of my favorite pro tips to help you nail it every single time.

1. Chill before serving (but not too long!)

A little chill time (15–30 minutes) lets the flavors meld and the dressing soak in slightly, giving you a more cohesive flavor throughout. But don’t let it sit too long, especially after mixing—cucumbers release water over time and can lose their crunch.

Bonus tip: If you want to prep in advance, keep the dressing separate until right before serving.

2. Use a mix of colored tomatoes

Grape or cherry tomatoes are perfect here, but for a pretty presentation and more depth of flavor, try using a mix of red, yellow, and orange varieties. The sweetness levels vary, and it just makes the salad pop on the plate.

3. Slice red onions thin—and soak them

Raw red onion can be a little too sharp, especially in a light salad like this one. To mellow them out, slice them thin and let them soak in cold water for 10 minutes before adding to the mix.

4. Upgrade with add-ins

Want to bulk this up into a heartier side or even a main dish? Toss in some crumbled feta, sliced avocado, or even chickpeas for added protein. Fresh mozzarella pearls are also chef’s kiss.

5. Serve it with something warm

This cool, crisp salad makes an amazing contrast to warm mains. Try it alongside grilled chicken, baked fish, or even something like falafel for a fresh, satisfying plate.

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❓Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?

You can make it ahead, but with a little planning. For the best texture, prep the vegetables and dressing separately, then combine everything just before serving. This keeps the cucumbers crisp and the dressing from becoming diluted.

What’s the best type of cucumber to use?

English cucumbers are ideal because they’re nearly seedless, have thin skin, and are super crisp. Persian cucumbers are another great choice if you prefer smaller, bite-sized rounds. Avoid standard waxy cucumbers unless you peel and seed them.

Do I have to use red wine vinegar?

Not at all! Red wine vinegar adds a nice tang, but you can totally swap it out. Try white wine vinegar for a milder taste, or balsamic for a touch of sweetness and depth. Apple cider vinegar is also a great option with a slightly fruity vibe.

What herbs work best in this recipe?

Fresh dill adds a grassy, slightly tangy note that pairs beautifully with cucumber. Parsley and basil are lovely too. You can use one, two, or all three. If you’re a cilantro fan, you can even throw that in for a totally different twist.

Can I add protein to make this a full meal?

Absolutely. Grilled chicken strips, tuna, hard-boiled eggs, or chickpeas are all great add-ins that turn this salad from a side into a light lunch or dinner. Just keep the dressing proportions in mind—you might need to double it slightly to cover any extras.

How long does it last in the fridge?

Once dressed, it’s best enjoyed within a few hours. But if you have leftovers, they’ll keep in the fridge for about 1–2 days. Keep in mind the cucumbers will soften the longer they sit.

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❤️ Conclusion & Call to Action

There’s something so perfectly simple and satisfying about a salad like this. It’s crunchy, juicy, tangy, and just a little sweet from the honey in the dressing. And the best part? You barely need 15 minutes and a handful of ingredients to bring it all together.

This cucumber tomato salad is one of those recipes that just works—for backyard BBQs, easy weeknight dinners, or lazy Sunday lunches. It’s the kind of dish that doesn’t try too hard but always earns a second scoop. I can’t tell you how many times I’ve made this for friends or family, and someone’s immediately asked for the recipe. It’s just that kind of magic.

So if you’ve been looking for a go-to summer salad that’s fresh, versatile, and downright delicious, this one’s a keeper. Make it your own. Add the feta, toss in some chickpeas, drizzle a little extra honey if you like. And hey—don’t forget to tag me if you post your version on social. I love seeing your kitchen creations!

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📸 Photo Suggestions:

• A close-up of the finished salad in a bright white serving bowl.

• Step-by-step prep: slicing cucumbers, halving tomatoes, whisking dressing.

• Optional toppings like feta, avocado, or fresh herbs scattered over the top.

• A “table shot” with the salad next to grilled chicken or pita bread.

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