I make this cucumber and tomato salad all summer long. It is a crisp, no-fuss side that brightens quick weeknight dinners and backyard barbecues alike. The combination of cool cucumbers, juicy cherry tomatoes, sharp red onion, and a simple olive oil and apple cider vinegar dressing keeps things light, refreshing, and ready in under 10 minutes — perfect when you want something fresh without a lot of fuss. It also pairs beautifully with heartier mains such as creamy beef and shells, creating a balanced plate of rich and bright flavors.
Why you’ll love this dish
This salad is the kind of recipe you make when you want flavor with minimal work. It’s:
- Fast to pull together, no cooking required.
- Budget friendly, using pantry staples and seasonal veg.
- Kid friendly when chopped small and dressed lightly.
- Versatile enough to serve alongside grilled proteins or as part of a picnic spread.
"A backyard favorite: crunchy cucumbers, sweet tomatoes, and a zesty dressing that keeps everyone coming back for seconds."
It’s ideal for weeknight dinners, potlucks, or anytime you want a fresh contrast to richer mains.
Step-by-step overview
Before you start: you will wash and chop the vegetables, whisk a simple dressing, then toss gently so the tomatoes stay intact. The whole process takes about 10 minutes. For best texture, serve right away, or chill 30 minutes for the flavors to meld.
What you’ll need
- 2 large cucumbers, diced (English or Persian cucumbers work great)
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Quick notes on ingredients: if your cucumbers are very watery, peel or seed them lightly. Apple cider vinegar gives a bright, slightly fruity tang; lemon juice can substitute if you prefer citrus. Use good olive oil for the best mouthfeel.
Step-by-step instructions
- Prep the vegetables. Dice the cucumbers into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion and roughly chop the parsley.
- Combine the veg. Place cucumbers, tomatoes, onion, and parsley in a large mixing bowl. Toss gently so the ingredients are evenly distributed.
- Make the dressing. In a small bowl, whisk olive oil, apple cider vinegar, salt, and black pepper until the mixture is slightly emulsified and glossy.
- Dress the salad. Pour the dressing over the vegetables. Toss once more with gentle strokes to avoid crushing the tomatoes.
- Serve or chill. Enjoy immediately for maximum crunch. If you prefer softer flavors, cover and refrigerate for 30 minutes to let the dressing mellow.
Best ways to enjoy it
This salad shines as a bright side dish. Try it with grilled fish, roasted chicken, or a stack of crusty bread and cheese. It also fits well on a mezze spread with olives and hummus. For a cozy comfort-meal pairing, serve it alongside slow-cooked mains like crockpot beef and noodles to cut through richer flavors.
Plating ideas: spoon the salad into a shallow bowl and sprinkle a few extra parsley leaves on top. For a summer buffet, serve it in a wide, shallow dish so guests can easily portion out tomatoes without crushing them.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 2 to 3 days. The salad will soften as it sits because cucumbers and tomatoes release water.
- Keep dressing separate if you want the crunch to last. Toss just before serving.
- Freezing: Not recommended. Cucumbers and tomatoes become mushy once frozen and thawed.
- Food safety: Do not leave the salad out at room temperature for more than 2 hours. Use clean utensils when serving to avoid contamination.
Pro chef tips
- Reduce excess water: If your cucumbers are especially watery, salt them lightly and let sit in a colander for 10 minutes, then pat dry. This prevents a soggy salad.
- Gentle handling: Always fold the salad rather than stirring vigorously so tomato halves keep their shape.
- Onion bite control: Soak sliced red onion in cold water for 5 minutes to soften sharpness, then drain well.
- Emulsion trick: Whisk the vinegar into the salt first, then stream in the olive oil while whisking to help the dressing bind.
Creative twists
- Add crumbled feta and a few torn mint leaves for a Mediterranean spin.
- Stir in cucumber ribbons instead of dice for a more elegant presentation.
- Swap parsley for basil for a sweeter herb note.
- Add a tablespoon of honey to the dressing if your tomatoes are unusually tart.
- Make it heartier by tossing in cooked farro or chickpeas to turn the salad into a light lunch.
Your questions answered
How long does it take to make?
About 10 minutes for prep and assembly. If you chill it to meld flavors, add 30 minutes.
Can I make this ahead for a party?
You can chop the vegetables and store them separately for a few hours. Dress the salad just before serving to keep textures crisp.
Is this salad keto or low carb friendly?
Yes. The ingredients are low in carbs. Skip any added sweeteners and serve as a refreshing low-carb side.
Can I replace apple cider vinegar with something else?
Yes. Fresh lemon juice is a bright substitute. White wine vinegar also works if you prefer a milder tang.
What if I only have regular cucumbers with large seeds?
Peel and scoop out the seeds before dicing to reduce excess moisture and bitterness.
Cucumber and Tomato Salad
Ingredients
Method
- Dice the cucumbers into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion and roughly chop the parsley.
- Place cucumbers, tomatoes, onion, and parsley in a large mixing bowl. Toss gently so the ingredients are evenly distributed.
- In a small bowl, whisk olive oil, apple cider vinegar, salt, and black pepper until the mixture is slightly emulsified and glossy.
- Pour the dressing over the vegetables. Toss once more with gentle strokes to avoid crushing the tomatoes.
- Enjoy immediately for maximum crunch or cover and refrigerate for 30 minutes to let the dressing mellow.
