Fresh Cucumber Tomato Salad : Zesty and Ready in Minutes

There’s something magical about the combo of crisp cucumbers, juicy tomatoes, and a simple vinaigrette. It reminds me of summer cookouts, backyard dinners, and the kind of easy, unfussy recipes that come together in minutes but taste like sunshine in a bowl. This cucumber tomato salad is one of my go-to sides—fresh, colorful, and crazy simple.

Whether you’re pulling it together for a weeknight dinner or serving it alongside grilled chicken or fish, this salad never disappoints. I’ll walk you through every step, from picking the best veggies to making a zippy homemade dressing. And if this is your first time making a salad like this—don’t worry, I’ve got tips, swaps, and variations to make it your own. Let’s get chopping!

Why You’ll Love This Recipe

• Quick and Easy – This salad takes just 10 minutes to prep, no cooking required.
• Refreshing and Light – Perfect for hot days or when you want something crisp and clean.
• Family-Friendly – It’s mild, colorful, and kid-approved.
• Versatile – Add cheese, herbs, olives, or whatever you’ve got in the fridge.
• Made with Pantry Staples – Everything is either in your fridge or from the grocery store produce aisle.

If you’ve been searching for a simple yet satisfying cucumber salad or light tomato salad, this one hits both marks.

Ingredients You’ll Need

For the Salad:

• 1 English cucumber, thinly sliced (or 2 regular cucumbers, peeled and seeded)
• 1 pint cherry tomatoes, halved (or 3–4 Roma tomatoes, chopped)
• 1/2 small red onion, thinly sliced
• 1/2 red bell pepper, diced
• 1/4 cup fresh dill, chopped (or 1 tsp dried dill)
• 1/3 cup kalamata olives, pitted and halved (optional)

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dijon mustard (adds tanginess and helps emulsify)
• 1 clove garlic, minced
• Salt and pepper, to taste

Tip: Use red wine vinegar for a classic punch, but apple cider vinegar or lemon juice works in a pinch.

Ingredient Substitutions

Don’t have something on hand? These swaps work great:

• English cucumber → Use regular cucumbers (just peel and remove seeds for best texture).
• Cherry tomatoes → Try grape tomatoes or heirloom varieties for extra color.
• Red onion → Swap with shallots or sweet Vidalia onions for milder flavor.
• Dill → Use fresh parsley, basil, or oregano.
• Red wine vinegar → Lemon juice or white wine vinegar works well too.
• Kalamata olives → Green olives, feta cheese, or even capers add a briny kick.

This recipe is super forgiving and lets you mix and match based on your pantry or garden.

How to Make Cucumber Tomato Salad

Step-by-Step Instructions

1. Slice the veggies (5 minutes)

• Thinly slice the cucumber and red onion, halve the cherry tomatoes, dice the red pepper, and chop the fresh dill.
• Add everything to a large mixing bowl.

2. Make the dressing (2 minutes)

• In a small bowl or jar, whisk together the olive oil, red wine vinegar, dijon mustard, garlic, salt, and pepper.

3. Toss and chill (3 minutes + optional rest time)

• Pour the dressing over the veggies.
• Toss gently to combine until everything is coated.
• Taste and adjust salt and pepper if needed.
• Let it chill in the fridge for 15–30 minutes if you have time—it helps the flavors meld.

Pro Tip: Serve this salad cold or at room temp. It gets better as it sits!

Expert Tips and Common Mistakes to Avoid

• Use ripe but firm tomatoes – Overripe ones will get mushy and water down the salad.
• Salt just before serving – Salting early draws out water from cucumbers.
• Thin slices = better texture – A mandoline makes it even easier (just watch your fingers!).
• Chill before serving – 20–30 minutes of rest in the fridge makes a big flavor difference.
• Don’t skip the herbs – Dill, basil, or parsley really lift the whole dish.

Common mistake: Adding too much vinegar. Start light—you can always add more.

Variations & Add-Ons

Here’s how you can tweak this cucumber tomato salad to match your vibe or dietary needs:

• Vegan & Dairy-Free – As written, this recipe is naturally vegan!
• Low-Carb – Skip bell peppers and keep dressing light for a keto-friendly version.
• Add Feta – Crumbled feta brings salty creaminess.
• Add Avocado – Dice just before serving for creamy texture.
• Add Grains – Toss in cooked quinoa or couscous to make it a hearty lunch salad.
• Add Protein – Serve alongside grilled chicken, shrimp, or chickpeas for a full meal.

Serving Suggestions

• Classic BBQ Side – Perfect with grilled burgers, steak, or corn on the cob.
• Light Lunch – Serve over a bed of baby spinach or spring mix with grilled protein.
• Picnic or Potluck – Easy to transport and holds up well even after a few hours.
• Mediterranean Platter – Pair with hummus, pita, tzatziki, and olives for a mezze board vibe.

Presentation tip: Serve in a clear glass bowl so the bright layers of cucumber, tomato, and herbs can shine through!

Storage & Reheating

Refrigerator:

• Store leftovers in an airtight container for up to 3 days.
• Stir before serving. Some veggies may soften slightly over time.

Freezing:

• Not recommended. The cucumbers and tomatoes lose their texture when thawed.

Reheating:

• Not applicable—this salad is best enjoyed cold or at room temperature.

Nutrition Information (Per Serving – Approx. 4 servings)

• Calories: 120
• Protein: 1g
• Carbohydrates: 6g
• Fat: 10g
• Fiber: 1g
• Sugar: 3g
• Sodium: 140mg

Note: Nutrition may vary slightly based on ingredient brands or substitutions.

Prep, Cook, and Total Time

Conclusion

This cucumber tomato salad is one of those magical recipes—fresh, fast, and full of bright flavor. It’s the kind of dish that comes together with minimal effort but still steals the show at the table. Whether you’re meal prepping, throwing a BBQ, or just craving something light and healthy, this salad is always the answer.

Try it out, add your own twist, and let me know how it goes in the comments. I’d love to hear how you made it yours!

Happy chopping!

Cucumber Tomato Salad

This cucumber tomato salad is crisp, refreshing, and tossed in a light vinaigrette. A perfect side dish for summer BBQs, weeknight meals, or meal prep!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Salad, Side Dish

Cuisine American, Mediterranean

Servings 4 Servings

Calories 120 kcal

Ingredients

  

• For the Salad:
• 1 English cucumber thinly sliced (or 2 regular cucumbers, peeled and seeded)
• 1 pint cherry tomatoes halved (or 3–4 Roma tomatoes, chopped)
• 1/2 small red onion thinly sliced
• 1/2 red bell pepper diced
• 1/4 cup fresh dill chopped (or 1 tsp dried dill)
• 1/3 cup kalamata olives pitted and halved (optional)
• For the Dressing:
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 clove garlic minced
• Salt and pepper to taste

Instructions

 

• Slice the veggies (5 minutes)
• Thinly slice the cucumber and red onion, halve the cherry tomatoes, dice the red pepper, and chop the fresh dill.
• Add everything to a large mixing bowl.
• Make the dressing (2 minutes)
• In a small bowl or jar, whisk together the olive oil, red wine vinegar, dijon mustard, garlic, salt, and pepper.
• Toss and chill (3 minutes + optional rest time)
• Pour the dressing over the veggies.
• Toss gently to combine until everything is coated.
• Taste and adjust salt and pepper if needed.
• Let it chill in the fridge for 15–30 minutes if you have time—it helps the flavors meld.

Notes

• Use ripe but firm tomatoes for best texture.
• Salt just before serving to avoid watery salad.
• Chill for 20–30 minutes for better flavor.
• Customize with feta, avocado, grains, or chickpeas for variation.
• Best served cold or at room temperature.

Keyword cucumber tomato salad, summer salad, easy salad, tomato salad, cucumber salad, side dish