Cucumber and Tomato Salad Recipe – Fresh, Healthy & Easy

There’s something undeniably refreshing about a simple cucumber and tomato salad. It’s the kind of dish that instantly transports you to a sunny patio, where the breeze is light and the conversation flows just as easily as the vinaigrette that brings this salad to life. This recipe, inspired by Kristine’s Kitchen, is all about bright, fresh flavors and minimal fuss.

It’s crisp, juicy, and herby, with just the right touch of acidity to balance everything out. If you’ve ever found yourself looking for a side dish that feels light but still packs flavor, this is the one. And the best part? It comes together in under 15 minutes, with no cooking involved. It’s the definition of easy, feel-good food.

I personally make this Cucumber and tomato salad every summer when the garden tomatoes are at their peak and cucumbers are so abundant, they practically beg to be turned into something delicious. I’ve served it alongside grilled chicken skewers, tucked it into pita with hummus, and even enjoyed it straight out of the bowl for a quick lunch. It’s that versatile.

Whether you’re throwing a casual backyard barbecue or just need something quick to perk up your weeknight dinner, this cucumber and tomato salad is a reliable go-to. Let’s dive into what makes it so special.

Why You’ll Love This Recipe

There are a lot of reasons to love this Cucumber and tomato salad, but here are a few that make it an absolute standout:

Quick and easy to prepare
This recipe comes together in less than 15 minutes, making it perfect for busy days or last-minute gatherings. There’s no stove, no oven, and no fancy equipment needed—just a cutting board, a knife, and a mixing bowl.

Fresh, crisp textures
The crunch of cucumber combined with juicy tomatoes and tender slivers of red onion creates the perfect balance of textures. Each bite feels clean and satisfying.

Bright, flavorful vinaigrette
The simple dressing made from olive oil, red wine vinegar, and a touch of honey adds just enough tang and sweetness to tie everything together. It’s not overpowering, just enhancing.

Healthy and light
With fresh vegetables and a clean dressing, this salad is naturally low in calories and rich in nutrients. It makes an excellent companion to heavier meals or can stand alone for a light lunch.

Customizable
Whether you add feta, swap in different herbs, or toss in some chickpeas for protein, this salad is super adaptable. You can make it your own with just a few tweaks.

Health Benefits

This cucumber and tomato salad isn’t just easy on the palate—it’s also nourishing and wholesome. Let’s break down some of its health perks:

Cucumbers
High in water content, cucumbers help keep you hydrated, especially during hot weather. They also provide fiber, which supports digestion, and antioxidants like vitamin C and beta-carotene.

Tomatoes
Packed with vitamin C, potassium, and lycopene, tomatoes are a heart-healthy choice. Lycopene is a powerful antioxidant known for its potential cancer-fighting properties and its support of skin health.

Red onions
Not only do red onions add a zesty bite, but they’re also rich in antioxidants and sulfur compounds, which may help with blood sugar control and overall inflammation.

Olive oil
Extra virgin olive oil is full of healthy fats, particularly monounsaturated fats, which support heart health. It also has anti-inflammatory properties and adds a dose of richness without making the salad heavy.

Fresh herbs
Herbs like parsley, dill, and basil aren’t just for flavor—they also contain phytonutrients, vitamins, and minerals that contribute to overall wellness.

Altogether, this salad is light, hydrating, and loaded with health benefits that make you feel good from the inside out.

Preparation Time, Servings, and Nutritional Information

Total time: 15 minutes
Servings: 4
Calories per serving: 120
Protein: 1g
Carbohydrates: 8g
Fat: 9g
Fiber: 2g
Sugar: 4g

Ingredients List

Here’s everything you’ll need to make this bright and delicious salad:

Vegetables

• 1 large English cucumber, sliced in half lengthwise and then cut into ½ cm thick half-moons
  Why it matters: English cucumbers are less bitter, have a thin skin, and don’t need peeling.
• 2 cups cherry or grape tomatoes, halved
  Why it matters: They bring sweetness and juicy texture to every bite.
• ½ small red onion, thinly sliced
  Why it matters: Adds a sharp, zesty kick that contrasts with the milder flavors.

Vinaigrette

• 3 tablespoons extra virgin olive oil
  Why it matters: This forms the smooth base of your dressing and adds healthy fats.
• 1½ tablespoons red wine vinegar
  Why it matters: Provides acidity that balances the sweetness of the tomatoes and honey.
• 1 teaspoon honey
  Why it matters: Adds a subtle sweetness that rounds out the sharpness of the vinegar and onion.
• Salt and freshly ground black pepper to taste
  Why it matters: These basics elevate all the other flavors.

Fresh Herbs

• 2 tablespoons chopped fresh parsley, dill, and/or basil
  Why it matters: Herbs add aroma, freshness, and a pop of color.

Step-By-Step Cooking Instructions

1. Prepare the vegetables
   • Wash and dry all the vegetables thoroughly.
   • Slice the cucumber lengthwise, then into half-moons about ½ cm thick.
   • Cut the cherry tomatoes in half.
   • Thinly slice the red onion. If you want a milder onion flavor, soak the slices in cold water for 10 minutes before adding them to the salad.
2. Assemble the salad
   • In a medium mixing bowl, combine the sliced cucumbers, halved tomatoes, and sliced onions.
   • Gently toss everything together using clean hands or salad tongs.
3. Make the vinaigrette
   • In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper until the mixture is well emulsified and slightly thickened.
4. Dress the salad
   • Pour the vinaigrette over the vegetables.
   • Toss gently until everything is evenly coated. Be careful not to crush the tomatoes.
5. Add the herbs
   • Just before serving, sprinkle in your chopped herbs.
   • Give the salad one final, gentle toss to distribute the herbs throughout.
6. Taste and adjust
   • Taste the salad and adjust the salt, pepper, or vinegar if needed.

How to Serve

This salad is as versatile as it is vibrant. Here are some of our favorite serving ideas:

• Serve as a refreshing side to grilled chicken, beef kebabs, or fish.
• Spoon it onto a bed of couscous, bulgur, or quinoa for a heartier dish.
• Wrap it in warm pita bread with hummus or falafel for a light lunch.
• Pair it with rice and lentils for a vegetarian meal.
• Add a handful of crumbled feta or diced avocado for extra richness.

Pairing Suggestions

Main Dishes

• Grilled chicken thighs or skewers
• Oven-roasted salmon or baked white fish
• Stuffed bell peppers
• Roasted chickpea wraps

Drinks

• Sparkling water with lemon or mint
• Fresh lemonade or iced hibiscus tea
• Cucumber-mint infused water for a cooling combo

Sides

• Pita chips or flatbread with hummus
• Lentil soup or vegetable soup
• Roasted potatoes with garlic and herbs

Storage, Freezing & Reheating Instructions

Storage
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The vegetables will release some liquid over time, so you may want to drain excess moisture before serving leftovers.

Freezing
Freezing is not recommended for this salad due to the high water content of the vegetables, which causes them to become mushy when thawed.

Reheating
Since this is a cold salad, there is no need to reheat. Simply stir before serving to redistribute the dressing.

Common Mistakes to Avoid

Overdressing the salad
Too much vinaigrette can make the salad soggy. Start with less and add more if needed.

Cutting vegetables too early
To keep the salad crisp, cut the vegetables right before serving, especially the cucumber and onion.

Not draining watery veggies
Tomatoes and cucumbers can release a lot of juice. If making ahead, consider seeding the tomatoes and salting the cucumbers lightly, then patting them dry.

Using poor-quality olive oil
Since the dressing is simple, a good-quality olive oil makes a noticeable difference in flavor.

Skipping the herbs
Fresh herbs elevate the dish. Don’t skip them, even if you use just one type.

Pro Tips

1. Soak red onions in cold water for 10 minutes to mellow their flavor.
2. Use a mandoline for even, thin slices of cucumber and onion.
3. Mix vinaigrette separately to ensure even distribution and emulsification.
4. Add herbs last to keep them vibrant and fresh.
5. Let it sit for 5 minutes before serving so the flavors can meld.

Frequently Asked Questions (FAQs)

Can I make this salad in advance?
Yes, but for the best texture, keep the dressing separate and mix it in right before serving.

What kind of tomatoes should I use?
Cherry or grape tomatoes work best because they’re sweet and hold their shape well, but you can also use Roma or heirloom tomatoes if chopped into bite-sized pieces.

Can I use regular cucumbers?
You can, but be sure to peel and possibly deseed them as they tend to be more bitter and watery than English cucumbers.

What herbs go best in this salad?
Parsley, dill, and basil are all great options. Feel free to mix and match based on what you have on hand.

Can I add cheese?
Absolutely! Crumbled feta or goat cheese adds creaminess and a salty contrast to the fresh veggies.

Is this salad vegan?
It can be made vegan by swapping the honey for maple syrup or agave.

How can I add protein to this salad?
Chickpeas, grilled chicken, or tofu are great protein additions.

What other dressings can I use?
A lemon vinaigrette or tahini dressing would also pair nicely.

Can I skip the onion?
Yes, if you’re not a fan of raw onion, simply leave it out or substitute with scallions.

How do I keep leftovers from getting soggy?
Store the salad and dressing separately if you’re planning to eat it later.

Conclusion & Call to Action

This cucumber and tomato salad is the kind of dish you’ll find yourself making again and again. It’s light, flavorful, and just so effortlessly satisfying. Whether you’re preparing a summer feast, packing lunch for the office, or simply trying to eat a little fresher, this salad fits the bill perfectly.

I’d love for you to give it a try and make it your own. Snap a photo of your beautiful bowl of freshness and tag me on social media. Let me know how you served it and what herbs or extras you added. Cooking is all about sharing, and I can’t wait to see how this simple salad shows up on your table.

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