Easy Cucumber Tomato Salad: healthy and delicious

When summer is in full swing, few things beat a cool, crisp Cucumber Tomato Salad. It’s vibrant, hydrating, and comes together in minutes. This dish is perfect for picnics, barbecues, and sunny lunches where you want something light, healthy, and full of flavor.

With crunchy cucumbers, juicy grape tomatoes, red onion, and a punchy homemade dressing, this salad delivers big on taste with minimal effort. Whether you’re serving it as a side or enjoying it as a light meal, it’s sure to become a staple.

This salad also makes an excellent make-ahead option. Letting the vegetables sit in the tangy dressing for a few hours enhances their natural flavors, giving each bite a little zing that lingers on the palate. It’s a recipe you’ll want to keep on hand all season long.

Why You’ll Love This Cucumber Tomato Salad

Fresh and Crisp: Perfect for hot days when you want something cooling.
Easy to Make: Simple ingredients, quick prep.
Flavorful Dressing: Tangy, slightly sweet, and herby.
Great for Meal Prep: Stays crisp in the fridge and tastes even better after marinating.
Naturally Vegan and Gluten-Free: A wholesome dish everyone can enjoy.
Versatile Side or Main: Add protein or grains to turn it into a full meal.

Ingredients for Cucumber Tomato Salad

For the Salad:

English Cucumber: Crisp, mildly flavored, and seedless. Slicing them into quartered rounds gives bite-sized pieces that hold their shape well.
Grape Tomatoes: Sweet and juicy; halved to release their juices and blend with the dressing.
Red Onion: Thinly sliced for a sharp bite and added color.
Chopped Parsley: Fresh, peppery, and brightens up the whole dish.

For the Dressing:

Extra Virgin Olive Oil: Rich and smooth, it creates the base of the dressing.
Red Wine Vinegar: Adds tang and brightness.
Granulated Sugar or Honey: Just a touch to balance the acidity.
Dried Basil: Earthy and aromatic, it pairs beautifully with tomatoes.
Salt and Pepper: Essential for enhancing every flavor.

How to Make Cucumber Tomato Salad

Step 1: Prep the Veggies

Wash all your vegetables. Slice the cucumber into thin rounds, then quarter them for bite-sized pieces. Slice grape tomatoes in half, and thinly slice the red onion into strips. Chop the parsley finely.

Step 2: Make the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, sugar (or honey), dried basil, salt, and pepper until fully combined and emulsified.

Step 3: Combine the Ingredients

In a large salad bowl, toss the cucumber, tomatoes, onion, and parsley. Pour the dressing over the top and mix gently until the vegetables are evenly coated.

Step 4: Chill

Cover the bowl with a lid or plastic wrap and refrigerate the salad for at least 2 hours. This helps the vegetables soak up the flavors and adds an extra refreshing chill.

Step 5: Toss and Serve

Just before serving, give the salad a good stir to redistribute the dressing and juices. Serve cold and enjoy!

Equipment Needed

Cutting board and knife
Mixing bowls
Whisk or fork
Salad bowl with cover or plastic wrap
Measuring spoons and cups

Tips for Success

Use a mandoline for even veggie slicing.
Soak onions in cold water for 10 minutes to mellow their sharpness.
Let it marinate—the longer it sits, the better it tastes.
Fresh herbs like dill or mint can be added for a different twist.
Taste and adjust the dressing before pouring it over the salad.

Serving Suggestions

Serve alongside grilled chicken, steak, or salmon.
Pair with pita bread and hummus for a Mediterranean lunch.
Enjoy as a topping for avocado toast or grain bowls.
Spoon it over grilled eggplant or zucchini for a veggie-packed meal.
Serve as a light starter before a heavier meal.

Variations to Try

Add crumbled feta or goat cheese for creaminess.
Toss in chickpeas or white beans for protein and texture.
Try balsamic vinegar instead of red wine vinegar for a richer dressing.
Mix in olives or capers for a briny touch.
Add diced avocado for creaminess and a little extra richness.
Sprinkle sunflower seeds or toasted pine nuts for crunch.

More Salads You’ll Love:

FAQs about Cucumber Tomato Salad

Can I make this ahead of time?

Yes! In fact, it tastes better after a few hours in the fridge. Just give it a stir before serving.

How long does it last?

It stays fresh for 2–3 days if stored in an airtight container in the refrigerator.

Can I use regular cucumbers?

You can, but peel and deseed them first for best texture and flavor.

What’s the best substitute for red wine vinegar?

Apple cider vinegar or white wine vinegar works well as a swap.

Can I make it spicy?

Sure! Add a pinch of red pepper flakes or a few thin slices of jalapeño for a gentle heat.

What protein can I add to make it a full meal?

Try grilled shrimp, shredded rotisserie chicken, or canned tuna.

Final Thoughts

This Cucumber Tomato Salad is the ultimate summer side—simple, vibrant, and oh-so-refreshing. With just a few pantry staples and seasonal produce, you can create a dish that adds color and zing to any table. It’s the kind of recipe you’ll turn to again and again because it’s just that good.

It works equally well as a side or light entrée, and the ingredients are flexible enough to adjust for your preferences. Whether you’re hosting a backyard cookout or prepping your weekly lunches, this salad is guaranteed to please.

So grab a bowl, toss in the goodness, and let this salad steal the spotlight at your next summer gathering!

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