This Cucumber Tomato Salad is fresh, crunchy, and loaded with flavor. It's the perfect side dish for any meal or hearty enough to enjoy on its own. The combination of ingredients and dressing makes every bite absolutely irresistible!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. What type of cucumbers work best for this salad?
English cucumbers (the long, thin-skinned ones) are ideal because they have fewer seeds and a crunchier texture. Persian cucumbers are another excellent option.
2. Should I peel the cucumbers?
English and Persian cucumbers have thin, edible skin — no peeling needed. If using regular cucumbers, peel partially in alternating strips for a striped look and less bitterness.
3. What type of tomatoes should I use?
Grape tomatoes or cherry tomatoes hold up best and do not release as much water. Roma tomatoes sliced into wedges also work well for a heartier salad.
4. How do I prevent the salad from getting watery?
Salt the cucumbers separately for 10 minutes and drain the liquid, use firm tomato varieties, and dress the salad just before serving. The salt draws out excess moisture.
5. What is the best dressing for cucumber tomato salad?
A simple vinaigrette of olive oil, red wine vinegar, lemon juice, garlic, and dried oregano is the classic Mediterranean dressing. Italian dressing also works as a shortcut.
6. Can I add other vegetables?
Red onion, bell peppers, Kalamata olives, avocado, and crumbled feta cheese are all popular additions that turn a simple salad into a more substantial side dish.
7. How far ahead can I make cucumber tomato salad?
Make it 1-2 hours ahead maximum — the salt and acid in the dressing start to break down the vegetables. Add the dressing just before serving for the crispiest results.
8. What herbs go best in this salad?
Fresh dill, basil, parsley, or mint each take the salad in a different direction. Dill is the most popular choice for a Mediterranean-style cucumber tomato salad.
9. Is this salad good for meal prep?
Keep the chopped vegetables and dressing separate until ready to eat. The vegetables stay crisp for 2-3 days undressed. Combine at serving time.
10. What dishes pair well with cucumber tomato salad?
Grilled chicken, fish, lamb, steak, or any Mediterranean-style protein. It also makes an excellent side for barbecues, picnics, and summer potlucks.
Watch How to Make This
Cucumber Tomato Salad
Ingredients
Method
- Begin by partially peeling the cucumbers, leaving some strips of skin intact for added texture. Dice the cucumbers into bite-sized pieces and transfer them to a large mixing bowl.
- Next, slice the grape tomatoes into small, bite-sized pieces and add them to the mixing bowl with the cucumbers.
- Dice the red onion and toss it into the bowl with the cucumbers and tomatoes.
- In a separate mixing bowl, whisk together the red wine vinegar, extra virgin olive oil, minced garlic, Italian seasoning, fresh lemon juice, salt, and black pepper to create the homemade dressing.
- Pour the dressing over the cucumber, tomato, and onion mixture, and gently toss everything together until evenly coated.
- Cover the salad and refrigerate for at least a couple of hours to allow the flavors to meld together.
- Once chilled, give the salad a final toss, taste and adjust seasoning if needed, and serve.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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