Name: CUCUMBER TOMATO SALAD
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cucumbers, sliced; 3 ripe tomatoes, chopped; 1/4 red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon vinegar or lemon juice; 1/2 teaspoon sugar or honey; Salt and pepper, to taste

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I’ve discovered a simple and refreshing cucumber tomato salad, combining sliced cucumbers, chopped tomatoes, and thinly sliced red onion. It’s a light, colorful side that brings summer flavors to the table.

CUCUMBER TOMATO SALAD

Why I’ll Love This Recipe

I’m drawn to how effortless it is—just fresh produce, minimal prep, and bold flavor. I love that it tastes best when made ahead and marinated, giving the vegetables time to mingle. It’s perfect for gatherings, picnics, or quick meals, and I appreciate that I can adapt it easily with herbs, cheese, or even protein.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cucumbers, sliced
3 ripe tomatoes, chopped
¼ red onion, thinly sliced

Directions

I slice the cucumbers and chop the tomatoes, then thinly slice the red onion. I combine everything in a bowl and toss with a simple dressing—something like olive oil, vinegar or lemon juice, a pinch of sugar or honey, salt, and pepper. I let it chill in the fridge for at least an hour to bring out the flavors. A quick toss before serving and it’s ready to go.

Servings and timing

This salad typically serves about 4 to 6 people. It takes around 10 to 15 minutes to prep, and I like to let it marinate in the fridge for at least an hour before serving for the best flavor.

Variations

I love experimenting, and here are some ways I switch it up:

Add crumbled feta or olives for a Mediterranean twist
Toss in fresh herbs like dill, parsley, basil, or cilantro
Mix in chickpeas or cooked pasta to make it more filling
Include avocado, bell peppers, or even watermelon for extra flavor and texture
Try a different dressing, like lemon-parsley vinaigrette or honey mustard

storage/reheating

I store this salad in an airtight container in the fridge, and it stays fresh for 2 to 4 days. The cucumbers and tomatoes may release some liquid over time, so I usually give it a quick stir before serving again. It’s meant to be served cold, so no reheating is needed.

FAQs

How far in advance can I make this salad?

I can make it a few hours ahead or even the day before. I find that letting it sit in the fridge actually makes it taste better.

Should I peel the cucumbers?

I usually don’t peel them, especially if I’m using English or Persian cucumbers. But if the skin is thick or waxy, I might remove it.

Can I add other vegetables?

Absolutely. I sometimes add bell peppers, radishes, or even corn for more variety and crunch.

What kind of dressing works best?

A light vinaigrette made with olive oil and vinegar or lemon juice works perfectly. I sometimes add a touch of honey, mustard, or fresh herbs depending on my mood.

What should I serve it with?

I like serving this salad with grilled meats, fish, sandwiches, or as a side to pasta dishes. It’s a great companion to almost any meal.

Conclusion

This cucumber tomato salad is one of those dishes I keep coming back to. It’s fresh, easy to make, and endlessly customizable. Whether I’m preparing for a cookout or just want something light on a weekday, this salad always delivers.