Cucumber Tomato Salad

Something about the crack of a summer afternoon makes me crave nothing but cold, crunchy things, and this cucumber tomato salad is the answer I reach for every single time.

I threw this together on a whim for a backyard potluck where three people asked for the recipe, and honestly I stood there a little embarrassed because it is barely even cooking.

Ingredients

• 2 medium cucumbers, sliced: English cucumbers are ideal since you skip peeling, but any variety works if you seed them first.
• 3 medium ripe tomatoes, chopped: Let them sit at room temperature so their natural sweetness fully develops before you cut into them.
• 1/4 small red onion, thinly sliced: Soak the slices in ice water for five minutes if you find raw onion too aggressive.
• 2 tablespoons fresh parsley, chopped: Flat leaf parsley holds up better than curly and adds a clean, grassy note that ties everything together.
• 3 tablespoons extra virgin olive oil: Use the good stuff here since it is the backbone of the dressing and there is nowhere to hide.
• 1 tablespoon red wine vinegar: This gives the vinaigrette its sharp, fruity punch that balances the sweetness of ripe tomatoes.
• 1 teaspoon lemon juice: A small squeeze brightens everything and makes the flavors pop in a way vinegar alone cannot.
• 1/2 teaspoon salt: Sprinkle it on the cucumbers first and watch them release their juices into the dressing.
• 1/4 teaspoon black pepper: Freshly cracked makes a real difference when the ingredient list is this simple.

Instructions

Toss the vegetables together:

Combine the cucumbers, tomatoes, and red onion in a large bowl, giving everything a gentle tumble so the colors mingle without bruising the tomatoes.

Whisk the dressing:

In a small bowl, beat the olive oil, red wine vinegar, lemon juice, salt, and pepper with a fork or whisk until the mixture looks creamy and cohesive.

Bring it all together:

Pour the dressing over the vegetables and fold gently with a large spoon, making sure every piece gets a glossy coat without crushing anything.

Finish and serve:

Scatter the chopped parsley on top and serve right away, or tuck it into the fridge for fifteen minutes if you want the flavors to settle into something even more refreshing.

Pin It

There was a Tuesday when I ate an entire bowl of this standing at the counter, still in my coat, because it was that kind of hungry and the salad was that good.

Ways to Make It Your Own

Crumbled feta turns this into something close to a Greek salad, and diced avocado adds a creaminess that feels indulgent without much effort.

Serving Suggestions

Pile it alongside grilled chicken or fish and you have dinner, or spoon it over warm pita bread with a smear of hummus for a lazy lunch that still feels intentional.

Storage and Leftovers

This salad is best the day you make it, but the leftovers still taste wonderful the next morning tucked into a sandwich or eaten straight from the container.

• Keep any extras in an airtight container in the refrigerator and consume within one day.
• The tomatoes will soften overnight, which is fine for eating but means the texture will not be quite as crisp.
• Give leftovers a quick drain before serving since the vegetables will continue releasing liquid.

Pin It

Sometimes the simplest food is the most satisfying, and this salad proves it every summer without fail.

Recipe FAQ

→ How long will it keep?

Stored in an airtight container, the salad keeps up to 1 day in the refrigerator, though cucumbers soften over time. For best texture, enjoy within 24 hours.

→ How do I prevent watery cucumbers?

Salt and drain sliced cucumbers on paper towels for 10 minutes, or use English cucumbers. Pat dry before dressing to reduce excess moisture.

→ What is a good dressing ratio?

Use roughly 3 parts olive oil to 1 part vinegar with a squeeze of lemon. Whisk until combined and adjust salt and pepper to taste.

→ What additions work well?

Crumbled feta, sliced avocado, or cooked chickpeas add richness and protein. Fresh herbs like mint, basil or extra parsley brighten the dish.

→ Can I make it ahead of time?

For best results, dress just before serving. If preparing ahead, toss and chill for no more than 15–20 minutes; add delicate herbs or soft add-ins right before serving.

→ How should I serve it?

Serve chilled as a light lunch or side alongside grilled fish, chicken or crusty bread. It also pairs well with mezze platters and grain bowls.