Name: Cucumber Tomato Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Ingredients: 2 cups cherry tomatoes (halved (or 3 medium tomatoes, chopped)); 1 large cucumber (sliced or chopped); ¼ red onion (thinly sliced); 2 tablespoons chopped fresh parsley or basil; 2 tablespoons olive oil; 1 tablespoon red wine vinegar (or lemon juice); ½ teaspoon dried oregano (optional); Salt and black pepper (to taste)

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There’s a small wooden table in my backyard that catches the late afternoon sun just right. It’s nothing fancy—just two chairs, a chipped ceramic pitcher I found at a flea market, and in the summer months, usually a bowl of this cucumber tomato salad. I’ve been making it for years now, but I still remember the first time I stumbled into it. I was newly married, learning how to cook on a very tight budget, and in the dead heat of July. I’d just come back from the farmers market with more produce than I knew what to do with—tomatoes so ripe they bruised in the paper bag, and cucumbers that smelled green in the way that only cucumbers do. I threw them together in a bowl out of desperation, drizzled what I had on hand—oil, vinegar, salt—and something just clicked. It tasted like summer, like real food, like something I wanted to eat barefoot on the porch while the ice in my glass melted faster than I could drink it. Over time, the recipe evolved, but the feeling stayed the same.

Table of Contents

Why You’ll Love This Recipe:

Bursting with fresh, seasonal flavor
Comes together in under 15 minutes
Budget-friendly and endlessly flexible
A perfect side dish for grilling, picnics, or light lunches
Naturally vegan, gluten-free, and packed with produce

Ingredients You’ll Need:

Cucumbers – I like to use English cucumbers for their thin skin and minimal seeds, but I’ve made this with regular garden cucumbers too. Just peel and deseed if they’re thick-skinned or bitter.
Tomatoes – Go for the ripest, juiciest ones you can find. In summer, heirlooms are a dream, but honestly, a good grape tomato will do just fine in the off-season.
Red onion – Sliced thinly, it adds just enough bite. If you’re sensitive to raw onions, soak the slices in cold water for 10 minutes before adding.
Fresh herbs – Parsley and dill are my go-tos, but I’ve used basil when I had it, and even mint once—surprisingly refreshing.
Olive oil – This is the time to use the good stuff if you have it. A rich, fruity oil really ties everything together.
Red wine vinegar – Sharp and bright, it balances the sweetness of the tomatoes. White wine vinegar or even lemon juice can step in if needed.
Salt and freshly cracked pepper – Simple, but essential. Don’t skip the pepper—it adds that little nudge of heat at the end.

How to Make It (Step-by-Step Instructions):

Start by slicing your cucumbers. If they’re the long, thin-skinned type, there’s no need to peel. I like mine in half-moons—just slice lengthwise, then go across. Next, cut your tomatoes. If they’re large, chop them into chunks; if you’re using cherry or grape tomatoes, just halve them. Try to keep everything relatively even in size so each bite has a little bit of everything.

Toss the cucumbers and tomatoes into a large bowl. Thinly slice your red onion and add that in, too. Now, before you move on, pause and sprinkle the whole mix with a generous pinch of salt. This is one of those little tricks I learned after years of making the salad a bit too watery. Salting the vegetables now draws out some of the moisture. Let it sit for about 10 minutes.

Meanwhile, whisk together your olive oil and vinegar. I usually go with a 2:1 ratio—two parts oil to one part vinegar—but taste and adjust depending on how tangy you like it. Add a crack of black pepper and a small pinch of salt to the dressing as well.

Drain off any excess liquid that’s gathered in your bowl of veggies, then pour over the dressing. Toss gently to coat. Fold in your chopped herbs last so they stay bright and fresh. Taste, adjust, and serve immediately—or cover and chill for later. Just know the flavors deepen as it sits.

Expert Tips for the Best Results:

What I’ve learned after making this salad hundreds of times is that the texture matters just as much as the flavor. Cutting everything to a similar size helps, but the biggest game-changer was that pre-salting step. It sounds simple, but it prevents the dreaded puddle of tomato juice at the bottom of the bowl. Also, don’t skimp on the herbs—they make it sing. And if you’re serving it later, let it come back to room temperature for a bit before eating. The olive oil firms up in the fridge and needs a little time to loosen back up.

Variations & Substitutions:

There have been days when I was out of vinegar and used lemon juice instead—bright, slightly different, but just as good. Once, I even threw in a handful of feta and a few olives, and it turned into more of a Mediterranean salad. You can add chickpeas for a little protein, or leftover grilled corn in late summer. I’ve swapped the parsley for cilantro when I had tacos on the menu, and it worked beautifully. Honestly, this salad is forgiving. It takes to creativity well, especially when the pantry is a little bare.

Serving Suggestions:

This cucumber tomato salad belongs on every summer table. It’s light enough to go alongside grilled chicken or fish, but hearty enough to stand alone for lunch with a hunk of good bread. I often serve it next to roasted potatoes and a protein for a no-fuss dinner. It also travels well, so I’ll pack it up for picnics, potlucks, and road trips—just keep it cold. It’s one of those things that look modest in the bowl but disappear fast.

Storage & Reheating Instructions:

If you have leftovers, they’ll keep in the fridge for up to two days. The tomatoes and cucumbers soften a bit, but the flavor gets better. I usually store it in a glass container with a tight lid. I don’t recommend freezing it—the fresh texture won’t survive. As for reheating—well, this one’s meant to be cold or room temperature, and I find that’s when it tastes best. Just give it a gentle toss before serving again to redistribute the dressing.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

What if I don’t have fresh herbs?
Dried herbs can pinch-hit in a pinch. Use about a third of the amount, and rub them between your fingers to wake up the flavor. But fresh really is worth it when you can swing it.

How do I keep the salad from getting soggy?
Salt the veggies first and drain off any liquid before adding the dressing. That step alone changed everything for me.

Is there a way to make this a full meal?
Absolutely. Add chickpeas, grilled chicken, or even a scoop of quinoa to bulk it up. It’s a great base for building a light dinner.

Can I use balsamic vinegar instead of red wine vinegar?
You can, but know it’ll change the flavor quite a bit—sweeter and richer. I’d start with less and taste as you go.

Conclusion:

If you’re anything like me, you’ll find yourself making this cucumber tomato salad on repeat once the warm weather sets in. It’s easy, it’s beautiful, and it feels like something your grandmother might have made, with a splash of your own kitchen story thrown in. I’d love to hear how you make it your own. Drop a comment, share your twists, or just let me know how it turned out. And most of all, take the time to sit down and enjoy it—even if it’s just you, a fork, and a quiet moment in the sunshine.

Nutrition Information (Approx. per serving):