Cucumber tomato salad is crisp, juicy, and bright with a simple vinegar dressing. Thin red onion gives it a little bite, while parsley keeps the flavors fresh. It is an easy side for grilled food, sandwiches, or a rich casserole, and it comes together without turning on the stove.
Recipe at a Glance
- Yield: 6 side servings
- Preparation: 15 minutes
- Cooking or chilling: No cooking; chill 15–30 minutes
Ingredients
- 1 large English cucumber, about 12 ounces
- 1 pound ripe tomatoes
- 1/4 medium red onion
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Ingredient Notes
Fresh dill or basil can replace the parsley. Add herbs shortly before serving for a brighter flavor. If adding feta or olives, taste before increasing the salt.
How to Make Cucumber Tomato Salad
1. Cut the vegetables
Wash and dry the cucumber and tomatoes. Slice the cucumber into 1/4-inch rounds. Cut the tomatoes into bite-size wedges, removing tough cores. Thinly slice the onion into half-moons.
2. Whisk the dressing
Whisk the olive oil, red wine vinegar, salt, and pepper in a small bowl until blended. Taste with a piece of cucumber and adjust the vinegar or salt if needed.
3. Toss the salad
Put the vegetables in a large bowl. Add the dressing and parsley and toss gently until evenly coated, keeping the tomato pieces intact.
4. Chill briefly and serve
Refrigerate for 15 to 30 minutes. Toss again before serving and taste once more, as the vegetables release juice. Serve with a slotted spoon if you prefer less dressing on the plate.
Tips for the Best Results
- English cucumber has a thin skin and small seeds; peel and seed a thick-skinned cucumber if necessary.
- Use ripe but firm tomatoes so they hold their shape.
- For a milder onion flavor, soak the slices in cold water for 10 minutes, then drain and dry.
Serving Suggestions
Serve chilled alongside grilled chicken, burgers, sandwiches, or a rich baked casserole. Toss just before putting the bowl on the table so the dressing and vegetable juices are distributed evenly.
Storage and Make-Ahead Notes
Keep covered in the refrigerator and use within 2 days for the best texture. The vegetables soften as they sit. For make-ahead preparation, keep the cut vegetables and dressing separate until shortly before serving. Freezing is not recommended.
Frequently Asked Questions
Can I use cherry tomatoes?
Yes. Halve 1 pound of cherry or grape tomatoes and use them in place of the wedges.
Can I add cheese?
Crumbled feta is a good optional addition. Add it just before serving and reduce the salt to taste.