This Cucumber Tomato Salad seasoned with dill and fresh basil in a homemade vinaigrette is an easy, healthy and flavorful side salad!
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This is one of the first recipes I posted on the blog back in 2012 that has been enjoyed by my friends and family for years. I love it any time of the year, but it’s a perfect summer side dish with grilled fish or chicken, especially on a hot day!
I like to peel my cucumbers in this recipe, but it’s totally optional to leave the skin on. I use granulated sugar in the vinaigrette, but you can easily substitute honey for the sugar.
Can I make this salad ahead of time?
I prefer this salad served immediately, but it can be refrigerated and served later. I would add the tomatoes and basil just before serving so that they don’t get soggy while stored in the fridge.
Here are some other cucumber salads you might enjoy:
Cucumber Tomato Salad
Prep Time: 15 minutes- Total Time: 15 minutes
- Yield: Approximately 5 cups 1x
- Category: Vegetarian
- Cuisine: American
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Pin RecipeDescription
An easy, healthy and flavorful side salad!
Ingredients
For the salad:
- 3 cups peeled and sliced cucumbers (1–1/2 to 2 English cucumbers)
- 3 Roma tomatoes, chopped (about 2-1/2 cups chopped)
- 1/3 cup thinly sliced red onion
- 1/4 cup julienned or chopped fresh basil, tightly packed
For the dressing:
- 1/4 cup extra virgin olive oil
- 3/4 cup apple cider vinegar
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried dill weed
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly cracked black pepper (or to taste)
Instructions
- Place salad ingredients in large bowl and toss to combine.
- Whisk dressing ingredients in small bowl or large measuring cup. Drizzle over salad and gently stir to combine.
Sara Jordan says
April 26, 2012 at 11:06 amI love this salad…I have been making it for years…so yummy with fresh homegrown tomatos…when I lived in TN and could get the TN tomato it was even better!!! I make a great summer pasta that is super easy with lots of tomatos and basil…love basil with tomatos
Lucretia says
July 22, 2012 at 9:50 pmI make this salad also but mine is a little different, I don’t use basil, and my vinaigrette, is a little different but very delicious.
Bernice Valerio says
June 7, 2015 at 4:10 pmWould you share your delicious vinaigrette recipe?
Mona says
July 20, 2018 at 4:06 pmI also make a cucumber & tomatoe salad but I use lemon juice, and dried mint, a pinch of salt. The mint gives this a wonderfully refreshing tastes during the hot months. I use really juicy tomatoes.
★★★★
sara says
July 25, 2012 at 2:35 pmsimple delicious:) We have this salad in Iran as a Salad Shirazi.
J says
April 30, 2013 at 12:02 pmSo I came across the picture of your mama’s garden while searching for garden pictures, and I have to say its very nice. OMG I would be in heaven if I had a greenhouse too!
Hoping to get one soon! I love gardening and eating all the fresh veggies and fruit.
Jennifer says
April 30, 2014 at 5:42 pmOMG!!! LUV! You just made my day! I have had this and I have tried a few ways of making it without really knowing but it just never tasted the same!! You make me wanna get my butt out there in the garden and plant all the cukes and tomatoes I can!! Soo happy I came across this!!! O and BTW….take the skins from the cukes and rub on your skin!! what a nice refresher!!
Amber says
May 2, 2014 at 10:47 pmThis may be a silly question, but do these ingredients just make one serving?
Amy @ The Blond Cook says
May 3, 2014 at 7:41 amHi Amber! This recipe serves approximately 4. Hope you enjoy it!
Bonnie says
July 1, 2014 at 8:19 amDo you actually use that much vinegar ( 1 1/4 cup)? Seems like a lot compared to only 1/4 cup of olive oi.
Amy @ The Blond Cook says
July 1, 2014 at 9:59 amHi Bonnie! That is how I make it and like the taste of the dressing on the vinegar side. I”d add more olive oil or less vinegar to suit it to your personal taste… hope you enjoy it!
Mary says
July 4, 2017 at 3:53 pmThe recipe calls for 3/4 c apple cider vinegar and one half of a tablespoon. NOT 1 1/4 c. Vinegar. That would be alot!!
Stacey says
July 4, 2014 at 12:36 pmWe added Feta as well….So so good. Thanks for the recipe.
Amy @ The Blond Cook says
July 4, 2014 at 2:13 pmThanks, Stacey… glad you enjoyed it. Happy 4th of July!
Brittany says
July 7, 2014 at 3:47 pmCan you use dried basil if you can’t get fresh basil? Just wondering if you’ve ever made it that way.
Amy @ The Blond Cook says
July 7, 2014 at 4:06 pmHi Brittany, yes you can! I prefer it with fresh basil, though. I wouldn’t use as much because it won’t be loosely packed. Adjust the amount to your taste.
juliette Attebery says
July 25, 2014 at 10:02 amAll saved recipes in my recipe box are WOW ! Thanks for being blond and gourmet!
Amy @ The Blond Cook says
July 25, 2014 at 10:26 amThank you Juliette! 🙂
Angela says
August 5, 2014 at 1:49 pmCan this be refrigerate and eaten later or will it get soggy as it seems like a lot of liquid at the bottom. The recipe is great by the way its my second time making it 🙂
Amy @ The Blond Cook says
August 6, 2014 at 10:23 amHi Angela, I’ve refrigerated leftovers of this recipe and eaten it the next day and it was fine. So glad you’re enjoying it!!
Gwyneth papio says
August 16, 2014 at 1:33 amI think that is so yummy <3
Amy @ The Blond Cook says
August 20, 2014 at 9:49 amThanks Gwyneth! 🙂
Linda says
March 12, 2015 at 3:33 pmI love this and make it a lot. I had problems with the cucumbers! I do not digest them well. So now I use raw zucchini and sometimes I add red bell pepper. I love crunch. thanks!
Pat Neverman says
March 16, 2015 at 11:58 amThis recipe is delicious! It brought a little summer to our winter table! Thanks for sharing it!
alison says
July 5, 2015 at 3:04 pmCan you sub out the sugar for stevia?
Margo says
September 24, 2016 at 12:06 pmAmy, my grandmother always had cucumbers & sliced onion rings in apple cider vinegar on the table, I love the spices and fresh basil you’ve added to it. I really enjoy your vegetable salads, I’m diabetic and they’re perfect for a small meal for me…I do try to stay away from corn most of the time and sometimes I swap out beans in your black bean salsa & sometimes add some chunks of avocado to it…
Alison I use stevia as a sugar substitute but I use less stevia than sugar because it tastes sweeter to me…if you’re using the powder sprinkle on a tiny bit first & mix it well & give it a taste test…you can always add more but you can’t deduct it.
This salad, your black bean salsa, your greek summer salad are among my favorites. In your corn salad, I use only half of the can and I add some chopped fresh asparagus. If you wash them well and cut them into a smaller 1/2″ to 3/4″ cut it just adds a great crunch like the onion. Asparagus can be eaten raw & I add a bit more of the red onion, I love onions. When I was a child (eons ago) I would eat veggies from my grandad’s garden raw, now he didn’t have asparagus but aunt Elva & uncle Edgar out in west Texas did, I remember asking him if asparagus could be eaten raw, he cut off one told me to rinse and try it. I love it raw in salads!
Thank you so much for such a lovely variety of veggie salads!
Amy @ The Blond Cook says
September 27, 2016 at 7:42 amThank you so much, Margo… You made my day! 🙂
Dave Sabatelli says
March 24, 2017 at 10:29 amHi Amy first I have to say what a beautiful garden! Cumber and tomatoes salad is a staple at our family summer get-together. Also my wife and I make this for a quick dinner salad. We do change up the dressing, sometimes using balsamic vinaigrette. If we don’t have good tomatoes we just use cumber, onion and apple cider vinegar with a little h2o.
Amy @ The Blond Cook says
March 24, 2017 at 10:36 amThanks so much, Dave! My mom has always had a beautiful garden and I’ve always enjoyed her fresh veggies. I love this salad too and change it up depending on what I have on-hand. You just can’t go wrong with it. Hope you and your family have a great weekend! 🙂
John says
May 18, 2017 at 5:01 pmit’s way better with a drizzle of lemon juice, but this salad is perfect for spring and very refreshing !
Amy @ The Blond Cook says
May 19, 2017 at 10:11 amThanks, John! Will have to try adding a drizzle of lemon juice next time I make it! 🙂
Sarina says
March 21, 2018 at 12:34 amHi I eat this cake and tomato salad almost everyday and it is delicious especially less than 110 calories and it helped me lose a whopping 10 whole pounds and I feel awesome and look amazing also if I must say so
Sarina says
March 21, 2018 at 12:35 amCorrection everyone I meant to spell out cucumber
Amy @ The Blond Cook says
March 21, 2018 at 7:11 amHey Sarina, congratulations on losing the weight and feeling so much better… so glad you are enjoying the salad! But I could tell you had cake on your mind, too (LOL!). 🙂
Amy says
May 14, 2018 at 12:36 pmWe make this salad frequently in the spring and summer. We have never used basil so I’ll have to try that sometime. We do add banana peppers on a regular basis though! Yum!!!
Amy @ The Blond Cook says
May 14, 2018 at 1:31 pmOhhhhh banana peppers sounds like a great addition! I love it with fresh basil and hope you do, too! 🙂
Amanda says
July 27, 2018 at 3:00 pmHow much would I multiply this recipe by if I need to make it for a crowd of 50 people?
Amy @ The Blond Cook says
July 29, 2018 at 9:17 amHi Amanda, this recipe yields approximately 6 servings, so 50/6 is 8.3. When serving a crowd, I always try to make more (I’d rather have too much than not enough), so I would multiply this recipe by 10 just to be on the safe side. Hope everyone enjoys it! 🙂
Christine @ myblissfulmess says
August 16, 2018 at 6:22 amThis simple salad was the perfect side dish to serve with some grilled chicken. My husband and I love the flavors in this salad. It’s so easy to put together, and the perfect no fuss summer salad.
★★★★★
Amy @ The Blond Cook says
August 16, 2018 at 10:11 amThanks so much, Christine… it’s one of my favorite summer salads. So happy to hear you enjoyed it! 🙂
Raju says
October 11, 2018 at 10:31 pmgreat tomato onion cucumbers USA combination .
We Indian make with white and red salt,black peppercorn,cuminseed roasted,lime juice drips,little bitof sugar. And coriander or parsley leaves.
Try next time and post video ,
I want to know how you cut these veggies.
Amy @ The Blond Cook says
October 12, 2018 at 8:43 amThat sounds delicious, Raju! 🙂
Jean Edwards says
March 26, 2019 at 8:35 pmLoved the salad. It works just as good with white wine vinegar instead of red
Amy @ The Blond Cook says
March 27, 2019 at 12:34 pmThanks so much, Jean! 🙂
mama j says
July 4, 2019 at 5:33 pmDo you have the nutrition and calorie breakdown by chance?
Amy @ The Blond Cook says
July 5, 2019 at 8:41 amHi Mama J, The nutrition facts are at the bottom of the recipe. Please keep in mind it’s a general guideline/estimate and can vary depending on many factors, such as different brands of products. Hope you enjoy it! 🙂