The Blond Cook

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Cucumber Tomato Salad

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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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Overhead view of Cucumber tomato salad in a round white serving bowl

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!

A peeled cucumber, 3 roma tomatoes, red onion, fresh basil and a cup of vinaigrette in preparation for cucumber tomato salad

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.

Tomato cucumber salad in a round white bowl with a serving spoon beside a white cloth napkin

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.

Front view of cucumber tomato salad in a round white bowl on a white plate

Here are some other cucumber salads you might enjoy:

Originally published March 21, 2012.  Republished with new photographs and recipe slightly revised on June 4, 2019.
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Overhead view of Cucumber tomato salad in a round white serving bowl

Cucumber Tomato Salad

★★★★★

4.7 from 3 reviews

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Approximately 5 cups
Print Recipe

Description

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

  1. Place salad ingredients in large bowl and toss to combine.
  2. Whisk dressing ingredients in small bowl or large measuring cup.  Drizzle over salad and gently stir to combine.
  • Category: Vegetarian
  • Cuisine: American

Keywords: cucumber tomato salad, cucumber salad, cucumber salad recipe

 

Reader Interactions

Comments

  1. Sara Jordan says

    I 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

    Reply

    • Lucretia says

      I 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.

      Reply

    • Mona says

      I 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.

      ★★★★

      Reply

  3. J says

    So 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.

    Reply

  4. Jennifer says

    OMG!!! 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!!

    Reply

  6. Bonnie says

    Do you actually use that much vinegar ( 1 1/4 cup)? Seems like a lot compared to only 1/4 cup of olive oi.

    Reply

    • Amy @ The Blond Cook says

      Hi 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!

      Reply

    • Mary says

      The 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!!

      Reply

  8. Brittany says

    Can you use dried basil if you can’t get fresh basil? Just wondering if you’ve ever made it that way.

    Reply

    • Amy @ The Blond Cook says

      Hi 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.

      Reply

  10. Angela says

    Can 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 🙂

    Reply

    • Amy @ The Blond Cook says

      Hi Angela, I’ve refrigerated leftovers of this recipe and eaten it the next day and it was fine. So glad you’re enjoying it!!

      Reply

  12. Linda says

    I 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!

    Reply

  15. Margo says

    Amy, 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!

    Reply

  16. Dave Sabatelli says

    Hi 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.

    Reply

    • Amy @ The Blond Cook says

      Thanks 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! 🙂

      Reply

  17. John says

    it’s way better with a drizzle of lemon juice, but this salad is perfect for spring and very refreshing !

    Reply

  18. Sarina says

    Hi 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

    Reply

    • Amy @ The Blond Cook says

      Hey 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!). 🙂

      Reply

  20. Amy says

    We 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!!!

    Reply

    • Amy @ The Blond Cook says

      Ohhhhh banana peppers sounds like a great addition! I love it with fresh basil and hope you do, too! 🙂

      Reply

    • Amy @ The Blond Cook says

      Hi 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! 🙂

      Reply

    • Amy @ The Blond Cook says

      Thanks so much, Christine… it’s one of my favorite summer salads. So happy to hear you enjoyed it! 🙂

      Reply

  23. Raju says

    great 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.

    Reply

    • Amy @ The Blond Cook says

      Hi 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! 🙂

      Reply

  26. Dorothy says

    This is a wonderful salad, everybody commented on how good it was. Thank you so much for a keeper recipe to going back to.

    ★★★★★

    Reply

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