This Cucumber Tomato Salad is a refreshing side dish that’s quick and easy to prepare. Crisp cucumbers, juicy tomatoes, red onion, fresh dill, and basil are tossed with a tangy and slightly sweet vinaigrette dressing that boasts fresh, vibrant flavors.
My family and I have enjoyed this delicious salad for several years. I love it because it’s simple, easy, and always a hit.
It’s a perfect side dish for spring and summer picnics and cookouts (although I love it year-round!). This salad is delicious served alongside just about any main course, especially beef, pork, and grilled chicken.
Why You’ll Love This Salad
- Quick and easy: This side dish comes together in 15 minutes and uses simple ingredients that are easy to find.
- Customizable: This recipe can be easily adapted to suit your personal taste.
- Healthy and nutritious: This salad is packed with wholesome ingredients!
- Light and refreshing: This salad is especially satisfying during hot summer months and is a side dish that won’t leave you feeling weighed down.
Ingredients Needed
- Cucumbers – I prefer to use English cucumbers in this recipe, but any type will work.
- Tomatoes – I typically use Roma tomatoes, but cherry tomatoes are also delicious.
- Red onion
- Fresh basil
- Fresh dill
- Olive oil
- Apple cider vinegar
- Red wine vinegar
- Granulated white sugar
- Salt and black pepper
How to Make It
- Combine the vegetables: Toss cucumbers, tomatoes, onion, dill, and basil in a large bowl.
- Prepare the vinaigrette: Whisk together the dressing ingredients in a small bowl or large measuring cup.
- Dress the salad: Drizzle the salad with the vinaigrette dressing and toss to coat.
Helpful Tips
- Choose fresh and ripe produce. Look for firm cucumbers without any soft spots or bruises and tomatoes that are plump and vibrant red in color.
- Slice the vegetables uniformly in size for an even distribution of flavors.
- Adjust seasonings to taste. Taste the vinaigrette before drizzling over the salad and adjust to your personal taste.
Flavor Variations
- Add avocado for a creamy texture and added richness.
- Add feta cheese. Crumble feta cheese over the salad for a salty and tangy flavor addition.
- Add pitted black or kalamata olives for a Mediterranean twist.
- Add chopped bell pepper for added sweetness and crunchy texture.
- Add heat by sprinkling with crushed red pepper flakes.
Common Questions
Yes, you can prepare cucumber tomato salad ahead of time, but it’s best to drizzle with the vinaigrette just before serving to prevent the veggies from becoming soggy.
Although it’s not necessary to peel the cucumbers, they can be peeled in this recipe.
Store in an airtight container in the fridge for up to 2 days.
More Cucumber Deliciousness
Cucumber Tomato Salad
Ingredients
For the salad:
- 3 cups sliced cucumbers 1 ½ to 2 English cucumbers (peeled or unpeeled)
- 3 Roma tomatoes chopped (about 2 ½ cups chopped)
- ½ cup thinly sliced red onion
- ¼ cup julienned or chopped fresh basil
- 2 teaspoons chopped fresh dill
For the dressing:
- ¼ cup extra virgin olive oil
- ¾ cup apple cider vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon granulated sugar
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Place cucumbers, tomatoes, red onion, basil, and dill in a large bowl. Toss to combine.
- Whisk dressing ingredients in a large measuring cup or small bowl.Â
- Drizzle vinaigrette dressing over the salad and toss to coat as evenly as possible.
Video
Notes
- This recipe yields approximately 5 cups.
- This salad is best when served within a few hours of preparing, but can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published March 2012. Updated with new photos, new text and recipe slightly revised March 2023.
Margo
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!
Amy @ The Blond Cook
Thank you so much, Margo… You made my day! 🙂
alison
Can you sub out the sugar for stevia?
Pat Neverman
This recipe is delicious! It brought a little summer to our winter table! Thanks for sharing it!
Linda
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!
Gwyneth papio
I think that is so yummy <3
Amy @ The Blond Cook
Thanks Gwyneth! 🙂
Angela
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 🙂
Amy @ The Blond Cook
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!!
juliette Attebery
All saved recipes in my recipe box are WOW ! Thanks for being blond and gourmet!
Amy @ The Blond Cook
Thank you Juliette! 🙂
Brittany
Can 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
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.
Stacey
We added Feta as well….So so good. Thanks for the recipe.
Amy @ The Blond Cook
Thanks, Stacey… glad you enjoyed it. Happy 4th of July!
Bonnie
Do 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
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!
Mary
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!!
Amber
This may be a silly question, but do these ingredients just make one serving?
Amy @ The Blond Cook
Hi Amber! This recipe serves approximately 4. Hope you enjoy it!
Jennifer
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!!
J
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.
sara
simple delicious:) We have this salad in Iran as a Salad Shirazi.
Sara Jordan
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
Lucretia
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.
Bernice Valerio
Would you share your delicious vinaigrette recipe?
Mona
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.