cucumber tomato salad is what I make when I want something fresh, fast, and ridiculously tasty without turning on the stove. It’s the kind of side dish that steals the show at a barbecue, and it’s also the lunch I eat when I need something crisp and light. If you’ve ever bitten into a soggy salad and felt sad about it, this one will fix your trust issues. Crunchy cucumber, juicy tomatoes, punchy onion, and a bright dressing come together in minutes. Let me show you how I build a bowl that actually makes me excited to eat veggies. 
How to Make Cucumber Tomato Salad
What you’ll need
Let’s keep it simple. Grab crisp cucumbers, ripe tomatoes, a small red onion, fresh herbs, and a few pantry staples. I like to use English cucumbers because they’re less seedy and stay crunchier. For tomatoes, go with cherry or grape if you want sweetness and fewer watery seeds. If you’re using big tomatoes, just scoop some seeds out to keep things from getting soggy.
For herbs, you can’t go wrong with parsley, basil, or dill. I often do a mix because it tastes more layered and smells amazing. You’ll also want a splashy, tangy dressing made with olive oil and vinegar. More on that in a sec.
Before you chop, a quick tip: chill your veggies. Cold cucumbers and tomatoes make the whole salad feel extra crisp and refreshing.
Step-by-step
First, slice the cucumbers into thin rounds or half moons. You get more crunch with half moons, so that’s my go-to. Quarter the tomatoes or halve them if they’re small. Thinly slice the red onion. If onions tend to feel too sharp to you, soak the slices in cold water for 10 minutes, then drain. This softens the bite without killing the onion flavor.
Toss the vegetables in a big bowl. Add a generous pinch of salt and a smaller pinch of black pepper. This first seasoning helps the veggies come alive before the dressing even hits them. Stir in chopped herbs. I like a solid handful of parsley and a smaller amount of dill. Basil is lovely too, especially if your tomatoes are extra sweet.
Pour your dressing over everything and toss gently. Taste and adjust with another pinch of salt, a squeeze of lemon, or a tiny splash of vinegar if it needs more brightness. If you want a little heat, add a pinch of red pepper flakes.
For readers who want to build a whole summer menu, I’ve got some ideas scattered throughout this post. Also, if you’re planning a bigger cookout, check out this handy collection of quick, light sides on my site: Summer Salads You’ll Actually Make.
One more tip: let the salad sit for 5 to 10 minutes before serving. The flavors mingle, but the cucumbers stay crisp if you didn’t pre-salt and over-wait. That tiny pause makes a difference.
Pro tip: If you’re packing lunch, keep the dressing separate until you’re ready to eat. It preserves the snap of the cucumbers.
Dressing for Cucumber Tomato Salad
The simple base
I like a clean, bright dressing: extra virgin olive oil, red wine vinegar, a touch of lemon juice, a small clove of grated garlic, salt, pepper, and a pinch of sugar or honey. That little sweetness rounds out the vinegar without making the salad taste sweet. If you’re not into garlic, you can use a tiny spoonful of Dijon instead. It gives body and tang.
Balancing flavors
Think of dressing like a tiny flavor math equation. Vinegar brings sharpness, oil brings roundness, salt brings clarity, and something lightly sweet ties it all together. If your tomatoes are super sweet, ease off the honey. If your cucumbers are very mild, bump the salt and lemon a touch. Taste as you go. The best salads are built by adjusting a little at a time.
Want a creamier vibe without dairy? Whisk in a spoon of tahini or a little mashed avocado right into the dressing. It clings to the veggies and feels luxe, but you still get that garden-fresh vibe. If you’re serving this with grilled fish or chicken, add a sprinkle of dried oregano to the dressing. It’s subtle but really good.
Also, a quick pantry note: use the best olive oil you’ve got here. It’s a raw preparation, so the flavor matters. I keep a robust bottle for dressings and a more neutral one for cooking. If you want to brush up on oils and balances, I wrote a quick guide here: How to Pick a Good Olive Oil for Salads.
“I used the dressing tips here and it finally clicked. My salad tasted like the kind I always order at my favorite lunch spot. Bright, crisp, and not watery. New weeknight staple.”
Recipe Variations
Once you’ve got the base down, you can change it up without thinking too hard. Here are some of my favorite options that keep the spirit of a classic cucumber tomato salad while letting you have some fun.
Mediterranean style: Add chopped Kalamata olives, crumbled feta, and a sprinkle of oregano. Swap red wine vinegar for lemon juice and add a dash of sumac if you have it.
Herb-forward: Use a full cup of mixed herbs like parsley, dill, mint, and basil. Keep the dressing light and lemony. It tastes like a garden in a bowl.
Crunchy upgrade: Toss in thinly sliced radishes or a handful of toasted pine nuts or almonds. The extra texture is so satisfying.
Protein boost: Chickpeas or small cubes of grilled chicken make this a quick, balanced lunch. You can also add quinoa for a grainy base that soaks up dressing.
Spicy kick: Add sliced fresh jalapeño or a pinch of Aleppo pepper. I love this with lime juice instead of lemon for a bright twist.
If you want more refreshing side dish ideas that pair well with backyard meals, peek at my quick list here: Quick Grilling Guide for Busy Nights.
Make-Ahead and Storage Tips
Keep it crisp
You can make parts of this salad in advance and still keep everything bright. Slice the cucumbers, tomatoes, and onion up to a day ahead and store them in separate containers lined with a paper towel. Keep the dressing in a jar in the fridge. When it’s time to eat, combine them and toss gently. This avoids excess moisture pulling into the veggies while they sit.
If you must dress the salad ahead of time, do it no more than 30 minutes before serving, and consider removing some tomato seeds to reduce watery juices. Leftovers keep well for about one day in the fridge, but the cucumbers will soften a bit. I actually like that on day two over toast with an egg. It tastes a little marinated and cozy.
For more prep tips, my quick kitchen basics page might help: How to Chop Onions Without Tears and Fresh Herbs Guide for Home Cooks. Small habits like soaking onions or patting cucumbers dry make a visible difference in your final bowl.
What to Serve with Cucumber Tomato Onion Salad
This salad plays well with so many meals. It’s quick, light, and it brightens heavier dishes. This is what I reach for most often:
- Grilled mains: Chicken thighs, salmon, shrimp, or steak. The juicy acidity cuts richness nicely.
- Simple carbs: Garlicky rice, buttered orzo, crusty bread, or warm pita.
- Picnic plates: Hummus, olives, roasted peppers, and a chunk of feta.
- Weeknight favorites: Rotisserie chicken, veggie burgers, or baked potatoes with a dollop of yogurt and herbs.
If you’re assembling a no-cook dinner, pair the salad with hummus, tinned fish, and crackers. It feels casual but complete, and cleanup is minimal. For backyard nights, I like to lay out this salad, some grilled skewers, and a big bowl of lemony rice. Done and done.
Common Questions
How do I keep the salad from getting watery? Use firmer tomatoes like cherry or grape, scoop some seeds from larger tomatoes, and toss the salad shortly before serving. Keeping veggies cold also helps.
Can I use a different onion? Yes. Red onion is classic, but sweet onion or thinly sliced green onion works well. If onions taste strong to you, soak slices in cold water for 10 minutes.
What kind of cucumber is best? English or Persian cucumbers stay crunchy and have thin skins, so you can skip peeling if you want. Regular cucumbers work too if you peel and seed them.
Do I have to add sugar or honey to the dressing? Not required, but a tiny pinch balances acidity. Skip it if your tomatoes are very sweet or if you prefer a sharper dressing.
Can I make this into a full meal? Absolutely. Add chickpeas, quinoa, or grilled chicken and a little extra dressing. It turns into a satisfying, balanced bowl.
A Fresh Little Finale You Can Eat
That’s the beauty of a good cucumber tomato salad: simple ingredients, crisp textures, and bright flavors that make you want seconds. If you want more ideas or a second opinion, I love how this version from Spend with Pennies keeps it classic, and the take from The Blond Cook is perfect for quick weeknights. For extra fresh twists, try the herb-forward ideas from Love and Lemons, or learn a few smart shortcuts from The Kitchn. Now grab a cutting board, chill your veggies, and make a bowl you’ll want to repeat all week. 
Cucumber Tomato Salad
Ingredients
Method
- Slice the cucumbers into thin rounds or half moons.
- Quarter or halve the tomatoes as needed.
- Thinly slice the red onion, and optionally soak in cold water for 10 minutes.
- Toss the cucumbers, tomatoes, and onion in a large bowl.
- Add a generous pinch of salt and a smaller pinch of black pepper. Stir in chopped herbs.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for 5 to 10 minutes before serving to allow flavors to mingle.
- If packing for lunch, keep dressing separate until ready to eat.
