On warm days when you want something fresh without turning on the stove, this cucumber tomato salad is exactly the kind of recipe that delivers.
There’s something so satisfying about slicing crisp cucumbers, juicy tomatoes, and fragrant herbs, then tossing them together in a bright, tangy vinaigrette.
It’s simple, refreshing, and endlessly reliable—the kind of side dish that fits just as easily into a weeknight dinner as it does a backyard gathering.
Light, vibrant, and made with everyday ingredients, this salad is summer in its simplest form.
For the Cucumber Tomato Salad
- Cucumbers – Crisp and refreshing, these make up the base of the salad. English cucumbers work especially well because they’re less seedy and stay crunchy.
- Roma Tomatoes – Juicy but firm, Roma tomatoes add bright flavor without making the salad watery.
- Red Onion – Thinly sliced for a mild bite that balances the fresh vegetables.
- Fresh Basil – Adds a fragrant, slightly sweet herbal note that pairs perfectly with tomatoes.
- Fresh Dill – Brings a light, tangy freshness that keeps the salad tasting vibrant.
For the Vinaigrette Dressing
- Extra Virgin Olive Oil – Provides richness and helps bring the dressing together.
- Apple Cider Vinegar – The main source of tanginess, giving the salad its bright, refreshing flavor.
- Granulated Sugar – Just enough sweetness to mellow the acidity of the vinegar.
- Kosher Salt – Enhances the natural flavors of the vegetables and dressing.
- Black Pepper – Adds a light, savory finish without overpowering the salad.
The Perfect Cucumber Tomato Salad
Notes
Ingredients
For the salad:- 3 cups sliced cucumbers (1½ to 2 English cucumbers, peeled or unpeeled)
- 3 Roma tomatoes, chopped (about 2½ cups chopped)
- ½ cup thinly sliced red onion
- ¼ cup julienned or chopped fresh basil
- 2 teaspoons chopped fresh dill
- ¼ cup extra virgin olive oil
- ¾ cup apple cider vinegar
- 1 teaspoon granulated sugar
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Add the cucumbers, tomatoes, red onion, basil, and dill to a large mixing bowl. Gently toss until evenly combined.
- In a small bowl or large measuring cup, whisk together the olive oil, apple cider vinegar, sugar, salt, and black pepper until fully blended.
- Pour the dressing over the salad and toss until the vegetables are well coated. Serve immediately or chill briefly before serving.
- This recipe makes approximately 5 cups of salad.
- For the best texture and flavor, enjoy it within a few hours of preparation. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
1. Can I use regular cucumbers instead of English cucumbers?
Absolutely. Regular cucumbers work just fine. If they’re very seedy or watery, scoop out the seeds first so the salad stays crisp instead of soggy.
2. Do I need to peel the cucumbers?
Totally up to you. I usually leave the skin on for extra crunch and color, but if the skin is thick or waxy, peeling is a good call.
3. Is this salad better right away or after it sits?
This one shines when it’s freshly tossed. The longer it sits, the more liquid the cucumbers release, which softens everything. If you’re making it ahead, keep the dressing separate and toss just before serving.
4. Can I make the dressing ahead?
Yes! The dressing can be made a day ahead and kept in the fridge. Just give it a good whisk or shake before using—it likes to settle.
5. How can I tweak the flavor to my taste?
This recipe is very forgiving:
- Want it tangier? Add a splash more vinegar.
- Onion too strong? Rinse the slices under cold water.
- Love herbs? Add a little extra basil or dill—no rules here.
