5 Star Reader Comment
This is my favorite cucumber salad and I have tried plenty! I went exactly by the recipe 2 times and my husband, grandson, and I love it! Thank you!
Ruth
Why This Salad Has Never Left My Summer Table
There is a moment in summer — right when the tomatoes are at their juiciest, and the cucumbers are cool and crisp — when this salad is the only thing I want to make. It has been on my summer table for as long as I can remember.
My grandmother made a version of this every single year. Hers was simple — just vegetables and vinegar. Mine has a little more going on. A balsamic herb vinaigrette with garlic, lemon, and Italian seasoning takes it from a basic side dish to the thing everyone is reaching for first. It is bright, tangy, and full of that garden-fresh flavor that is impossible to replicate any other time of year.
Ten minutes. One bowl. This tomato cucumber salad is the easiest dish on the summer table and somehow always the first one gone.
Donya’s Tips That Take This Salad to the Next Level
Start with the best produce you can find: Grape tomatoes are sweet, meaty, and hold up without getting watery. English cucumbers stay crisp and need no peeling. Good ingredients do most of the work here.
Let it marinate before serving: Ten minutes in the refrigerator after tossing makes all the difference. The vegetables soak up the vinaigrette, and the flavors come together beautifully.
Slice thin and uniform: Thin cucumber and onion slices mean every bite is balanced. A sharp knife or mandoline makes quick work of it.
Dress it lightly if making ahead: Add half the dressing before storing and the rest right before serving. That one trick keeps everything crisp and fresh.
Taste before it hits the table: Every batch of tomatoes is a little different. A pinch more salt or a squeeze of extra lemon can take it from good to great.
Ingredients You’ll Need
- Grape tomatoes — Sweet, meaty, and perfectly bite-sized. Roma or cherry tomatoes work just as well. Slice them in half so the juices can mingle with the vinaigrette.
- •English cucumber — Crisp, cool, and thin-skinned. No peeling required. Kirby cucumbers are a great swap if that is what you have.
- •Red onion — Thin slices add a sharp, colorful bite that balances the sweetness of the tomatoes. Vidalia or sweet yellow onion works beautifully if you prefer something milder.
- •Olive oil — The base of the vinaigrette. Use a good extra-virgin olive oil here — it makes a difference in a dressing this simple.
- •Balsamic vinegar — Adds depth, a touch of sweetness, and that deep, rich flavor that sets this dressing apart from a basic vinaigrette. Red wine vinegar or white wine vinegar both work as substitutes.
- •Lemon juice — Brightens the whole dressing and adds a fresh citrus note. A little goes a long way.
- •Italian seasoning and garlic — The herb and savory backbone of the vinaigrette. Together, they make this dressing taste like it has been sitting all day.
- •Sugar, salt, and pepper — A small amount of sugar balances the acidity. Salt draws out the natural juices. Pepper adds just enough bite.
Dress It Up or Keep It Simple — Either Way It’s Perfect
Add fresh herbs: A handful of fresh basil, dill, or flat-leaf parsley takes this salad from simple to stunning. Tear the basil instead of chopping it to keep the flavor bright.
Make it a Mediterranean salad: Toss in a handful of Kalamata olives, crumbled feta cheese, and a few pepperoncini peppers. Serve alongside grilled chicken for a full meal.
Add creamy cheese: Crumbled feta, mini fresh mozzarella balls, or shaved Parmesan all work beautifully. The salty, creamy contrast against the tangy vinaigrette is hard to beat.
Bulk it up with protein: Sliced grilled chicken, shrimp, or salmon turns this side dish into a light summer lunch or dinner. Add it right before serving.
Throw in more vegetables: Diced avocado, sliced bell pepper, grilled corn, or blanched green beans all play well with the vinaigrette. Load it up with whatever is fresh.
Make it a caprese: Swap the red onion for fresh mozzarella and add a big handful of fresh basil. A drizzle of balsamic glaze over the top and it looks like something you ordered at a restaurant.
Let Me Walk You Through It
Prep the vegetables. Slice the grape tomatoes in half, cut the cucumber into thin rounds, and slice the red onion as thin as you can. Add everything to a large bowl.
Make the vinaigrette. Combine the olive oil, balsamic vinegar, lemon juice, Italian seasoning, garlic, sugar, salt, and pepper in a small bowl or mason jar. Whisk or shake until well combined.
Toss and rest. Pour the dressing over the vegetables and toss well to coat. Let the salad sit in the refrigerator for at least 10 minutes before serving.
Taste, adjust seasoning as needed, and serve. Full details are in the recipe card below.
Make It Ahead — It Only Gets Better
This salad is one of the best make-ahead side dishes in my summer rotation. Prep it up to two hours ahead, dress it with half the vinaigrette, and store it covered in the refrigerator. Add the remaining dressing and toss right before it hits the table — that one trick keeps everything crisp and fresh.
Leftovers keep beautifully in an airtight container for up to three days. Give it a good stir and a fresh squeeze of lemon before serving again. Taking it to a cookout or potluck? Pack the extra dressing on the side and toss at the table for the best presentation.
More Salad Recipes You Don’t Want To Miss
Ingredients
- 1 pint grape tomatoes – sliced in half
- 1 English cucumber – sliced
- ½ medium red onion – thinly sliced
Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon Italian seasoning
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon cracked pepper
Instructions
- Place tomatoes, cucumbers and onions in a large bowl, set aside.
- In a mixing cup or small bowl, add olive oil, balsamic vinegar, lemon juice, sugar, Italian seasoning, garlic, salt and pepper. Using a whisk, blend until well mixed. Pour dressing over tomatoes, cucumbers and onions. Toss salad.
Video
Notes
- Chop the tomatoes, cucumbers, and onions, then pour over about ¼ to ½ of the dressing and toss everything together. Store in an airtight container. When ready to serve, toss and add more dressing as needed.
- Store in an airtight container in the refrigerator for up to 3 days.
- Extra veggies: Try adding avocado, bell peppers, celery, grilled corn, or even blanched green beans.
- Cheese, please: Crumbled feta, mini mozzarella balls, or a sprinkle of shredded Parmesan are all delicious.
- Fresh herbs: Swap or add in dill, parsley, basil leaves, or a pinch of dried oregano or thyme.
- Add some protein: Top it with grilled chicken, shrimp, or salmon to make it a little more filling.
Nutrition
What To Serve With Cucumber Tomato Salad
This versatile salad goes with so many lunch or dinner menus. I love serving it for lunch with Southern Ham Salad or classic Egg Salad.
It’s so good for dinner with Roasted Pork Tenderloin, London Broil or Sheet Pan Hamburger Steaks.
This cucumber tomato salad recipe is excellent with Roast Beef and Cheese Sandwiches or Jam Ham Sandwiches for picnics, and anytime you’re dining outdoors.
This easy-to-make perfect side dish pairs well with Crock Pot Chicken Thighs and Air Fryer Baked Potatoes for a delicious family meal.
Frequently Asked Questions With Answers
Grape tomatoes are my first choice — they are sweet, firm, and hold up beautifully without getting watery. Cherry tomatoes are a great substitute. If your garden is producing big ripe beefsteaks or heirlooms right now, use those — just dice them into bite-sized pieces and the flavor will be incredible.
Absolutely. Red wine vinegar gives you a sharper, more classic vinaigrette. White wine vinegar is lighter and a little less bold. Apple cider vinegar adds a subtle fruity note. All of them work — the balsamic just adds the most depth and a hint of sweetness that I love in this dressing.
Tomatoes and cucumbers release liquid as they sit. Two tricks help: slice the cucumbers and lightly salt them on paper towels for a few minutes before adding to the bowl, and do not overdress the salad before storing. Always add the final drizzle of dressing right before serving.
If you tried this Tomato Cucumber Salad Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Greetings from a fellow southern soul in Texas! I’ve made a lot of cucumber and tomato salads and this is one of my favorites now. Next time I’ll add just 1/2 tsp sugar as I thought 1 tsp was a bit too much – just a personal preference. This dressing would work well on a number of fresh vegetables like zucchini and yellow squash, or even on a green salad. Love it!
Hey there Carol!
Thank you so much for leaving a comment, I always love hearing from a fellow southern soul! I really appreciate your sweet words and your fantastic rating! I’m thrilled to hear you’ve been enjoying this salad, I completely agree that this dressing could go on anything. Thank you so much for your support, hope you’re having a wondering summer!
~Donya
p.s. Donya, I forgot to mention it’s even better the next day! Delish!
Hey there!
Oh my goodness you’re so sweet, I completely agree, I love it the next day. Thank you so much for your fantastic rating, I appreciate your support!
~Donya
Absolutely love this! And apparently so did everyone else. Was looking forward to leftovers the next day but there weren’t any. This recipe is a keeper!
WOW! Thank you, Deborah. Not just for your sweet words but also for the great rating. This recipe has become a classic, I think, and I’m thrilled you found it and me!
Have a great day,
~Donya
Perfect dish for summer!
This was delicious! I didn’t have grape tomatoes so I used regular sized ones. I also omitted the pepper. I made this dish for myself so I didn’t make 8 servings. I think I made about 4. I didn’t need all the dressing but was happy to have extra for next time.
Thanks, Deborah!
Yes, the recipe does make extra dressing and like you, I like to have the extra on hand.
I so appreciate your 5 star rating!!
Have a wonderful day.
~Donya
I usually just make this salad with dill, and I did add just a pinch, but I love the Italian seasoning! Might be my new favorite!
This is my favorite cucumber salad and I have tried plenty! I went exactly by the recipe 2 times and my husband, grandson, and I love it! Thank you!
Ruth,
You have made my day! I am so glad you like the salad recipe.
Have a great day,
~Donya
Does it matter if it’s fresh lemon juice or concentrated lemon juice?
Fresh is always best but just use what you have.
Enjoy!
Used avocado oil instead of olive oil, was extremely tasty
You talked about lemon juice, but it’s not in the list of ingredients???
Hey Julianne. Sorry for the confusion. I updated the information.
Have a great day!
Hey Donna,
I made the same salad but use Dryed Sun Tomato Dressing by Kraft. It is so good. I enjoy your receipts so much. Thanks so much for sharing.
I added some Feta and extra garlic. Yum!
This salad reminds me of my childhood! Delicious! I made 4 hours before dinner to allow the flavors to blend nicely. Have bookmarked for future use. Thanks!!
I love this recipe! I added two yellow peppers and some mozzarella bites as well. It’s absolutely delicious.
Thanks, Deb!
I am so glad you enjoyed the recipe. Sounds like you made it your own with the additional ingredients. I love it.
Have a great day,
~Donya
This is SO delicious! We had an abundance of cucumbers and cherry tomatoes in our garden this year and not only is this salad excellent, but it’s also a great way to use my giant pile of veggies! Taking this to a family bbq today. I know everyone’s going to love it!