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.
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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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Made it exactly as written! Great recipe!
Thank you, Alexandra!
I love this recipe, especially in summer which fresh cucumbers and tomatoes from our garden.
Even in winter, I had some nice ripe Campari tomatoes, a seedless cucumber and red onion and made this super fresh delicious salad. I like a little more sweetness to the dressing, so I added about a teaspoon or so of honey.
Yummo!
My family and I LOVE this sald. I added a bit more lemon juice for my personal taste but will be making it over and over
I love the vinaigrette.
Did you really use balsamic in this recipe? The picture does not look like you used balsamic. I followed the recipe exactly, & my cukes are practically black. Did you use white balsamic, perhaps? I was hoping for something lighter & brighter in flavor,
Hey there Jan!
I am so happy to hear you’re giving this recipe another try, I think you’re really going to like it once you find the right vinegar for you. I always say, the most important part of cooking is fine-tuning recipes to fit your own tastes and needs. I like to use balsamic vinegar in my dressing, either white balsamic or regular, it doesn’t normally leave color on my cucumbers. But, if you’re not a fan of the regular balsamic, you can try substituting white balsamic or red wine vinegar. If you’re going for ‘lighter and brighter’ flavors then I would recommend giving the red wine vinegar a try next time you make this recipe. Thank you so much for your interest in this recipe and your support, I hope this is helpful!
~Donya
This recipe has all my husbands favorite vegetables! Can’t wait to hear his raves!
Hey there Suzi!
Thank you for your interest in this recipe! I completely agree with your husband, tomatoes and cucumbers make the PERFECT salad, I’m sure that he will love this salad! If you like this recipe, you should try my Creamy Tomato Cucumber Pasta Salad, it’s similar to this recipe but it has a different dressing, I think y’all would really like it. Thank you for your support, if you ever have any questions, please feel free to reach out!
~Donya
This is so delicious. The dressing is the best part- I will be using it on all my salads. Thank you for sharing the recipe.
Hey there Dean!
Wow, thank you so very much for you kind words and this incredible rating! I am smiling right now reading this, so glad to hear you enjoy this salad, and I agree that the dressing is definitely the best part! Thank you so much for your support, if you ever have any questions about a recipe please feel free to ask!
Best,
~Donya
Fantastic recipe! Simple recipe using always on hand ingredients made this a winner! Tasted fresh and light and the salad dressing is a keeper to use with any fresh vegetables- thanks for a great recipe I will use again and again.
Hey there Bridget!
My goodness you’re too kind! Thank you so much for your sweet words and your terrific rating! I am thrilled to hear you enjoyed this recipe, it’s one of those quick and easy recipes that are just dependable. Let me know if you ever have any questions about other recipes, thank you so much for your support! Have a great rest of your day!
~Donya
I made this today and since I don’t use oil I subbed it with veggie broth and I added some parsley. It’s wonderful ❤️.
Hey there Estee!
Thank you so much for your phenomenal rating and your sweet comment! It sounds like you made some delicious changes, it’s always best to make it exactly how’d you want to eat it. I really appreciate your support, thank you!
~Donya