Name: Cucumber Tomato Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups cucumber (chopped into 1/2- to 3/4-inch pieces); 2 cups ripe tomatoes (chopped into 1/2- to 3/4-inch pieces); ¼ cup red onion (thinly sliced); 2 tablespoons fresh parsley (chopped); 3 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 tablespoon fresh lemon juice; ½ teaspoon salt; ¼ teaspoon ground black pepper; Fresh mint (for garnish (optional))

It’s peak summer over here, which basically means I am making this cucumber tomato salad every chance I get – not even kidding, you guys. Crisp cucumbers and juicy tomatoes give this salad its fresh, summery flavor, while the thinly sliced red onion adds a mild bite. Fresh parsley and a bright vinaigrette finish it off for the perfect balance of tangy and sweet. It’s cool, refreshing, and packs some serious crunch. And unlike many cucumber tomato salads, there’s no need to salt the cucumbers or let anything marinate before serving.

I serve this salad with just about everything. It takes just 10 minutes to make – seriously, that’s it – and is delicious alongside grilled chicken, warm homemade pita bread, and tzatziki, or heartier main dishes like this savory braised pork shoulder.

Key Ingredients

This salad is made with just seven simple ingredients, plus salt and pepper.

Labeled cucumber tomato salad ingredients arranged on a white marble surface, including red tomatoes on the vine, a green English cucumber, halved red onion, chopped parsley, lemon halves, olive oil, red wine vinegar, salt, and black pepper, with black text identifying each ingredient.

Tomatoes: Choose ripe but firm tomatoes that will hold their shape once chopped. Mushy or mealy tomatoes are a no-go here, but they work beautifully in homemade marinara sauce or tomato basil soup, so don’t toss them! Roma and plum tomatoes contain less water, while Campari, vine-ripened, cherry, grape, heirloom, and beefsteak tomatoes tend to be sweeter and juicier. When using a particularly juicy heirloom or beefsteak tomato, remove some of the seeds and excess liquid before chopping.
Cucumber: English or Persian cucumbers are ideal because they have thin skin, small seeds, and plenty of crunch. Regular garden cucumbers also work, but you may want to peel them and scoop out the larger seeds before adding them to the salad.
Red onion: Thinly sliced red onion adds color and a mild, pleasantly sharp flavor. Slice it as thinly as possible so it does not overpower the other ingredients. Sweet onion or shallot may be substituted for a milder flavor. To soften the bite of red onion, soak the slices in ice water for 10 minutes, then drain and pat them dry before adding them to the salad.
Parsley: Fresh parsley adds a clean, herbaceous flavor. Fresh dill, mint, or basil may be added or substituted for a slightly different flavor.

Dressing for Cucumber Tomato Salad

The light vinaigrette is made with olive oil, red wine vinegar, fresh lemon juice, salt, and black pepper. It’s bright and tangy, with just enough acidity to balance the sweetness of the tomatoes. White wine vinegar is the closest substitute for red wine vinegar. Apple cider vinegar also works, but it gives the dressing a slightly fruitier flavor. Distilled white vinegar will work in a pinch, but it is sharper, so start with 2 teaspoons and add more to taste.

Olive oil, red wine vinegar, salt, and coarse black pepper arranged separately in a shallow white bowl, with a white and black striped kitchen towel draped underneath.

Golden lemon and red wine vinaigrette flecked with black pepper in a shallow white bowl, with a silver spoon featuring a wooden handle resting inside and a striped kitchen towel underneath.

Optional Additions

This cucumber and tomato salad is delicious as written, but a few easy additions can make it your own:

Crumbled feta
Fresh mint, dill, or basil
Sliced avocado
Kalamata olives
Chickpeas

For a Greek-inspired version made with feta, Kalamata olives, green bell pepper, and oregano, try my Greek salad.

How to Make Cucumber Tomato Salad

Cut the cucumber and tomatoes into similar-size pieces

Aim for pieces around 1/2 to 3/4 inch. Keeping them close in size gives you a balanced mix of cucumber and tomato in every bite and helps the vinaigrette coat everything evenly. Add them to a large bowl with the thinly sliced red onion and chopped parsley.

Chopped English cucumber and ripe red tomatoes arranged separately on a large white cutting board, with a folded white and black striped kitchen towel along the bottom edge. — *Chopped cucumber and tomatoes.*

Add the dressing just before serving

Whisk together the olive oil, red wine vinegar, lemon juice, salt, and black pepper. Pour the vinaigrette over the vegetables just before serving.

Tip: Salt draws moisture from both cucumbers and tomatoes. Waiting to add the vinaigrette until just before serving helps preserve their crisp texture and prevents too much liquid from collecting at the bottom of the bowl.

Toss and serve

Gently toss until everything is evenly coated. Serve immediately for the crispest texture, or refrigerate for up to 30 minutes, then toss again before serving.

A silver spoon with a wooden handle drizzling golden vinaigrette over cucumber tomato salad in a large white bowl filled with red tomato wedges, chopped green cucumber, sliced red onion, parsley, black pepper, and fresh mint.

Cucumber tomato salad served on a round white plate with red tomato wedges, chopped green cucumber, thinly sliced red onion, parsley, black pepper, and a fresh mint garnish, alongside a silver fork with a wooden handle, lemon wedges, pita bread, and a small white bowl of vinaigrette.

What to Serve with Cucumber Tomato Salad

This easy salad works with nearly any summer meal. Serve it with grilled shrimp, baked cod, chicken gyro meat, or lamb. It is also delicious tucked into warm pita bread or served alongside delicious dips like hummus and baba ganoush (my personal fave). You can enjoy it as a topping in Greek chicken bowls or rice bowls with crispy homemade falafel. For a heartier meal, pair it with braised short ribs or another rich main dish that benefits from something crisp and refreshing on the side.

How do I make this cucumber tomato salad for a crowd?

For 8 servings, double the recipe; for 12 servings, triple it; and for 16 servings, multiply all the ingredients by four. Prepare the vegetables and vinaigrette separately, then combine them shortly before serving so the salad stays crisp.

Cucumber tomato salad in a large white serving bowl with red tomato wedges, chopped green cucumber, thinly sliced red onion, parsley, black pepper, and a fresh mint garnish, surrounded by pita bread, hummus, lemon wedges, vinaigrette, and a white striped towel.

Make-Ahead and Storage

Make ahead: Prepare the vinaigrette and slice the red onion up to one day in advance. The cucumber and tomatoes can be chopped several hours ahead and refrigerated separately. Combine everything just before serving.

Storage: You can store leftover cucumber tomato salad in an airtight container in the refrigerator for up to 2 days. The vegetables will continue releasing liquid and soften as they sit, so the salad is best enjoyed the day it is made. Toss again before serving and drain off any excess liquid, if needed.

Cucumber Tomato Salad

Table of Contents