Easy Cucumber Tomato Salad recipe

There’s something about a Cucumber tomato salad that feels like summer in a bowl. The kind of simple, fresh food that doesn’t ask much from you — just a few ingredients, a sharp knife, and a few minutes. And yet, it delivers so much. Every bite is crisp, juicy, tangy, and refreshing.

It’s the dish I reach for when I’m too hot to cook, too tired for effort, or when I just want something real — something clean and full of flavor.

I grew up watching my mom make this salad over and over during the warm months. It was always on the table — beside grilled chicken, fish, or just a bowl of rice. Sometimes she added a pinch of sugar, other times a few torn mint leaves from the garden.

But no matter the tweaks, the bones of the salad were always the same: crunchy cucumber, ripe tomatoes, slivers of onion, and a dressing that hit the perfect balance of tang and salt.

It didn’t need cheese. It didn’t need a complicated vinaigrette. It didn’t need extra spices or fancy oils. Just the basics, done right.

Now that I’m the one in the kitchen, I’ve realized why this cucumber and tomato salad stood the test of time in our family. It’s easy. It’s affordable. And it doesn’t pretend to be anything it’s not. It celebrates ingredients in their truest form — and I love that.

What is Cucumber Tomato Salad?

It’s a simple side dish made from sliced cucumbers, tomatoes, and onions tossed in a vinegar-based dressing.

It’s popular in many cuisines — from American summer cookouts to Mediterranean tomato cucumber salads and even Indian kachumber.

How to Make Cucumber Tomato Salad?

Recipe Overview

This cucumber tomato salad is a quick, no-cook dish that’s bright, tangy, and full of crunch. A simple mix of cucumbers, tomatoes, and onion dressed with oil, vinegar, sugar, salt, and pepper.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Refrigerate: 20 minutes
• Total Time: 30 minutes
• Cuisine: Mediterranean / American
• Course: Side Dish / Salad
• Difficulty: Easy
• Yield: 4 servings
• Calories per Serving: Approx. 85 kcal

Equipment You’ll Need

No special gadgets here! Just the basics:

• Cutting board
• Sharp knife
• Large mixing bowl
• Measuring cups and spoons
• Spoon or tongs for mixing

Ingredients for Cucumber Tomato Salad

• ½ cup distilled white vinegar
• ¼ cup vegetable oil
• ¼ cup sugar
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 3 cucumbers, peeled and sliced ¼-inch thick
• 3 tomatoes, cut into wedges
• 1 onion, sliced and separated into rings

Ingredient Notes

1. Cucumbers: I go for the standard kind here, peeled for a softer bite. If you’re using English cucumbers, no need to peel.

2. Tomatoes: Ripe, juicy ones are best — Roma, heirloom, or vine-ripened all work.

3. Onion: Red onions bring a sharper flavor, but white or sweet onions are great too.

4. Vinegar: Distilled white vinegar gives that punchy tang. If you like it milder, try apple cider vinegar.

5. Sugar: Balances the acidity — don’t skip it!

Step-by-Step Instructions

1. Make the dressing:

In a large mixing bowl, stir together the water, vinegar, oil, sugar, salt, and pepper until the sugar dissolves.

2. Prep the vegetables:

Peel and slice the cucumbers into ¼-inch rounds. Cut the tomatoes into wedges. Slice the onion and separate the rings.

3. Toss everything together:

Add the cucumbers, tomatoes, and onion into the bowl with the dressing. Toss gently to coat.

4. Let it sit:

You can serve it right away, but it tastes even better if it sits for 15–30 minutes. The flavors really come together.

5. Taste and adjust:

Give it a taste and add more salt, pepper, or vinegar if you want more tang.

Nutrition Facts (Per Serving)

• Calories: 85
• Fat: 7g
• Carbohydrates: 7g
• Sugar: 6g
• Fiber: 1g
• Protein: 1g
• Sodium: 250mg

Tips

1. Make it spicy: Add a sliced jalapeno or a pinch of red chili flakes.

2. Use different herbs: Try fresh dill, parsley, or basil if you have some on hand.

3. Add feta: A crumble of feta cheese turns it into a simple Greek tomato cucumber salad.

4. Use red wine vinegar: For a slightly deeper flavor.

5. Make ahead: It keeps well in the fridge for up to 2 days. Just give it a quick stir before serving.

Expert Tips

1. Too watery? Salt the cucumbers lightly before mixing them in. Let them sit for 10 minutes, then drain — this helps draw out excess moisture.

2. Tomatoes too soft? Use firmer varieties like grape or cherry tomatoes.

3. Too sour? Add a bit more sugar to balance it out.

Serving Suggestions

This cucumber and tomato salad is so flexible. Here’s how I serve it:

1. Alongside grilled meats like chicken, steak, or fish

2. As a topping for rice bowls or grain salads

3. Scooped onto pita bread with hummus

4. With BBQ dishes as a fresh side

5. On its own for a light lunch

What Are The Health Benefits Of Including Cucumber And Tomato Salad In Your Regular Diet?

This salad is low in calories, high in hydration (hello, cucumbers!), and packed with vitamins like C and K.

Tomatoes bring antioxidants like lycopene, and onions offer heart-healthy compounds. Plus, it helps keep meals light and refreshing.

FAQ

Conclusion

This cucumber tomato salad is a favorite in my kitchen for a reason — it’s fast, fresh, and never boring.

Try it out, and let me know how you like it! Did you switch anything up? Add herbs? Snap a pic and tag me — I’d love to see your version.