If you are looking for a fresh, vibrant, and truly satisfying salad, look no further than this Cucumber and Tomato Salad Recipe. It bursts with summer-fresh flavors and the perfect balance of crisp cucumbers, juicy tomatoes, and a simple tangy dressing that enhances every bite. This salad feels light yet fulfilling, offering a wonderful contrast of textures and colors on your plate, making it an absolute favorite for quick lunches, BBQ sides, or easy weeknight dinners. Whether you’re a seasoned salad lover or just want something simple and wholesome, this recipe is a guaranteed crowd-pleaser that you’ll come back to again and again.
Ingredients You’ll Need
Gathering the right ingredients is all it takes to create this fabulous salad. Each element is straightforward and essential, bringing fresh texture, vibrant color, and subtle flavor nuances that make this Cucumber and Tomato Salad Recipe so delightful.
- Tomatoes (4-6 medium, about 2 lbs): Choose ripe, firm tomatoes for juicy sweetness and vibrant red color.
- Cucumbers (4-5 small or 1 English cucumber, about 1 lb): Crisp and refreshing, they add a cooling crunch.
- Onion (1 small, thinly sliced): Provides a sharp but balanced bite to complement the salad.
- Sunflower or extra virgin olive oil (2 Tbsp): Adds richness and a silky finish to the dressing.
- Distilled white vinegar (1 Tbsp): Brings acidity and a gentle tang that brightens the flavors.
- Fine sea salt (1 tsp): Essential for enhancing the natural sweetness of the vegetables.
- Pepper (1/4 tsp, to taste): A touch of spice to round out the palate.
- Green onion for garnish (2 Tbsp, optional): Adds freshness and a pop of color to the finished dish.
How to Make Cucumber and Tomato Salad Recipe
Step 1: Prepare the Fresh Vegetables
Start by slicing your tomatoes and cucumbers into bite-sized pieces and placing them in a large salad bowl. Thinly slice the onion and add it to the bowl. This combination creates the fresh foundation of the salad, showcasing the balance of crisp and juicy textures.
Step 2: Whisk the Simple Dressing
In a small ramekin, combine 2 tablespoons of sunflower or extra virgin olive oil, 1 tablespoon of distilled white vinegar, 1 teaspoon of fine sea salt, and 1/4 teaspoon of pepper. Stir it well until the salt is dissolved and everything is emulsified into a bright, tangy dressing.
Step 3: Dress and Serve Just Before Eating
To keep the salad crisp, drizzle the dressing over it right before serving. Toss gently to combine and taste; add a little more salt if needed to enhance the flavors. Waiting to dress the salad prevents the tomatoes from getting too watery, so you get that perfect bite every time.
How to Serve Cucumber and Tomato Salad Recipe
Garnishes
Sprinkle 2 tablespoons of finely chopped green onion on top right before serving to add a fresh herbaceous note and a lovely burst of green color. You can also try adding fresh basil or parsley for a fragrant twist.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or hearty sandwiches. Its refreshing qualities also make it a terrific companion for rich, creamy dishes or spicy foods, balancing the meal with crisp, acidic brightness.
Creative Ways to Present
Serve the salad in a chilled glass bowl for a beautiful presentation or layer it in a mason jar for an easy picnic or packed lunch. For gatherings, consider arranging the salad on a large platter with cucumber and tomato slices fanned out artistically, and drizzle the dressing just before serving.
Make Ahead and Storage
Storing Leftovers
This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 24 hours. Keep the dressing separate if you want to maintain maximum freshness and texture the next day.
Freezing
Freezing is not recommended for this Cucumber and Tomato Salad Recipe because the high water content in cucumbers and tomatoes causes them to become mushy and lose their crisp texture upon thawing.
Reheating
Since this is a fresh salad served cold, reheating is unnecessary and would compromise the vibrant textures and flavors that make this dish so wonderful.
FAQs
Can I use other types of vinegar in this recipe?
Absolutely! While distilled white vinegar is the classic choice for its clean, sharp acidity, you can experiment with apple cider vinegar or red wine vinegar for different flavor profiles — just adjust the quantity to taste.
Is it okay to add other vegetables to the salad?
Yes, feel free to add extras like bell peppers, radishes, or fresh herbs to customize the salad. Just remember, the simplicity of the original recipe lets the cucumber and tomato shine as the stars.
What type of cucumbers work best?
English cucumbers are ideal if you want fewer seeds and a thinner skin, but standard slicing cucumbers work beautifully too. Just be sure to wash and slice them thinly for the best texture.
Can this salad be made vegan or gluten-free?
Yes, this Cucumber and Tomato Salad Recipe is naturally vegan and gluten-free, making it a perfect choice for various dietary preferences and restrictions.
How can I make the dressing more flavorful?
For an extra burst of flavor, add a minced garlic clove or a pinch of dried oregano to the dressing. Fresh lemon juice can also brighten the taste wonderfully.
Final Thoughts
There is something truly special about the simplicity and freshness of the Cucumber and Tomato Salad Recipe. It’s a little bowl of sunshine that you can whip up in minutes, perfect for any meal or occasion. Give it a try and let this crisp, tangy salad become your go-to fresh side or light meal companion. Once you taste it, I promise you’ll want to keep it on repeat through every season!
Print
Cucumber and Tomato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant cucumber and tomato salad featuring crisp cucumbers, ripe tomatoes, and a simple tangy dressing of sunflower oil, vinegar, and seasoning. Perfect as a refreshing side dish or a light, healthy snack for warm weather.
Ingredients
Vegetables
- 4–6 medium tomatoes (about 2 lbs)
- 4–5 small cucumbers or 1 English cucumber (about 1 lb)
- 1 small onion, thinly sliced (about 1/4 lb)
Dressing
- 2 Tbsp sunflower oil or extra virgin olive oil
- 1 Tbsp distilled white vinegar
- 1 tsp fine sea salt (or 3/4 tsp table salt)
- 1/4 tsp black pepper (to taste)
Garnish (optional)
- 2 Tbsp green onion, chopped
Instructions
- Prepare Vegetables: Slice the tomatoes and cucumbers into even, bite-sized pieces and place them in a large salad bowl. Thinly slice the onion and add it to the bowl with the other vegetables.
- Make Dressing: In a small ramekin or bowl, whisk together 2 tablespoons of sunflower oil, 1 tablespoon of distilled white vinegar, 1 teaspoon fine sea salt, and 1/4 teaspoon black pepper until well combined.
- Toss and Serve: Just before serving, drizzle the dressing over the salad and gently toss to coat the vegetables evenly. Taste and add additional salt if desired. Garnish with chopped green onions if using. Avoid dressing the salad early to prevent tomatoes from becoming too juicy.
Notes
- Use extra virgin olive oil as an alternative to sunflower oil for a richer flavor.
- For a crisper texture, chill the cucumbers and tomatoes before slicing.
- Adjust salt and pepper to suit your taste preferences.
- Add fresh herbs like basil or parsley for extra freshness.
- This salad is best served fresh to maintain crispness.
