Refreshing Cucumber Tomato Salad: The Perfect Simple Side Dish

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When it comes to classic, refreshing summer salads, it doesn’t get any simpler or more delicious than a Cucumber Tomato Salad. This recipe is all about celebrating the crisp, clean flavors of fresh vegetables tossed in a light and tangy vinaigrette. It’s the perfect effortless side dish for picnics, barbecues, or any weeknight meal. With just a handful of ingredients and a few minutes of prep, you can create a vibrant and healthy salad that everyone will love.

Cucumber Tomato Salad

Why This Classic Salad Never Fails

This is a timeless recipe for a reason. Here’s why it’s so beloved:

  • Incredibly Refreshing: The combination of cool, crisp cucumbers and juicy tomatoes is the ultimate thirst-quencher on a hot day.
  • Quick and Easy: This is a true chop-and-mix recipe. You can have it on the table in about 15 minutes.
  • A Healthy Choice: It’s naturally light, low-calorie, and packed with vitamins and hydration.
  • The Perfect Blank Canvas: While delicious on its own, it’s also wonderfully easy to customize with other herbs, cheeses, or vegetables.

Your Simple & Fresh Ingredient List

The key to a great salad is using fresh, high-quality ingredients.

For the Salad:

  • 1 English cucumber (they have thinner skin and fewer seeds)
  • 3 medium ripe tomatoes (Roma or vine-ripened are great)
  • 1/2 a medium red onion
  • 1/4 cup fresh parsley, roughly chopped

For the Light Vinaigrette:

  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon granulated sugar (or honey/maple syrup)
  • 1 teaspoon dried basil
  • Salt and black pepper to taste

Step-by-Step Instructions

Making this salad is as simple as it gets.

Part 1: Prepare the Vegetables

  1. Chop Everything Up: The key is to create uniform, bite-sized pieces. Wash your vegetables thoroughly. Slice the English cucumber into ½-inch rounds, and then cut those rounds into quarters. Chop the tomatoes into bite-sized pieces. Finely chop the red onion and roughly chop the fresh parsley.
  2. Combine in a Bowl: Place all your chopped vegetables into a large serving bowl.

Part 2: Whisk the Dressing

  1. Mix the Vinaigrette: In a separate small bowl, add the olive oil, red wine vinegar, sugar, dried basil, salt, and pepper.
  2. Whisk Well: Whisk the dressing ingredients together until the sugar is dissolved and everything is well combined.

Part 3: Toss, Chill, and Serve

  1. Dress the Salad: Pour the prepared vinaigrette over the chopped vegetables in the large bowl.
  2. Toss Gently: Gently toss everything together until all the vegetables are evenly coated with the dressing.
  3. The Most Important Step: Let it Marinate! Cover the bowl and chill the salad in the refrigerator for at least 1-2 hours. This step is crucial, as it allows the vegetables to absorb the delicious flavors of the dressing.
  4. Serve Chilled: Give the salad one last gentle toss before serving to redistribute the dressing. Enjoy!

Pro Tips for the Best Salad

  • Chill Out: Don’t skip the chilling time! The marinating process is what transforms this from a simple bowl of chopped vegetables into a truly flavorful salad.
  • Bite-Sized is Best: Chopping the vegetables into smaller, uniform pieces makes the salad easier to eat and ensures you get a perfect mix of flavors in every bite.
  • Make it Greek: For a fun variation, add ½ cup of crumbled feta cheese and ½ cup of sliced Kalamata olives to the salad.
  • Storage: This salad is best enjoyed the day it’s made but can be stored in an airtight container in the refrigerator for up to 2 days.
Cucumber Tomato Salad

Refreshing Cucumber Tomato Salad

A crisp, cool summer salad made with fresh cucumbers, juicy tomatoes, and red onions tossed in a light red wine vinaigrette. Perfect for barbecues, picnics, or any easy weeknight side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Gluten-Free, No-Cook, Summer, Vegetarian
Servings 4 servings

Ingredients
  

For the Salad

  • 1 English cucumber sliced into rounds, then quartered
  • 3 medium ripe tomatoes Roma or vine-ripened, chopped
  • 1/2 red onion finely chopped
  • 1/4 cup fresh parsley roughly chopped

For the Vinaigrette

  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp granulated sugar or substitute honey or maple syrup
  • 1 tsp dried basil
  • salt and black pepper to taste

Instructions
 

  • Slice the cucumber into ½-inch rounds, then quarter each round. Chop tomatoes into bite-sized pieces. Finely chop the red onion and parsley.
  • Place all chopped vegetables into a large serving bowl.
  • In a small bowl, whisk together the olive oil, red wine vinegar, sugar, dried basil, salt, and pepper until well combined and sugar is dissolved.
  • Pour the vinaigrette over the vegetables and gently toss to coat everything evenly.
  • Cover the bowl and chill the salad in the refrigerator for at least 1 to 2 hours to allow the flavors to meld.
  • Before serving, give the salad one last gentle toss. Serve chilled.

Notes

This salad is best the day it’s made but can be stored in an airtight container in the refrigerator for up to 2 days. For a Greek-style twist, add crumbled feta cheese and Kalamata olives.