I’ve made this cucumber and tomato salad more times than I can count during hot summers. It’s a bright, no-fuss side that wakes up simple weeknight meals and makes picnics feel special. Crisp cucumbers, sweet cherry tomatoes, a snap of red onion, and a vinegar-forward dressing come together in minutes for a salad that’s refreshing, light, and endlessly adaptable. If you want a heartier plate alongside it, try pairing the salad with a cheesy ground beef and rice casserole for a satisfying contrast of textures and temperatures.
Why you’ll love this dish
This salad is the kind of thing you make when you want something fast, healthy, and crowd-pleasing. It’s:
- Quick: from chopping board to bowl in about 10 minutes.
- Budget-friendly: minimal, common ingredients.
- Versatile: works as a side, light lunch, or picnic dish.
- Fresh: the crisp cucumber and juicy tomatoes balance the tang of apple cider vinegar.
“A simple summer winner: bright, crunchy, and ready in no time. I make it every week.” — home cook review
Step-by-step overview
This recipe is all about clean prep and gentle handling. First, dice the cucumbers and halve the cherry tomatoes. Thinly slice the red onion and chop the parsley. Toss the vegetables together in a large bowl. Whisk a quick dressing of olive oil, apple cider vinegar, salt, and pepper until it emulsifies, then pour it over the salad and toss gently. Serve immediately for peak crunch, or chill briefly so the flavors marry.
What you’ll need
- 2 large cucumbers, diced (English or Persian cucumbers work well; peel if the skin is waxy)
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Notes: If you prefer a milder onion flavor, rinse the sliced onion under cold water and drain before adding. Swap flat-leaf parsley for cilantro if you like a more herbaceous, citrusy note.
Step-by-step instructions
- Wash and dry the produce. Use a sharp knife to keep cuts clean.
- Dice the cucumbers into bite-sized pieces so they’re easy to spear with a fork.
- Halve the cherry tomatoes. Set them on a paper towel if they seem overly watery.
- Thinly slice the red onion into half-moons. Chop the parsley roughly.
- Put the cucumbers, tomatoes, onion, and parsley into a large mixing bowl. Toss gently to combine so nothing gets crushed.
- In a small bowl, whisk the olive oil, apple cider vinegar, salt, and pepper until slightly thick and combined.
- Pour the dressing over the salad. Use gentle folding motions to coat the vegetables without bursting the tomatoes.
- Serve right away for crisp texture, or cover and refrigerate for 30 minutes to let flavors meld.
Best ways to enjoy it
This salad shines next to grilled vegetables, roast chicken, or a sandwich. For an easy summer dinner, serve it with crusty bread and a scoop of beans or grains. For a lighter meal, pair it with a simple pasta; a creamy tomato pasta goes especially well and balances the vinegary brightness. For example, a plate with this salad and a side of creamy tomato garlic pasta makes a simple, satisfying duplex of fresh and comforting flavors.
Tips for plating:
- Pile the salad in a shallow bowl so the dressing spreads evenly.
- Garnish with a sprig of parsley or a sprinkling of flaky sea salt for a finished look.
- Serve chilled bowls to keep the salad crisp on warm days.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 24 to 48 hours. Expect the cucumbers and tomatoes to soften over time.
- Do not freeze this salad. Freezing will ruin the texture of the fresh vegetables.
- If storing, keep the dressing separate and toss just before serving to preserve crunch.
- Always use clean utensils when serving to prevent contamination, and keep refrigerated below 40°F (4°C).
Pro chef tips
- Use a very sharp knife to make clean cuts; bruised edges release water and dilute flavor.
- Salt the cucumbers lightly and let them sit 10 minutes if they’re especially watery, then drain any excess liquid.
- Emulsify the dressing properly by whisking vigorously or shaking in a sealed jar; this helps coat the vegetables evenly.
- If you like a touch of sweetness, add a 1/2 teaspoon of honey to the dressing to balance the vinegar.
- For a creamier textural contrast, fold in a few tablespoons of crumbled feta just before serving.
Creative twists
- Mediterranean: add a handful of Kalamata olives and crumbled feta.
- Herby: swap parsley for basil and add a squeeze of lemon instead of more vinegar.
- Spicy: stir in 1/4 teaspoon red pepper flakes or a diced jalapeño.
- Vegan protein boost: mix in cooked chickpeas or cannellini beans for a more filling salad.
- Cucumber-forward: peel and seed one cucumber and mix both seeded and unseeded for varied texture.
Common questions
How long does this salad keep in the fridge?
Stored in an airtight container, it keeps best for 24 hours and up to 48 hours. After that, cucumbers and tomatoes become soft and watery.
Can I make this ahead of time?
You can prep the vegetables ahead and keep them refrigerated, but dress the salad no more than 30 minutes before serving to maintain crunch. Alternatively, store the dressing separately for up to 3 days.
Can I use a different vinegar or acid?
Yes. lemon juice can substitute, but start with a little less and adjust to taste. Apple cider vinegar gives a gentle tang that pairs well with cucumber and tomato.
Is this salad safe to leave at a picnic?
Keep it chilled on ice and do not leave it at room temperature for more than two hours. If the day is hotter than 90°F (32°C), reduce that to one hour.
How can I make this kid-friendly?
Cut the veg into uniform, bite-sized pieces and reduce or omit red onion if sharp flavors put kids off. A tiny drizzle of olive oil and a pinch of salt may be all you need.
If you want more quick, fresh sides or simple mains to pair with this kind of salad, let me know what proteins or pantry staples you have and I’ll suggest ideas tailored to your kitchen.
Cucumber and Tomato Salad
Ingredients
Method
-
Wash and dry the produce. Use a sharp knife to keep cuts clean.
-
Dice the cucumbers into bite-sized pieces so they’re easy to spear with a fork.
-
Halve the cherry tomatoes and set them on a paper towel if they seem overly watery.
-
Thinly slice the red onion into half-moons and chop the parsley roughly.
-
Put the cucumbers, tomatoes, onion, and parsley into a large mixing bowl. Toss gently to combine so nothing gets crushed.
-
In a small bowl, whisk the olive oil, apple cider vinegar, salt, and pepper until slightly thick and combined.
-
Pour the dressing over the salad. Use gentle folding motions to coat the vegetables without bursting the tomatoes.
-
Serve right away for crisp texture, or cover and refrigerate for 30 minutes to let flavors meld.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Cucumber and Tomato Salad
Ingredients
Method
- Wash and dry the produce. Use a sharp knife to keep cuts clean.
- Dice the cucumbers into bite-sized pieces to make them easy to spear with a fork.
- Halve the cherry tomatoes and set them on a paper towel if they seem overly watery.
- Thinly slice the red onion into half-moons. Chop the parsley roughly.
- Put the cucumbers, tomatoes, onion, and parsley into a large mixing bowl. Toss gently to combine so nothing gets crushed.
- In a small bowl, whisk the olive oil, apple cider vinegar, salt, and pepper until slightly thick and combined.
- Pour the dressing over the salad. Use gentle folding motions to coat the vegetables without bursting the tomatoes.
- Serve right away for crisp texture or cover and refrigerate for 30 minutes to let flavors meld.
