Easy Cucumber Tomato Salad

This refreshing cucumber tomato salad is the perfect side dish for your picnics, potlucks and grill-outs! It’s bursting with summer flavors, yet incredibly simple and you can whip it up in just 10 minutes!

This easy cucumber tomato salad is so simple that it’s barely even a recipe — just a few veggies, a handful of fresh herbs and a drizzle of olive oil and vinegar!

Despite its simplicity, this salad is so full of bright and crisp flavors that we find ourselves making it almost weekly in the summer. So today we’re sharing a very rough recipe for the easy little salad with lots of tips for making it your own!

plate with cucumber tomato salad

Recipe ingredients

  • Tomatoes: The best tomato is whatever you can find ripe from your own garden, but tomatoes on the vine, heirloom or even cherry tomatoes from the store will work just as well in this recipe.
  • Cucumber: I prefer english cucumbers for their crisp texture, but really any variety will do.
  • Onions: White onions are my favorite for this salad, but you could also use red onions or even add a few sliced green onions.
  • Fresh herbs: Basil and cilantro is our go-to combination of fresh herbs. That’s partly because they’re the most common herbs you’ll find in our kitchen in the summertime, but also because they add a deliciously fresh flavor to the salad!
  • Olive oil: Olive oil adds a bit of richness to the salad and makes the dish feel more cohesive.
  • Red wine vinegar: Red wine vinegar adds a bit of acidity to balance the salad.
  • Kosher salt: Don’t forget the salt! A sprinkle of kosher salt really enhances the overall flavor of the salad and helps everything blend together.

Step by step instructions

This cucumber tomato salad can be made in two easy steps:

  1. Prep the produce. Chop the tomato into bite-sized pieces, slice the cucumber, and cut the onion into thin quarter-circles.
  2. Combine all ingredients in a large bowl and toss. Adjust the salt, olive oil and vinegar to taste.

Make ahead and storage

You can prep the vegetables (tomato, cucumber and onion) for this salad a day in advance, but I don’t recommend adding the olive oil, vinegar and salt until right before serving. The fresh herbs should also be added on the day of serving to preserve their flavors.

Leftover cucumber tomato salad can be stored in an airtight container in the refrigerator for several days. I recommend enjoying the salad within 1-2 days for optimal freshness.

close up of tomato cucumber salad

Expert tips

  • Always feel free to add a little extra oil and vinegar before serving — the recipe includes the amounts that I start with, but I almost always add a bit more to taste.
  • Chop the herbs right before serving to maximize their flavor.
  • Add the dressing and salt right before serving. Salt will draw out moisture from the cucumbers, tomatoes and onion, which can affect the salad’s texture. Adding salt right before serving will ensure a more crisp salad.


How do you keep cucumber tomato salad from getting soggy?

Salt draws out the moisture in vegetables, which will create a soggy salad. To avoid this, I recommend seasoning with salt right before serving. Additionally, try to only cut up as many vegetables as you need to avoid leftovers.

Can I make cucumber tomato salad ahead of time?

While you can prepare the vegetables ahead of time, I recommend adding the fresh herbs, olive oil, vinegar and salt right before serving to ensure maximum freshness.

Can I use regular cucumbers instead of English cucumbers?

Definitely! I prefer English cucumbers here because they have fewer seeds and a crisper taste.

Can I substitute red wine vinegar with another type of vinegar?

Yes, white wine vinegar and apple cider vinegar will work well. Alternatively, lemon juice is a great alternative and also adds acidity to the dish.

Should I remove the seeds from the tomatoes?

This is optional. Removing the seeds can reduce excess moisture in the cucumber tomato salad, but it really just depends on your preference.

What should I serve with tomato cucumber salad?

I love this salad with Grilled Salmon, Reverse Sear Filet Mignon, Smoked Sausage and Easy St. Louis Ribs!

Recipe variations

Really this cucumber tomato salad recipe is so versatile that it can be tweaked to complement almost any meal. And while I’ve written the recipe for four servings, it can easily be doubled and tripled to serve a crowd on a budget.

  • Mix up the dressing. If you don’t have red wine vinegar on hand, you have a few options. Freshly squeezed lemon juice is my favorite substitute, but white wine vinegar and apple cider vinegar would also work well!
  • Switch up the herbs. Try parsley and mint for a refreshing combination, or go with dill for a more savory flavor that is wonderful alongside grilled meat or fish!
  • Add additional veggies. Bell peppers, avocados and radishes all make excellent additions to this salad!
cucumber tomato salad with spoon

Loving this easy cucumber tomato salad recipe? For more easy side dishes perfect for picnics and grill-outs, make sure to check out these recipes:

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plate with cucumber tomato salad

Easy Cucumber Tomato Salad Recipe

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  • Author: Brit Kapustina
  • Total Time: 10 minutes
  • Yield: 4
    • Prep Time: 10 minutes
    • Category: Salad
    • Method: Salad
    • Cuisine: Global


  • 1 large (180 grams) tomato, cut into bite-sized pieces
  • 1 large (200 grams) english cucumber, sliced
  • ½ medium white onion, sliced into thin quarter circles
  • handful fresh basil, chopped
  • handful fresh cilantro, chopped (use leaves and thin stems)
  • 1 tablespoon olive oil
  • ½ tablespoon red wine vinegar
  • kosher salt to taste


  1. Combine all ingredients in a large bowl and toss.
  2. Adjust the olive oil, vinegar and salt to taste.


Make ahead: You can prep the vegetables ahead of time, but I recommend waiting to add the fresh herbs and dressing (olive oil, red wine vinegar and salt) until right before serving.

Storage: Leftovers can be stored in an airtight container in the fridge. Enjoy within 1-2 days for optimal freshness.


  • Serving Size: 4
  • Calories: 52.93
  • Sugar: 2.43g
  • Sodium: 198.38mg
  • Fat: 3.74g
  • Saturated Fat: 0.53g
  • Unsaturated Fat: 3.06g
  • Trans Fat: 0g
  • Carbohydrates: 4.78g
  • Fiber: 1.09g
  • Protein: 0.95g
  • Cholesterol: 0mg

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