Cucumber Tomato Salad – Delicious & Zesty Summer Classic

There’s something magical about summer in the kitchen—the produce is vibrant, the meals are lighter, and suddenly every meal feels like an invitation to dine al fresco. This cucumber tomato salad? It’s the kind of dish my nonna would toss together while humming to Pavarotti, using tomatoes still warm from the garden and cucumbers so crisp they practically snapped in your hand.

Whether you’re hosting a barbecue, packing a picnic, or need something quick for a weeknight dinner, this salad isn’t just easy—it’s a celebration of freshness. And the best part? No stove, no oven, no stress. Just chop, toss, chill, and serve!

What is Cucumber Tomato Salad?

Cucumber tomato salad is a no-cook salad recipe that’s all about bold, fresh flavors and minimal effort. It brings together juicy tomatoes, crisp cucumbers, and zippy red onion in a tangy olive oil dressing that’s downright addictive. Think Mediterranean salad vibes meets modern simplicity. This dish fits right into your light summer meals rotation and adds a pop of color and crunch to any spread.

Need more refreshing summer ideas? Explore our Summer Veggie Recipes board for more light seasonal dishes.

Why You’ll Love This Salad

Here’s why this salad is about to be your warm-weather go-to:

• Quick prep: Ready in under 10 minutes (plus chilling time!).
• Cool and refreshing: Ideal for hot days and outdoor gatherings.
• Nutritious and light: A low calorie salad loaded with antioxidant-rich tomatoes and hydrating vegetables.
• Budget-friendly: Made with simple ingredients you likely already have.

It’s a winner for busy parents, students, home cooks, and anyone who wants to eat well without the fuss.

Ingredients & Possible Substitutes

Let’s talk ingredients. Here’s what you need and how to make it your own:

Ingredient	Description & Options
Fresh cucumber	English or Persian cucumbers are best—thin-skinned and no need to peel!
Ripe tomatoes	Cherry, grape, Roma (seeded), or juicy beefsteak—go with what’s ripe and colorful.
Red onion	Adds zing. Can swap with sweet onion or green onion for a milder bite.
Fresh parsley	Bright and herbal. Try basil, cilantro, or dill if you prefer.
Olive oil	Use a heart-healthy olive oil—the good stuff makes a difference.
Red wine vinegar	Tangy and classic. Try lemon juice, balsamic, or apple cider vinegar for a twist.
Seasoning	Salt, black pepper, a pinch of sugar or maple syrup, and a sprinkle of dried basil.

This is a gluten-free salad, vegetarian salad, and can be made vegan and low-carb depending on toppings.

Optional Toppings & Customizations

Ready to make it yours? Here are some fun mix-ins:

• Cheeses: Feta cheese, mozzarella balls, or crumbled goat cheese.
• Extras: Chopped olives, grilled corn, roasted zucchini, or diced bell peppers.
• Protein: Add grilled chicken or chickpeas to turn it into a full meal.
• Flavor boosters: Lemon zest, a drizzle of balsamic glaze, or chopped dill.

It’s a customizable salad recipe that never gets boring.

How to Make Cucumber Tomato Salad

Time to toss it all together! Here’s your one-bowl salad prep:

Wash and chop all veggies into bite-size pieces.

In a small bowl, whisk together the dressing:

4 tbsp olive oil

2 tbsp red wine vinegar

½ tsp dried basil

Pinch of sugar (or honey)

Salt and pepper to taste

Combine veggies and parsley in a large bowl.

Pour dressing over the salad and toss gently to coat.

Chill for 1–2 hours in the fridge before serving.
(Chill before serving is key for full flavor!)

And boom—your quick vegetable salad is ready to wow!

Best Way to Store Leftovers

Got extras? Lucky you.

• Store in an airtight container in the fridge.
• Best eaten within 3–4 days.
• Toss with a splash of fresh lemon juice or olive oil to revive before serving.
• Pro tip: The flavor actually gets better after marinating overnight!

Top Recipe Tips

Let’s make it foolproof:

• Always chill before serving—it enhances the tang and crunch.
• Chop evenly so every bite gets a little bit of everything.
• Use in-season produce for max flavor (and fewer sad, grainy tomatoes).
• Toss just before serving to keep the salad from getting soggy.

FAQs

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	~167 kcal
Carbs	11g
Protein	1g
Fat	14g
Fiber	2g
Sugar	7g

Packed with fresh produce, clean eating appeal, and heart-healthy olive oil, it’s a guilt-free pleasure.

Closing Encouragement

So, what are you waiting for? This crisp cucumber salad is more than a side—it’s a summer staple just waiting to shine at your next cookout. Mix it up, add your personal twist, and don’t forget to share your creation with us!

Craving more veggie goodness? Check out our zucchini and summer squash salad or pair this dish with garlic parmesan grilled corn on the cob for the perfect backyard feast. And if you love fresh tomato salads, you’ll adore our tomato cucumber mozzarella salad.

Related Recipes

• Zucchini and Summer Squash Salad
• Garlic Parmesan Grilled Corn on the Cob
• Tomato Cucumber Mozzarella Salad

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• Explore our Summer Veggie Recipes board for more light seasonal dishes

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