Cucumber Tomato Salad

Something about a cucumber tomato salad makes the whole kitchen feel like summer, even when its raining outside. The crunch of fresh vegetables and that bright tang of vinaigrette woke me up one July afternoon when my neighbor handed me a bag of garden tomatoes and refused to take no for an answer. I stood at the counter slicing cucumbers barefoot, still in my swimsuit, and ate half the bowl before anyone else got home. Its been my default side dish ever since that day.

Last August I brought a massive bowl of this to a backyard potluck and three people asked for the recipe before the burgers even came off the grill. My friend Marta stood next to me eating it with a fork straight from the serving bowl, whispering that she could live on this alone. That kind of quiet reverence is the highest compliment a salad can get.

Ingredients

• 2 medium cucumbers, sliced: English cucumbers work beautifully because the seeds are small and the skin is tender, but any fresh cucumber will do the job.
• 3 medium ripe tomatoes, chopped: Use the reddest, juiciest tomatoes you can find because they carry the flavor of the entire dish.
• 1/4 small red onion, thinly sliced: Soak the slices in cold water for five minutes if you want to soften the bite.
• 2 tablespoons fresh parsley, chopped: Flat leaf parsley brings a clean grassy note that dried parsley simply cannot replicate.
• 3 tablespoons extra virgin olive oil: This is the body of your dressing, so reach for the good bottle.
• 1 tablespoon red wine vinegar: It provides a sharp fruity acidity that wakes up every ingredient it touches.
• 1 teaspoon lemon juice: A squeeze of freshness that bridges the vinegar and the oil together.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Seasoning is what transforms water vegetables into something you crave.

Instructions

Build the salad base:

Toss the sliced cucumbers, chopped tomatoes, and red onion into a large bowl and give everything a gentle mix with your hands so nothing gets crushed.

Whisk the dressing:

In a small bowl, combine the olive oil, red wine vinegar, lemon juice, salt, and pepper, whisking until the mixture looks cloudy and unified.

Bring it all together:

Pour the dressing over the vegetables and fold gently with a large spoon, making sure every piece gets lightly coated.

Finish and serve:

Scatter the chopped parsley over the top and serve right away, or slide it into the fridge for twenty minutes if you want the flavors to settle and chill.

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One evening I made this for my daughter after she came home from soccer practice exhausted and hungry, and she sat on the kitchen floor eating it out of the mixing bowl with her fingers. I did not even grab a plate because honestly that felt like the right way to eat it.

Simple Upgrades Worth Trying

Crumbled feta transforms this into something bordering on a meal, and sliced avocado adds a buttery richness that plays perfectly against the sharp vinegar. For something heartier, toss in a handful of cooked chickpeas or diced bell peppers and call it lunch.

Tools You Actually Need

A sharp chef knife and a sturdy cutting board are the real heroes here because clean cuts make every bite pleasant. A small whisk or even a fork handles the dressing, and one large bowl holds everything together without fuss.

Storing and Allergen Notes

This salad is naturally free from dairy, nuts, soy, and gluten, though you should double check any extras you toss in later. It tastes best the day you make it but will survive one night in the refrigerator if you store the leftover dressing separately.

• Keep the vegetables and dressing in separate containers if you plan to save some for the next day.
• Give leftover salad a quick drain before eating because the cucumbers will release water overnight.
• Always taste a tomato before committing to it for this recipe because a bland tomato cannot hide in a salad this simple.

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Keep this recipe in your back pocket for every hot day, every last minute gathering, and every moment when cooking feels like too much work but eating something fresh feels exactly right.

Recipe FAQs

→ Can I make cucumber tomato salad ahead of time?

Yes, you can prepare it up to a few hours in advance and refrigerate it. However, for the best texture and freshness, add the dressing just before serving. The cucumbers may release water if left too long, which can dilute the vinaigrette.

→ What type of cucumbers work best for this salad?

English cucumbers are ideal because they have fewer seeds and thinner skin, so peeling isn't necessary. Persian cucumbers also work wonderfully. If using standard slicing cucumbers, consider peeling and seeding them for a better texture.

→ How long does cucumber tomato salad last in the fridge?

It's best enjoyed fresh on the day it's made. If storing, keep it in an airtight container in the refrigerator for up to 1 day. The vegetables will soften and release moisture over time, so the texture won't be quite as crisp.

→ What can I add to make this salad more filling?

Try tossing in cooked chickpeas, crumbled feta cheese, diced avocado, or cooked quinoa for added protein and substance. Sliced Kalamata olives or sunflower seeds also make great additions for extra flavor and crunch.

→ Can I substitute the red wine vinegar in the dressing?

Absolutely. Apple cider vinegar, white wine vinegar, or balsamic vinegar all work well as substitutes. Each will bring a slightly different flavor profile—balsamic adds sweetness, while apple cider vinegar gives a fruitier tang.

→ Should I peel the tomatoes for this salad?

No peeling is needed. Simply core the tomatoes and chop them into bite-sized pieces. Using ripe, in-season tomatoes will give the best flavor and juiciness. Roma, vine-ripened, or heirloom varieties are all excellent choices.