This easy Cucumber Tomato Salad tastes like summer to me. Crisp cucumbers, juicy tomatoes, red onion, and fresh dill are tossed in a simple oil-and-vinegar dressing. It comes together in just 10 minutes and pairs with nearly any summer meal.
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Helpful Reader Review
“Thank you so much for posting this. I make this for us at least once a week. He loves it and always eats the entire salad in one sitting. Best way to throw together an easy serving of vegetables!” – Kathleen ★★★★★
Cucumber Tomato Salad Video
Easy Cucumber Tomato Salad Recipe
This was one of my favorite salads growing up in our Ukrainian home, especially in summer when my mom’s garden was overflowing with her prized tomatoes and cucumbers. I ate it so often that I’m pretty sure it’s part of my DNA. Mom made it with sunflower oil and distilled white vinegar, which gave it the classic Eastern European flavor I grew up with.
I still love it just as much today, and now I make it on repeat for my own family. I often reach for extra virgin olive oil and red wine vinegar, but use what you have on hand. Both versions are fresh, flavorful, and perfect when tomatoes and cucumbers are at their peak.
Ingredients for Cucumber Tomato Salad
Garden-fresh produce gives this salad the best flavor, but it also works well with good-quality store-bought veggies so you can enjoy it year-round.
- Tomatoes – Use ripe but firm garden tomatoes, Roma tomatoes, heirloom tomatoes, tomatoes on the vine, or halved cherry tomatoes.
- Cucumbers – I prefer English, Persian, or small garden-grown cucumbers because they have thinner skins (there’s no need to peel them) and the best crunch. If using a standard waxed cucumber, peel it first.
- Red onion – Adds crisp texture and a little bite. Soak the sliced onion in ice water for 10 minutes if you prefer a milder onion flavor.
- Dill – Fresh dill gives the salad the brightest flavor, but frozen dill will also work. You can leave it out or sub with parsley, basil, or green onion.
- Vinegar – Red wine vinegar adds a slightly deeper flavor, while distilled white vinegar gives the salad the classic flavor I grew up with.
- Oil – Extra virgin olive oil gives the salad a Mediterranean flavor. Sunflower oil is a more traditional Ukrainian choice.
Cucumber Tomato Salad Variations
This salad is delicious as written, but you can customize it with any of these additions:
- Crumbled feta or mozzarella pearls
- Fresh basil, cut into ribbons
- Avocado, added just before serving
- Bell pepper, chopped
- Garlic clove, finely grated
- For a creamy version, try my Creamy Cucumber Tomato Salad
How to Make Cucumber Tomato Salad
- Combine the vegetables – Add the chopped cucumbers, tomatoes, onion, and dill to a large serving bowl.
- Make the dressing – Whisk the dressing ingredients together in a separate bowl.
- Dress the salad – Pour the dressing over the vegetables and toss gently until evenly coated. Season to taste and serve right away.
Tips for the Best Cucumber Tomato Salad
These simple tips help the salad stay crisp and flavorful:
- Use ripe but firm tomatoes, so they hold their shape
- Remove large seeds from overgrown garden cucumbers.
- Add the salt and dressing just before serving.
What to Serve with Cucumber Tomato Salad
- Smash Burgers
- Grilled Pork Tenderloin
- Air Fryer Chicken Thighs
- Crab Cakes
- Crispy Breaded Chicken Cutlets
- Pan-Seared Steak
Make-Ahead and Storage
- Make-Ahead: Slice the vegetables and prepare the dressing up to several hours ahead. Cover and refrigerate them separately, then toss just before serving. Tomatoes and cucumbers release more liquid once salted.
- To Refrigerate: This salad is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will soften and release more liquid as they sit.
After making this Cucumber Tomato Salad, put any extra garden tomatoes to good use in my Bruschetta and Peach Salsa —two more easy summer favorites.
Cucumber Tomato Salad
Ingredients
Salad
- 3 large ripe tomatoes, (1 1/2 lbs) cut into bite-sized wedges or chunks
- 1 English cucumber, (1 lb) or Persian cucumbers, sliced
- 1/2 medium red onion, or sweet onion, thinly sliced*
- 1-2 Tbsp chopped fresh dill, parsley, basil or green onion, plus more to garnish*
Dressing
- 3 Tbsp extra virgin olive oil, or sunflower oil*
- 1 1/2 Tbsp red wine vinegar, or distilled white vinegar*
- 3/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Combine the vegetables – Add the chopped cucumbers, tomatoes, onion, and dill to a large serving bowl.
- Make the dressing – In a small bowl, whisk together olive oil, vinegar, salt, and black pepper.
- Dress the salad – Just before serving, pour the dressing over the salad ingredients and toss gently until evenly coated. Season to taste and garnish with more dill if desired. Serve right away.
Notes
Nutrition Per Serving
More Summer Side Dish Recipes
Once you try this Cucumber Tomato Salad, don’t miss these other fresh and easy summer side dish recipes: