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Cucumber and Tomato Salad Recipe

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Look familiar? If you grew up in a Russian or Ukrainian family, chances are you’ll smile looking at this picture. You’ve probably eaten this Cucumber and Tomato Salad or the creamy cucumber and tomato salad that I posted 3 years ago.

Mom’s garden cucumbers and tomatoes are ripening faster than we can eat them and they taste so so good! This salad is easy and delicious. If you can get your hands on the sunflower oil , you should buy it. It will make this salad taste more like Mama’s.

Ingredients for Cucumber and Tomato Salad:

4-6 medium (2 lbs) tomatoes
4-5 small (1 lb) cucumbers, or 1 english cucumber)
1 small onion, thinly sliced (~1/4 lb)
2 Tbsp Sunflower or Extra virgin olive oil
1 Tbsp distilled white vinegar
1 tsp fine sea salt, or 3/4 tsp table salt
1/4 tsp Pepper to taste
2 Tbsp Green onion for garnish (optional)

Cucumber and Tomato Salad

How to make Ukrainian Cucumber and Tomato Salad:

1. Slice tomatoes and cucumbers and place them in a large bowl. Thinly slice onion and add them to the salad bowl.

Cucumber and Tomato Salad-2

2. In a small ramekin, stir together 2 Tbsp sunflower oil, 1 Tbsp vinegar, 1 tsp fine sea salt and 1/4 tsp pepper.

Cucumber and Tomato Salad-7

3. Just before serving, drizzle your salad with dressing and add more salt to taste if desired. Don’t add the dressing early or the tomatoes will be too juicy.

Cucumber and Tomato Salad-3

Cucumber and Tomato Salad-5
This is so easy and tasty. It always brings back memories for me. What is the staple salad in your family?

Cucumber and Tomato Salad

4.88 from 8 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by Season
Servings: 6

Ingredients

  • 4-6 medium 2 lbs tomatoes
  • 4-5 small 1 lb cucumbers, or 1 english cucumber)
  • 1 small onion thinly sliced (~1/4 lb)
  • 2 Tbsp Sunflower or Extra virgin olive oil
  • 1 Tbsp distilled white vinegar
  • 1 tsp fine sea salt or 3/4 tsp table salt
  • 1/4 tsp Pepper to taste
  • 2 Tbsp Green onion for garnish optional

Instructions

  1. Slice tomatoes and cucumbers and place them in a large bowl. Thinly slice onion and add them to the salad bowl.
  2. In a small ramekin, stir together 2 Tbsp sunflower oil, 1 Tbsp vinegar, 1 tsp fine sea salt and 1/4 tsp pepper.
  3. Just before serving, drizzle your salad with dressing and add more salt to taste if desired. Don't add the dressing early or the tomatoes will be too juicy.

Cucumber and Tomato Salad-4

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Andrew Skaab
    June 18, 2019

    DOOZGE DOBRE! Reply

  • Martha Margetson
    October 23, 2018

    Hi! Do you use fresh lemon juice with the salmon Dijon recipe? Also what do you suggest I serve with salmon? Potato? Rice? Salad?
    Martha Reply

    • Natashas Kitchen
      October 23, 2018

      Yes, we prefer freshly squeezed lemon. We serve it with Potatoes or rice. Sometimes just salad. πŸ™‚ Reply

  • Marina Landman
    February 17, 2018

    This recipe made me smile. My mom makes this salad still. It is super easy to make. We are Russian and the way my mom makes this is with some salt and sour cream. These days we use Vegenaise and sometimes we add green onion. =0) Reply

    • Natasha's Kitchen
      February 17, 2018

      I’m glad the recipe brings back fond memories! Thanks for sharing Marina! Reply

  • Ben
    June 18, 2016

    Greetings Natasha.
    First of all i have to say that i admire your website and value all you’ve done for society.
    I posted a Facebook status saying i feel that the cucumber is the first to blame when a vegetable salad goes bad.
    Later on i received a lot of angry comments about me being a “VegDummy” as they put it, saying the tomato is the real criminal in the vegetable salad and that its because of it the salad tastes terrible the next day.
    I searched the web and couldn’t find a helping hand. I figured a fruit and vegetable expert as yourself could put an end to the ongoing madness.
    Which of the two ruins the salad faster?
    Please don’t be politicly correct and say it is the lettuce. Just lay it on me as it is.
    Yours Truly,
    Ben. Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      Hi Ben, I don’t think one is worse than the other. I try to avoid adding salt to a salad that has cucumbers or tomatoes until just before serving. Surprisingly, with this salad, several of my readers liked it even better the next day (leftovers) – go figure! πŸ™‚ I love both cucumbers and tomatoes so I can’t say anything bad about them. lol. I definitely would not store lettuce overnight though – that wilts after just a few hours in a salad. Reply

      • Ben
        October 23, 2018

        In other words, the cucumber is to blame.
        Thanks for taking my side Nat!
        Love,
        Ben Reply

  • Kathleen
    February 19, 2016

    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! Reply

    • Natasha
      natashaskitchen
      February 19, 2016

      You’re very welcome! It sounds like you’ve discovered a favorite. It’s a favorite in our house too πŸ™‚ Reply

  • Heather Thornton
    December 19, 2014

    Yes … seeing this recipe made me smile (my Mum’s parents were of Prussian descent and my Nanna used to make it- sometimes with cream). A variation I like is to use apple cider vinegar and Spanish (purple) onion, sometimes grating the cucumber and slicing the tomatoes too. Reply

    • Natasha
      natashaskitchen
      December 19, 2014

      It’s amazing how food can unlock so many sweet memories :). Thanks so much for sharing your variations! πŸ™‚ Reply

      • May 19, 2017

        quite good and your being experienced in it. Reply

        • Natasha's Kitchen
          May 19, 2017

          I’m happy to hear that! Reply

  • December 1, 2014

    Oh how I miss Russia! Making this tonight!!! =) Reply

    • Natasha
      natashaskitchen
      December 1, 2014

      I hope you LOVE it! πŸ™‚ Reply

  • Moises
    October 31, 2014

    I love you Natasha! This was my all time favorite salad in Russia. Very simple to prepare, but if you don’t know you don’t know.

    Soon I’ll be a Russian Chef thanks to your site. Reply

    • Natasha
      natashaskitchen
      October 31, 2014

      That’s so great! Thanks for your sweet comment :). I’m so glad you love the salad. Isn’t it easy – I can never resist this salad in a food line :). Reply

  • Bryon
    September 23, 2014

    This was perfect. I have tried many different recipes and this has been the closest one to a what I had in Ukraine. Thanks so much. Now I just need to get some sunflower oil and try that. Reply

    • Natasha
      natashaskitchen
      September 23, 2014

      I”m so happy to hear that! Yes, definitely try the sunflower oil. It makes all Russian and Ukrainian salads taste more authentic πŸ™‚ Reply

  • Shirley
    August 8, 2014

    This recipe was very good. My family has never ate anything like this and we all enjoyed it (including my 17 yo and 20 yo). Definitely would make again. Simple but good. Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      August 9, 2014

      I’m so glad you liked it! Thanks for a great review! Reply

    • Natasha
      natashaskitchen
      August 9, 2014

      Thank you for a great review Shirley, this sale never gets old at our house, especially during cucumber and tomato season πŸ™‚ Reply

  • Adriana
    June 22, 2014

    Yes, In Romania we will make this salad every day (even for breakfast with omelet). It is the old Greek inspired salad, of course without feta cheese. Great memories. Reply

    • Natasha
      natashaskitchen
      June 22, 2014

      That doesn’t surprise me since we are from the same parts of the world. I am from Ukraine πŸ™‚ It’s one of those salads I’ll never get tired of! Reply

  • Angie
    November 8, 2013

    I like to make salads from sliced tomatoes, avocados, olive oil, salt to taste and feta cheese (the crumbled one they sell at Costco). So yummy! Reply

    • Natasha
      natashaskitchen
      November 8, 2013

      Oooohhhh that sounds wonderful with avocados and feta. Wowza!! Reply

  • Lena
    August 27, 2013

    Is that refined sunflower oil or non unrefined? I have both.. Want to use non refined but the flavor it too strong. Reply

    • Natasha
      natashaskitchen
      August 27, 2013

      Oh snap, my sunflower oil label is in Russian and I’ve never payed attention. I’ll go look……It says unrefined. I’d say just add it to taste. πŸ™‚ Reply

  • August 25, 2013

    Oh, yes! This Soviet Union salad, honestly, is the best and I’ve made many.:)
    I too always add vinegar and I like mine with dill! And because I do not have a Russian store nearby, I add a bit of sesame seed oil for that “unrefined” sunflower oil taste.:) Great photos as always, Natasha!:) Reply

    • Natasha
      natashaskitchen
      August 25, 2013

      You know I’ve never tried the sesame oil but I always have it in the fridge for stir fry’s. I’ll have to try it. Thanks Olena! πŸ™‚ Reply

      • August 28, 2013

        Why do you keep it in the fridge?:) Reply

        • Natasha
          natashaskitchen
          August 29, 2013

          Hmmm. You know, I don’t have a good answer to that (I’m blushing a little bit). Is it not supposed to be refrigerated? Reply

          • September 5, 2013

            πŸ™‚ Not really. Oils do not need to be refrigerated. No worries, I have been refrigerating Nutella forever until my friend pointed out to the label. No wonder it was so hard to spread.:)

    • Lena
      August 27, 2013

      Walmart sells sunflower oil. Reply

      • Natasha
        natashaskitchen
        August 27, 2013

        I didn’t know that. I’ll look for it there since I’m almost out of mine. πŸ™‚ Thanks for sharing1 Reply

      • August 28, 2013

        But it is not “nerafinirovannoe” or is it? That’s what really makes this salad stand out, THE oil.:) Reply

        • Natasha
          natashaskitchen
          August 29, 2013

          Yes, my oil says unrefined. I agree the oil makes the salad taste delicious. And more authentic. Reply

  • Jessica
    August 25, 2013

    I made this tonight with sunflower oil and dill. We typically make the sour cream one, but I think this one is my favorite. It was a perfect side to our juicy ribeyes. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      August 25, 2013

      You’re making me hungry! We make the sour cream one just as often as we make this one. I haven’t decided which is my favorite, but this one is probably a little lighter on the waist line πŸ˜‰ Reply

  • August 23, 2013

    Yeeeeees! πŸ™‚ My mom also put some fresh dill in this salad. And definitely sunflower oil is what will make it taste “russian” πŸ™‚ πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 23, 2013

      I was a little bummed that we were out of Dill. Dill makes everything taste more “Russian” as well. Reply

  • lena
    August 22, 2013

    mmmm. that’s what I always have except I never added vinegar before, shud try next time. Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      Let me know how it tastes with vinegar :). Reply

  • nadya
    August 22, 2013

    We eat similar salad almost every day during summer ( that’s when veggies taste the best ;)) , sometimes I add black olives (then no salt) and dill… kids like it with a little rice vinegar as dressing (they won’t do any oil or onions:))…
    It’s very tasty either way and is a staple here…. Goes awesome with some fried potatoes (ТарСная ΠΊΠ°Ρ€Ρ‚ΠΎΡˆΠΊΠ°:))
    Thanks for all your wonderful recipes!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      That actually sounds very tasty. I think the kids are on to something! πŸ™‚ Reply

  • Oksana
    August 22, 2013

    This is my go to salad. Sometimes I cut up the ingredients, and divide into 2 different bowls, one for the creamy (with mayo and/or sour cream), the other with the oil. 2 salads, doesn’t involve much time or thought. And if I happen to have avocado on hand, I toss that in for a little extra benefit. Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      Ooooooooooooooooooh AVOCADO?!! That’s brilliant! Thank you so much for sharing! Do you add it to both salads or just the one with oil? Reply

  • Irena
    August 22, 2013

    Natasha… . you’re getting a big smile from me and that’s what
    we had yesterday with steak from the grill ! ! ! Were is the Dill πŸ™‚ πŸ™‚
    I sure enjoy “Natashaskitchen” and your family. . . .
    and congrats with Kraft Recipe Makers…………..

    Irena Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      Our dill is a little overgrown and dried up. I new to replant!! It’s definitely good with dill too. Reply

  • Natasha
    August 22, 2013

    Oh memmories! I usually do mine with olive oil, but now I really want to make it with sunflower oil, I can feel the taste in my mouth LOL. Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      Sunflower oil really brings it home :). Reply

  • Liz
    August 22, 2013

    Nice salad. Thank you. Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      You’re welcome Liz πŸ™‚ Reply

  • Oksana
    August 22, 2013

    The Russian salad. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      Yep. Classic! Reply

  • Julia
    August 22, 2013

    You’re right, this is very Russian – my mom makes this too πŸ™‚ Mmmmm!!! This goes great with a meat & potato kind of dinner. Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      This salad never gets old :). Reply

      • Tina
        August 22, 2013

        100% agree!! it never gets old πŸ™‚ Reply

        • Natasha
          natashaskitchen
          August 22, 2013

          So true and it tastes great with almost any main dish. Reply

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