There’s nothing quite like a crisp, juicy salad to brighten up your meal—especially one this simple!
This Tomato Cucumber Salad is my go-to for summer dinners, BBQs, or whenever I need something light, fresh, and full of flavor.
With just a handful of ingredients, it bursts with garden-fresh goodness and zesty vinaigrette in every bite.
Why I Love This Recipe
So easy and quick to prepare
Fresh, hydrating, and full of flavor
Naturally gluten-free and vegan
Perfect as a side dish for any meal
What You’ll Need (Ingredient Highlights)
Cucumbers – Cool and crunchy, they bring the refreshing bite to this salad.
Tomatoes – Juicy and slightly sweet, they balance the tang of the dressing.
Red wine vinegar – Adds brightness and a touch of acidity.
Olive oil – Smooth and rich, it brings everything together.
Salt & black pepper – Essential for seasoning and enhancing natural flavors.
Pro Tips Before You Start
Use firm, ripe tomatoes like Roma or cherry for less sogginess.
Slice cucumbers evenly to ensure each bite is perfectly balanced.
Let the salad marinate for at least 20 minutes for maximum flavor infusion.
Optional: Add a sprinkle of feta cheese or fresh herbs for extra depth!
How to Make Tomato Cucumber Salad
Step 1: Prep the Vegetables
Cut the cucumbers and tomatoes into bite-sized chunks.
You can peel the cucumbers if the skin is tough or waxy.
Step 2: Make the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper until well combined.
Step 3: Toss & Combine
Place the chopped vegetables into a large mixing bowl.
Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
Step 4: Let It Rest & Serve
Let the salad sit at room temperature for at least 20 minutes before serving.
This allows the flavors to meld beautifully.
What to Serve It With
This salad pairs perfectly with:
Grilled chicken or steak
Mediterranean dishes like hummus and pita
Baked fish or shrimp skewers
Quiche, pasta, or risotto as a fresh contrast
Variations / Substitutions
Add crumbled feta, red onions, or sliced olives for a Greek twist.
Use balsamic vinegar or lemon juice instead of red wine vinegar.
Swap cucumbers for zucchini or add diced bell peppers for color.
Storage & Leftovers
Store any leftovers in an airtight container in the refrigerator.
Best eaten within 1–2 days while the veggies stay crisp.
Stir before serving as the dressing may settle at the bottom.
FAQs
Can I make this salad ahead of time?
Yes! It actually tastes better after sitting for 20–30 minutes to absorb the dressing.
What kind of tomatoes work best?
Any ripe tomato works, but firmer varieties like Roma or cherry hold up better.
Should I peel the cucumbers?
Only if the skin is thick or waxy. English cucumbers usually don’t need peeling.
Can I add herbs?
Absolutely! Fresh basil, dill, or parsley make great additions.
Is it okay to refrigerate overnight?
Yes, but the texture may soften slightly. Stir before serving.
Can I use different vinegar?
Balsamic or apple cider vinegar are great alternatives if you prefer a different flavor.
Is this salad keto-friendly?
Yes, it’s low in carbs and packed with hydrating veggies.
Final Thoughts
This Tomato Cucumber Salad is everything I crave in a side dish—light, refreshing, and endlessly versatile.
It’s one of those back-pocket recipes I can always count on, especially when I want something clean and flavorful in a pinch.
Perfect for picnics, family meals, or healthy snacking—this simple salad always hits the spot.
Easy Tomato Cucumber Salad
Ingredients
Method
- Cut the cucumbers and tomatoes into bite-sized pieces.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
- Toss the chopped veggies in a large bowl, then pour the dressing over them.
- Stir gently until everything is well coated.
- Let the salad rest for at least 20 minutes before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/easy-tomato-cucumber-salad/
Notes
- You can leave the cucumber unpeeled for extra crunch and color, especially if using English or Persian cucumbers.
- Add thinly sliced red onions or fresh herbs like parsley or basil for extra flavor.
- Best enjoyed the day it’s made, but leftovers can be stored in the fridge for up to 1 day.
