So fresh and easy Cucumber Tomato Salad is a great side dish at any time of the year, but especially in summer! We use cherry tomatoes, cucumbers and quickly pickled onions.
Why Make a Cucumber Tomato Salad?
A Classic Cucumber and Tomato Salad is a Greek-inspired salad served with cucumbers, tomatoes, red onions, and herbs.
We’ve added a handful of fresh herbs (basil, mint, and dill) and a simple vinegar dressing to give it our own addictive twist, and we firmly believe it beats any other cucumber and tomato salad on the Internet!
Plus, you can use any type of tomato you want, making it a versatile “garden salad.” And it wouldn’t be a salad without the cheese, so we topped ours with feta.
Why you will love it!
It’s fresh, flavorful and a great accompaniment to any dish.
This salad is a great addition to any bowl!
This cucumber and tomato salad will keep in the fridge for a week.
simply
Quick pickled onions
Quickly prepare pickled onions to keep on hand for salads, sandwiches and more!
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What you need
- tomatoes: We use cherry tomatoes for this variant of a cucumber and tomato salad. Make sure you cut the tomatoes in half before salting them.
- cucumbers: As long as you slice the cucumbers thin and bite-sized, any cucumber will do.
- Red onion: Thinly sliced red onions add a touch of flavor and some sweetness, especially when paired with vinegar.
- Vinegar: As the vinegar for this salad, we use a mixture of white wine vinegar and apple cider vinegar. We mix the onions with the vinegar and use the whole mixture for the dressing.
- feta: Adding feta to this salad reduces the acidity of the salad. If you’re not a cheese lover, feel free to omit the feta.
ingredient swap
Don’t have cherry tomatoes? You can use any type of tomato for this salad, but be sure to cut into bite-sized pieces. Never skip salting the tomatoes. It draws the liquid out of the tomatoes so you don’t end up with a watery salad.
English cucumbers, Persian cucumbers and regular cucumbers are suitable for this recipe. Be sure to cut the cucumbers into crescents or bite-sized pieces. We also like to leave the skin on the cucumbers to give them a bit more texture, but we’re happy to peel them if you’d like.
Feel free to swap out the white wine vinegar for the apple cider vinegar any combination of vinegars. You can use white vinegar, rice vinegar, or balsamic vinegar.
Quick instructions for making a cucumber and tomato salad
- Make the dressing.
- Put the onions in quickly.
- Salt tomatoes + cucumbers.
- Mix everything together.
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Top tips for a perfectly crunchy cucumber and tomato salad
Before preparing the salad, do not forget to salt the cucumbers. This is a very important step, so we want to remind you of it.
Store this salad in a colander. Keeping this lettuce in a colander in the fridge or in a salad spinner will keep your lettuce fresher (meaning crunchier) longer.
Add 4 ounces. pasta You can make an easy and delicious pasta salad with this Cucumber Tomato Salad.
FAQ
Is Cucumber Tomato Salad Good For You?
Yes, it’s full of vegetables and fresh. Perfect for getting all your vitamins and minerals.
How to keep cucumber salad from getting watery?
Be sure to salt the cucumbers before adding them to the salad.
What can I add to the cucumber and tomato salad?
You can add diced peppers, fresh spinach or arugula to this salad.
storage
Store this lettuce in a colander so the excess water can drain off the lettuce. Store the salad in the fridge for up to 5 days.
Ingredients
- ¼ Cup white wine vinegar
- ½ Cup Apple Cider Vinegar
- 2 teaspoon Honey
- 1.5 teaspoon Salt separated
- ½ medium purple onion thinly sliced
- 4-6 English cucumbers sliced (about 4 cups)
- 3 cups cherry tomatoes halved
- ¼ Cup fresh basil leaves torn
- ¼ Cup fresh mint leaves torn
- 2 tablespoon fresh dill roughly chopped
- ¼ Cup Feta Cheese Crumble
tips and hints
- You can also use regular cucumbers for this recipe. We recommend cutting them into crescents.
- You can replace any of the vinegars used with red wine vinegar, rice vinegar, etc.
nutritional information
Calories: 118kcal Carbohydrates: 21G Protein: 5G Fat: 3G Fiber: 3G Sugar: 11G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.