Add a taste of summer to any meal with this quick and easy recipe that skips the leafy greens and includes a light dressing!
Leafy greens are the classic salad foundation. But sometimes I’m just not in the mood for lettuce or spinach or kale. In those moments, I make this cucumber and tomato salad. It delivers all the cool, crunchy, veggie-forward brightness of a typical salad but with a lot more texture—no salad spinner required!
Each bite of this salad delivers the fresh feeling of a summer day. Between the crisp coolness of the cucumber, the earthy tang of the tomatoes, and the sweet savoriness of the red onions, you can practically taste the sunshine. And the simple dressing keeps it nice and light with just enough body to bring everything together.
Plus, you can mix up this recipe in no time, making it a great choice for quick lunches or weeknight dinners. Whether you enjoy it alone or paired with a sandwich, bowl of soup, or hearty entrée, this salad will add crunch and vibrancy to your life!
Tips for next-level salads
- For a milder onion bite, soak your diced red onion in cold water for five to 10 minutes, then drain before adding to your salad.
- If you can’t find (or don’t like) baby cucumbers, you can use two large regular cucumbers or one long English cucumber for similar volume.
- If you’re using standard garden cucumbers with tough skins and large seeds, peel and deseed them before tossing them into the salad bowl.
- For extra freshness and flavor, top your salad with crumbled feta, fresh mozzarella, or shaved Parmesan cheese.
- Just about any combo of dried herbs will add zest to your dressing. My go-to is herbes de Provence for a balance of rosemary, sage, lavender, and other flavor boosters. Use equal parts oregano, basil, and parsley for classic Mediterranean vibes—or mix a pinch of thyme or marjoram with basil and oregano for more Italian-inspired flavors.
- If you prefer fresh herbs, the equivalent measure is about two tablespoons. The classic trio is equal parts dill, mint, and basil—or try tarragon or chives for a gentle, grassy note.
How do I store leftovers?
Store leftover cucumber and tomato salad with dressing in an airtight container in the fridge for up to 2 days. The cucumbers and tomatoes will lose crispness and may get watery beyond that, though the salad is still safe to eat for about 3 days. I do not recommend freezing this salad.
For optimal freshness, refrigerate the individual vegetable components in separate airtight containers for up to 3–4 days and the dressing made with dried herbs in an airtight container or sealed jar for up to 2 weeks. Then combine and dress a fresh salad just before serving.
Serving suggestions
Serve cucumber and tomato salad on its own as a light lunch or snack, or pair it with a variety of mains. This quick and easy Vegetarian Feta Burger With Tzatziki Sauce makes a great meatless pairing. For heartier meals, consider serving your salad with this Crispy Pork Chops Recipe, these Ground Turkey Stuffed Peppers, or a flavorful Stuffed Chicken Breast With Spinach.
Cucumber And Tomato Salad
Ingredients
For The Salad:
- 10 baby cucumbers sliced
- 2 pints cherry tomatoes sliced into wheels
- 1/4 red onion finely sliced
- Fresh herbs, crumbled cheese optional, for garnish
For The Dressing:
- 3 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 2 teaspoons mixed dried herbs
- Salt and pepper to taste
Instructions
- Place the sliced tomatoes, cucumber, and onions in a large bowl. Toss lightly to combine.
- In a small mixing bowl or glass jar, add the balsamic vinegar, olive oil, herbs, salt, and pepper. Whisk or shake well until fully combined.
- Drizzle the dressing over the salad and toss well to coat. For best flavor, let the salad rest for 5–10 minutes before serving.
- Serve garnished with fresh herbs or crumbled cheese, if you like.
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