Cucumber Tomato Salad Recipe - Healthy Recipes Blog

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This fresh-tasting cucumber tomato salad is the perfect summer side dish and a lifesaver during those months when turning the oven on is unthinkable.

Cucumber tomato salad is served on a white plate.

This salad is so simple, yet so good. Ready in about fifteen minutes, it takes advantage of beautiful ripe summer tomatoes and firm, seedless English cucumbers. It pairs well with almost any main course you can think of. Much like Caprese salad, it's one of those dishes that are so simple, you'll want to select the best and freshest ingredients. If you do, I think you'll agree that this is one of the best summer side dishes one can have.

Ingredients and Substitutions

The ingredients needed to make a cucumber tomato salad.

See the recipe card for exact measurements. Here are my comments on the ingredients.

English cucumber: These cucumbers are long, thin, and elongated. They are firm and seedless. Their texture is perfect in a salad because they're not as mushy or watery as other cucumber varieties. They're also more flavorful because of their lower water content.
Red onions: Just ¼ cup and thinly sliced, to add sharpness to the salad without overwhelming it. You can use scallions instead of red onions.
Olive oil: It's important to use high-quality olive oil. Pick extra-virgin olive oil packaged in a dark glass bottle, and read the ingredients list to make sure it's pure olive oil and wasn't mixed with another oil.
Lemon juice: You can use red wine vinegar instead of lemon juice, although I prefer the fresh flavor of freshly squeezed lemon juice.

Tasty Additions

Any of the following can be added to the basic salad:

¼ cup of crumbled feta cheese.
¼ cup of pitted kalamata olives.
2 tablespoons of capers, as shown in the photo below.

Cucumber tomato salad with added capers.

Turn it into a complete meal by adding a cooked protein such as baked salmon, grilled chicken breast, or hard-boiled eggs, as shown in the photo below.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Place the cucumber slices, cherry tomatoes, red onion, and cilantro in a large bowl. Sprinkle the vegetables with kosher salt, black pepper, garlic granules, and dried oregano.

Drizzle the salad with olive oil and lemon juice. Gently toss to combine.

Serve immediately, or let the salad rest at room temperature for 10 minutes to allow the flavors to meld. Toss again before serving.

Recipe Tips

Don't skimp on the olive oil! It's what makes the salad so flavorful. I've seen recipes that add 1 or 2 tablespoons of it. I highly recommend using the full three tablespoons. It will make a big difference. And definitely use good olive oil in this recipe.
Make sure to slice the onions very thinly. No one wants to bite into a big chunk of sharp onion in their salad.
When you sprinkle the spices on the salad, it might seem like a lot, but I recommend using all of them. They make the salad very flavorful.

Recipe FAQs

Should I cut the cherry tomatoes?

If your cherry tomatoes are small, like the ones I use, there's no need to slice them. If they're larger, you should cut them in half since the larger ones have a tendency to slide off one's fork when one tries to eat them. If you use regular tomatoes, you should cut them into bite-sized wedges.

Can I substitute yellow onions for the red?

I don't recommend using yellow or white onions. They are too sharp.

Is it OK to use a regular cucumber?

Yes, although an English cucumber is better. If using a regular cucumber, it's best to peel it. Its peel is often thick and unpleasant to eat.

Can I make it ahead? Keep leftovers?

This is not a good recipe to make ahead of time. It's best enjoyed when freshly assembled or after a short rest to allow the flavors to meld. But if you find yourself with leftovers, they'll keep alright in the fridge, in an airtight container, until the next day. I wouldn't try to keep them beyond that.