Garden fresh cucumber and tomato salad is picnic and potluck-ready in minutes.
Cucumber, tomato, and onion salad is a colorful blend of crispy veggies tossed in a tangy vinaigrette that’s a warmer weather winner from spring to summer.
Fresh and Flavorful Salad
- Loaded with delicious flavors from simple ingredients, this salad packs a nourishing, hydrating (and low-carb!) punch.
- Make this crisp and crunchy cucumber and tomato salad recipe for picnics, potlucks, or backyard grilling.
- This versatile recipe can be served on a bed of lettuce, next to beef kabobs or grilled lamb chops.
- To make ahead, assemble the salad and dressing separately, and refrigerate for up to two days. Add dressing just before serving.
What’s in Cucumber and Tomato Salad?
Cucumbers: English cukes are best because they are dense and firm with few seeds. Regular cukes work, just peel them and scoop out the seeds if they are tough.
Tomatoes: Grape and cherry tomatoes add pops of color to this salad. Choose yellow, red, orange, or purple varieties for more visual appeal. If using regular tomatoes, Roma tomatoes are preferred since they are meatier and hold up better than other tomatoes.
Onions: Red onion offers a spicy crunch, but a milder onion, such as white onions or sliced green onions, work too.
Dressing: Red wine vinegar and oil with fresh herbs is a simple blend that doubles as a marinade for fish or shrimp. Balsamic vinegar, rice wine vinegar, or lemon juice are other acids that work well with the other ingredients.
Crunchy Creations
- Other colorful and flavor-packed additions to this cucumber tomato salad are sliced radishes, diced avocado, and sliced kalamata olives for a new recipe every time.
- Garnish your salad with croutons, crumbled blue cheese or feta, parmesan, or small balls of fresh mozzarella (AKA bocconcini).
- For a creamy and sweet dressing, stir in a little honey, white sugar, or a sugar-free sweetener. Dijon mustard, a little garlic powder, or some Italian seasonings will also add depth of flavor to the salad. For a spicier, Asian-style dressing, stir in some sweet chili sauce or sriracha.
How to Make Tomato and Cucumber Salad
- Combine cucumber, tomatoes, and onions in a large bowl.
- Toss in the remaining ingredients to combine. (Full recipe below.)
- Refrigerate for one hour before serving (optional).
Keeping Cucumber and Tomato Salad Fresh
Store tomato and cucumber salad in a covered container in the refrigerator for up to 3 days. Drain the salad and add a fresh drizzle of dressing before serving.
Leftovers can be added to cold pastas like macaroni, shells, bowties, or penne shapes to make a whole new salad. top leftover salad with strips of leftover chicken tucked into a pita pocket or low-carb wrap for a healthy and energizing school or workday lunch or a quick and easy dinner.
Delish Salads To Try!
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Cucumber and Tomato Salad
Equipment
Ingredients
- 1 long English cucumber diced
- 1 pint grape tomatoes halved (or cherry tomatoes), or 2 cups diced tomatoes (roma or your favorite tomato)
- ¼ red onions thinly sliced
- 1-2 Tablespoons fresh parsley or dill, or basil, or a combination
- 3 Tablespoons olive oil
- 1½ Tablespoons red wine vinegar or balsamic vinegar or lemon juice
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Optional Add-ins:
- ½ teaspoon honey or sugar
- 1 teaspoon dijon mustard
- 1 clove garlic or ½ teaspoon garlic powder
- ½ Tablespoon Italian seasoning
Instructions
- In a large bowl, combine cucumber, tomatoes, and onion.
- Sprinkle with parsley, oil, vinegar, salt, and pepper and toss to combine.
- If time allows, refrigerate for one hour before serving.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from SpendWithPennies
Fast,easy healthy and very good
Andrew, I am glad to hear that you enjoyed it.