Cucumber Tomato Salad
Published
Published
This refreshing Cucumber Tomato Salad recipe is a classic summer staple that’s great for using up garden produce and always a potluck favorite. It’s also wonderful enjoyed all year round on its own or served as a side with shrimp, chicken, pork, or steak!
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5 STAR REVIEWS
I discovered this cucumber tomato salad many years ago when my husband and I were younger, spry, and motivated enough to try the Insanity exercise program – we only got three weeks into it before we ditched the diet plan, but this salad became a regular and loved favorite. Still is today!
Made with a simple dressing that includes apple cider vinegar, dill, and seasonings. Light and refreshing, it’s wonderful on its own or paired with grilled chicken or steak, and always a hit at gatherings.
Helpful Tips & Variations
- Cucumbers. Small Persian or English cucumbers are best for this salad because of their edible skin and they both carry less water than waxy cucumbers, but they all work so just use your favorite or whatever is most available. You can leave the skin on or peel them, which is a personal preference.
- Tomatoes. I prefer Roma tomatoes because they contain less water than beefsteak tomatoes, but either work. You could even use cherry tomatoes, cut in half.
- Apple cider vinegar. This is used for the brine and provides a tangy flavor. Rice vinegar can be substituted.
- Granulated sugar. Just a bit of sugar balances out the vinegar. Without it, the dressing will be too harsh.
- Fresh dill. Fresh dill is the way to go for this salad for optimal flavor. Skip the dried. If you hate dill, you can use a different herb.
Cucumber Tomato Salad
Ingredients
- 2 whole English cucumbers, ends trimmed, cut into 1/2 inch pieces
- 3 small Roma tomatoes, cut into 1/2 inch pieces
- 1/2 whole red onion, halved, sliced thin
- 1/3 cup water
- 1/3 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh dill
- 1/4 cup crumbled feta cheese
- 1 small ripe avocado, diced (optional)
Instructions
- Place cucumbers, tomato, and onion in a large bowl.
- Put water, vinegar, sugar, salt, and pepper in a jar with a tightly fitted lid. Shake vigorously for about 10 seconds to incorporate. Pour over the cucumbers, tomatoes, and onions. Mix to coat.
- Cover bowl and refrigerate for 1 hour to let the flavors blend. Drain off the liquid.
- Toss in the fresh dill, feta, and avocado.
- Transfer to a serving bowl or individual plates. Enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cucumber Tomato Salad Step by Step
- Prep your ingredients. Wash and dry 2 English cucumbers and 3 small Roma tomatoes, then cut everything into 1/2-inch pieces. Thinly slice 1/2 of a small red onion. Place everything in a large mixing bow.
- Make the vinaigrette. Put 1/3 cup water, 1/3 cup apple cider vinegar, 2 tablespoons sugar, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a jar with a tightly fitted lid. Shake vigorously for about 10 seconds to incorporate. Pour over the cucumbers, tomatoes, and onions. Mix to coat.
- Cover and chill. Cover bowl and refrigerate for 1 hour to let the flavors blend. Drain off the liquid.
- Add in feta and dill. Toss in 2 tablespoons chopped fresh dill, 1/4 cup crumbled feta cheese, and 1 small diced ripe avocado.
- Serve. Transfer to a serving bowl or individual plates. Enjoy!
Serving Suggestions
We love this salad all on its own or served as a side to grilled chicken, grilled steak, or grilled shrimp. It also pairs so well with turkey burgers, and beef kofta kabobs.
Proper Storage
This salad is best made and chilled for an hour before serving to allow the flavors to meld. You can make it up to 24 hours ahead of time, but the longer it sits, the more the tomatoes break down. Leftovers should be stored in a tightly covered container in the refrigerator and will last up to 2 days.
More Cucumber Recipes:
- Cucumber Sandwiches
- Beet and Cucumber Salad
- Melon Cucumber Salad
- Creamy Cucumber Salad
- Watermelon Salad (with Cucumber)
- Pineapple Cucumber Salad
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Made it for 4th of July get together my son liked it very much and so did I didn’t get any more feed back.
I will make again :))
Simple and delicious! This is my new go-to cucumber salad recipe!
Love this salad! Nice and easy to make and so delicious!!
We loved this salad. The only adjustment I made was to use only 1/2 teaspoon sugar instead of the 2 tablespoons listed in the recipe. We enjoyed it with grilled salmon and roasted potatoes.
Served this as a side to a spicy korean dish – it was light and refreshing and so easy to make. Delicious, would make again!
Third time making this salad. So tasty and so easy to put together.
Loved this recipe Will use it again.
This is basically the recipe my mother always made for summer salads. The only difference is that there was olive oil in the dressing and it was not drained. I don’t generally leave the skin on cucumbers but when I buy the mini cucumbers I do and I love their crunch.
I love this recipe it the perfect blend.
Great
Made this and served with chicken – it was wonderful!
Love love loved this! Thank you!
since the internet is global and not everyone measures in “cups” can you add a side-by-side measure in another format?
I put in a chopped avocado and also a little lemon juice instead of vinegar. So good!