This healthy 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!
Cucumber and Tomato Salad
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. You could easily add some feta cheese or diced up avocado, too. Light and refreshing, it’s wonderful on its own or paired with grilled chicken or steak. This healthy cucumber and tomato salad is always a hit at gatherings!
Ingredients Needed
Different variations of this cucumber and tomato onion salad have been floating around forever – some with parsley instead of dill, some where you “sweat” the cucumbers to draw out any excess moisture, and some even with a creamy dressing instead of a vinaigrette. But I love this version the best.
(Scroll below to the printable recipe card for details and measurements.)
- Cucumbers – Persian, English, or Waxy cucumbers all work for this salad. 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.
- Red onion – Red onions are milder in flavor than yellow onions when raw, plus their deep color is so pretty in salads, like this one.
- 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.
- Kosher salt, pepper, and fresh dill – Fresh dill is the way to go for this salad for optimal flavor. Skip the dried.
- Feta cheese and Avocado (optional) – Sometimes we add feta cheese and/or ripe avocado for another layer of texture and flavor, but this salad is wonderful without either.
How to Make Cucumber Tomato Salad
This salad comes together in minutes and then chills for a bit. It’s so easy.
(Scroll down to the printable recipe card for all the details and don’t miss the helpful tips and video below.)
- 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 dressing over the cucumbers and tomatoes. Mix to coat.
- Cover bowl and refrigerate for 1 hour to let the flavors blend.
- Drain off the liquid; sprinkle with fresh dill and serve.
Video: Cucumber Tomato Salad Recipe
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!
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 kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh dill
- Feta cheese and/or Avocado , 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 dressing over the cucumbers and tomatoes. Mix to coat.
- Cover bowl and refrigerate for 1 hour to let the flavors blend.
- Drain off the liquid; sprinkle with fresh dill and serve.
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.
Second 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!