This Cucumber Tomato Salad is a classic summer staple that is a potluck favorite. Enjoy all on its own or serve it as a side with fish, chicken, pork, or grilled steak!
I call this my detox salad. Because it’s one of my go-to recipes after the fourth-quarter holidays, or after weeks of testing chocolate recipes for Easter. Or during baseball season when we eat hot dogs pretty much every day for dinner. Don’t judge.
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. The regimen has you not only do the most intense physical activity ever, but also requires a strict diet.
Interestingly enough, as hard as the workouts were, the restricted eating was harder! We only got three weeks into it before we ditched the diet plan. But this Cucumber and Tomato Salad became a regular and loved favorite. Still is today.
Cucumber Tomato Salad Recipe
Different variations of this Cucumber and Tomato 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.
Here’s what you’ll need:
*Scroll down for the complete printable recipe card.
- 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 – Sugar lends balance to 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, optional – Sometimes we add feta cheese for another layer of texture and flavor, but this salad is wonderful without it.
Light and refreshing, it’s always a hit at gatherings! This salad pairs perfectly with grilled chicken!
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 keep up to 2 days.
Cucumber Tomato Salad Video
Other Cucumber Recipes
- 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 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 , 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.
Video
Nutrition
Other Notes
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!