Salad

Cucumber Tomato Salad

By Amy Flanigan

Updated Jun 22, 2026

Read 16 Reviews

Prep 15 minutes mins

Servings 6 servings

By Amy Flanigan

Updated Jun 22, 2026

Jump to RecipeShare

This Cucumber Tomato Salad is one of my favorite fresh and flavorful side dishes to make during the summer months. I combine crisp cucumbers, juicy tomatoes, red onion, and a simple homemade vinaigrette to create a salad that’s light, refreshing, and packed with bright flavor. Best of all, I can throw it together just 15 minutes using ingredients I already have on hand. Whether I’m serving it alongside grilled meats, bringing it to a potluck, or adding it to a backyard BBQ spread, this classic salad is always a crowd-pleasing favorite.

This salad has been showing up at our summer dinners, cookouts, and family gatherings for years. When the garden tomatoes start rolling in, it’s one of the first recipes I make because it’s simple, fresh, and lets those ripe tomatoes really shine. The secret is choosing flavorful, ripe tomatoes and using just enough salt to bring out their natural sweetness. Paired with crisp cucumbers, red onion, and a light apple cider vinaigrette, every bite tastes bright and refreshing. Unlike many deli-style versions, the dressing lightly coats the vegetables instead of collecting in a puddle at the bottom of the bowl. What I love most is the contrast of textures. The cool crunch of the cucumbers balances perfectly with the juicy tomatoes, while the red onion adds just the right amount of bite.

Helpful Tips

• The quality of your vegetables makes all the difference in this salad. Choose ripe, fragrant tomatoes that feel heavy for their size since they provide most of the flavor. Look for firm cucumbers with no soft or wrinkled spots, as they stay crisp and won’t release excess moisture into the salad. Cut everything into similar-sized pieces so the dressing coats evenly, and you get balanced flavor in every bite.
• Let the salad marinate. Refrigerating the vegetables in the dressing for at least 1 hour gives them time to absorb flavor and creates a much tastier salad.
• Drain before serving. The vegetables will release liquid as they sit. Drain off the excess before adding the feta, dill, and avocado so the salad stays fresh and flavorful.
• Add delicate ingredients last. Stir in the fresh dill, feta, and avocado just before serving to preserve their texture and appearance.
• Serve chilled. This salad is at its best cold, making it especially refreshing for hot summer days, cookouts, and BBQs.
• Taste before serving. Tomatoes vary in sweetness and acidity, so give the salad a final taste and adjust the salt or pepper if needed.

5 from 16

Cucumber Tomato Salad

Prep: 15 minutes mins

Chill: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 6 servings

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A fresh and flavorful side dish made with crisp cucumbers, juicy tomatoes, and a simple homemade vinaigrette. Ready in just 15 minutes and always a crowd favorite.

Step-by-step photos can be seen below the recipe card.

Ingredients 

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• ▢ 2 whole English cucumbers, ends trimmed, cut into ½ inch pieces
• ▢ 3 small Roma tomatoes, cut into ½ inch pieces
• ▢ ½ whole red onion, halved, sliced thin
• ▢ ⅓ cup water
• ▢ ⅓ cup apple cider vinegar
• ▢ 2 tbsp granulated sugar
• ▢ ½ tsp coarse salt
• ▢ ¼ tsp pepper
• ▢ 2 tbsp chopped fresh dill
• ▢ ¼ 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

Notes

• English cucumbers are preferred because they have fewer seeds and less water content.
• Use ripe, flavorful tomatoes for the best taste.
• Soak the red onion in cold water for 10 minutes if you prefer a milder onion flavor.
• Allow the salad to marinate for at least 1 hour before serving so the flavors can develop.
• Drain excess liquid before adding the feta, dill, and avocado.
• Add the avocado just before serving to prevent browning.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1serving | Calories: 94kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 270mg | Potassium: 252mg | Fiber: 3g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 0.4mg

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.

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How to Make Cucumber Tomato Salad Step by Step

Gather all the ingredients together.

Prepare the vegetables: Place the 2 English cucumbers cut into ½-inch pieces, 3 small Roma tomatoes cut into ½-inch pieces, and ½ thinly sliced red onion in a large mixing bowl. Toss briefly to distribute the vegetables evenly.

Make the dressing: In a jar with a tight-fitting lid, combine ⅓ cup water, ⅓ cup apple cider vinegar, 2 tbsp granulated sugar, ½ tsp coarse salt, and ¼ tsp black pepper. Seal the jar and shake vigorously for about 10 seconds, or until the sugar dissolves and the dressing looks well combined.

Marinate the salad: Pour the dressing over the vegetables and toss until everything is evenly coated. Cover the bowl and refrigerate for 1 hour, allowing the vegetables to absorb the dressing and the flavors to meld together.

Finish and serve: Drain off the excess liquid, then add the 2 tbsp chopped fresh dill, ¼ cup crumbled feta cheese, and the diced avocado, if using. Gently toss until combined, taking care not to mash the avocado. Transfer to a serving bowl and serve chilled.

Serving Suggestions

This cucumber tomato salad is one of my favorite summer side dishes because it pairs effortlessly with so many cookout and weeknight favorites. I love serving it with grilled flank steak, where the cool, crisp vegetables and tangy vinaigrette balance the rich, smoky flavor of the beef. It’s also a natural match for Greek chicken kabobs, complementing the bright Mediterranean flavors without competing with them. For backyard BBQs, I’ll often set out a big bowl alongside pulled pork since the fresh vegetables provide a refreshing contrast to the savory, slow-cooked meat. And whenever juicy lucy burgers are on the menu, this salad is never far behind. The light, crunchy cucumbers and juicy tomatoes help cut through the richness of the cheese-stuffed burgers, making every bite feel a little more balanced. On especially hot summer days, I’ll even enjoy a large bowl on its own for a light lunch, sometimes adding extra feta or avocado to make it a little more filling. Whether I’m heading to a potluck, hosting friends, or pulling together an easy family dinner, this salad always disappears quickly.

How to Store Leftovers

Store leftover cucumber tomato salad in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to release moisture as they sit, so the salad may become a bit juicier and the cucumbers slightly softer over time. Give it a quick stir before serving.

Make Ahead

If you’re preparing this salad for a cookout, potluck, or party, chop the cucumbers, tomatoes, and onion and store them separately from the dressing up to 1 day in advance. Toss everything together about 15-30 minutes before serving so the vegetables stay crisp while still having time to absorb the flavors.

More Fresh Summer Salads

• Creamy Corn Salad: Sweet corn, crisp vegetables, and a creamy, tangy dressing come together in this easy side dish that’s perfect for cookouts, potlucks, and summer gatherings.
• Watermelon Salad: Juicy watermelon, salty feta, fresh mint, and a simple dressing create a refreshing summer salad that’s light, colorful, and full of flavor.
• Quinoa Salad: Packed with fresh vegetables, herbs, and a bright vinaigrette, this hearty quinoa salad works equally well as a side dish, light lunch, or meal-prep favorite.
• Strawberry Spinach Salad with Poppy Seed Dressing: Fresh spinach, sweet strawberries, crunchy pecans, and a homemade poppy seed dressing make this vibrant salad a crowd-pleasing addition to spring and summer meals.

More Salad recipes to try

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Cowboy Caviar Couscous Salad

Shaved Brussels Sprouts Salad

Apple Date Celery Salad