Oh, how I love a good cucumber tomato salad recipe when the summer heat hits! There’s something magical about that crisp crunch of cucumbers mixed with juicy tomatoes – it’s like summer in a bowl. I’ve been making this exact version for years, ever since my neighbor brought over a similar dish during a backyard barbecue. One bite and I was hooked. Now it’s my go-to for every potluck, picnic, or just when I need something light and refreshing on a hot day.
What makes this cucumber tomato salad recipe special is its beautiful simplicity. Just a handful of fresh ingredients come together in minutes, yet the flavors sing. No fancy techniques here – just good produce treated right. Trust me, once you taste how the lemon juice brightens everything up and the parsley adds that fresh pop, you’ll understand why this salad never lasts long in my house!
Why You’ll Love This Cucumber Tomato Salad Recipe
This isn’t just another cucumber tomato salad recipe – it’s your new summer lifesaver! Here’s why everyone keeps asking me for this recipe:
- Ready in minutes – No cooking, no fuss, just chop and toss!
- So refreshing – That crisp cucumber and juicy tomato combo cools you down instantly
- Perfect for hot days – Light yet satisfying, it beats heavy meals when temperatures rise
- Adaptable – Easy to customize with whatever herbs or veggies you have on hand
I swear, once you try this cucumber tomato salad recipe, you’ll be making it all season long. It’s that good!
Ingredients for Cucumber Tomato Salad Recipe
Okay, let’s gather our simple but mighty ingredients! This cucumber tomato salad recipe shines because it lets fresh produce be the star. Here’s what you’ll need:
- 2 large cucumbers – Peeled if the skins are tough, sliced into nice, chunky half-moons (not too thin or they’ll get soggy!)
- 4 medium tomatoes – Dice them just slightly bigger than the cucumber pieces so they don’t turn to mush when tossing
- ½ red onion – Thinly sliced (I like to soak mine in cold water for 5 minutes to take the bite off)
- 2 tablespoons olive oil – The good stuff! This makes all the difference
- 1 tablespoon lemon juice – Fresh squeezed, please! That bottled stuff just won’t give you the same zing
- 1 teaspoon salt – I use kosher salt because it seasons more evenly
- ½ teaspoon black pepper – Freshly ground if you can
- ¼ cup fresh parsley – Chopped coarse, stems removed (this is non-negotiable – dried parsley just won’t cut it here)
See? Nothing fancy, just real ingredients that let summer’s flavors shine. Now let’s make some magic!
How to Make Cucumber Tomato Salad Recipe
Alright, let’s dive into making this gorgeous cucumber tomato salad! I promise it’s so easy, you’ll have it memorized after one try. Here’s how I do it every time:
- Prep your veggies first: Wash those cucumbers and tomatoes well – nothing worse than garden grit in your salad! I like to peel my cucumbers if the skins seem tough (just run a spoon down the sides – so much easier than a peeler). Slice them into nice, thick half-moons about ¼ inch thick. For the tomatoes, dice them slightly larger than the cucumber pieces – this keeps them from turning to mush when we toss everything.
- Handle that onion with care: Thinly slice your red onion (I use a mandoline for perfect even slices) and give them a quick soak in cold water for about 5 minutes. This tames the sharpness while keeping that gorgeous color and crunch.
- The magic mixing bowl: Combine your cucumbers, tomatoes, and drained onions in your favorite big bowl. I like to use one with high sides – makes tossing easier without salad flying everywhere!
- Dress to impress: Drizzle with that beautiful olive oil first – it coats the veggies nicely before the acidic lemon hits. Add the lemon juice, salt, and pepper. Now here’s my trick: toss gently with your hands! It mixes everything evenly without bruising the tomatoes.
- The finishing touch: Sprinkle that fresh parsley over top – don’t stir it in yet! Let the salad chill for at least 15 minutes (30 is even better) so the flavors can mingle. Right before serving, give it one final gentle toss to distribute the parsley evenly.
See? I told you it was easy! The hardest part is waiting those 15 minutes while the flavors get happy together. Pro tip: if you’re making this ahead, hold back the salt and add it just before serving to keep the cucumbers from getting watery.
Tips for Perfecting Your Cucumber Tomato Salad Recipe
Want to take your cucumber tomato salad recipe to the next level? Try these simple tricks I’ve learned over the years:
- Chill your veggies first – Cold cucumbers and tomatoes stay crisp longer and make the salad extra refreshing.
- Don’t skimp on the parsley – Fresh herbs are key! No dried substitutes here – they just can’t match that vibrant flavor.
- Season in layers – Add a pinch of salt to your cucumbers before mixing to draw out their natural sweetness.
- Let it rest – Give the salad 15-30 minutes to chill before serving. The flavors meld beautifully!
- Dress just before serving – If making ahead, wait to add the olive oil and lemon juice to keep everything fresh and crisp.
Trust me, these little touches make a big difference!
Variations for Cucumber Tomato Salad Recipe
Oh, the fun part – making this cucumber tomato salad recipe your own! Here are my favorite twists that always impress:
- Feta fan? Crumble in some tangy feta cheese – it pairs perfectly with the fresh veggies.
- Balsamic boost Swap the lemon juice for aged balsamic vinegar for a deeper, sweeter flavor.
- Herb heaven Try fresh mint or dill instead of parsley for a totally different vibe.
- Spice it up A pinch of red pepper flakes adds a nice kick if you’re feeling adventurous.
- Avocado love Toss in some creamy avocado chunks right before serving.
See? One cucumber tomato salad recipe, endless delicious possibilities!
Serving Suggestions for Cucumber Tomato Salad Recipe
This cucumber tomato salad recipe plays so well with others! Here’s how I love to serve it:
- With grilled everything – Chicken, fish, or kebabs – the fresh salad cuts through the smoky flavors perfectly
- Next to pasta dishes – The crisp veggies balance out heavier pasta bakes beautifully
- On crusty bread – Pile it high on toasted baguette slices for an instant bruschetta upgrade
- As a taco topper – Spoon it over fish or chicken tacos for a refreshing crunch
Honestly, I’ve even eaten it straight from the bowl – it’s that good on its own!
Storage and Reheating Tips for Cucumber Tomato Salad Recipe
Here’s the truth about this cucumber tomato salad recipe – it’s best eaten fresh! But if you must store leftovers (I’m always shocked when there are any), here’s how:
- Keep it crisp: Store in an airtight container in the fridge for up to 2 days maximum
- Drain excess liquid: The veggies will release water – just pour it off before serving again
- No reheating needed: Seriously, don’t! The magic is in that refreshing chill
Pro tip: If making ahead, store veggies and dressing separately – combine just before serving!
Nutritional Information for Cucumber Tomato Salad Recipe
Let’s talk numbers! For all my health-conscious friends, this cucumber tomato salad recipe is as good for you as it is delicious. One generous serving (about 1 cup) comes in at approximately:
- 90 calories – Light enough for seconds!
- 7g fat (mostly the good kind from olive oil)
- 2g protein – Not bad for a veggie dish
- 8g carbs – With 2g coming from fiber
- 5g sugar – All natural from the tomatoes
Remember – these are estimates. Your exact nutrition may vary slightly depending on your specific ingredients (especially tomato sweetness and olive oil amount). But honestly? This salad is so packed with fresh goodness, you really can’t go wrong!
Frequently Asked Questions About Cucumber Tomato Salad Recipe
I get asked about this cucumber tomato salad recipe all the time! Here are the most common questions with my tried-and-true answers:
- Can I make this ahead of time? You bet! Just prep the veggies and store them separately from the dressing. Combine everything about 15 minutes before serving – that keeps everything crisp and fresh.
- What can I substitute for red onion? Not a fan of red onion? Try shallots for a milder flavor, or green onions for a gentle crunch. Sometimes I even use thinly sliced radishes for extra peppery bite!
- Will this salad get soggy? Not if you follow my tricks! Always use thick cucumber slices, don’t overdress, and add salt just before serving. If it does get a bit watery, just drain the excess liquid before eating.
- Can I use different herbs? Absolutely! Fresh dill is fabulous in this cucumber tomato salad recipe, and mint gives it a lovely Mediterranean twist. Just steer clear of dried herbs – they don’t give the same bright flavor.
- Is this salad gluten-free? Naturally! As long as you stick to the basic ingredients, this cucumber tomato salad recipe is gluten-free, vegetarian, and vegan-friendly too.
Got more questions? Just ask in the comments – I’m happy to help troubleshoot your cucumber tomato salad adventures!
Share Your Thoughts on This Cucumber Tomato Salad Recipe
I’d love to hear how your cucumber tomato salad turns out! Did you add any fun twists? Maybe some feta or avocado? Drop a comment below with your experience – and don’t be shy with those star ratings! Your feedback helps other home cooks discover this perfect summer salad. Now go enjoy that fresh crunch!
5-Minute Cucumber Tomato Salad Recipe for Instant Refreshment
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing cucumber tomato salad recipe perfect for summer.
Ingredients
- 2 large cucumbers, sliced
- 4 medium tomatoes, diced
- 1/2 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Wash and slice cucumbers.
- Dice tomatoes and slice red onion.
- Combine cucumbers, tomatoes, and onion in a bowl.
- Add olive oil, lemon juice, salt, and pepper.
- Toss gently until evenly coated.
- Sprinkle with fresh parsley.
- Serve chilled.
Notes
- Best served fresh.
- Store leftovers in the fridge for up to 2 days.
- Add feta cheese for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber tomato salad, easy salad recipe, summer salad
