Introduction

This refreshing cucumber tomato salad is a simple yet flavorful dish perfect for warm days or as a vibrant side. Crisp cucumbers and sweet grape tomatoes combine with a tangy homemade dressing for a light, healthy option everyone will enjoy.

A large white bowl filled with a fresh salad consisting of three main layers: bright red grape tomatoes cut in halves, thick chunks of green cucumber with dark green skin, and thin slices of purple-red onion, all mixed together and sprinkled with small green herb pieces and black pepper. The salad looks juicy and colorful, with the vegetables evenly distributed throughout the bowl. In the background, two small white bowls hold leafy green herbs and more whole grape tomatoes, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 English cucumber, sliced into rounds then quartered
2 cups grape tomatoes, sliced in half
½ cup red onion, sliced into thin strips
2 Tbsp chopped parsley
¼ cup extra virgin olive oil
3 Tbsp red wine vinegar
1 Tbsp granulated sugar (or honey)
1 tsp dried basil
½ tsp salt
¼ tsp ground black pepper

Instructions

Step 1: Wash and prepare the vegetables. Slice the cucumber into rounds and then quarter each slice. Thinly slice the red onion into strips. Halve the grape tomatoes.
Step 2: In a small bowl, whisk together the olive oil, red wine vinegar, granulated sugar, dried basil, salt, and black pepper to create the dressing.
Step 3: Place the chopped vegetables in a large bowl. Drizzle the dressing over the top and toss gently to coat all the ingredients evenly.
Step 4: Cover the salad with a lid or plastic wrap and refrigerate for 2 hours to allow the flavors to meld together.
Step 5: Stir the salad once more just before serving to redistribute the dressing and enjoy.

Tips & Variations

For extra freshness, add a handful of chopped fresh mint or basil instead of dried basil.
Substitute red wine vinegar with balsamic vinegar for a sweeter flavor profile.
Add crumbled feta cheese or sliced olives for a Mediterranean twist.
If you prefer a bit of crunch, toss in some toasted sunflower seeds or pine nuts before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten the same day as cucumbers can release water and make the salad soggy over time. If needed, stir well before serving and drain excess liquid.

How to Serve

The image shows a fresh vegetable salad in a white bowl with small black speckles. The salad has three layers: at the bottom there are thick slices of dark green cucumber with light green inside, the middle layer has bright red cherry tomatoes cut in halves, and the top layer consists of thin light purple onion slices mixed in with small green herb pieces scattered over all. In the background, there are two smaller white bowls, one filled with leafy green herbs and the other with whole cherry tomatoes. The setting is on a white marbled surface with a beige cloth patterned with black lines nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tomatoes instead of grape tomatoes?

Yes, you can substitute grape tomatoes with regular tomatoes. Cherry tomatoes work well too. Just cut them into bite-sized pieces to keep the salad balanced.

Is this salad suitable for meal prep?

This salad can be prepped ahead but is best consumed within a day to maintain crispness and texture. Keep the dressing separate and toss just before eating if preparing in advance.

Cucumber Tomato Salad Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

A fresh and vibrant Cucumber Tomato Salad featuring crisp cucumbers, juicy grape tomatoes, and tangy red onion tossed in a zesty red wine vinegar and olive oil dressing with herbs. Perfect as a light side dish or refreshing addition to any meal, this salad requires minimal prep and benefits from chilling to enhance its flavors.

Author: Tara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

1 English cucumber (sliced into rounds then quartered)
2 cups grape tomatoes (sliced in half)
½ cup red onion (sliced into thin strips)
2 Tbsp chopped parsley

Dressing

¼ cup extra virgin olive oil
3 Tbsp red wine vinegar
1 Tbsp granulated sugar (or honey)
1 tsp dried basil
½ tsp salt
¼ tsp ground black pepper

Instructions

Prepare vegetables: Wash all vegetables thoroughly. Slice the cucumber into rounds and then quarter each round. Slice the grape tomatoes in half, and cut the red onion into thin strips. Chop the parsley finely.
Make dressing: In a small bowl, combine the extra virgin olive oil, red wine vinegar, granulated sugar (or honey), dried basil, salt, and ground black pepper. Whisk well until the sugar is dissolved and the dressing is emulsified.
Toss and chill: Place the chopped cucumber, grape tomatoes, red onion, and parsley into a large mixing bowl. Drizzle the prepared dressing over the vegetables. Toss everything thoroughly to coat evenly. Cover the bowl with a lid or plastic wrap and refrigerate for 2 hours to allow the vegetables to absorb the flavors. Stir gently before serving.

Notes

For best flavor, allow the salad to chill for at least 2 hours before serving.
You can substitute granulated sugar with honey for a natural sweetener.
This salad keeps well for up to 24 hours in the refrigerator but is best eaten fresh.
Adjust seasoning with additional salt or pepper to taste just before serving.
Add fresh herbs like dill or basil for extra aroma and flavor if desired.

Keywords: cucumber tomato salad, fresh salad, no-cook salad, summer salad, healthy side dish, easy salad recipe, vegetarian salad