Recipe

Cucumber and Tomato Salad

Crisp cucumbers and juicy tomatoes tossed in a bright red wine vinaigrette with herbs and optional feta.

By Matt Campbell

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4.8

A bright bowl of cucumber and tomato salad with red onion and fresh herbs on a wooden kitchen table in natural window light

If you have cucumbers that are begging to be used and tomatoes that actually taste like something, this is the salad. It is crunchy, juicy, and dressed in a sharp little vinaigrette that makes everything wake up. The whole vibe is low effort, high payoff, which is exactly what I want when it is hot out and I am not trying to turn dinner into a second job.

This cucumber and tomato salad is also one of those “make it your own” recipes that never gets mad at you. Add feta, swap the vinegar, throw in chickpeas, scoop it up with pita, pile it next to grilled chicken. Just do not skip the salt-and-rest moment. That is where the extra water gets pulled out and the flavor gets louder.

Whole cucumbers, ripe tomatoes, a small red onion, fresh herbs, olive oil, red wine vinegar, salt, and pepper arranged on a clean kitchen counter

Why It Works

Crunchy and juicy on purpose: Salting the cucumbers and tomatoes briefly helps pull out excess water so the salad stays crisp instead of turning soupy.
A dressing that actually tastes like something: Red wine vinegar, olive oil, garlic, and a pinch of sugar balance sharp, savory, and bright.
Flexible add-ins: Feta, chickpeas, olives, or avocado all work without changing the core method.
Better after a short rest: Ten minutes gives the veggies time to soak up the vinaigrette, like a quick pickle situation.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 2 days. It is best on day 1. By day 2 it will be softer and juicier, but still very snackable.

Keep it crisp: If you know you will have leftovers, store the dressing separately and toss before serving. If it is already dressed, drain off a little liquid before eating and add a fresh squeeze of lemon or a splash of vinegar to brighten it back up.

Do not freeze: Cucumbers and tomatoes get sad and mushy after freezing.

Common Questions

Should I peel the cucumbers?

Totally optional. If you are using thin-skinned Persian or English cucumbers, I leave them unpeeled. For thicker-skinned garden cucumbers, I like to peel in stripes so you keep some bite without the chewy skin.

How do I keep cucumber and tomato salad from getting watery?

Two moves: choose less-juicy tomatoes (or scoop out some seeds and gel), and salt the vegetables for 10 minutes, then pour off the liquid before dressing. It takes almost no extra time and makes a big difference.

What tomatoes are best?

Cherry or grape tomatoes tend to be less watery and hold their shape well. Roma are great too. If you are using big juicy heirlooms, expect more liquid and serve it sooner.

Can I make it ahead?

Yes. For the best texture, prep the veggies and dressing up to a day ahead, store separately, then toss 10 to 30 minutes before serving.

What can I use instead of red wine vinegar?

White wine vinegar is the closest swap. Lemon juice is bright and great too. Apple cider vinegar works if you like a fruitier tang.

How do I make the onion less sharp?

If your red onion is doing the most, soak the slices in cold water for 5 to 10 minutes, then drain well. It takes the edge off without killing the crunch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board
Sharp knife (or a mandoline for thin cucumber slices)
Large mixing bowl
Small bowl or jar for the dressing
Whisk or fork
Fine mesh strainer (optional, for draining)

This salad is basically my emergency plan for when I want dinner to feel fresh without doing anything dramatic. I started making it when I was trying to build more practical kitchen skills, the kind that actually show up on a Tuesday. It taught me something simple: a little salt, a little acid, and a quick rest can turn plain produce into the thing everyone keeps “just grabbing one more bite” of straight from the bowl.