Recipe

Cucumber Tomato Salad

Crisp cucumbers, juicy tomatoes, and red onion tossed in a bold red wine vinaigrette with herbs. Easy, bright, and weeknight-friendly.

By Matt Campbell

•

4.8

A large white serving bowl filled with cucumber tomato salad with red onion and fresh herbs on a bright kitchen counter, natural window light

Jump to Recipe

This is the salad I make when I want something that tastes like I tried, without actually trying that hard. You get cool crunch from cucumbers, juicy pop from tomatoes, and a vinaigrette that hits that sweet spot between bright and cozy. It is the kind of side dish that somehow goes with grilled chicken, pasta night, sandwiches, or just a fork straight out of the bowl while you stand at the counter.

My big rule here: salt the cucumbers and tomatoes briefly. It pulls out some water, concentrates flavor, and helps reduce that inevitable tomato runoff later. Also, we are tasting as we go. This vinaigrette is simple, so every little adjustment matters.

Whole cucumbers, ripe tomatoes, a red onion, fresh herbs, and small bowls of vinegar and olive oil arranged on a clean kitchen counter in soft daylight

Why It Works

Fast, no-cook win: Slice, shake dressing, toss. Done.
Bright flavor without fuss: Red wine vinegar, garlic, and herbs wake everything up.
Better texture: A quick salt step helps reduce excess water so the salad stays crisp longer.
Flexible: Add feta, chickpeas, or avocado depending on what your week looks like.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 1 to 2 days. It is best on day 1 when the cucumbers still have that loud crunch. Day 2 will be softer and wetter.

Expect some liquid: Tomatoes release juice as they sit, especially once everything is cut and dressed. Before serving leftovers, give it a stir and taste. A tiny splash of vinegar or pinch of salt usually brings it right back.

Make-ahead tip: If you want peak texture, prep the vegetables and dressing separately, then toss 10 to 30 minutes before serving.

Common Questions

What cucumbers work best?

Persian or English cucumbers are my favorites because they have thin skin and fewer seeds. If you are using standard waxy cucumbers, peel them and scoop out the watery seeds for a cleaner bite.

Can I make it ahead for a party?

Yes. For the best result, slice the veggies and store them separately from the dressing. Toss everything together about 10 to 30 minutes before serving so it can lightly marinate without going limp.

How do I keep the salad from getting watery?

You cannot stop tomatoes from being tomatoes, but you can reduce the excess water. Salt the cucumbers and tomatoes for 10 minutes, then drain really well (and pat dry if you want it extra crisp). Also, do not overdress at first. Add most of the vinaigrette, toss, then decide if it needs the rest.

Can I use a different vinegar?

Absolutely. White wine vinegar is the closest swap. Apple cider vinegar is a little fruitier. If using balsamic, go easy because it can dominate and darken the salad.

What can I add to make it more filling?

Try feta, chickpeas, white beans, or diced avocado. If you add feta, taste before adding extra salt. If you add avocado, toss gently and serve the same day.

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
Chef’s knife or serrated knife (handy for tomatoes)
Large mixing bowl
Small jar with lid or small whisking bowl (for dressing)
Colander or fine-mesh strainer (for draining salted veggies)

I started making versions of this salad when I was chasing practical kitchen skills instead of another semester of culinary theory, and honestly, it taught me a lot. Not in a deep, dramatic way. Just the real stuff: salt at the right time, taste and adjust, and let simple ingredients do their thing. When I eventually open my own place, I want sides like this on the menu. Something fresh that makes the heavier, cozy stuff feel even better.