Recipe

Tomato Cucumber Salad

A crisp, juicy, herb-loaded salad with a bright vinegar dressing that tastes like summer and takes 15 minutes.

By Matt Campbell

•

4.8

A glass serving bowl filled with tomato cucumber salad with red onion and fresh dill on a light stone kitchen counter, natural window light

If your dinner needs a fast side that wakes everything up, tomato cucumber salad is the move. It is crunchy, juicy, and basically built for seconds. I like mine with a punchy vinegar dressing that hits bright and savory, plus a handful of herbs so it tastes like you actually tried, even if you threw it together in five minutes.

This version keeps ingredients simple and the steps low drama. The only “fancy” thing is one little trick: salt the cucumbers for a few minutes so the salad stays crisp instead of turning into a puddle. Then you toss, taste, and suddenly you are eating it straight from the bowl while “setting the table.”

Whole ripe tomatoes, Persian cucumbers, fresh dill, red onion, olive oil, and vinegar arranged on a light stone counter

Why It Works

Crisp, not watery: a quick salt-and-drain step helps keep cucumbers snappy and the dressing concentrated.
Bright flavor fast: vinegar, lemon, and a little garlic do the heavy lifting in minutes.
Make-ahead friendly: you can prep the vegetables and dressing separately, then toss right before serving.
Flexible: works with any cucumber, any tomato, and whatever herbs you have that are still alive.

Pairs Well With

Storage Tips

Best case: store the chopped vegetables and dressing separately. For the best crunch, it keeps well for 2 to 3 days in the fridge. Cherry or grape tomatoes hold up the longest.

If it is already dressed: keep leftovers in an airtight container for up to 2 days. It will release juices and soften a bit, but it is still great piled onto toast, spooned over grilled chicken, or tucked into a pita.

Quick rescue for watery leftovers: drain off excess liquid, then refresh with a squeeze of lemon and a pinch of salt. If you have more cucumbers, toss in a handful to bring back crunch.

Common Questions

How do I keep tomato cucumber salad from getting watery?

Salt the cucumbers (and optionally the tomatoes) for 10 minutes, then drain well before dressing. Also, do not overdo the dressing. You want the vegetables glossy, not swimming.

What kind of cucumbers should I use?

Persian or English cucumbers are my favorites because the skin is thin and the seeds are minimal. If you use regular waxy cucumbers, peel them and scoop out the watery seeds for the best crunch.

What tomatoes work best?

Cherry and grape tomatoes hold up the longest, especially for make-ahead. If you use big slicing tomatoes, cut them into wedges and expect more juice. That is not a flaw, it is basically bonus dressing. If your tomatoes are extra juicy, you can scoop out some seeds to keep things less puddly.

Can I make it ahead for a party?

Yes. Prep the veggies and herbs, mix the dressing, then keep them separate. Toss 15 to 30 minutes before serving so it tastes lightly marinated but still crisp.

Can I add feta or mozzarella?

Absolutely. Add 1/2 cup crumbled feta or 8 ounces mozzarella pearls. If you add cheese, taste again and adjust salt since feta brings its own.

What if I do not have dill?

Use parsley, basil, mint, or a mix. Basil makes it feel a little more Italian summer. Mint makes it extra refreshing.

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 and sharp knife
Large mixing bowl
Small bowl or jar for dressing
Colander or fine-mesh strainer (for draining salted cucumbers)
Measuring spoons

I started making some version of this salad when I realized I was grilling or pan-searing dinner and totally forgetting the “vegetable situation.” Tomato cucumber salad fixes that in the most satisfying way. It is cold, crunchy, and bright in a garlicky way that makes plain chicken feel like it has a plan.

Also, it is the kind of recipe that rewards a little kitchen chaos. Slice things imperfectly, taste the dressing twice, add more dill because you got carried away. That is the vibe. The bowl will be empty either way.

Tomato Cucumber Salad

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 6 (as a side)

Ingredients

For the salad

2 Persian cucumbers (or 1 English cucumber), thinly sliced into half-moons (aim for about 10 to 12 ounces sliced)
1 teaspoon kosher salt (for draining the cucumbers)
1 1/2 pounds tomatoes (about 4 medium), cut into wedges or chunks (for the least watery salad, use cherry or grape tomatoes and halve them)
1/3 cup thinly sliced red onion
1/4 cup chopped fresh dill (or parsley, or a mix)

For the dressing

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar (or white wine vinegar)
1 tablespoon fresh lemon juice
1 teaspoon honey (optional, balances the vinegar)
1 small garlic clove, grated or very finely minced
1/2 teaspoon Dijon mustard (optional, helps it emulsify)
Black pepper, to taste
Pinch of crushed red pepper flakes (optional)

Optional add-ins: 1/2 cup crumbled feta, 1/2 cup pitted kalamata olives, or 1 ripe avocado added right before serving.

Instructions

Salt the cucumbers. Add sliced cucumbers to a colander set over a bowl or in the sink. Toss with the kosher salt and let sit for 10 minutes to pull out excess water.
Mix the dressing. In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, honey (if using), garlic, Dijon (if using), black pepper, and red pepper flakes. Taste it. You want it bright and slightly punchy because the vegetables will mellow it.
Prep the rest. Cut tomatoes, slice red onion, and chop herbs. Add them to a large mixing bowl. If your tomatoes are super juicy and you want less liquid, scoop out some seeds before chopping.
Drain and dry the cucumbers. Shake the cucumbers well to get rid of liquid. If you want to remove extra salt, rinse them very quickly under cool water, then pat very dry with a clean towel so you do not dilute the dressing. Add cucumbers to the bowl with the tomatoes.
Toss and taste. Pour the dressing over the salad and toss gently. Let it sit for 5 minutes, then taste and adjust with more lemon, pepper, or a pinch of salt if needed. If you did not rinse the cucumbers, go easy on extra salt at first. If you are adding feta or olives, definitely taste before salting since they bring plenty.
Serve. Serve chilled or at cool room temperature. It is great right away, but if you have time, chill for 15 to 30 minutes for even better flavor. If you want it extra pretty, finish with more dill and a drizzle of olive oil right before it hits the table.