Name: Classic Cucumber Tomato Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 3 cups English cucumber, chopped (about 1 ½ medium cucumbers); 1 ½ cups grape or cherry tomatoes, halved; ½ medium onion, thinly sliced (white or purple); 1 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped; 2 tbsp extra virgin olive oil; 1 tsp minced garlic; ½ tsp salt; ¼ tsp black pepper

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This Classic Cucumber Tomato Salad is a light, refreshing side dish that pairs perfectly with just about anything—grilled meats, seafood, or vegetarian mains. Crisp cucumbers, juicy tomatoes, and thin slices of onion are tossed with fresh herbs and a simple homemade vinaigrette. It’s quick to prepare, full of flavor, and ideal for warm-weather meals or healthy meal prepping.

Classic Cucumber Tomato Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 cups English cucumber, chopped (about 1 ½ medium cucumbers)

1 ½ cups grape or cherry tomatoes, halved

½ medium onion, thinly sliced (white or purple)

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

For the Dressing:

2 tablespoon extra virgin olive oil

1 teaspoon minced garlic

½ teaspoon salt

¼ teaspoon black pepper

Directions

I start by adding the chopped cucumbers, halved tomatoes, thinly sliced onion, dill, and parsley into a large mixing bowl.

In a separate small bowl or jar, I whisk together the olive oil, minced garlic, salt, and pepper to make the vinaigrette.

I pour the dressing over the vegetables and toss everything gently to combine and coat well.

I cover and refrigerate the salad until I’m ready to serve. It tastes best when served chilled.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: 92 kcal per serving

Variations

There are so many ways I like to change this up. Sometimes I add crumbled feta or sliced avocado for a creamier texture. Swapping in basil for the dill gives it more of a Mediterranean twist. I’ve also tossed in a splash of red wine vinegar or lemon juice for extra tang. When I want to make it heartier, I add cooked quinoa or chickpeas.

Storage/Reheating

I store the salad in an airtight container in the refrigerator for up to 2 days. Since it contains fresh herbs and a light dressing, I avoid freezing it. Before serving leftovers, I give the salad a quick toss to redistribute the dressing. It’s not a dish I reheat—it's best enjoyed cold.

FAQs

What kind of cucumber works best for this salad?

I prefer English cucumbers because they’re seedless and have a thin skin, which means I don’t have to peel them.

Can I make this salad ahead of time?

Yes, I often make it a few hours ahead and let it chill in the fridge—it actually helps the flavors come together.

Is it okay to use dried herbs instead of fresh?

If fresh herbs aren’t available, I sometimes use dried dill and parsley, but I reduce the amount since dried herbs are more concentrated.

How do I keep the salad from getting watery?

I use firm cucumbers and tomatoes and avoid overmixing. If I need to, I drain a little liquid before serving.

Can I add protein to make it a full meal?

Absolutely. I’ve added grilled chicken, shrimp, or even canned tuna to turn it into a light but filling main dish.

Conclusion

This Classic Cucumber Tomato Salad is a go-to in my kitchen for its simplicity, flavor, and flexibility. Whether I’m serving it as a fresh side or bulking it up into a meal, it always brings bright, crisp, satisfying bites to the table. It’s proof that a few fresh ingredients can go a long way.

📖 Recipe:

Classic Cucumber Tomato Salad

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Author: Cheryl
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegan

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Description

This Classic Cucumber Tomato Salad is a light, refreshing dish made with crisp cucumbers, juicy tomatoes, onions, and herbs tossed in a simple homemade vinaigrette. It's perfect as a side for any meal or as a healthy option for meal prep.

Instructions

In a large mixing bowl, combine chopped cucumbers, halved tomatoes, sliced onion, dill, and parsley.
In a small bowl or jar, whisk together olive oil, minced garlic, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the vegetables and gently toss to combine and coat evenly.
Cover and refrigerate the salad until ready to serve. Serve chilled for best flavor.