You know that feeling when you’re staring at your fridge, hoping for inspiration, and all you see is a lonely cucumber, some cherry tomatoes, and maybe a red onion giving you the side-eye? Well… plot twist — those sad veggies can transform into the most refreshing, crisp, and flavor-packed salad you’ve ever had.
Seriously, a cucumber tomato salad is the ultimate “effort-to-reward” dish. It’s quick, healthy, and so versatile that you can serve it with anything — from grilled chicken to pasta, or just inhale it straight out of the mixing bowl (no judgment here).
And yes, I’ve made this salad way more times than I care to admit — partly because I’m obsessed, and partly because it takes zero brainpower to pull together.
Cucumber Tomato Salad Full Recipe
Equipment
- 9×13-inch or 3-quart baking dish
- Medium mixing bowl
- Small whisk or fork for dressing
- Cutting board and knife
Ingredients
- 1 long English cucumber, rinsed (approx. 2 cups / 320 g)
- 12 oz cherry or grape tomatoes, halved (approx. 2 cups / 340 g)
- ½ small red onion, thinly sliced (approx. ½ cup / 70 g)
- 2 tbsp fresh basil, torn or sliced (about 20 leaves / 6 g)
- 3 tbsp olive oil (38 g)
- 2 tbsp balsamic vinegar or lemon juice (36 g)
- ½ tsp sugar, optional (1 g)
- 1 ½ tsp Italian seasoning, optional (1.5 g)
- ½ tsp salt (3 g)
- ½ tsp black pepper or red pepper flakes (1 g)
- ⅔ cup crumbled vegan feta, optional (67 g)
