Let’s be honest—some salads are just sad. You know the type… limp lettuce, too much dressing, and the kind of blandness that makes you question your life choices. But not this one.
This cucumber tomato salad is the real MVP of summer (or honestly, any season if you ask me). It’s bright, crisp, juicy, a little tangy, and takes like… 10 minutes to throw together. Zero stress. Zero overthinking. Just good old crunchy cucumbers, sweet tomatoes, a zingy dressing, and maybe some feta if you’re feeling fancy.
And yes, this salad is so good I’ve eaten it straight out of the mixing bowl. No shame in my game.
Why You’ll Love This Recipe
Three words: Easy. Fresh. Addictive.
No stove. No oven. No weird ingredients you have to Google (lookin’ at you, quinoa).
Here’s what makes this cucumber tomato salad a total no-brainer:
- It’s stupidly simple. Like, “chop and toss” simple. Even your distracted cousin who burns toast could pull this off.
- Crazy customizable. Don’t like onions? Leave them out. Want to throw in avocado or chickpeas? Go for it.
- Healthy but still tasty. Not every “healthy” thing has to taste like sadness on a plate.
- Perfect for meal prep. It actually gets better as it sits and soaks in that dressing. Hello, fridge BFF.
Why It Actually Works
Ever wondered why some salads taste meh and others make you want to lick the bowl clean?
This one works because it hits all the flavor buttons at once:
- Crunch from the cucumber
- Juicy sweetness from the tomatoes
- Zing from the vinegar or lemon juice
- Depth from the olive oil and seasonings
- Creaminess (if you add the vegan feta, which IMO you totally should)
That combo of textures and flavors makes each bite super satisfying. Plus, the balsamic or lemon-based dressing gives just enough acidity to cut through everything and make it pop.
It’s not rocket science—it’s just solid flavor chemistry.
Best Time to Eat Cucumber Tomato Salad
Okay, real talk? There’s no wrong time.
But if you want to get fancy with it:
- Summer BBQs: This is a cookout superstar. It won’t wilt in the sun like lettuce-based salads, and it pairs with literally everything.
- Weeknight dinners: Toss it together while your rice is cooking and boom—veggie side, done.
- Lunchbox goals: It holds up like a champ in the fridge and doesn’t turn soggy. Just give it a quick toss before eating.
- Post-workout snack: Hydrating, salty, crunchy. Basically, everything your body begs for after sweating buckets.
Basically… eat it whenever your soul says yes.
What to Serve With Cucumber Tomato Salad
Let’s play the matchmaker game.
This salad is like that friend who gets along with everyone—super versatile and drama-free. Serve it up with:
- Grilled stuff (chicken, tofu, fish—go wild)
- Pasta dishes (it balances out heavier mains like lasagna or mac n’ cheese)
- Sandwiches or wraps (especially anything with hummus, turkey, or falafel)
- Rice bowls (add it to the side or throw it in for some crunch)
- Or, let’s be real: just eat it with a fork straight from the fridge
Why Deserves a Spot in Your Recipe Arsenal
IMO, you always need a few go-to recipes in your back pocket. You know, the ones that never fail you. This cucumber tomato salad? It’s one of those.
- Minimal ingredients, max flavor
- No cooking required (aka: you won’t break a sweat)
- Vegan + gluten-free + allergen-friendly = crowd pleaser
- Looks impressive but takes almost zero effort
It’s one of those “Wow, you made this?!” recipes… even if all you really did was slice some veggies and shake a jar.
Cucumber Tomato Salad Full Recipe
Ingredients:
- 1 long English cucumber, rinsed (approx. 2 cups or 320g)
- 12 oz cherry or grape tomatoes, halved (any color or variety – approx. 2 cups or 340g)
- ½ of a small red onion, thinly sliced (approx. ½ cup or 70g)
- 2 tablespoons fresh basil, torn or sliced (about 20 large basil leaves or 6g)
- 3 tablespoons olive oil (38g)
- 2 tablespoons balsamic vinegar or lemon juice (36g – pick your mood)
- ½ teaspoon sugar, optional (1g – adds a nice balance)
- 1½ teaspoons Italian seasoning, optional (1.5g)
- ½ teaspoon salt (3g)
- ½ teaspoon black pepper or red pepper flakes (1g – depending on your spice mood)
- ⅔ cup crumbled vegan feta, optional (approx. 67g – I used Violife, FYI)
Instructions:
- Chop it up:
Slice your cucumber into half-inch thick rounds. Then cut those rounds into quarters. Boom. Done. - Mix the veg:
In a medium bowl, toss the chopped cucumber with the halved tomatoes, red onion slices, and fresh basil. - Make the magic dressing:
In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or lemon juice), sugar (if using), Italian seasoning, salt, and black pepper/red pepper flakes. Give it a good mix until it looks like something you want to drink. (But don’t. I mean, you could. But don’t.) - Pour and toss:
Drizzle the dressing over your cucumber-tomato mix. Grab a spoon and give everything a generous toss so it’s well coated and vibing. - Add the creamy goodness:
Sprinkle the crumbled vegan feta over the top and give it one last gentle toss. - Taste & tweak:
Want it saltier? Spicier? Zingier? Now’s your moment. Adjust to taste. - Serve chilled:
Serve it cold right away or chill it for an hour to let the flavors party together. Either way, it’s a win.
Notes:
- Vinegar Options: No balsamic? No problem. Use lemon juice, white vinegar, or apple cider vinegar. Whatever’s in your kitchen.
- No vegan feta? No worries. Leave it out, or use regular feta if dairy’s your thing.
- Pro Tip: This salad’s like a fine wine—it gets better after a little rest in the fridge.
Nutritional Breakdown (Per Serving, Approximate)
Let’s keep it real: This salad is light, fresh, and totally guilt-free.
Here’s a rough estimate for a standard serving (with feta included):
- Calories: ~180
- Fat: ~14g (healthy fats from olive oil)
- Carbs: ~10g
- Fiber: ~2g
- Protein: ~2–4g
- Sugar: ~4g (naturally from veggies)
If you skip the feta and the sugar? It gets even lighter. But honestly, the feta adds that creamy, salty hit that makes everything better. So… your call.
Tips for Making the Best Cucumber Tomato Salad
Wanna take this already-amazing salad to the next level? Follow these quick tips:
Choose ripe tomatoes
Seriously, don’t use flavorless grocery store tomatoes that taste like disappointment. Go for grape or cherry tomatoes—those sweet little babies are always a good bet.
Use English cucumbers or Persian cucumbers
They’re less watery and have fewer seeds. Plus, no need to peel ’em. Lazy win.
Thin-slice that onion
Too much raw onion = you’ll be tasting it all day. Slice it real thin so it adds flavor without overpowering.
Don’t skip the salt
A pinch of salt draws out the juices from the tomatoes and cucumber. That’s where the magic happens. Trust me.
How to Store Cucumber & Tomato Salad
Got leftovers? Lucky you.
Pop it in an airtight container and stick it in the fridge. It’ll stay crisp and flavorful for up to 4 days.
FYI: The longer it sits, the more the veggies soak up the dressing. I actually think it tastes better on Day 2. But if you’re picky about texture, give it a quick toss before eating.
Pro Tip: Keep the vegan feta separate if you plan on storing it. Add it in when serving to keep that creamy texture intact.
FAQ
Q: Can I make this ahead of time?
A: 100% yes. In fact, I recommend it. Letting the salad chill in the fridge for an hour helps the flavors mingle. It’s like a party in a bowl.
Q: Can I use regular feta instead of vegan?
A: Of course! If you’re not vegan or dairy-sensitive, go ahead and crumble in some regular feta. Still delicious.
Q: What’s the best vinegar for this salad?
A: Balsamic vinegar adds a rich sweetness, but lemon juice gives it a fresher, zingier vibe. Apple cider or white vinegar works too—just use what you’ve got.
Q: Can I add protein to this salad?
A: Heck yes. Chickpeas, grilled chicken, even tofu—all good options if you want to beef it up (pun intended).
Q: Is it kid-friendly?
A: If your kid eats raw veggies, totally. Maybe skip the onions and red pepper flakes to keep it milder.
Final Thoughts
Listen, I know we all chase those 20-minute “easy” recipes that end up taking 45 minutes, require 16 spices you don’t own, and leave your kitchen looking like a tornado hit it.
This isn’t that.
Cucumber & tomato salad is the chill, no-drama, flavor-packed side dish you’ve been missing. It’s simple enough for a Tuesday night, but pretty enough to show off at a potluck. It won’t demand much from you, but it’ll totally deliver in flavor, crunch, and vibe.
So next time your meal needs a little something-something? Toss this together, sit back, and wait for the compliments. Or just enjoy it solo. Straight from the mixing bowl. Zero judgment here.
Got leftovers? Congrats, tomorrow-you is already winning.
