Cucumber Tomato Salad Recipe: Easy, Fresh & Healthy Lunch Idea

Name: Cucumber Tomato Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 medium cucumbers (about 10 oz each), preferably English or Persian, sliced; 3 medium or 2 large tomatoes (about 12 oz total), cut into wedges or chunks; 1/2 small red onion (about 2 oz), thinly sliced; 2-3 tablespoons fresh herbs (parsley, dill, or basil), chopped; 2 tablespoons extra-virgin olive oil; 1-2 tablespoons red wine vinegar or lemon juice; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper, plus more to taste; Optional: 1/4 cup feta cheese, crumbled; Optional: 1 medium avocado, diced; Optional: 1/2 cup chopped bell pepper; Optional: Handful of kalamata olives, pitted and halved

By:

Mala

September 15, 2025

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The sound of a knife slicing through a crisp cucumber, the scent of vine-ripened tomatoes bursting with freshness—this is the heart of summer on a plate. Honestly, my first memory of making a cucumber tomato salad recipe was with my grandmother, standing barefoot in her backyard garden, plucking tomatoes that were still warm from the sun. That salad became my go-to for every picnic, barbecue, or quick lunch when I needed something nourishing but didn’t want to turn on the stove (let’s face it, nobody wants to sweat over a hot oven in July).

Over the years, I’ve tweaked and tested this cucumber tomato salad recipe more times than I can count. Sometimes I’d toss in feta for a little extra creaminess, or add a pinch of fresh herbs for that garden-fresh pop. What I love most is how flexible it is—perfect for a busy weekday lunch, a potluck side, or even as a light dinner with crusty bread. This isn’t just a salad; it’s a mood-lifter and a table-brightener, ready in minutes.

If you’ve ever wondered whether a simple mix of cucumbers and tomatoes can really be that crave-worthy, trust me—this cucumber tomato salad recipe is proof. It’s full of flavor, packed with juicy crunch, and honestly, it just makes you feel good. As someone who’s made this for family gatherings, meal preps, and even a midnight snack (don’t judge!), I promise you’ll want to keep this in your regular lunch rotation. It’s healthy, quick, and so refreshing that you’ll find yourself coming back to it again and again—especially when tomatoes are at their peak.

So whether you’re chasing that summer feeling or just need a quick, healthy lunch idea, this irresistible cucumber tomato salad recipe is about to win you over. Let me show you why this is more than just another bowl of greens.

Why You’ll Love This Recipe

You know when you find a recipe that just works—no fuss, no complicated steps, just pure deliciousness every time? That’s exactly how I feel about this cucumber tomato salad recipe. After years of making salads for every occasion (and plenty of picky eaters), this one stands out, not just for its taste but for how easy it makes healthy eating. Here’s why you’ll love it as much as I do:

Quick & Easy: This salad comes together in under 15 minutes—ideal for lunch breaks, unexpected guests, or those days when you’d rather be outside than in the kitchen.
Simple Ingredients: No fancy shopping required. Most likely, you already have everything you need in your fridge or pantry.
Perfect for Any Occasion: Whether it’s a light lunch, a picnic, or a BBQ side, this cucumber tomato salad recipe fits right in. It even doubles as a make-ahead meal for busy weeks.
Crowd-Pleaser: I can’t count the number of times friends and family have asked for this recipe. Even kids love the crunchy, juicy combo!
Unbelievably Delicious: The balance of tangy dressing, sweet tomatoes, and cool cucumbers is just…well, you’ll have to taste it. It’s one of those “close your eyes and savor” kind of dishes.

What really makes this cucumber tomato salad recipe different? It’s all about the tiny details—like salting the cucumbers to draw out excess water, or using red onion for a sweet bite. I use extra-virgin olive oil (the kind I save for salads), and a splash of good vinegar to tie everything together. Sometimes I’ll add fresh herbs picked right from my windowsill, and if I’m feeling fancy, a crumble of feta or avocado.

This isn’t just another side salad—it’s my best version, tested and tweaked to perfection. It’s comfort food that’s light, bright, and totally satisfying. Plus, it’s the kind of dish that makes you feel a little bit fancy, even on an average Wednesday. If you’re looking for something healthy that doesn’t feel like a compromise, this cucumber tomato salad recipe is about to become your new favorite.

What Ingredients You Will Need

This cucumber tomato salad recipe is all about fresh, simple ingredients that come together for a flavor-packed, crunchy, and juicy bite. The beauty of this salad is how versatile it is—most of these items are probably already in your kitchen, and you can swap things out depending on what you have or what’s in season. Here’s what you’ll need:

Cucumbers (2 medium, about 300g) – I prefer English or Persian cucumbers for their thin skin and fewer seeds, but regular cucumbers work too (just peel and seed if you like).
Tomatoes (3 medium or 2 large, about 350g) – Go for the ripest, juiciest tomatoes you can find. Roma, heirloom, or cherry tomatoes all work beautifully.
Red Onion (1/2 small, finely sliced, about 50g) – Adds a gentle bite and color. If you’re not a fan of sharp onions, soak the slices in cold water for 10 minutes first.
Fresh Herbs (2-3 tablespoons, chopped) – Parsley, dill, or basil are my go-tos. Use what you love or have on hand.
Olive Oil (2 tablespoons/30ml, extra-virgin) – The better the oil, the more flavorful your salad. I usually use California Olive Ranch or Kirkland Signature.
Red Wine Vinegar or Lemon Juice (1-2 tablespoons/15-30ml) – For brightness. You can use apple cider vinegar or white balsamic if you want a sweeter note.
Salt & Black Pepper – Start with 1/2 teaspoon salt (2g) and 1/4 teaspoon pepper (1g), then adjust to taste.
Optional Add-Ins:
- Feta Cheese (1/4 cup/35g, crumbled) – For a creamy, tangy boost.
- Avocado (1 medium, diced) – Adds richness and healthy fats.
- Chopped Bell Pepper (1/2 cup/70g) – For extra crunch and sweetness.
- Kalamata Olives (a handful, pitted and halved) – For a briny, Mediterranean twist.

Ingredient tips: If tomatoes aren’t at their peak, cherry or grape tomatoes are more reliable year-round. For herbs, fresh is best, but dried will do in a pinch—just use half the amount. If you need a dairy-free salad, skip the feta. Need a heartier meal? Toss in some cooked chickpeas or quinoa.

I’ve made this cucumber tomato salad recipe with everything from supermarket produce to garden-fresh finds, and it’s always a hit. Choose what looks best and don’t stress about perfection—this salad loves a little improvisation.

Equipment Needed

You don’t need any fancy gadgets to whip up this cucumber tomato salad recipe—just a few kitchen basics. Here’s what I reach for every time:

Cutting Board – A large one makes slicing and dicing easier (I love wood for stability, but any will do).
Chef’s Knife – A sharp knife is key for clean cuts. If you only invest in one good kitchen tool, make it this (mine is a well-loved 8-inch Victorinox).
Mixing Bowl – Medium or large, glass or stainless steel. I use a deep bowl to keep those juicy tomatoes contained.
Salad Spinner or Colander – For washing and draining veggies (if you’re in a rush, a clean kitchen towel works too).
Measuring Spoons – For oil and vinegar. Sometimes I just eyeball it, but measuring keeps things consistent.
Serving Spoon or Tongs – For tossing and serving the salad.

No salad spinner? No worries—pat your veggies dry with paper towels. If you don’t have a fancy chef’s knife, a sharp serrated knife works great for tomatoes. My tip: keep your knives sharpened for easier, safer slicing (I learned this the hard way after struggling with a dull blade).

For budget-friendly options, dollar store mixing bowls and IKEA knives have served me well in college and beyond. Just remember, good tools make prep quicker and more enjoyable, but you can make this salad with whatever you have on hand.

Preparation Method

Wash and Prep the Vegetables (3-5 minutes):

Rinse the cucumbers, tomatoes, and herbs thoroughly. Pat dry to remove excess water—this keeps the salad from getting soggy.

Tip: If using regular cucumbers, peel them if the skin is thick, and scoop out seeds with a spoon.
Slice the Cucumbers and Tomatoes (3-5 minutes):

Cut cucumbers into 1/4-inch (0.5cm) rounds or half-moons, depending on preference. Slice tomatoes into wedges, chunks, or halve cherry tomatoes.

Personal note: I like to keep the cuts chunky for more bite, but you can dice them smaller for kids.
Prepare the Onion (2 minutes):

Slice red onion very thinly (about 1/8-inch/0.3cm). If you want a milder flavor, soak the slices in ice water for 10 minutes, then drain and pat dry.

Warning: Don’t skip this step if raw onion is too sharp for you—the soak really mellows it out.
Chop the Herbs (1 minute):

Finely chop parsley, dill, or basil. For extra flavor, use a mix. If using dried herbs, use half the amount and rub them between your fingers to release the oils.
Combine in a Bowl (1 minute):

Add cucumbers, tomatoes, onions, and herbs to a large mixing bowl.

Personal tip: Layer the cucumbers on the bottom—they act like a moisture barrier and keep the salad crisp.
Season and Dress (2 minutes):

Drizzle with 2 tablespoons (30ml) olive oil and 1-2 tablespoons (15-30ml) vinegar or lemon juice. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Gently toss everything together until well coated. Taste and adjust seasoning—sometimes I add a pinch more salt or another splash of vinegar if the tomatoes are super sweet.

Troubleshooting: If it tastes flat, add more acid (vinegar or lemon). If too tangy, a pinch of sugar helps balance.
Add Optional Toppings (1 minute):

If using feta, avocado, olives, or bell pepper, add now and toss gently.

Warning: If adding avocado, add just before serving to keep it from browning.
Chill or Serve Immediately:

For best flavor, let the salad sit for 5-10 minutes to let the juices mingle. Serve cold or at room temperature.

Sensory cue: The salad should smell fresh and herby, with a glistening, juicy appearance.

Personal efficiency tip: Prep all the veggies ahead of time and store them separately. Toss them together with dressing right before serving so everything stays crisp. This little trick saved me so many times during busy weeks and meal preps!

Cooking Tips & Techniques

Here’s where those small, learned-in-the-trenches tips make a world of difference for this cucumber tomato salad recipe:

Salt Your Cucumbers: If you have time, sprinkle cucumbers with a little salt and let them sit for 10 minutes before adding to the salad. This draws out excess water, so your salad stays crunchy and doesn’t get watery. I learned this after too many soggy salads at summer picnics.
Use the Best Tomatoes You Can Find: The flavor hinges on ripe, juicy tomatoes. In winter, cherry tomatoes are usually sweeter than big slicing tomatoes.
Don’t Over-Dress: Start with less dressing than you think you need—vegetables release water as they sit, so too much dressing can make things soupy. You can always add more later!
Chill Before Serving (If You Can): Letting the salad rest in the fridge for 10-15 minutes helps the flavors develop. But if you’re in a hurry, it’s still great right after tossing.
Add Avocado Last: If you’re using avocado, add it just before serving to avoid browning and mushiness.
Mix Gently: Tossing too vigorously can crush the tomatoes and make the salad look messy. Use a big spoon or your hands for a gentle toss—trust me, a light touch keeps things beautiful and appetizing.
Common Mistakes to Avoid:
- Using overripe tomatoes (they turn to mush)
- Skipping the onion soak if you don’t like raw onion’s bite
- Letting the salad sit too long dressed—serve within 30 minutes for best crunch

From my own kitchen fails, I can tell you that cutting everything too small makes the salad watery fast, and overdressing is the quickest way to lose that crisp bite. Timing-wise, do all your chopping first, then toss right before eating for maximum freshness.

One final trick: If you want to prep ahead, keep the veggies and dressing separate until the last minute. That’s how I keep my cucumber tomato salad recipe tasting just-made, even after a long morning at work or school.

Variations & Adaptations

This cucumber tomato salad recipe is a blank canvas for flavor. Over the years, I’ve tried all sorts of twists depending on what’s in my fridge, who’s coming to dinner, or what I’m craving. Here are a few of my favorites:

Mediterranean-Style: Add crumbled feta cheese, kalamata olives, a sprinkle of oregano, and a few thin slices of red bell pepper. Sometimes I’ll toss in a handful of chickpeas for more protein—so good!
Herb-Lovers’ Dream: Double up on the fresh herbs—try a mix of parsley, dill, mint, and basil. The salad gets super fragrant and feels extra refreshing, especially on hot days.
Asian-Inspired: Swap red wine vinegar for rice vinegar, add a splash of soy sauce, and sprinkle in some toasted sesame seeds. Thinly sliced green onions and a drizzle of sesame oil make it totally addicting.
Gluten-Free & Vegan: The base salad is naturally both! Just skip any cheese add-ins and check that your vinegar is gluten-free.
Allergen Adaptations: For dairy-free, leave out the feta or use a plant-based cheese. Nut allergies? Skip any nut toppings (like pine nuts or almonds) you might want to add for crunch.

My personal favorite variation? Adding diced avocado, lots of dill, and a squeeze of fresh lemon juice. It’s creamy, herby, and incredibly satisfying—perfect for a summer lunch on the patio. Try mixing and matching based on what you have, your dietary needs, or just your mood!

Serving & Storage Suggestions

For the best experience, serve this cucumber tomato salad recipe chilled or at cool room temperature. I love piling it into a wide, shallow bowl so all those colors and textures are on display. It looks gorgeous sprinkled with extra herbs or a crumble of feta, and if you’ve got fancy sea salt, now’s the time to use it.

Pair this salad with grilled chicken, fish, or a simple slice of crusty bread for a light lunch. It also makes a refreshing side for burgers, kebabs, or anything coming off the barbecue. For drinks, a sparkling lemonade or a crisp white wine is just right.

To store, cover tightly and refrigerate for up to 2 days. The veggies will release some liquid, but the flavor actually gets better as it sits—just give it a good toss before serving and drain off any extra juice if desired. If adding avocado or cheese, add those right before eating for the best texture.

To reheat (if you must), I recommend serving cold—this salad isn’t meant to be warmed. But if you want to freshen it up, add a splash of vinegar or a pinch of salt before serving. The flavors deepen overnight, making leftovers a welcome lunch the next day.

Nutritional Information & Benefits

Each serving of this cucumber tomato salad recipe (about 1.5 cups) packs roughly 120 calories, with 3g protein, 7g fat (mostly healthy fats from olive oil), and 12g carbohydrates. It’s naturally gluten-free and vegan (without cheese), and full of fiber, vitamin C, potassium, and antioxidants from all those colorful veggies.

Cucumbers are hydrating and low in calories, while tomatoes provide lycopene—a powerful antioxidant linked to heart health. Olive oil adds healthy monounsaturated fats that help your body absorb the vitamins in the veggies. If you’re watching sodium, just go light on the salt.

I love that this salad is so light and refreshing, but still keeps me full until dinner. It’s perfect for anyone following a Mediterranean diet, plant-based eating, or just looking for a healthy lunch that doesn’t feel like diet food.

Conclusion

If you’ve made it this far, you’re probably already craving a bowl of this cucumber tomato salad recipe. It’s quick, healthy, and so packed with fresh flavor that you’ll want to make it every week. Whether you’re new to cooking, a seasoned home chef, or just someone who wants to eat better without a lot of fuss, this is the recipe for you.

Don’t be afraid to play with the ingredients—add your favorite herbs, a different cheese, or a handful of beans. That’s the beauty of this salad: it’s endlessly adaptable and never gets boring. Personally, I keep coming back to it because it reminds me of sunny days, family gatherings, and the simple joys of eating well.

If you try this cucumber tomato salad recipe, leave a comment below, share your twists, or tag me if you post it on Pinterest! I can’t wait to see how you make it your own. Here’s to fresh, healthy lunches that actually make you excited to eat your veggies!

FAQs

Can I make cucumber tomato salad ahead of time?

Yes! Prep the veggies and dressing separately, then toss them together right before serving. This keeps everything crisp and fresh.

What kind of cucumbers work best for this salad?

English or Persian cucumbers are my favorites because they have thin skin and fewer seeds, but any cucumber will do—just peel and seed regular ones if needed.

How long will cucumber tomato salad last in the fridge?

It’s best eaten within 2 days. The veggies will soften a bit, but the flavors get even better. Just toss before serving and drain off extra liquid if needed.

Can I add protein to this salad?

Absolutely! Add diced grilled chicken, canned chickpeas, or even cooked quinoa to make it a more filling meal.

What’s the best way to keep the salad from becoming watery?

Salt the cucumbers and let them sit for a few minutes to draw out excess water, then pat dry. Also, don’t overdress the salad—add the dressing right before serving.