Cucumber Tomato Salad: A Summer Twist

Ingredients

• 2 largeEnglish cucumbers
• 4–5Roma or Campari tomatoes
• ½ mediumred onion
• 60 ml (¼ cup)extra virgin olive oil
• 2 tablespoons (30 ml)red wine vinegar
• 60 ml (¼ cup)chopped fresh herbs (a mix of parsley, dill and basil)
• 1 teaspoon, plus more to tastekosher salt
• ¼ teaspoon, plus more to tasteblack pepper
• ⅛ teaspoon (optional)white sugar

Instructions

1. 1

   Slice the vegetables

   Halve the cucumbers lengthways, then cut them into 6 mm-thick half-moons. Cut the tomatoes into similarly sized wedges or chunks, and slice the red onion into very thin rings.

2. 2

   Salt and drain

   Put the prepared vegetables in a large colander set over a bowl. Sprinkle with about 1 teaspoon of kosher salt and toss gently, then leave for 10–15 minutes to release excess moisture.

3. 3

   Mix the dressing

   While the vegetables drain, combine the olive oil, red wine vinegar, black pepper and a tiny pinch of sugar, if using, in a small bowl or a jar with a tight-fitting lid. Whisk or shake vigorously until emulsified.

4. 4

   Discard the liquid

   Once the vegetables have rested, pour away the liquid collected in the bowl. Transfer the salted vegetables to a clean, dry mixing bowl.

5. 5

   Dress the salad

   Pour the dressing over the vegetables and add the chopped fresh herbs. Toss very gently to coat everything evenly.

6. 6

   Rest and season

   Leave the salad at room temperature for at least 15 minutes before serving so the flavours can meld. Taste and add more salt or pepper if needed.

What is cucumber tomato salad?

This American-style summer side combines fresh cucumber, ripe tomatoes and red onion with a simple oil-and-vinegar dressing. It draws on the familiar tradition of serving garden vegetables dressed simply, rather than a single fixed regional recipe.

Here, a brief salting and draining step helps the vegetables stay crisp and keeps their released moisture from thinning the dressing. A mix of parsley, dill and basil adds a fresh, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 0g protein, 0g carbs, 0g fat.

The olive oil is the main source of fat, while the vegetables contribute most of the carbohydrates and fibre; the recipe contains no substantial protein source. Pair a serving with beans, eggs or grilled chicken and a wholegrain side for a more filling plate.

Choose the vegetables

Cucumbers: English cucumbers have tender skins and relatively few seeds, so they work well cut into half-moons. Keep the slices even so they are easy to toss and eat.

Tomatoes: Roma or Campari tomatoes are the suggested choices; cut them to roughly match the cucumber pieces. Thinly sliced red onion adds a sharp note without overwhelming the other vegetables.

Why salt the vegetables?

Salting: The 10–15-minute rest draws moisture from the cucumbers and tomatoes into the bowl beneath the colander. Discard that liquid before adding the dressing so it does not dilute the oil and vinegar.

Handling: Toss gently when salting and again when dressing. The tomatoes can break down if they are stirred too vigorously.

Get the dressing right

Emulsifying: Whisking or shaking the olive oil and red wine vinegar combines them into a more cohesive dressing. If using a jar, make sure the lid is secure before shaking.

Balancing: The small pinch of sugar is optional and can soften the vinegar’s sharpness. Taste the finished salad before adding extra salt or pepper, since the vegetables have already been salted.

Allow time for the flavours

The hands-on preparation is quick, but the vegetables need 10–15 minutes to drain. After tossing with the dressing and herbs, give the salad at least another 15 minutes at room temperature before serving.

This resting time lets the dressing and herbs mingle with the vegetables. Keep the pieces intact by giving the salad only a gentle toss before it goes to the table.

What to serve it with

Serve the salad alongside grilled chicken, fish or a plant-based main for a fresh contrast to warm, savoury food. It also sits easily on a picnic or barbecue table.

For a more substantial plate, pair it with bread, grains or beans. Add those separately rather than tossing them into the salad, so the vegetables keep their crunch.

Recipe notes & tips

• Use a large colander so the vegetables can drain rather than sit in their liquid.
• Cut the vegetables to similar sizes for an even mix in each serving.
• Chop the herbs shortly before using to keep their flavour fresh.
• Use a dry bowl for the drained vegetables so leftover water does not thin the dressing.
• Taste after resting, then adjust the seasoning before serving.

Variations

• Add feta: crumble it over the salad just before serving for a salty, creamy finish.
• Use lemon: replace some of the red wine vinegar with lemon juice for a brighter dressing.
• Add olives: scatter in sliced olives for a briny accent.
• Include bell pepper: add thin strips for extra crunch and colour.
• Change the herbs: use one of the listed herbs on its own if you do not have all three.

Common mistakes to avoid

• Skipping the draining step: the vegetables can release water into the dressing; salt them and drain for 10–15 minutes.
• Leaving the collected liquid in the bowl: it can water down the salad; discard it before dressing.
• Overmixing: tomatoes may break apart; toss gently at each stage.
• Adding too much salt at once: the vegetables are salted before dressing; taste first, then season further if needed.
• Serving immediately: the flavours have less time to meld; rest the dressed salad for at least 15 minutes.

How to store

Store leftovers in an airtight container in the fridge and eat within 1–2 days; the vegetables will soften as they stand. This salad is served cold or at room temperature, so there is no need to reheat it.

Frequently asked questions