Cucumber Tomato Salad: A Light Summer Classic

Ingredients

• 2 largeEnglish cucumbers (or 4 Persian cucumbers)
• 1 pint (about 300 g)cherry or grape tomatoes, halved (or 2 large tomatoes, chopped)
• 1/2 smallred onion, thinly sliced
• 45 ml (3 tablespoons)extra-virgin olive oil
• 30 ml (2 tablespoons)red wine vinegar
• 5 ml (1 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)freshly ground black pepper
• 30 ml (2 tablespoons)fresh dill or parsley, chopped

Instructions

1. 1

   Salt the cucumbers

   Cut the cucumbers into half-moons, thick rounds or large dice. Set them in a colander over a bowl, sprinkle with the kosher salt and toss. Leave for 10–15 minutes so excess water drains away.

2. 2

   Mix the dressing

   While the cucumbers rest, combine the extra-virgin olive oil, red wine vinegar and a pinch of black pepper in a small bowl or jar. Whisk or shake until emulsified, then taste and adjust the acidity or salt as desired.

3. 3

   Rinse and dry

   After 15 minutes, rinse the cucumber pieces under cold water to remove excess salt. Pat them very dry with a clean kitchen towel or paper towels.

4. 4

   Combine the salad

   Put the dried cucumbers, halved tomatoes and thinly sliced red onion in a large bowl. Pour over the dressing and toss gently to coat.

5. 5

   Add the herbs

   Add the chopped dill or parsley and toss once more. Leave the salad at room temperature for about 10 minutes so the flavours can meld.

6. 6

   Taste and serve

   Give the salad one final stir and adjust the salt and pepper if needed. Serve immediately.

What is cucumber tomato salad?

This is a simple American-style summer salad built around crisp cucumbers, ripe tomatoes and a tangy dressing. Its appeal comes from the contrast between cool, crunchy vegetables and the juicy sweetness of tomatoes.

This version draws some of the cucumbers’ excess water before dressing them, helping the vinaigrette cling instead of becoming diluted. Fresh dill or parsley adds a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 0g protein, 0g carbs, 0g fat.

The tomatoes and vegetables contribute most of the carbohydrates, while the olive oil supplies most of the fat; the salad contains little protein. To balance a serving, pair it with a protein-rich main such as grilled fish, chicken or beans.

Choose the vegetables

Cucumbers: English cucumbers have tender skins and few seeds, while Persian cucumbers are smaller and similarly crisp. Either works; cut the pieces to a size that is easy to eat in one bite.

Tomatoes: Cherry and grape tomatoes hold their shape when halved, while chopped large tomatoes make a juicier salad. Choose ripe tomatoes for the fullest flavour.

Why salt the cucumbers?

Salting: A short rest in a colander draws moisture from the cut cucumbers, which helps keep the finished salad from turning watery. Rinse them after 15 minutes to remove excess salt.

Drying: Pat the cucumbers very dry before adding the dressing. Lingering water can thin the vinaigrette and make it harder for the oil and vinegar to coat the vegetables.

Get the vinaigrette right

Emulsifying: Whisk the oil and vinegar, or shake them together in a jar, until they look briefly blended. The mixture may separate as it stands, so a quick stir before serving is useful.

Balancing: Taste the dressing before tossing it with the vegetables. Adjust its acidity or salt to suit the tomatoes and your preference.

Let the flavours settle

Resting: Give the dressed salad about 10 minutes at room temperature so the onion, herbs and vinaigrette season the vegetables. The cucumbers should still have a fresh crunch.

Serving: Stir once more just before serving, since dressing can collect at the bottom of the bowl. This salad is best served immediately after that final check.

What to serve it with

Pairings: The cool, tangy salad works well beside grilled chicken, fish or halloumi, and it can brighten a plate of sandwiches or savoury tarts. It also fits alongside other picnic-style sides.

For a light meal, serve it with bread, grains or beans so the plate has a more substantial component.

Recipe notes & tips

• Use a colander set over a bowl so the cucumber liquid can drain away.
• Cut the vegetables to similar bite-sized pieces for easier serving.
• Dry the rinsed cucumbers thoroughly before dressing them.
• Taste the vinaigrette before adding it to the vegetables.
• Add the herbs near the end to keep their flavour fresh.
• Stir the salad just before serving to redistribute the dressing.

Variations

• Use parsley: Swap in chopped parsley for a clean, grassy finish.
• Add feta: Crumble it over the salad just before serving for a salty note.
• Try lemon: Replace some of the vinegar with lemon juice for a brighter dressing.
• Add leafy greens: Fold in tender leaves just before serving so they stay crisp.
• Change the onion: Use thinly sliced spring onions for a milder flavour.

Common mistakes to avoid

• Skipping the cucumber rest: The salad can turn watery; salt the slices and drain them for 10–15 minutes.
• Leaving the cucumbers damp: Water thins the dressing; pat the rinsed pieces very dry.
• Using underripe tomatoes: They can taste bland; choose ripe tomatoes with good colour and aroma.
• Overmixing: Soft tomatoes may break apart; toss gently to coat the vegetables.
• Dressing too early: The vegetables can release more liquid as they stand; let the salad rest for about 10 minutes and serve promptly.

How to store

Store leftovers in an airtight container in the fridge and eat within 1 day for the best texture. The vegetables will soften and release liquid, so drain off excess before serving; this salad is not suited to reheating.

Frequently asked questions