This Cucumber Tomato Salad is crisp, cool, creamy, and easy to make with fresh cucumbers, juicy tomatoes, red onion, dill, and a tangy dressing. It is the kind of simple summer side dish that works with grilled chicken, shrimp, fish, turkey burgers, veggie skewers, sandwiches, and casual warm-weather dinners.
The texture matters most here. Cucumbers and tomatoes both release water after slicing, so the best version uses firm vegetables, a short salting step, and a dressing that gets added close to serving. That keeps the salad fresh instead of watery.
Serve it with BBQ plates, picnic meals, potlucks, or simple summer dinner ideas. It also fits naturally into a lighter spread with pasta salads, grilled vegetables, fruit, and cold sides.
Quick Answer: What Is Cucumber Tomato Salad?
Cucumber tomato salad is a fresh summer side dish made with sliced cucumbers, tomatoes, onion, herbs, and a simple dressing. It can be made with a light vinaigrette or a creamy dill dressing, depending on whether you want something bright and crisp or richer for potlucks and BBQs.
For the best texture, use firm tomatoes, salt the cucumbers briefly, pat them dry, and add the dressing 15 to 30 minutes before serving. This keeps the salad crisp, flavorful, and less watery.
If you want more cold summer bowls like this, browse these summer salad recipes.
Recipe Snapshot
- Prep time: 15 minutes
- Total time: 15 minutes, plus optional chilling
- Servings: 4 side servings
- Best for: BBQs, cookouts, potlucks, picnics, and easy summer dinners
- Texture: Crisp cucumber, juicy tomato, creamy dressing, fresh herbs
- Main flavor: Tangy, creamy, herby, and refreshing
Why This Recipe Works
This cucumber tomato salad works because it keeps the ingredients simple and lets the fresh vegetables carry the flavor. Cucumbers add crunch, tomatoes add juiciness, red onion adds a little bite, and dill gives the salad a fresh summer finish.
The creamy dressing adds enough richness to make the salad feel satisfying, but it should not drown the vegetables. A small amount of mayonnaise, sour cream, Greek yogurt, or a lighter swap is enough to coat the cucumbers and tomatoes.
The most important technique is moisture control. Salt the cucumbers lightly, pat them dry, and use tomatoes that are ripe but not too soft. This keeps the final bowl crisp and balanced.
Why You’ll Love This Cucumber Tomato Salad
- It is fast: The salad comes together with simple chopping and a quick dressing.
- It uses everyday produce: Cucumbers, tomatoes, onion, and herbs are easy to find.
- It fits summer menus: Serve it with grilled mains, sandwiches, or other cold sides.
- It is easy to adjust: Make it creamy, vinaigrette-based, dairy-free, or more herb-forward.
- It works for gatherings: The flavors are familiar, fresh, and easy to pair with other dishes.
Ingredients You’ll Need
You only need a few fresh ingredients for this salad. Choose cucumbers that feel firm, tomatoes that smell ripe, and herbs that look bright and fresh.
| Ingredient | Best Choice | Easy Swap |
|---|---|---|
| Cucumbers | English cucumbers or Persian cucumbers | Regular cucumbers, peeled and seeded if needed |
| Tomatoes | Cherry, grape, or Roma tomatoes | Firm chopped garden tomatoes |
| Onion | Thinly sliced red onion | Shallot or green onion |
| Herbs | Fresh dill | Parsley, basil, or cilantro |
| Dressing base | Greek yogurt, sour cream, or mayonnaise | Dairy-free yogurt or mashed avocado |
| Acid | Apple cider vinegar or lemon juice | Lime juice |
Cucumbers
English cucumbers and Persian cucumbers are the best choices because they have thin skins, fewer seeds, and a crisp texture. If you use regular cucumbers, peel them if the skin is tough and scoop out large seeds if the center is watery.
Tomatoes
Cherry tomatoes, grape tomatoes, and Roma tomatoes hold their shape well. Very soft slicing tomatoes can make the salad watery, so save those for sauces or sandwiches instead.
Red Onion
Red onion adds color and sharpness. If it tastes too strong, soak the slices in cold water for 5 to 10 minutes, then drain them well before adding them to the salad.
Fresh Dill
Dill gives this salad its classic creamy summer flavor. Parsley, basil, cilantro, or green onion can work if you want a different herb profile.
Creamy Dressing
The dressing can be made with mayonnaise, sour cream, plain Greek yogurt, or a mix. Apple cider vinegar or lemon juice adds the tang that keeps the dressing from feeling heavy.
How to Keep Cucumber Tomato Salad from Getting Watery
Cucumbers and tomatoes naturally release water after slicing. To control that, slice the cucumbers first, sprinkle them lightly with salt, and let them sit for about 10 minutes. Then pat them dry with paper towels or a clean kitchen towel.
For tomatoes, choose firm ones and avoid adding the dressing too early. If you are using very juicy chopped tomatoes, place them in a strainer for a few minutes before mixing.
The dressing should go on close to serving time. If you are making the salad ahead, store the chopped vegetables and dressing separately, then toss everything together 15 to 30 minutes before serving.
How to Make Cucumber Tomato Salad
- Slice the cucumbers. Cut cucumbers into thin rounds or half-moons. Salt them lightly and let them sit for 10 minutes, then pat dry.
- Prep the tomatoes. Halve cherry or grape tomatoes, or dice Roma tomatoes into bite-size pieces.
- Soak the onion if needed. If the red onion tastes strong, soak it in cold water for a few minutes, then drain.
- Make the dressing. Whisk Greek yogurt, sour cream or mayonnaise, apple cider vinegar or lemon juice, olive oil, dill, salt, and pepper.
- Toss gently. Add cucumbers, tomatoes, onion, and dressing to a large bowl. Toss carefully so the tomatoes do not break down.
- Chill briefly. Chill for 15 minutes if you like, then stir gently and taste before serving.
Keep the official WP Recipe Maker card below this section.
Creamy Cucumber Tomato Salad with Vinegar & Dill
Ingredients
Equipment
Method
- Prep the veggies: Thinly slice cucumbers and red onion. Dice tomatoes and avocado (if using). Place all in a large mixing bowl.
- Soften onion flavor: Soak sliced onion in cold water for 10 minutes, then drain. This tones down the sharpness without losing its bite.
- Mix the dressing: In a small bowl, whisk together mayonnaise, sour cream, vinegar, olive oil, sugar, salt, and pepper until smooth.
- Combine & coat: Pour dressing over vegetables and gently toss to coat. Try not to crush the tomatoes or avocado.
- Chill & serve: Cover and refrigerate for at least 15 minutes to let the flavors meld. Stir gently before serving.
- Optional Garnish: Sprinkle with extra dill or crumbled feta for added flavor.
Notes
Nutrition Information (Per Serving):
SERVING: 210g | CALORIES: 143kcal | CARBOHYDRATES: 8g | PROTEIN: 2g | FAT: 12g | SATURATED FAT: 2g | CHOLESTEROL: 8mg | SODIUM: 204mg | POTASSIUM: 350mg | FIBER: 2g | SUGAR: 4g | VITAMIN A: 540IU | VITAMIN C: 9mg | CALCIUM: 31mg | IRON: 0.5mgRecipe Notes:
- Ingredient Swaps: Use cherry tomatoes for extra sweetness or add chopped parsley for a herby twist.
- Storage: Best eaten within 24 hours. Store in an airtight container in the fridge; stir gently before serving.
- Add Protein: Add grilled chicken, chickpeas, or cottage cheese to make it a full meal.
- Flavor Tip: For a tangy kick, swap the apple cider vinegar for white balsamic or even pickle brine.
- Vegan Option: Replace mayo and sour cream with vegan alternatives or full-fat coconut yogurt.
- Diet: Low Carb, Gluten-Free, Vegetarian
Price of Recipe:
Total Cost: $6.80 for 4 servings- Cucumbers: $1.20
- Tomatoes: $1.50
- Onion & Dill: $0.80
- Avocado (optional): $1.00
- Dressing ingredients: $2.30
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Did you love this quick and affordable cucumber tomato salad recipe? Share it with your summer crew, pin it for later, and don’t forget to leave a comment with your twist!Tips for the Best Cucumber Tomato Salad
- Use firm vegetables. Crisp cucumbers and firm tomatoes give the best texture.
- Salt and dry the cucumbers. This helps prevent a watery dressing.
- Slice onion thinly. Thin onion blends better into the salad.
- Add dressing close to serving. This keeps the salad fresh and crisp.
- Taste after chilling. Cold salads often need a little extra salt, lemon, or herbs before serving.
Dressing Options
Classic Creamy Dill Dressing
Use Greek yogurt, sour cream, or mayonnaise with apple cider vinegar or lemon juice, fresh dill, salt, and black pepper. This is the best option for a creamy BBQ-style cucumber tomato salad.
Light Vinaigrette Dressing
Use olive oil, apple cider vinegar or lemon juice, garlic, salt, pepper, and herbs. This version is lighter and works well for picnic plates or simple grilled dinners.
Greek-Style Dressing
Use olive oil, lemon juice, oregano, black pepper, cucumber, tomatoes, red onion, and a small amount of feta if desired. Add olives only if they fit the meal you are serving.
Dairy-Free Creamy Dressing
Use dairy-free plain yogurt, cashew cream, or mashed avocado with lemon juice. Add the dressing close to serving so the salad stays fresh.
Best Add-Ins and Variations
This salad is easy to customize, especially when you want to turn it into a bigger side dish or a light lunch.
- Avocado: Adds creaminess. Add it right before serving.
- Feta: Adds a salty bite if you want a Greek-style salad.
- Chickpeas: Make the salad more filling.
- Grilled chicken: Turns the salad into a light summer meal.
- Shrimp: Works well with lemon, dill, and cucumber.
- Short pasta: Makes the salad heartier for potlucks.
- Sweet corn: Adds sweetness and color.
For a heartier pasta version, see this cucumber tomato pasta salad. If you want a corn-focused variation, try this tomato corn salad or this creamy cucumber corn salad.
What to Serve With Cucumber Tomato Salad
Cucumber tomato salad works with grilled chicken, shrimp skewers, fish, turkey burgers, steak, veggie burgers, vegetable kabobs, wraps, sandwiches, and simple summer bowls.
For a larger menu, pair it with cookout side dishes, summer side dishes, fruit salad, pasta salad, grilled vegetables, or easy no-oven dinners.
Make-Ahead and Storage Tips
- Prep ahead: Slice cucumbers, tomatoes, and onion up to 1 day ahead.
- Store separately: Keep the dressing separate until 15 to 30 minutes before serving.
- Best same day: This salad tastes best the day it is made.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days.
- Refresh before serving: Add a small squeeze of lemon juice or a pinch of salt if the flavor tastes flat.
Food Safety Tip for Summer Serving
If you serve this salad outdoors or on a buffet table, keep it chilled and refill a smaller bowl from the fridge instead of leaving one large bowl outside for hours.
As a general food-safety rule, discard perishable foods left out for more than 2 hours at room temperature, or 1 hour when the temperature is above 90°F.
Helpful Tools for Serving This Recipe
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A few simple tools make this cucumber tomato salad easier to prep, serve, and store:
- Large mixing bowl: Gives you room to toss the salad without crushing the tomatoes.
- Sharp chef’s knife: Helps slice cucumbers, tomatoes, and onions cleanly.
- Mandoline slicer: Useful for very thin, even cucumber slices.
- Small colander: Helps drain salted cucumbers before mixing.
- Dressing shaker bottle: Makes it easy to prep the dressing ahead.
- Glass meal prep containers: Good for storing prepped vegetables or leftovers.
- Serving tongs or a wide spoon: Helps guests serve the salad neatly at cookouts.
Nutrition Notes
Nutrition will vary based on the dressing, vegetables, and serving size you use. Treat the numbers in the recipe card as estimates, not medical or diet advice.
Final Thoughts
This cucumber tomato salad is simple, fresh, and flexible enough for almost any summer meal. The key is to keep the vegetables crisp, add the dressing close to serving, and taste the salad after it chills.
Make it creamy with dill, keep it light with vinaigrette, or add corn, avocado, chickpeas, or pasta when you want a more filling side. It is exactly the kind of easy salad that earns a place on repeat during warm-weather cooking.
Frequently Asked Questions
Salt the cucumber slices for about 10 minutes, pat them dry, and add the dressing close to serving time. Firm tomatoes also help because they release less juice.
Yes, but it is best to store the chopped vegetables and dressing separately. Toss the salad 15 to 30 minutes before serving for the freshest texture.
Roma tomatoes, grape tomatoes, and cherry tomatoes work well because they hold their shape and release less juice than very soft slicing tomatoes.
A creamy dill dressing works well for BBQs and potlucks, while a simple olive oil and lemon vinaigrette works best when you want a lighter salad.
It goes well with grilled chicken, steak, shrimp, fish, vegetable kabobs, sandwiches, pasta salads, and other summer side dishes.
Yes. Use dairy-free yogurt, cashew cream, or mashed avocado with lemon juice and vinegar instead of sour cream or Greek yogurt.
It tastes best the day it is made. Leftovers can last up to 2 days in an airtight container, but the cucumbers and tomatoes will soften as they sit