I didn’t plan on loving cucumber tomato salad. Honestly, it felt like one of those things people bring to a potluck because it’s “light” or “refreshing” — which, let’s be real, can sometimes mean “underseasoned” and “forgettable.” But then one summer afternoon, I threw one together out of sheer laziness (half a cucumber, two tomatoes, splash of vinegar, done), and something clicked. It wasn’t just good. It was the only thing I craved the next day.
That’s what this recipe leans into — the surprise. It’s simple on the surface: juicy tomatoes, crisp cucumbers, maybe some red onion if you’re into a little bite. But the magic? It’s in the balance. The tang of a good cucumber tomato salad dressing, the texture that holds up after a few hours in the fridge, that tiny thrill of tweaking it with dill, or maybe avocado if you’re feeling fancy.
We’re not just walking through another “easy cucumber tomato salad recipe” here. We’re talking about one you’ll actually make again, because it meets you where you are. No elaborate prep. No mystery ingredients. Just real food that feels good to eat.
And whether you like yours creamy (hello, sour cream and mayo lovers), bold (balsamic vinegar cucumber tomato salad, anyone?), or even big-batch enough to feed 20 on a hot Sunday, this one adapts. It doesn’t judge.
So if you’ve been googling “how to make cucumber tomato salad” and scrolling past the same three ideas, maybe pause here. You might’ve just found the version that sticks.
Ingredients for the Cucumber Tomato Salad
I’ve made this cucumber tomato salad more times than I can count, and let me tell you — it’s not about perfect ratios or sourcing heirloom tomatoes from a farmer named Caleb. It’s about what’s fresh, what’s crisp, and what feels good to eat right now.
Let’s not overthink it, This isn’t some fussy restaurant side — it’s a flexible, fridge-friendly recipe that works whether you’re feeding two or twenty. The beauty? You can riff on it endlessly and it still works.
The Core Ingredients
Cucumbers — English cucumbers are ideal because they’re seedless and skin-friendly. No need to peel. If you’re using regular ones, peel and maybe deseed if they’re thick. Crunch is key — mush is not.
Tomatoes — Cherry, grape, Roma… whatever’s ripe. Even overripe beefsteaks work if you balance them with enough vinegar. There’s no wrong tomato here, just different textures and flavors.
Red Onion — Go thin. Or thicker, if you like the bite. Not into onion burn? A quick ice water soak for 10 minutes will mellow it out without killing the flavor.
Fresh Herbs — Dill is the go-to. But basil makes it feel Italian. Cilantro? Brings a whole new twist. You can even skip them — but don’t be surprised if you miss the depth.
The Dressing & Add-Ins
Dressing Basics — Olive oil, vinegar (apple cider, or balsamic), salt, pepper. Maybe a whisper of sugar if your tomatoes are super tart. Want creamy? Stir in a little mayo or sour cream. This is where it gets personal.
When crafting your cucumber tomato salad dressing, consider using high-quality extra virgin olive oil for a richer flavor. For insights on selecting and utilizing EVOO effectively, check out this guide on EVOO Food: Recipes & Health Perks of Extra Virgin Olive Oil.
Extra Flavor Hits:
- Avocado chunks
- Crumbled feta or mozzarella pearls
- Shredded carrot or radish
- Even a spoonful of bacon bits — yes, really
Pro Tip: This isn’t just some easy cucumber tomato salad — it’s the one that fits into your life. Want it keto? Ditch the sugar. Making cucumber tomato salad for 20? Just scale everything up and let it chill in the biggest bowl you own. Looking for something creamy with mayo and vinegar? You’re two scoops away from creamy cucumber tomato salad with personality.
Can I Prepare Cucumber Tomato Salad for 20 People Ahead of Time?
Totally. Just keep your chopped veggies and your dressing separate until go-time. If you mix too early, things get watery. And if you’re using red onion? A quick soak in cold water knocks out the harshness without killing the flavor.
Step-by-Step Instructions for How to Make Cucumber Tomato Salad
Prep the Veg
This isn’t the kind of salad that needs measuring cups or stopwatch precision. Just a few smart moves — that’s all it takes to make it pop.
Mix the Salad
Now toss your veg into a big bowl — cucumbers, tomatoes, onions. Add fresh herbs if you’ve got ’em. Dill is classic. Basil? Sure. Cilantro? Absolutely. There’s no wrong move here.
Whisk your dressing.
Two parts olive oil, one part vinegar (red wine or apple cider). Add salt, pepper, maybe a pinch of sugar. Want it creamy? Stir in mayo or sour cream — even ranch works in a pinch.
Toss in a large bowl.
Combine cucumbers, tomatoes, and onions. Add herbs if you’ve got them — dill, basil, cilantro, parsley… there’s no wrong turn here.
Finish Strong
Pour and toss.
Not too rough — just enough to coat everything. Then walk away for 10 minutes. Trust me. It gets better after a short rest.
Final taste check.
A little more salt? A splash of vinegar? Maybe some feta crumbles or avocado chunks for a finishing touch. Whatever works — it’s your salad.
How Do You Make Cucumber Tomato Salad Without It Getting Soggy?
Yes, with a small warning. It’s best fresh, but if you’re storing it, keep the dressing separate and mix just before serving. If it’s already dressed, it’ll hold in the fridge for 1–2 days, but you might need to drain a little liquid and re-season before serving.
Tips for an Easy, Healthy Cucumber Tomato Salad That Shines
This salad looks simple — and it is — but there’s a big gap between “eh, it’s fine” and “wait, who made this?” These little tips help you land squarely in the second category.
Don’t overdress
It’s tempting to drown it in vinaigrette, especially if you’re using something like vinegar or apple cider vinegar that smells amazing. But too much liquid breaks down the veggies fast. Start light. Taste. Add more only if it needs it. (PS: That’s how you find the best dressing for cucumber tomato salad — the one that tastes balanced to you.)
Chill your veggies
If you’ve got the time, throw your chopped cucumbers and tomatoes in the fridge for 20–30 minutes before you toss. It makes the salad feel crisper, colder, and oddly… fancier? Like a restaurant side dish.
Slice onions last
This isn’t just about avoiding tears — it’s also about not letting their sharpness take over the cutting board (and the rest of your salad). Especially for a red onion cucumber tomato salad, a quick rinse or soak goes a long way toward mellowing the bite.
Use salt wisely
A pinch while slicing, a sprinkle before dressing — seasoning in layers makes a difference. Cucumbers especially need a bit of coaxing to bring out their flavor.
Try a second acid
If you always go with vinegar, try a squeeze of lemon or even a splash of pickle juice. It adds dimension and turns a regular cucumber tomato salad into something people remember. Seriously — pickle juice.
Consider texture contrast
This salad shines with soft + crisp. Want more bite? Add radish or shredded carrots. Need creaminess? Avocado or a touch of mayo brings it. Want it hearty? A handful of cooked pasta or chickpeas stretches it into a full meal.
What’s the Best Dressing for Cucumber Tomato Salad?
Two things: salt your cucumbers separately and let them sit for 10 minutes to release water, then pat them dry. And only dress the salad right before serving — unless you like the “marinated” version, which some folks swear by for next-day flavor.
Cucumber Tomato Salad Variations: Creamy, Avocado, Greek & More
The best thing about cucumber tomato salad? It’s not precious. It doesn’t mind if you switch things up. In fact, it sort of expects it. Here’s how to pivot — whether you’re working with what’s on hand or chasing a specific vibe.
Make it creamy
- Want it creamy? Just stir in a spoonful or two of mayo — or go with sour cream if you like things extra smooth.
- Greek yogurt works too — especially if you’re keeping it lighter but still want a bit of tang.
- Craving that old-school deli vibe? A pinch of sugar and a splash of vinegar will take you there.
- If you’re after a more refined twist, white balsamic vinegar adds mellow sweetness — not flashy, but it deepens everything.
- Need ideas? This white balsamic vinaigrette recipe is a great starting point.
- Too thick? Loosen it with lemon juice or another splash of vinegar — just enough to get that silky texture.
- Want it sweeter? A drop of honey does the job without making it taste like dessert.
- No hard rules here — just taste, tweak, and trust your gut.
Go global with herbs and spices
- Greek-style: Add crumbled feta, kalamata olives, oregano, and a splash of vinegar.
- Middle Eastern twist: Swap in mint, parsley, and lemon juice — now you’ve basically got an Israeli cucumber tomato salad.
- Asian version: Toss with rice vinegar, sesame oil, and a pinch of chili flakes. Add cilantro and crushed peanuts for crunch.
Boost the texture
- Avocado cucumber tomato salad: Slice or cube ripe avocado for creaminess — just add it last so it doesn’t get mushy.
- Crunch upgrade: Radishes, carrots, even thinly sliced celery give it snap.
- Protein add-ins: Grilled chicken, chickpeas, or even a few hard-boiled egg slices if you’re turning this into lunch.
- To transform your salad into a more substantial meal, consider adding protein-rich toppings. For instance, chopped smoked chicken breast can enhance the flavor and satiety. Learn how to prepare it with this Smoked Chicken Breast: Tender, Juicy & Full of Flavor recipe.
Dress it differently
If the classic olive oil and vinegar route feels too expected, try:
- Balsamic glaze for something sweet-savory
- Italian dressing for an all-in-one shortcut
- Ranch if you’re leaning into comfort
Can I turn this Creamy Cucumber Tomato Salad into a full meal?
Definitely. Add a grain like quinoa or orzo, some chopped greens (lettuce, spinach, arugula), or a soft cheese. It becomes a full-blown cucumber tomato salad bowl — something between a salad and a summer-ready power lunch.
FAQs About Cucumber Tomato Salad: Storage, Onions, and Calories
Honestly? Two days, tops — and even that’s a bit generous if it’s already dressed. Tomatoes start to get weepy, cucumbers lose their crunch. If you’re prepping ahead, keep the dressing separate. I usually chop everything in the morning and mix it just before serving. Saves the texture and the flavor.
Totally depends. Apple cider vinegar is kind of the crowd-pleaser — tangy but mellow. Balsamic is richer, almost sweet — great if you’re going for a more dramatic vibe, like a balsamic vinegar cucumber tomato salad that makes people pause between bites.
Nope. Onion cucumber tomato salad is a classic, but it’s not law. You can skip them entirely, or swap in green onions or even pickled shallots if you still want that edge without the burn. Honestly, the salad doesn’t suffer without them.
Unless you’re pouring half a cup of ranch into it, yeah. It’s basically fresh produce with olive oil and vinegar — low calorie, nutrient-dense, and super hydrating. And if you’re thinking keto cucumber tomato salad? Just skip the sugar and maybe lean into avocado and olive oil.
You can — but here’s the trick: don’t dress it until the last minute. A cucumber tomato salad for 20 sounds great until it turns into a tomato soup situation. Keep everything dry and separate, then toss right before serving. Pro tip: mix in the herbs at the end too — they wilt fast.
Cucumber Tomato Salad Calories & Nutrition Guide
Let’s be honest — most people aren’t measuring cucumber tomato salad down to the gram. But if you’re curious about the ballpark, this is one of those recipes that feels light because it is. Especially if you’re keeping it simple: no cheese, no creamy dressing, just crisp veggies and a splash of vinaigrette.
Roughly, for a one-cup serving of the basic version:
- Calories: Somewhere around 90-ish
- Fat: 6 to 8 grams (mostly from olive oil — the good kind)
- Carbs: 6 to 9 grams, depending on your tomato load
- Sugar: Naturally 3 to 5 grams (no added sugar needed unless you want that old-school sweet tang)
- Fiber: About 1 to 2 grams
- Protein: Barely 1 gram — this one’s not winning protein awards
- Sodium: Totally depends on how salty you go with your seasoning or if you toss in feta
Go creamy with mayo or sour cream? You’re probably adding 40 to 60 extra calories per scoop — not wild, but worth knowing. If you use Greek yogurt instead, it drops the fat and sneaks in some protein. Balance, right?
So, is this salad “healthy”?
In a word: yes. It’s hydrating, fresh, full of texture, and customizable for almost any diet — keto cucumber tomato salad, low-carb, dairy-free, whatever you’re working with. And if you’re tracking calories or macros, you can always adjust the oil, skip the creamy stuff, or just eat a slightly smaller bowl (though good luck with that last one).
How’s that feel?
Creamy Cucumber Tomato Salad with Vinegar & Dill
Equipment
- Large mixing bowl
- Small whisk or fork
- Cutting board
- Chef’s knife
- Measuring spoons
Ingredients
Base:
- 2 English cucumbers sliced thinly (or 3 regular cucumbers, peeled and seeded)
- 3 medium Roma tomatoes diced (or 1.5 cups cherry tomatoes, halved)
- 1 small red onion thinly sliced
- 2 tbsp chopped fresh dill or 1 tsp dried dill
- 1 ripe avocado diced (optional)
Creamy Vinegar Dressing:
- 2 tbsp mayonnaise sub Greek yogurt for lighter option
- 1 tbsp sour cream or more mayo if desired
- 1 tbsp red wine vinegar or apple cider vinegar for a fruitier note
- 1 tbsp olive oil
- ½ tsp sugar optional, for balance
- Salt and pepper to taste
Instructions
- 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 red wine 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!Why This Simple Cucumber Tomato Salad Recipe Keeps You Coming Back
Here’s the funny thing about cucumber tomato salad — it’s never the loudest dish on the table, but somehow, it’s always the one people go back for. Maybe it’s the crunch. Maybe it’s that clean, bright flavor that cuts through heavier plates. Or maybe it’s just one of those rare recipes that never asks for much but delivers every time.
Whether you’re making it for a weeknight dinner, a lazy summer lunch, or a massive backyard spread (yes, even cucumber tomato salad for 20), this one adapts. It listens. It shows up when you need something light, flexible, and honest. And honestly? That’s more than you can say for most things in your fridge.
So try it once — the classic way, or your way. Add avocado, toss in feta, make it creamy or bold, skip the onions or double them. There’s no single right version, but there is a version that’ll quietly become your favorite.
And when that happens, come back here. Leave a comment. Share your remix. Or just save the recipe — because trust me, you’ll want to make it again.
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