Description

Fresh, crisp, and bursting with summer flavor, this Cucumber Tomato Salad is one of those recipes you’ll make on repeat. Juicy tomatoes, crunchy cucumbers, a touch of red onion, and fresh herbs come together with a light lemony dressing for a side dish that’s refreshing, versatile, and endlessly crowd-pleasing. It’s perfect for barbecues, picnics, quick lunches, or as a bright contrast to richer meals—and it comes together in just minutes.

Ingredients

Scale

Salad

1½ cups cucumber, sliced (Persian, English, or peeled garden cucumber)
1½ cups cherry or grape tomatoes, halved
¼ cup red onion, thinly sliced
2 tablespoons fresh parsley or basil, chopped

Dressing

2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice or red wine vinegar
½ teaspoon Dijon mustard (optional)
Salt and freshly cracked black pepper, to taste

Instructions

Prepare the vegetables: Add cucumbers, tomatoes, and red onion to a large bowl.
Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice (or vinegar), Dijon (if using), salt, and pepper. Taste and adjust seasoning.
Toss: Pour the dressing over the vegetables and toss gently to coat.
Rest: Let the salad sit for 15–20 minutes at room temperature to allow flavors to meld.
Finish: Add fresh herbs just before serving and give one final gentle toss.

Notes

Use ripe tomatoes: The sweeter and juicier, the better the salad.
Soak the onion: If red onion is too strong, soak slices in cold water for 10 minutes, then drain.
Don’t skip resting time: This step builds flavor and creates a light, delicious natural “juice.”
Taste before serving: Adjust salt and acidity right at the end.