Cucumber Tomato Salad

Cucumber Tomato Salad with crisp vegetables, herbs, and tangy dressing. Perfect tomato salad recipes for summer meals and low carb diets.

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last August, I stood in my grandmother’s garden in Pennsylvania, watching her slice perfectly ripe tomatoes with surgical precision. She tossed them with cucumbers straight from the vine, drizzled olive oil like liquid gold, and created magic in minutes. That moment sparked my obsession with this simple cucumber tomato salad.

I’ve tested this recipe dozens of times—oversalted a few bowls and discovered the perfect herb balance—so you don’t have to.

Whether you’re feeding a crowd at a backyard barbecue or craving something light on a sweltering day, this Low Carb Salad delivers every time. The crisp cucumbers dance with juicy tomatoes, while fresh herbs add that perfect aromatic punch.

Here’s the truth: sometimes the simplest dishes pack the biggest flavor. This cucumber tomato salad proves that point beautifully. Moreover, it takes just 10 minutes to prepare, making it perfect for busy weeknights or last-minute entertaining.

About the Cucumber Tomato Salad Recipe & Ingredients

What makes this cucumber tomato salad absolutely irresistible? First, the ingredient ratios create perfect balance. Additionally, the marinating technique intensifies flavors without overwhelming the fresh vegetables. Furthermore, this recipe showcases peak summer produce at its finest.

This salad represents everything I love about Mediterranean-inspired cooking. The combination of crisp textures, bright acidity, and aromatic herbs creates a symphony of summer flavors. Plus, it’s naturally low-carb and packed with nutrients.

Essential Ingredients for the Cucumber Tomato Salad

Shopping Tips for US Grocery Stores

When shopping for this cucumber tomato salad, look for English cucumbers in the produce section’s organic area. They’re typically wrapped in plastic and cost slightly more than regular cucumbers. However, they’re worth the investment because they’re virtually seedless and have thinner skin.

For tomatoes, choose varieties that yield slightly to gentle pressure. Beefsteak tomatoes work wonderfully, but Roma tomatoes offer excellent flavor concentration. Additionally, check the stem end—it should smell fragrant and earthy.

Bold Add-ins and Creative Variations

Transform this basic cucumber tomato salad into something extraordinary with these additions:

• Mediterranean twist: Add crumbled feta cheese and Kalamata olives
• Protein boost: Include white beans or grilled chicken strips
• Herb upgrade: Try fresh mint, oregano, or chives
• Citrus variation: Replace vinegar with fresh lemon juice
• Spicy kick: Add thinly sliced jalapeños or red pepper flakes

Substitutions for International Readers

Can’t find English cucumbers? Regular cucumbers work fine—just peel and remove seeds. Similarly, any good-quality tomatoes will shine in this salad. For herbs, use whatever’s available in your region. The key lies in maintaining the fresh, bright flavor profile.

Quality Indicators: Selecting the Best Ingredients

Choose cucumbers that feel firm and heavy for their size. Avoid any with soft spots or yellowing. For tomatoes, the best ones smell like summer—sweet and earthy at the stem end. The skin should have a slight shine and feel taut.

Fresh herbs should look vibrant and smell aromatic when gently rubbed. Wilted or blackened herbs will muddy the salad’s bright flavors. Store herbs properly wrapped in damp paper towels in the refrigerator.

Equipment & Preparation Steps

Essential Equipment

You’ll need minimal equipment for this cucumber tomato salad:

• Sharp chef’s knife (8-inch works perfectly)
• Cutting board (preferably wood for vegetables)
• Large mixing bowl
• Measuring spoons
• Vegetable peeler (optional)

DIY Alternatives

Don’t have a sharp knife? A mandoline slicer creates perfectly uniform cucumber slices. No measuring spoons? A regular tablespoon from your flatware drawer works fine for this forgiving recipe.

Step-by-Step Instructions

Prepare the Vegetables

Start by washing all vegetables thoroughly under cold running water. Pat them dry with paper towels or a clean kitchen towel. This step prevents excess water from diluting the dressing.

Next, slice the English cucumber into ¼-inch thick rounds. I prefer keeping the skin on because it adds beautiful color and extra nutrients. However, if you’re using regular cucumbers, peel them first and remove the seeds with a spoon.

Dice the Tomatoes

Cut the tomatoes into bite-sized pieces, roughly ¾-inch cubes. Here’s my pro tip: slice tomatoes with a sawing motion rather than pressing down. This technique prevents crushing and keeps the pieces neat.

Remove the core and any tough white parts. Additionally, if your tomatoes are particularly juicy, place the diced pieces on paper towels for 5 minutes to absorb excess moisture.

Slice the Onion

Thinly slice the red onion into half-moons. For milder flavor, soak the sliced onion in cold water for 10 minutes, then drain and pat dry. This technique removes some of the onion’s bite while maintaining its crunch.

Combine and Season

In a large bowl, combine the cucumbers, tomatoes, and onions. Drizzle with olive oil and red wine vinegar. Season generously with salt and pepper, then toss gently to combine.

Add the fresh herbs last to prevent bruising. Fold them in with light, lifting motions rather than aggressive stirring.

Common Mistakes to Avoid on Cucumber Tomato Salad

I learned this lesson the hard way: don’t add salt too early. Salt draws moisture from the vegetables, creating a watery salad. Instead, add salt just before serving or during the final tossing step.

Another mistake? Using dull knives. They crush the vegetables instead of cleanly cutting them, leading to mushy textures and torn herb leaves.

Tips, Variations, and Serving Suggestions

Expert Tips for Best Cucumber Tomato Salad Results

First, let the salad rest for at least 20 minutes before serving. This resting time allows the flavors to meld beautifully. However, don’t let it sit longer than 4 hours, as the vegetables will become soggy.

Second, taste and adjust seasoning just before serving. The vegetables release their natural juices during marinating, which can dilute the dressing. A final sprinkle of salt often perks up the flavors.

Third, serve this cucumber tomato salad at room temperature rather than ice-cold. The flavors are more pronounced when not completely chilled.

Cucumber Tomato Salad Creative Variations

Regional American Twists

Southern Style: Add sliced avocado and crumbled bacon for a heartier version that pairs perfectly with barbecue.

California Fresh: Include cherry tomatoes, microgreens, and a squeeze of lime juice for a West Coast vibe.

Midwest Comfort: Mix in corn kernels and ranch dressing for a crowd-pleasing potluck dish.

Dietary Adaptations

Keto-Friendly: This salad is naturally low-carb, making it perfect for ketogenic diets. The healthy fats from olive oil align perfectly with keto macros.

Vegan: Already plant-based and delicious—no modifications needed!

Gluten-Free: Naturally gluten-free and safe for those with celiac disease.

Storage and Make-Ahead Advice

For make-ahead preparation, cut all vegetables up to 4 hours in advance. Store them separately in the refrigerator. Combine with dressing just before serving to maintain optimal texture.

Suggested Pairings

This cucumber tomato salad pairs beautifully with grilled meats, especially chicken or fish. It also complements rich dishes like loaded potato soup or creamy pasta dishes.

For lighter meals, serve alongside Greek lemon chicken soup or other Mediterranean-inspired dishes. The fresh vegetables provide a cooling contrast to warm, savory flavors.

Image Optimization Notes

• Hero image: Show the finished salad in a white bowl with natural lighting
• Process shots: Include slicing techniques and ingredient preparation
• Serving suggestions: Display the salad alongside complementary dishes

Cucumber Tomato Salad FAQs

Conclusion

This cucumber tomato salad proves that simple ingredients can create extraordinary flavors. The combination of crisp vegetables, aromatic herbs, and tangy dressing captures the essence of summer in every bite. Whether you’re hosting a backyard gathering or seeking a light lunch, this salad delivers consistent results.

Remember my grandmother’s wisdom: the best recipes don’t need fancy ingredients—they need fresh ones treated with respect. This salad embodies that philosophy perfectly. Moreover, it’s versatile enough to adapt to your taste preferences and dietary needs.

Try serving this alongside grilled burgers and cold lemonade for the ultimate American summer meal. The fresh vegetables provide a cooling contrast to rich, savory foods. Additionally, it makes an excellent side for creamy soups during transitional seasons.

I’d love to see your version of this cucumber tomato salad! Share your photos on social media . Did you try one of the variations? Which herbs became your favorites? Your feedback helps me create even better recipes for our community.

Cucumber Tomato Salad

Fresh and vibrant cucumber tomato salad with crisp vegetables, aromatic herbs, and tangy dressing. Perfect for summer meals, this simple 10-minute recipe combines juicy tomatoes with crunchy cucumbers in a light vinaigrette that’s naturally low-carb and packed with nutrients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Resting Time 20 minutes mins

Total Time 10 minutes mins

Course Salad, Side Dish

Cuisine American, Mediterranean

Servings 4 servings

Calories 95 kcal

Equipment

• Sharp chef’s knife
• Cutting board
• Large mixing bowl
• measuring spoons

Ingredients

  

Main Ingredients

• 1 large English cucumber sliced
• 2-3 large ripe tomatoes diced
• ½ medium red onion thinly sliced
• 1 tablespoon fresh herbs parsley, basil, or dill

Dressing

• 2 tablespoons olive oil extra virgin preferred
• 1 tablespoon red wine vinegar
• to taste salt sea salt works best
• to taste black pepper freshly ground

Instructions

 

• Wash all vegetables thoroughly under cold running water and pat dry with paper towels.
• Slice the English cucumber into 1/4-inch thick rounds, keeping the skin on for color and nutrients.
• Cut the tomatoes into bite-sized pieces, roughly 3/4-inch cubes, removing the core and any tough white parts.
• Thinly slice the red onion into half-moons. For milder flavor, soak in cold water for 10 minutes, then drain and pat dry.
• In a large bowl, combine the cucumbers, tomatoes, and onions.
• Drizzle with olive oil and red wine vinegar, then season generously with salt and pepper.
• Add fresh herbs last and fold in with light, lifting motions to prevent bruising.
• Toss gently to combine and let rest for 20-30 minutes at room temperature before serving.

Notes

Storage: Best consumed within 2-3 days when refrigerated. For make-ahead preparation, cut vegetables up to 4 hours in advance and store separately, combining with dressing just before serving.

Variations: Add crumbled feta cheese and olives for Mediterranean style, white beans for protein, or fresh mint for an herb upgrade.

Tips: Don’t add salt too early as it draws moisture from vegetables. Use the freshest ingredients possible and serve at room temperature for best flavor.

Keyword cucumber tomato salad, fresh vegetables, low carb salad, quick recipe, summer salad