Cucumber Tomato Salad

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Cucumber Tomato Salad with a quick and easy dill vinaigrette in just 10 minutes is the perfect side salad full of fresh summer vegetables.

With grilling season coming we love easy side dishes like ColeslawEasy Macaroni Salad and Texas Caviar for side dishes to our favorite grilled meats (I’m looking at you Easy Carne Asada!).

Cucumber Tomato Salad
 Cucumber Tomato Salad

Cucumber Tomato Salad is a refreshing summer salad recipe (that is naturally gluten-free and high in vitamin c) you can enjoy while tomatoes are ripe and in season (and also much less expensive than normal!). With the weather warming up tomatoes are becoming sweeter and sweeter and we’re finding tomatoes are already getting ripe enough for this recipe.

What’s great about this salad is you can make it ahead of time and it won’t wilt because it doesn’t contain any lettuce. The tomatoes, cucumbers and onions will soften just a bit as they sit but only to become more tender as you eat them. And if you have an aversion to raw red onion flavors you can soak your red onion slices in ice water for ten minutes before adding them to the salad to mute the raw onion flavor.

How to make a Vinaigrette:

The vinaigrette in this recipe is a classic red wine vinaigrette with a healthy handful of fresh chopped dill mixed in. A classic vinaigrette has a ratio of 3 parts oil to 1 part vinegar. You can use your favorite salad oil for this and your favorite vinegar, but in this recipe and with dill as a flavor I chose to use red wine vinegar and extra-virgin olive oil. Since we are not using an emulsifier like mayonnaise or mustard you’re going to have to whisk the dressing right before tossing with the salad.

What are the best tomatoes to use?

I use vine tomatoes in this salad recipe but you can use cherry tomatoes, roma tomatoes, beefsteak tomatoes or any other ripe tomatoes. If you use cherry tomatoes make sure you slice them in half to allow the tomato juice and the dill vinaigrette to mix with the cut tomatoes.

More Ingredients to add:

  • Cheese: Feta Cheese for a fun Greek twist, you can add this in fresh or baked (if baking, brush with extra-virgin olive oil and bake at 375 degrees for 20 minutes). Fresh Mozzarella for an Italian version, add some fresh basil too.
  • Protein: Grilled Chicken or Grilled Shrimp
  • Vegetables: Carrots, Kidney Beans, Garbanzo Beans, Red Bell Peppers, Avocados
  • Fruit: Strawberries, Watermelon

Tomato Cucumber Salad

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Tips for Tomato Salad:

  • If you add more ingredients to this tomato cucumber salad recipe be sure to increase the amount of dressing you make.
  • You can also add lemon juice in place of or in addition to the red wine vinegar. You can swap out the red wine vinegar for apple cider vinegar too.
  • Be careful when tossing the tomatoes with the dressing so you don’t lose the tomato juice from them.
  • This is an easy salad you can make ahead of time and it can sit out at room temperature for up to 2 hours before serving.
  • Do not refrigerate your tomatoes before serving, this makes tomatoes mealy.

More Summer Friendly Easy Recipes:

Cucumber Tomato Salad Recipe

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Cucumber Tomato Salad Recipe

4.89 from 9 votes
  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Course: Salad
  • Cuisine: American
  • Author: Sabrina Snyder
Cucumber Tomato Salad with a quick and easy dill vinaigrette in just 10 minutes is the perfect side salad full of fresh summer vegetables.


  • 1/4 cup fresh dill , chopped
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 4 cups english cucumbers , cut in half lengthwise and sliced
  • 4 vine tomatoes , chopped
  • 1/2 red onion , thinly sliced


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a small mixing bowl, whisk together the dill, olive oil, vinegar, salt and pepper.

  2. Toss dressing and vegetables together gently.

Nutrition Information

Yield: 6 servings, Amount per serving: 136 calories, Calories: 136g, Carbohydrates: 6g, Protein: 1g, Fat: 12g, Saturated Fat: 1g, Sodium: 781mg, Potassium: 309mg, Fiber: 1g, Sugar: 3g, Vitamin A: 755g, Vitamin C: 13.9g, Calcium: 21g, Iron: 0.5g

All images and text © for Dinner, then Dessert.

Keyword: Cucumber Tomato Salad

Cucumber Salad

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  1. Brought this to Easter dinner! Put the dressing on at my sister-in-law’s house and tossed it there. It was a hit. And she even wanted some of the leftovers. I think I am going to make this for future events from now on.

      1. One of our favorite salads, I add a bit of garlic oregano to the dressing plus olives and feta. Also a little dijon to help it emulsify

    1. I’m so glad you love it so much! Keeping this salad in the fridge in an airtight container is key. It will last a week in the fridge.

  2. I loved the freshness and the dill, but need to cut back on the salt by half. Otherwise, very tasty.

  3. This recipe has all of my favorite flavors! Love the sound of it and can’t wait to give it a try! YUM!

  4. Love this fresh salad, I make it often at home as I grow tomatoes and cucumbers in my garden. Your photography is lovely, now I need a bite of this salad.

  5. Oh, I grow up eating something similar to this, but we never add dill before. I’m curious how this will taste. 🙂

  6. What a colorful, healthy and tasty dish! Makes a great lunch option; I’m going to try this tomorrow!