Cucumber Tomato Salad

by Sabrina Snyder

Last Update:

36 Comments

4.93 from 13 votes
6 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
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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 Coleslaw, Easy Macaroni Salad, and Creamy Cucumber Salad for side dishes to our favorite grilled meats (I’m looking at you Easy Carne Asada!).

Cucumber Tomato side salad on a white plate

Sabrina’s Cucumber Tomato Salad

The weather is getting warm and tomatoes are becoming sweeter and sweeter and just right for this recipe. The combination of fresh, crisp cucumbers, slightly spicy red onions, and sweet, juicy tomatoes is so good any time of year, but something about it hits different in the summer. This recipe is also naturally gluten-free and high in vitamin C! If you’re looking to use up some fresh tomatoes, my Tomato Mozzarella Salad is a treat I like to enjoy all summer long!

Dinner, then Dessert

Cucumber Tomato Salad Recipe

Cucumber Tomato Salad with a quick and easy dill vinaigrette in just 10 minutes is the perfect side salad full of fresh summer vegetables.
Yield 6 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Author Sabrina Snyder
Cucumber Tomato side salad on a white plate
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Ingredients
 

  • 1/4 cup fresh dill , chopped
  • 1/3 cup 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

Instructions

  • In a small mixing bowl, whisk together the dill, olive oil, vinegar, salt, and pepper.
  • Toss dressing and vegetables together gently.

Nutrition

Calories: 137kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 783mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 908IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg

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Chef’s Note

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.

Can This be Made Ahead of Time?

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. If you have an aversion to raw red onion 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.

Frequently Asked Questions

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.

Do I have to peel the cucumbers?

You can peel the cucumbers in this recipe if you prefer. However, it isn’t completely necessary because English cucumbers have a thin skin that make them easy to eat.

Variations

  • Cheese: Add 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 is great for an Italian version, add some fresh basil too.
  • Protein: Some Grilled Chicken or Grilled Shrimp tossed in the salad would be a great way to add protein and flavor.
  • Vegetables: Carrots, Kidney Beans, Garbanzo Beans, Red Bell Peppers, or Avocados all make nice additions or substitutions in this salad. The beans will even add some more protein and fiber.
  • Fruit: For a sweet, unexpected twist, try adding strawberries or watermelon to the recipe.

More Fresh Chopped Veggie Salads

Cucumber Salad pinterest collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I cut this recipe in half, since I’m making it for two. I used white wine vinegar instead of red, and this is delicious! So fresh and refreshing. However, I made it the night before serving, and I don’t like refrigerated tomatoes because they can get mealy. So, I covered overnight and put in the fridge a half hour before serving. The tomatoes tasted fresh, not mealy, and the dressing was perfect!

    Reply

      1. Just tried it with the dried dill!! It was a little gritty at first but the dill softened up pretty fast. Thank you!! Definitely making this again.
        Hopefully next time I will be able to find fresh dill, but it is good to know I can make it without it

        Reply

        1. Breanna,
          How much dried dill did you use? And how long did it take for the gritty to soften?
          Thanks

          Reply

      2. Hi Sabrina,
        I’m eyeing this recipe as a side for a Memorial Day picnic. It sounds delicious! Question: if using dried dill, is the amount still the same (1/4 cup), or should that be adjusted? Thank you so much!

        Reply

  7. One of our favourite salads!! Sometimes I add cooked couscous or small cooked pasta shells to make it a more wholesome meal in one.

    Reply

  10. 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.

    Reply

      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

        Reply

    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.

      Reply

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

    Reply

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

    Reply

  15. 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.

    Reply

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

    Reply

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

    Reply