This cucumber tomato salad is the kind of recipe you’ll make on repeat all summer long — crisp cucumbers, juicy tomatoes, and a light, tangy dressing that comes together in the time it takes to chop the vegetables. No cooking, no fancy equipment, just fresh ingredients at their best.
It’s the perfect side for grilled meats, a light lunch on its own, or a make-ahead dish for meal prep since it actually gets better as it sits.
Why You’ll Love This Recipe
- 10 minutes, no cooking required
- Only 6 ingredients for the dressing and vegetables
- Gets better with time — perfect for make-ahead meals
- Naturally gluten-free and vegan
What You’ll Need
For the salad:
- 4 medium cucumbers, sliced or diced
- 4 medium tomatoes, diced
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh parsley or dill, chopped
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar (or lemon juice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 small garlic clove, minced (optional)
Full ingredient measurements and substitutions are in the recipe card below.
The Secret to a Salad That Doesn’t Get Watery
The number one complaint with cucumber tomato salad is that it turns into a watery, diluted mess after sitting for a while. This happens because both cucumbers and tomatoes release a lot of natural liquid once they’re cut and salted.
Pro tip: Salt your diced cucumbers and let them sit in a colander for 10 minutes before adding them to the salad. This draws out excess water upfront, so your finished salad stays crisp and the dressing doesn’t get diluted. If you’re short on time, simply drain off any liquid that collects at the bottom of the bowl before serving.
How to Make Cucumber Tomato Salad
- Prep the cucumbers. Dice or slice the cucumbers, place them in a colander, sprinkle with a pinch of salt, and let them drain for 10 minutes. Pat dry with a paper towel.
- Prep the remaining vegetables. While the cucumbers drain, dice the tomatoes and thinly slice the red onion.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, vinegar, salt, pepper, oregano, and garlic (if using) until combined.
- Combine the salad. In a large bowl, add the drained cucumbers, tomatoes, red onion, and fresh herbs.
- Dress and toss. Pour the dressing over the vegetables and toss gently to coat everything evenly.
- Rest briefly. Let the salad sit for 5-10 minutes before serving so the flavors can meld together.
- Serve. Give it one more gentle toss and serve chilled or at room temperature.
Recipe Variations
- Greek-style: Add crumbled feta cheese and kalamata olives
- Creamy version: Stir in a couple tablespoons of plain Greek yogurt or sour cream instead of some of the oil
- Spicy kick: Add thin slices of jalapeño or a pinch of red pepper flakes
- Herb swap: Try fresh mint or basil in place of parsley or dill for a different flavor profile
- Avocado addition: Fold in diced avocado just before serving for extra creaminess
Pro Tips for the Best Salad
- Use ripe, firm tomatoes. Overripe tomatoes release too much liquid and can make the salad mushy; look for tomatoes that are firm with a slight give.
- Cut vegetables to a similar size. This makes every bite more balanced and easier to eat with a fork.
- Don’t skip salting the cucumbers. This single step is what separates a crisp, well-balanced salad from a watery one.
- Taste and adjust before serving. Vinegar and salt levels vary depending on your produce, so give the salad a taste right before serving and adjust as needed.
What to Serve with Cucumber Tomato Salad
- Grilled chicken or kabobs
- Pan-seared fish
- Warm pita bread and hummus
- Grilled burgers or steak
- As a topping for grain bowls
How to Store
Refrigerator: Store in an airtight container for up to 2 days. The salad will release more liquid the longer it sits, so drain any excess before serving leftovers.
Not freezer-friendly: This salad doesn’t hold up well after freezing, as the vegetables lose their crisp texture once thawed.
Make-ahead tip: For meal prep, store the dressing separately and toss it with the vegetables just before eating to keep everything as crisp as possible.
Frequently Asked Questions
Why does my cucumber tomato salad get watery? Both cucumbers and tomatoes naturally release liquid once cut, especially after salting. Draining salted cucumbers in a colander for 10 minutes before adding them to the salad significantly reduces this.
Can I make this salad ahead of time? Yes, though it’s best assembled a few hours before serving rather than a full day ahead. If prepping further in advance, store the dressing separately and combine right before serving.
What kind of cucumber works best? English (hothouse) cucumbers work great since they have fewer seeds and thinner skin, but regular cucumbers work fine too — just peel and seed them if the skin is thick or the seeds are large.
Can I use a different vinegar? Yes, lemon juice, white wine vinegar, or apple cider vinegar all work well in place of red wine vinegar, each giving a slightly different flavor.
Is this salad keto or low-carb friendly? Yes, this salad is naturally low in carbohydrates and fits well into keto, low-carb, or gluten-free eating plans.
Nutrition Information (Per Serving, Serves 6)
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Carbohydrates | 7g |
| Protein | 1g |
| Fat | 7g |
| Saturated Fat | 1g |
| Fiber | 2g |
| Sugar | 4g |
| Sodium | 210mg |
Nutritional values are estimates and will vary based on exact ingredients and portion sizes used.
More Recipes You Might Like
- Classic Greek Salad
- Creamy Cucumber Salad with Dill
- Fresh Tomato Bruschetta
- Mediterranean Chickpea Salad
Have you tried this recipe? Leave a comment below and let us know how your salad turned out — we’d love to see your photos!
⭐⭐⭐⭐⭐ 4.8 from 156 reviews
“The salting trick for the cucumbers made such a difference — no more watery salad.” — Hannah G.
“Added feta and olives for a Greek twist, absolutely delicious.” — Omar F.