Easy Cucumber Tomato Salad Recipe at Home

My cucumber tomato salad comes together in 10 minutes with no stove and no fuss. I bring this to every summer gathering because it travels well and holds its crunch for hours. The lemon-vinegar dressing is bright and sharp — nothing flat or heavy about it.

Why This Cucumber Tomato Salad Works

English cucumbers stay firm and mild from bowl to table. Cherry tomatoes add vivid bursts of acidity that contrast the cool cucumber crunch. That textural contrast is what keeps every fork coming back.

I salt the cucumbers before mixing anything together. That step pulls out excess water before it can waterlog the dressing. A dry cucumber absorbs the vinaigrette instead of diluting it.

Fresh dill and torn basil are what separate this tomato cucumber salad from a basic veggie bowl. I add the herbs last so they stay bright and fragrant. The olive oil coats each slice and gives the whole salad a clean finish.

Ingredients

• 2 medium English cucumbers, sliced thin
• 2 cups cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh basil, torn

What You Need for Cucumber Tomato Salad

English cucumbers — these have thin edible skins and very few seeds. Regular garden cucumbers work too, but peel the skin and scoop the seeds first for a cleaner texture.

Cherry tomatoes — I prefer cherry or grape tomatoes here because they hold their shape after halving. Roma tomatoes work in a pinch; dice them into similar-sized pieces so the salad stays uniform.

Red onion — the sharpness softens after a few minutes in the vinegar dressing. If raw onion is too intense for your crowd, soak the sliced onion in cold water for 5 minutes and drain before adding.

Extra virgin olive oil — use the best olive oil you have here. It is one of only five dressing components, so quality matters. Avocado oil is a neutral substitute.

Red wine vinegar — gives the dressing its backbone and tartness. White wine vinegar is a close swap. Apple cider vinegar adds a slightly fruity note that works well with the basil.

Fresh lemon juice — I squeeze it fresh every time. Bottled lemon juice is more acidic and less bright. Half a medium lemon yields about 1 tablespoon.

Kosher salt — the divided salt serves two purposes. Half goes on the cucumbers to draw out moisture. The other half seasons the finished dressing.

Black pepper — freshly cracked pepper gives the best bite. Pre-ground works if that is what you have; use the same amount.

Fresh dill — dry dill is not a substitute in this recipe. The fresh version has a grassy, almost anise-like fragrance that pairs perfectly with cucumber. Use 2 teaspoons of dried only if fresh is completely unavailable.

Fresh basil — tear it by hand rather than cutting. A knife bruises the leaves and turns them dark within minutes. Add basil last, right before serving.

How to Make Cucumber Tomato Salad

1. Slice cucumbers thin and add to a large bowl. Toss with 1/4 teaspoon kosher salt.
2. Let salted cucumbers sit for 5 minutes to draw out excess moisture.
3. Drain any liquid that collects in the bowl. Pat cucumbers dry with a paper towel.
4. Add halved cherry tomatoes and thinly sliced red onion to the bowl.
5. Whisk olive oil, red wine vinegar, lemon juice, remaining 1/4 teaspoon salt, and black pepper in a small bowl.
6. Pour dressing over the vegetables and toss gently to coat every piece.
7. Add chopped fresh dill and torn basil. Toss once more.
8. Taste and adjust salt, vinegar, or lemon juice. Serve immediately or chill for up to 30 minutes.

Cucumber Tomato Salad Variations

Greek Cucumber Tomato Salad

Add 1/3 cup pitted kalamata olives and 1/2 cup crumbled feta cheese to the base salad. Swap the basil for fresh flat-leaf parsley and add 1/2 teaspoon dried oregano to the dressing. The salty feta and olives make this version hearty enough to serve as a light lunch.

Avocado Cucumber Tomato Salad

Fold in one diced ripe avocado right before serving. The creamy avocado balances the sharp vinegar dressing and adds richness without heaviness. Add a pinch of cumin to the dressing to lean into a southwest angle.

Balsamic Cucumber Tomato Salad

Replace the red wine vinegar with aged balsamic vinegar. The balsamic adds a slightly sweet, syrupy depth that clings to the cucumbers and tomatoes. I skip the lemon juice in this version — balsamic already brings enough complexity.

Spicy Cucumber Tomato Salad

Add one jalapeño, seeded and thinly sliced, along with 1/4 teaspoon red pepper flakes stirred into the dressing. The heat cuts through the cooling cucumber. Serve this version alongside grilled fish or tacos for a sharp contrast.

Mediterranean Cucumber Tomato Salad

Add 1/2 cup canned chickpeas, rinsed and drained, and swap the basil for fresh flat-leaf parsley. Add 1/4 teaspoon ground sumac to the dressing for a tangy, citrus-forward note. This version works well as a protein-boosted side or a light grain bowl topping.

Tips for the Best Cucumber Tomato Salad

• I always salt the cucumbers first. That extra step takes 5 minutes and prevents a watery salad.
• Slice everything uniformly so every forkful has cucumber, tomato, and onion in one bite.
• Use the ripest cherry tomatoes you can find. Pale, firm tomatoes have no flavor. Deep red or orange varieties are the best.
• Make the dressing first so the vinegar and oil have time to combine fully before you pour it over the vegetables.
• Dress the salad just before serving if you are making it ahead. Undressed cucumber and tomatoes can chill for hours. A dressed salad starts to wilt within 45 minutes.
• Taste the finished salad before bringing it to the table. A squeeze of extra lemon juice often makes the whole bowl pop.

Make Ahead & Storage

I prep the cucumbers, tomatoes, and onion up to 4 hours ahead. I keep the vegetables undressed and covered in the fridge. The dressing can be made at the same time and stored in a small jar.

Combine and dress the cucumber tomato salad right before you serve it. Dressed salad holds for about 45 minutes in the fridge before the cucumbers start to soften. Leftovers keep for up to 24 hours in an airtight container, though the texture will be softer the next day. I do not freeze this salad — the cucumbers turn mushy after thawing.

Common Questions

Can I make cucumber tomato salad ahead of time?

Yes, but keep it undressed. Store the sliced vegetables in the fridge for up to 4 hours. Whisk the dressing separately and combine right before serving. This keeps the cucumbers crisp and the tomatoes from releasing too much juice.

How do I keep cucumber tomato salad from getting watery?

Salt the sliced cucumbers before adding anything else. Let them sit for 5 minutes, then drain the liquid and pat them dry. This removes the excess moisture that would otherwise water down the dressing.

What dressing goes best with cucumber tomato salad?

I use a simple mix of olive oil, red wine vinegar, and lemon juice. The acid brightens the cucumbers and cuts through the sweetness of the tomatoes. Balsamic vinegar or white wine vinegar both work well as substitutes.

How long does cucumber tomato salad last in the fridge?

Dressed salad keeps for up to 24 hours, though the cucumbers soften overnight. Undressed prepped vegetables stay crisp for up to 4 hours. I recommend dressing only what you plan to eat right away.

This cucumber tomato salad is the simplest summer side I come back to every season. Save this recipe and make it for your next cookout or weeknight dinner.