Last Updated: November 9, 2026
Cucumber tomato salad is a no-cook side that works with almost any main course. Juicy tomatoes, crunchy cucumbers, red onion, and a bright dressing of olive oil and red wine vinegar come together in ten minutes. This recipe serves four to six and includes a base version plus several regional twists, so the same two vegetables can fit grilled meats, tacos, or a mezze spread.
Keeping It Crisp
Both main ingredients are very watery. Once salt touches them, they release liquid that dilutes the dressing and leaves a soggy bowl. Two habits solve this: seed the cucumbers so the wet centers are removed, and add salt shortly before serving. If the salad needs to wait, toss the vegetables with dressing only at the last minute, or drain the cut vegetables in a colander for 10 minutes first.
Ingredients
Salad
- 2 medium English (seedless) cucumbers, or 3 Persian cucumbers, sliced into 1/4-inch half-moons
- 1 pound (450 g) ripe tomatoes, cut into 1-inch wedges, or 1 pint (300 g) cherry tomatoes, halved
- 1/2 small red onion, very thinly sliced
- 1/4 cup (about 10 g) chopped fresh herbs: parsley, dill, basil, or a mix
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 small clove garlic, grated
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon honey or sugar, optional
Instructions
- If using regular cucumbers with thick skin or large seeds, peel in alternating strips and halve lengthwise. Scrape out the seeds with a spoon before slicing. Seedless varieties can be sliced as is.
- Soak the sliced red onion in a bowl of cold water for 5 minutes, then drain. This mellows its sharp bite.
- In a large bowl, whisk the olive oil, vinegar, garlic, oregano, salt, pepper, and honey until emulsified.
- Add the cucumbers, tomatoes, and drained onion to the bowl. Toss gently to coat.
- Fold in the herbs. Taste and adjust the salt or vinegar.
- Let the salad rest for 10 minutes at room temperature so flavors blend. Serve in a shallow bowl with the juices spooned over the top.
Tips
- Use ripe, in-season tomatoes. A salad this simple depends on flavor. Pale winter tomatoes taste watery. Cherry or grape tomatoes are the dependable year-round choice.
- Store tomatoes on the counter. Refrigeration dulls their flavor and makes them mealy.
- Cut sizes evenly. Uniform pieces give a balanced bite.
- Dress late. If prepping ahead, store cut vegetables and dressing separately and combine within 15 minutes of serving.
- Serve the juices. The liquid at the bottom of the bowl is the best part. Soak it up with crusty bread.
- Chill gently. Cold dulls tomato flavor, so an hour in the fridge is the maximum; room temperature is better.
Regional Variations
| Style | Add or Change |
|---|---|
| Greek | Add 1/2 cup Kalamata olives, 4 ounces crumbled feta, and sliced green pepper. Use oregano and lemon juice. |
| Middle Eastern | Dice everything small. Use lemon juice, mint, parsley, and a pinch of sumac. |
| Creamy dill | Replace the dressing with 1/3 cup sour cream, 1 tablespoon vinegar, and fresh dill. |
| Mexican-style | Add diced jalapeño, cilantro, lime juice, and a pinch of cumin. Skip the vinegar. |
| Italian | Add fresh mozzarella pearls, basil, and a drizzle of balsamic vinegar. |
| Asian-inspired | Dress with rice vinegar, sesame oil, soy sauce, and sesame seeds. |
| Avocado | Fold in 2 diced avocados right before serving. |
Turn It Into a Meal
Add a can of rinsed chickpeas and crumbled feta for a lunch bowl. Toss with cooked orzo or chunks of toasted bread for a panzanella-style dinner salad. Spoon over grilled chicken, fish, or lamb kebabs. For a mezze plate, serve it beside hummus, warm pita, and olives.
Dressing Ratios to Remember
A reliable base is three parts oil to one part acid. Red wine vinegar, white wine vinegar, lemon juice, and lime juice all work. Adjust the sharpness by tasting a tomato wedge with the dressing, since that tells you more than tasting the dressing alone. If the dressing seems too acidic, add a bit more oil or a pinch of sugar.
Storage
This salad tastes best within an hour of mixing. Leftovers will keep in a covered container in the refrigerator for up to one day, though the vegetables soften and release liquid. Drain extra liquid before serving, and refresh with a pinch of salt, a splash of vinegar, and a handful of fresh herbs.
For meal prep, slice the cucumbers and onion up to two days in advance and store them separately in the refrigerator, wrapped in a paper towel. Cut the tomatoes the same day. The dressing keeps in a jar for five days. Shake before using. Salads with feta or avocado should be assembled just before eating.
FAQ
Why is my cucumber tomato salad watery?
Salt draws liquid from both vegetables. Seed the cucumbers, dress at the last minute, and drain any pooling liquid. Using firm tomatoes and removing their watery seed pockets also helps.
Should I peel the cucumbers?
English and Persian cucumbers have thin skin and do not need peeling. For standard garden cucumbers with waxy or bitter skin, peel in alternating stripes to keep some color.
How far ahead can I make it?
Prepare the components up to a day in advance, but toss them with dressing within 15 minutes of serving for the best texture.
Which vinegar is best?
Red wine vinegar gives a classic taste. White wine vinegar is milder, and lemon juice is a bright alternative. Balsamic works in smaller amounts but darkens the salad.
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