Light, bright, and ready in minutes, this Cucumber Tomato Salad is a perfect summer side that feels fresh any time of year. It’s crunchy, tangy, and simple to make — and for a creamier twist try our creamy cucumber salad for an alternate texture and flavor profile.
Why You’ll Love This Cucumber Tomato Salad
- Fresh, crisp flavors that brighten any meal.
- Ready in under 10 minutes for busy weeknights.
- Great for meal prep and packs well for lunches.
- Kid-friendly and easy to customize.
- Keeps nicely as a chilled side for leftover enjoyment.
Ingredients Needed
- Veggies
- 2 cups cucumbers, sliced or chopped (about 2 medium)
- 2 cups tomatoes, chopped (2–3 medium)
- Dressing
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- Seasonings
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Herbs (optional)
- 1/4 cup fresh basil, chopped
Step-by-Step Instructions
- Wash and chop the cucumbers and tomatoes into bite-sized pieces.
- In a medium bowl, combine the cucumbers and tomatoes.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper to taste.
- Toss gently to mix, coating everything evenly.
- Garnish with fresh basil if desired.
- Serve immediately or chill in the refrigerator for a while before serving.
Serving Suggestions Cucumber Tomato Salad
- Serve alongside grilled chicken or fish for a light meal.
- Spoon over toasted bread for a fresh bruschetta-style snack.
- Toss into grain bowls with quinoa or farro for added texture.
- Fold into a hearty chicken salad like our creamy cucumber chicken salad for a filling lunch option.
Tips for Success Cucumber Tomato Salad
- Use ripe, firm tomatoes to avoid excess juice and sogginess.
- Chill the salad for 10–20 minutes to let flavors meld before serving.
- Salt lightly at first; you can always add more after chilling.
- Pat cucumbers dry if they seem wet to prevent a watered-down dressing.
- Try pairing with warm proteins or the sweet-savory contrast in this apple walnut chicken salad as inspiration for meal combos.
Variations
- Add diced avocado and a splash of lime for a creamier, richer bowl.
- Stir in sliced red onion and a pinch of chili flakes for a sharper, spicier bite.
- Make it a grain salad by folding in cooked couscous or orzo for extra substance.
Cucumber Tomato Salad
This Cucumber Tomato Salad is a light, crunchy, and tangy summer side perfect for any meal that's ready in just minutes.
Ingredients
Veggies
- 2 cups cucumbers, sliced or chopped (about 2 medium)
- 2 cups tomatoes, chopped (2–3 medium)
Dressing
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
Seasonings
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
Herbs (optional)
- 1/4 cup fresh basil, chopped optional garnish
Instructions
Preparation
- Wash and chop the cucumbers and tomatoes into bite-sized pieces.
- In a medium bowl, combine the cucumbers and tomatoes.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper to taste.
- Toss gently to mix, coating everything evenly.
- Garnish with fresh basil if desired.
- Serve immediately or chill in the refrigerator for a while before serving.
Notes
Use ripe, firm tomatoes to avoid excess juice and sogginess. Chill the salad for 10–20 minutes to let flavors meld before serving. Salt lightly at first; you can always add more after chilling. Pat cucumbers dry if they seem wet to prevent a watered-down dressing.