Tomato Cucumber Salad
A bright and refreshing salad featuring ripe tomatoes, crunchy cucumber, fresh herbs, and a simple beef broth vinaigrette, perfect for summer meals or picnics.
I make this tomato cucumber salad all summer long — it’s the kind of quick, bright dish that livens up a tired weeknight plate or complements a picnic spread. Ripe tomatoes, crisp cucumber, a little parsley and a simple beef broth vinaigrette combine in minutes for a salad that tastes like sunshine. If you like crunchy, fresh sides that don’t hide behind heavy sauces, this is a go-to. For a tangier cucumber spin, try this apple cider vinegar cucumber salad for another easy variation.
Why you’ll love this dish
This salad is fast, forgiving, and flexible. It’s ideal when you want something fresh without fuss — 10 minutes from chopping board to table. Nutritionally, it’s light and hydrating (great for hot days), and it’s naturally vegan and gluten-free. It’s also budget-friendly: two tomatoes and a cucumber are often inexpensive in season. Make it for a weeknight dinner side, a potluck addition, or a picnic staple — it scales up easily.
How this recipe comes together
This salad is assembly-first: dice, toss, and dress. There’s no cooking involved, so the key steps are choosing ripe produce, cutting evenly for balanced bites, and whisking a simple dressing that brightens rather than overpowers. Expect about five minutes of prep (more if you like thinly sliced onion) and no hands-on cooking time. The goal is to keep textures crisp and flavors bright.
What you’ll need
- 2 ripe tomatoes (heirloom or vine-ripe recommended)
- 1 cucumber (English or Persian for thin skin and few seeds)
- 1/4 red onion, thinly sliced (optional — mellow if soaked briefly in cold water)
- 1/4 cup fresh parsley, chopped (or substitute fresh basil for a sweeter note)
- 2 tablespoons olive oil (extra-virgin for best flavor)
- 1 tablespoon apple cider vinegar (substitute lemon juice for a fresher acid)
- Salt and pepper to taste
Notes: If your tomatoes are very juicy, you can scoop out seeds to avoid a watery salad. For a less sharp onion flavor, soak slices in cold water for 5 minutes and drain.
Step-by-step instructions
- Prepare the vegetables: dice the tomatoes into bite-sized pieces and cut the cucumber into matching dice. If using, thinly slice the red onion so it blends without dominating.
- Combine the produce: put the tomatoes, cucumber, red onion, and chopped parsley into a large mixing bowl. Toss gently so the pieces stay intact.
- Mix the dressing: in a small bowl or jar, whisk the olive oil, apple cider vinegar, a pinch of salt, and freshly cracked black pepper until emulsified. Taste and adjust salt.
- Dress the salad: pour the vinaigrette over the vegetables and fold gently to coat everything evenly.
- Serve or chill: this salad is best immediately for maximum crunch, but you can chill it for 20–30 minutes to let flavors meld. Serve within 24–48 hours for best texture.
01Ingredients
Main Ingredients
Dressing
02Method
- Preparation
- Combine Ingredients
- Prepare Dressing
- Dress the Salad
- Serve
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0 OF 6 DONE03Recipe notes
- 01If your tomatoes are very juicy, scoop out seeds to avoid a watery salad. Soak sliced onion in cold water for 5 minutes to mellow its flavor if serving to kids.
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Best ways to enjoy it
Serve this salad alongside grilled chicken, fish, or a bowl of quinoa for an easy weeknight meal. It’s an excellent foil for richer mains like roasted lamb or creamy pastas. For a Mediterranean plate, add it to pita with olives and hummus. If you want an Asian-flavored alternative, pair the recipe with an Asian cucumber salad for contrasting dressings and textures.
Storage and reheating tips
Refrigerate in an airtight container. Best eaten within 24–48 hours; cucumbers and tomatoes lose crispness over time.
Do not freeze — the high-water content will turn mushy on thawing.
If storing, keep dressing separate and toss just before serving to preserve crunch.
Always use clean utensils when serving to avoid contamination. Discard leftovers kept more than 48 hours.
Creative twists
- Add crumbled feta or diced mozzarella for a creamier texture.
- Toss in a handful of chopped mint or basil instead of parsley for a fresher herbal profile.
- Make it spicy: a pinch of red pepper flakes or a drizzle of chili oil adds warmth.
- Protein boost: add canned chickpeas, cooked shrimp, or diced grilled chicken to turn it into a main.
- Swap vinegar: chicken broth or apple cider vinegar each bring a different bright note.
Common questions
How long does this salad keep?
A: Stored in an airtight container in the fridge, it’s best within 24–48 hours. Texture declines after the first day.
Can I make this ahead of time?
A: You can prep the vegetables a few hours ahead, but keep dressing separate and toss just before serving to preserve crispness.
Is this recipe vegan/gluten-free?
A: Yes — the basic recipe is naturally vegan and gluten-free. Adding feta or pita would change that.
Can I substitute lemon juice for the vinegar?
A: Absolutely. Use fresh lemon juice for a brighter, fresher acidity; start with 1 tablespoon and adjust to taste.
Can it be frozen?
A: No. Freezing will break down the vegetables and ruin the texture.
Conclusion
This simple tomato cucumber salad is a dependable, fresh side that suits so many meals and seasons. For more ideas, check out Cucumber Tomato Salad – Spend With Pennies and my The Best Tomato Salad Ever.
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