Cucumber Tomato Salad
This post may contain affiliate links.
This cucumber tomato salad recipe comes straight from my husband’s side of the family and has been making appearances at summer dinners, barbecues, and potlucks for years. We’ve adjusted it a little over time, but the heart of the recipe is still the same: crisp cucumbers, juicy tomatoes, and a simple dressing that pulls everything together.
What Makes This Cuc Tomato Salad Different
- A touch of sugar balances the sharp vinegar without making the salad taste sweet.
- Fresh dill adds a bright, garden-fresh flavor that dried dill just can’t match.
- The simple ingredient list lets the fresh vegetables stay front and center.
There are plenty of cucumber and tomato salad recipes out there, but this one gets the balance just right. The vinegar gives the salad its signature tang, while the small amount of sugar softens the acidity and keeps it from tasting overly sharp. As the vegetables sit, they release their juices and mingle with the dressing, creating even more flavor.
Fresh dill is one ingredient I wouldn’t skip if you can help it. It adds a clean, fresh flavor that works perfectly with the cucumbers and tomatoes. I also like to let the salad rest for 15 to 20 minutes before serving. That gives the salt time to work its magic and allows all of the flavors to come together.
Jesseca’s Recipe Review
I completely understand why this recipe has stuck around in my husband’s family for so many years. It’s made with simple ingredients, takes almost no effort, and manages to work with nearly every summer meal. The longer it sits, the better the flavor gets, which means I’m usually sneaking a forkful straight from the fridge later that night.
Tip from Jesseca:
If you’re serving this for a barbecue or potluck, make it about 30 minutes ahead of time instead of hours in advance. That gives the vegetables enough time to soak up the dressing while still keeping the cucumbers crisp and fresh.
Cucumber Tomato Onion Salad Ingredients
There aren’t any complicated add-ins or specialty items hiding in the list. Since the recipe relies on fresh produce and a simple dressing, choosing good-quality ingredients makes all the difference.
- Cucumbers: English cucumbers are my first choice because they’re crisp, have fewer seeds, and don’t need to be peeled. Garden cucumbers work too, but you may want to peel them if the skin is thick.
- Tomatoes: Use ripe, flavorful tomatoes for the best results. Roma, Campari, and vine-ripened tomatoes all work well. If your tomatoes feel firm and smell slightly sweet, they’re usually ready to use.
- Red Onion: Adds a little bite and color. If you prefer a milder onion flavor, soak the sliced onion in cold water for 10 minutes before adding it to the salad.
- Fresh Dill: This gives the salad its fresh, summery flavor. Dried dill can work in a pinch, but fresh dill is worth grabbing if it’s available.
- Salt: More than just seasoning, salt helps pull moisture from the vegetables and creates extra flavor throughout the salad.
- Oil: We usually use avocado oil because it has a mild flavor that lets the vegetables shine. Olive oil is another great option.
- White Vinegar: The tangy backbone of the dressing. If needed, you can substitute apple cider vinegar for a slightly sweeter flavor.
- Sugar: Just enough to soften the sharpness of the vinegar without making the salad taste sweet.
Best Cucumbers to Use
Best Cucumbers to Use
The good news is that almost any cucumber will work in this salad. The best choice often comes down to what you have available and how much prep work you want to do.
- English Cucumbers: My top pick for this salad. They have thin skin, very few seeds, and a crisp texture that holds up well in the dressing. No peeling required.
- Persian Cucumbers: Smaller than English cucumbers but just as crisp. These are great if you prefer smaller bites and a slightly sweeter flavor.
- Garden Cucumbers: A classic choice, especially during the summer when home gardens are overflowing. If the skin is thick or waxy, I recommend peeling them before chopping.
- Mini Cucumbers: Perfect if that’s what you have on hand. They’re crunchy, mild, and easy to slice.
When shopping, look for cucumbers that feel firm and heavy for their size. Avoid any that feel soft, wrinkled, or have yellow spots. The fresher the cucumber, the better the texture will be in the finished salad.
Recipe Variations
- Add feta cheese: Crumbled feta adds a salty, creamy element that pairs beautifully with the fresh vegetables.
- Try a different vinegar: White vinegar keeps things classic, but apple cider vinegar adds a slightly sweeter flavor while red wine vinegar gives the salad a little more punch.
- Swap the herbs: Fresh dill is my favorite, but fresh parsley, basil, or chives are all delicious options.
- Make it garden-friendly: This recipe is perfect for using up summer produce. Toss in bell peppers, zucchini, or even a handful of cherry tomatoes if that’s what you have available.
- Add avocado: If you’re serving the salad right away, diced avocado adds a creamy texture that works surprisingly well with the tangy dressing.
- Turn it into a heartier side: Add chickpeas or white beans for extra protein and staying power.
- Need a milder onion flavor? Replace the red onion with sliced green onions or sweet onion.
- Reduce the sugar: Feel free to cut back slightly if your tomatoes are especially sweet and ripe.
Frequently Asked Questions
Not necessarily. English and Persian cucumbers have thin skin and can be used as-is. If you’re using garden cucumbers with thick or waxy skin, peeling them is usually a good idea.
Both cucumbers and tomatoes naturally release moisture as they sit. This is completely normal and actually helps create the flavorful dressing at the bottom of the bowl.
You can, but fresh dill gives the salad its signature flavor. If using dried dill, start with about 1 teaspoon and adjust to taste.
This salad pairs well with grilled chicken, burgers, hot dogs, pulled pork, steak, or just about anything coming off the grill.
White vinegar is my go-to because it gives the salad that classic tangy flavor without overpowering the vegetables. If you’d like a slightly milder taste, apple cider vinegar is a great substitute. Red wine vinegar also works well and adds a little extra depth.
Storage and Make-Ahead Instructions
This salad is best enjoyed fresh, but leftovers are still delicious for a day or two.
- Refrigerator: Store leftover cucumber tomato salad in an airtight container in the refrigerator for up to 2 days. The vegetables will naturally release some liquid as they sit, so give everything a quick stir before serving. Don’t be surprised if the flavor is even better the next day.
- Make Ahead: You can prepare this salad a few hours before serving and keep it chilled in the refrigerator. If you’re making it a full day ahead, consider adding the salt shortly before serving to help the cucumbers stay crisp and fresh.
While the texture is at its best on the first day, this is one of those recipes that develops even more flavor as the vegetables soak in the dressing.
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Cucumber and Tomato Onion Salad
Ingredients
- 3 cups cucumbers (chopped)
- 3 cups cherry tomatoes (halved (or substitute your favorite tomatoes))
- ⅓ cup red onion (thinly sliced or finely diced)
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup avocado oil (or olive oil)
- ¼ cup white vinegar
- 1½ teaspoons granulated sugar
Instructions
- Add the cucumbers, tomatoes, red onion, and dill to a large mixing bowl.
- In a small bowl or measuring cup, whisk together the oil, vinegar, sugar, salt, and pepper until combined.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Let the salad rest for 15 to 20 minutes before serving to allow the flavors to blend.
- Stir once more and serve chilled or at room temperature
Notes
- English cucumbers are my favorite for this recipe because they’re crisp and don’t require peeling.
- Cherry tomatoes hold their shape well, but Roma, Campari, or vine-ripened tomatoes are all great options.
- For the best texture, serve within a few hours of making.
- If making ahead, wait to add the salt until shortly before serving.
- Fresh dill gives the best flavor, but 1 teaspoon dried dill can be substituted if needed.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
