Quick and Easy Cucumber and Tomato Salad
Cucumber and Tomato Salad is made with fresh cucumbers and tomatoes that are tossed in a homemade vinegar dressing to make a beautiful side dish for summer!
This simple Cucumber and Tomato Salad is one of the things I look forward to in the summer! Oh sure, you can eat it any time of the year, but it’s the best in the summer with juicy, ripe tomatoes, and fresh cucumbers straight from the garden.
My strawberry spinach salad is the same way. Fresh summer fruits and vegetables just make everything taste a little better!
It doesn’t hurt that it’s also super easy to make! Just a little oil, vinegar, salt, and pepper and lunch is served. I probably make this three times a week in the summer and if I want to change it up a little I add some avocado to make my Cucumber Tomato Avocado Salad!
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What You’ll Need
- Tomatoes – I like to use big tomatoes cut into bite-sized pieces but you can also use roma tomatoes, cherry tomatoes, or grape tomatoes.
- Cucumbers – It doesn’t matter what variety of cucumber you use for this recipe. Cut it up into bite-sized pieces and you’re done!
- Olive oil – A good quality olive oil really ups the flavor of this simple dish.
- Red Wine Vinegar – I love red wine vinegar and it is my preference for this recipe but you can substitute with white wine vinegar, or apple cider vinegar if you prefer. If you use plain, white vinegar I suggest adding a small amount at a time until you reach the taste level you prefer since it can be stronger than the others. You can also add a little bit of sugar to it to cut the sharpness.
- Salt & Pepper – Add salt and pepper to taste. I’ve given you a starting point but you may want a bit more. Cucumbers and tomatoes need a go does of salt to really bring out the flavor.
How to Make It
Cut the Vegetables – Cut the vegetables into bite sized pieces. There is no right or wrong way to do it.
Make the Dressing – Whisk your olive oil, vinegar, salt, and pepper together in a small bowl.
Assemble – Toss the tomatoes and cucumbers together in a large bowl and then pour the dressing over them, tossing until everything is well coated. Let the salad sit for at least 20 minutes to let the flavors soak in.
A regular cucumber has a darker, thicker skin that often has a waxy coating on it. If you are using this type of cucumber you should peel it before adding it to the salad.
Persian cucumbers, or English cucumbers are a great alternative because their skin is thinner and has a very mild flavor so you don’t even need to peel them. Just wash them thoroughly and cut them up and you’re ready to go.
Cut your tomatoes into bite-sized pieces. If you don’t like the seeds you can remove them. If you use cherry or grape tomatoes I suggest cutting them in half so they can better absorb the flavors of the dressing.
This salad lasts 3-4 days in the refrigerator but in my opinion it is best served fresh because tomatoes tend to get a bit mealy when they are refrigerated.
It’s such a simple recipe that even if you’re making it for a party you can throw it all together in 15 minutes before your guests arrive.
This is a keto recipe with only 3 net carbs per serving. It makes a great side dish to accompany all of your keto grilling in the summer
What to Serve With Tomato and Cucumber Salad
There really isn’t much this salad isn’t amazing with but it’s especially good for cookouts and summer BBQs so here are a few of my favorite grilled recipes to pair it with.
Looking for More Easy Salads?
- Easy Cowboy Caviar
- Crunchy Asian Ramen Noodle Salad
- Endive Salad with homemade Blue Cheese Dressing
- Broccoli Salad with Mango Chutney Dressing
- Classic Waldorf Salad
- Ambrosia Salad
- Portuguese Chickpea Salad
- Panzanella Salad
Cucumber and Tomato Salad
- 2 large Cucumber, peeled if needed
- 4 large Tomatoes
- ¼ cup Red Wine Vinegar
- ¼ cup Olive Oil
- 1/2 teaspoon Salt, plus more to taste
- ¼ teaspoon Black pepper, plus more to taste
- Cut the vegetables into bite sized pieces.
- Whisk your olive oil, vinegar, salt, and pepper together in a small bowl.
- Toss the tomatoes and cucumbers together in a large bowl and then pour the dressing over them, tossing until everything is well coated. Let the salad sit for at least 20 minutes to let the flavors soak in.