This cucumber salad with tomatoes and red onion is so simple to make. It’s a fresh and light side salad that’s perfect alongside many dishes.
We tend to eat this more in the summer when tomatoes are more likely to be fragrant and deep red.
There is no wrong way to cut your cucumber. You can slice it or dice it. We don’t peel our cucumbers for this, but you can if you want. Personally, I prefer the extra texture of the cucumber peel.
Do wash and dry your veggies thoroughly before adding them to the salad, even the fresh herbs. We use dried dill in this salad, but if we happen to have some fresh dill, that is much preferred. And don’t skimp on the salt and pepper.
What kind of cucumber for cucumber salad?
We love English cucumbers or “baby” aka “mini” cucumbers and we use them as often as we can. Their skin tends to be thinner and less tough than on plain, dark green cukes. And seedless, too, which is nice.
However, if regular cucumbers are on sale and we want to stock up, we will buy plain cucumbers. This cucumber salad is going to be awesome and fresh with either kind.
Can you make cucumber salad in advance?
Yes, you can make cucumber salad in advance. We recommend that you make it and refrigerate it for at least an hour before serving.
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You can also make the salad the day before and allow it to chill in the fridge overnight.
After that, the tomatoes begin to break down in the vinegar and salt, so we recommend eating them all within three days and storing them in the refrigerator.
Cucumber Tomato Salad
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Ingredients
- 1 large cucumber
- 2 large tomatoes
- 1 small red onion
- 2 T olive oil
- 2 T red wine vinegar
- 3 T chopped fresh basil
- 1 t dried dill
- salt and pepper
Instructions
- Wash and dry the vegetables and fresh herbs. Set aside.
- Cut your cucumber into small chunks or slices, whichever you prefer. Add to mixing bowl.
- Peel, then slice the onion as thin as you can get it. Add to mixing bowl.
- Cut the tomato into chunks. Remove and discard the seeds. Add to mixing bowl.
- Roughly chop the fresh basil. Measure out 3 T after chopping and add to mixing bowl.
- Add all remaining ingredients (oil, vinegar, dill, salt and pepper) into the mixing bowl and gently toss to coat.
- Cover the bowl and chill the salad in the fridge for at least 1 hour so flavors combine.
- Taste before serving and add more salt and pepper as desired.
Notes
Nutrition
The bottom line
This cucumber tomato salad is summer in a bowl—crisp, juicy, and so refreshingly simple, it practically makes itself.
With just a handful of ingredients—cucumbers, ripe tomatoes, red onion, and a sprinkle of herbs—it’s the kind of side dish that quietly steals the spotlight. Whether you slice or dice your cucumbers, peel them or don’t, there’s no wrong way to make it—just make sure everything’s fresh, and don’t hold back on the salt and pepper.
We love it with dried dill, but if you’ve got fresh herbs like basil or dill on hand, use them. They take this salad from everyday to extraordinary.
