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This cucumber tomato salad is PERFECT for summer! It’s light, healthy, and most importantly – delicious. It’s so full of flavor and sure to be a great side dish that everyone will love.

Take along with you to summer potlucks with friends and families!! But you can also serve it up for quick weeknight dinners or lunches with easy main dishes such as air fryer salmon or chicken breasts in the air fryer!

A closeup of cucumber tomato and onion salad in a bowl.

Table of contents

Why You Will Love This Cucumber Tomato Salad

  • It just screams summer. It’s light, refreshing, and the BEST side dish for any outdoor meal or BBQ.
  • This easy salad has an amazing texture and taste. It’s perfect for the summer when the veggies are fresh and in season!
  • It’s sure to be a hit! I’ve taken this delicious salad to family gatherings or get-togethers and had a completely empty dish before I was even able to get a scoop! 
  • A simple recipe made with fresh wholesome ingredients!
Ingredients to make cucumber and tomato salad on the table.

Ingredients

  • Cucumbers: It is a cucumber salad, after all!
  • Tomatoes: We love using little cherry tomatoes in this recipe! Their size is perfect and they are so sweet and juicy!
  • Onion: Purple onions work best in salads! 
  • Dill weed: Dill weed makes this summer salad recipe so light and refreshing!
  • Feta cheese: The salty flavor of feta cheese works perfectly with the cucumbers, tomatoes, and other flavors in this salad.
  • Vinegar: Both apple cider vinegar and balsamic vinegar flavor the dressing!
  • Oil: Just a bit of olive oil to bring the dressing together.
  • Sugar: Just a bit of granulated sugar helps balance the acidity and flavor of the dressing!
Fresh cut veggies in a bowl to make tomato cucumber salad.

How To Make Tomato Cucumber Salad

  1. Make the dressing. Whisk together the vinegars, olive oil, water, pepper, and sugar.
  2. Combine the veggies. Add the cucumbers, tomatoes, onion, dill weed, and cheese to a bowl. 
  3. Pour the dressing. Over the top of the veggies and toss until combined.
  4. Add.  The feta cheese, dill weed, salt, and pepper to the salad.
  5. Refrigerate. For at least 15 minutes before serving. Enjoy!
Pouring the dressing over the top of the veggies to make cucumber tomato salad.

Tips & Variations

  • Give It Time to Sit. I recommend making it about 4 hours ahead of time so it has time to marinate while the veggies are still cool and crisp. 
  • Cucumber Tomato Pasta Salad: Easily transform this simple salad into a more substantial pasta salad by adding 3-4 cups of your favorite cooked short pasta.
  • Add Avocado: Adds a nice creaminess that works perfectly with the crispy veggies!
  • Use Fresh Veggies: Make sure you make this salad with super fresh veggies recently purchased for the best texture! This isn’t the time to buy in advance and let them sit around for days before you make the salad.

Recipe FAQ

Do you need to peel cucumbers for salad?

You absolutely can if you prefer, but you certainly do not have to! Just be sure to give them a good scrub before chopping when you’re leaving the peels on.

What’s the best way to cut veggies for salad?

I like to cut everything so they are each about the same size. Cutting the cucumber into small chunks and slicing the tomatoes in half works perfectly.

Can you make tomato cucumber salad ahead of time?

Yes, I even recommend it! It definitely tastes better when the flavors have time to marinate. Just try to make it no more than 24 hours ahead of time.

Tomato cucumber red onion salad in a bowl with wooden serving spoons.

Storing

  • Store. The cucumber tomato salad can be stored in the fridge for about 2-3 days. For best results, make it the day before so the veggies stay fresh.

Serve With

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A bowl of cucumber tomato onion salad on the table with wooden servers in the bowl.
5 from 30 ratings
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Servings: 8 servings

Easy Cucumber Tomato Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This cucumber tomato salad is a delicious light and healthy side dish full of flavor! Perfect side dish for summer that the whole family will love!
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Ingredients
 

SALAD:

  • 6 cucumbers, quartered
  • 2 pints grape tomatoes, halved
  • 1 purple, red onion, chopped
  • 1 tablespoon dill weed
  • ½ cup crumbled feta cheese, plus more for topping

DRESSING:

  • 1 cup apple cider vinegar
  • ½ cup balsamic vinegar
  • ½ cup olive oil
  • 2 cups water
  • 2 teaspoons black pepper
  • 1 teaspoon granulated sugar

Instructions
 

  • Whisk together the vinegars, olive oil, water, pepper, and sugar; set aside.
  • Add the cucumbers, tomatoes, onion, dill weed, and cheese to a large bowl. Pour the dressing over the top and toss until combined.
  • Top with feta cheese, dill weed, and salt/pepper to taste. Refrigerate for 15 minutes before serving. Enjoy!

Notes

  • Give It Time to Sit. I recommend making it about 4 hours ahead of time so it has time to marinate while the veggies are still cool and crisp. 
  • Cucumber Tomato Pasta Salad: Easily transform this simple salad into a more substantial pasta salad by adding 3-4 cups of your favorite cooked short pasta.
  • Add Avocado: Adds a nice creaminess that works perfectly with the crispy veggies!
  • Use Fresh Veggies: Make sure you make this salad with super fresh veggies recently purchased for the best texture! This isn’t the time to buy in advance and let them sit around for days before you make the salad.
  • Store. The cucumber tomato salad can be stored in the fridge for about 2-3 days. For best results, make it the day before so the veggies stay fresh.
Calories: 221kcal, Carbohydrates: 15g, Protein: 4g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 8mg, Sodium: 126mg, Potassium: 659mg, Fiber: 3g, Sugar: 10g, Vitamin A: 1194IU, Vitamin C: 24mg, Calcium: 103mg, Iron: 1mg
Cuisine: American
Course: Side Dish
Author: Jennifer
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