Fresh, crunchy, juicy, and full of flavor! This easy cucumber tomato salad comes together in just 15 minutes with simple ingredients and a zesty homemade lemon dressing.
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes | Servings: 4
Introduction
Cucumber tomato salad is one of those fresh, simple recipes you'll find yourself making all summer long. It's loaded with crunchy cucumbers, juicy ripe tomatoes, crisp red onion, and plenty of fresh cilantro, all tossed in a light lemon and olive oil dressing. No fancy ingredients, no cooking, and hardly any cleanup! I'm Ana, and this is the kind of salad I love throwing together when dinner needs something fresh on the side. It goes with just about everything, from grilled chicken to roasted potatoes, and tastes even better when the vegetables are perfectly ripe. Best of all, you only need about 15 minutes to make it.
Ingredients
For the Salad
- 2 large cucumbers (about 450 g), chopped into bite-sized pieces
- 4 medium ripe tomatoes (about 500 g), chopped
- 1/2 medium red onion (about 75 g), finely diced
- 1/3 cup (15 g) fresh cilantro, roughly chopped
For the Lemon Dressing
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1 small garlic clove, finely minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Step-by-Step Instructions
- Wash the vegetables: Rinse the cucumbers, tomatoes, and cilantro under cool running water. Pat everything dry with a clean kitchen towel to keep the salad from becoming watery.
- Chop the cucumbers: Cut the cucumbers into chunky, bite-sized pieces. Leave the skin on for extra crunch and a beautiful fresh-green color.
- Prepare the tomatoes: Chop the tomatoes into similar-sized pieces. Use ripe but firm tomatoes so they hold their shape when tossed with the dressing.
- Dice the red onion: Finely chop the red onion. If you prefer a milder flavor, soak the diced onion in cold water for 5–10 minutes, then drain thoroughly.
- Add the cilantro: Roughly chop the fresh cilantro leaves and tender stems. Add them to a large mixing bowl with the cucumbers, tomatoes, and red onion.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper until well combined.
- Toss everything together: Pour the dressing over the vegetables and gently toss until everything is evenly coated. Be careful not to crush the tomatoes.
- Serve and enjoy: Taste and adjust the seasoning if needed. Serve immediately for the freshest, crunchiest texture, or refrigerate for 10 minutes before serving.
Tips for the Best Cucumber Tomato Salad
- Choose firm cucumbers: Fresh, crisp cucumbers make a huge difference in the texture.
- Use ripe tomatoes: Sweet, juicy tomatoes give this salad its best flavor.
- Cut everything evenly: Similar-sized pieces make every bite taste balanced.
- Don't overdress: Start with the recommended amount of dressing and adjust to your taste.
- Add salt near serving time: Salt draws moisture from cucumbers and tomatoes, so dressing right before serving helps prevent a watery salad.
- Use fresh herbs: Fresh cilantro gives the salad its bright, refreshing flavor.
Easy Variations to Try
One of my favorite things about this easy cucumber tomato salad recipe is how simple it is to customize.
- Add avocado: Toss in one diced avocado for a creamy twist.
- Try feta cheese: Sprinkle crumbled feta over the top for a salty Mediterranean-style flavor.
- Make it spicy: Add a finely chopped jalapeño or a pinch of red pepper flakes.
- Use fresh parsley: Replace cilantro with parsley if you prefer a different herb flavor.
- Add chickpeas: Stir in a cup of drained chickpeas for extra fiber and protein.
What to Serve with Cucumber Tomato Salad
This healthy summer salad is the perfect side dish for grilled chicken, baked salmon, roasted beef, or garlic herb potatoes.
It's also delicious with rice bowls, homemade wraps, and grilled shrimp. For a quick lunch, serve it alongside hummus and warm pita bread.
Because it's so light and refreshing, this tomato cucumber cilantro salad works especially well with rich, creamy, or spicy main dishes.
How to Store Cucumber Tomato Salad
Store leftover salad in an airtight container in the refrigerator at 40°F (4°C) or below for up to 2 days for the best quality.
The cucumbers and tomatoes will release moisture as they sit, so the salad may become watery. Drain any excess liquid and gently toss before serving.
If you're making it ahead, store the chopped vegetables and dressing separately, then combine them just before eating.
Freezing isn't recommended because cucumbers and tomatoes lose their crisp texture after thawing.
Frequently Asked Questions
1. Can I make cucumber tomato salad ahead of time?
Yes! You can chop the vegetables a few hours ahead and refrigerate them in a covered container. Keep the dressing separate until you're ready to serve so everything stays fresh and crunchy.
2. Should I peel cucumbers for cucumber tomato salad?
No, peeling is optional. English and Persian cucumbers have thin skins that work beautifully in salads. If you're using cucumbers with thick or bitter skin, you can peel them first.
3. How do you keep cucumber tomato salad from getting watery?
Use firm vegetables, remove excess tomato seeds if they're especially juicy, and add the dressing shortly before serving. Salting the vegetables too early can draw out extra moisture.
Final Thoughts
This easy cucumber tomato salad with red onion and fresh cilantro proves that simple ingredients can make something seriously delicious.
It's fresh, colorful, crunchy, and packed with bright lemon flavor. Whether you're making a quick weekday lunch, preparing a summer barbecue, or looking for a healthy side dish, this salad is always a great choice.
Give it a try the next time you have fresh cucumbers and tomatoes in your kitchen. You might just find yourself making it on repeat!