Cucumber Tomato Salad

There’s something about Cucumber Tomato Salad that feels timeless. It isn’t trendy. It doesn’t come in and out of style. Instead, it’s quietly ever-present—on picnic tables in the South, on kitchen counters in Balkan homes, and in lunchboxes around the world. This simple combination of crisp cucumbers and ripe tomatoes has fed families for generations. It’s the kind of recipe your grandmother might not have written down, because she just knew it by heart.

I remember my mother making this salad in the early days of June. She’d pull a wooden bowl from the top shelf, the one with little sunflower carvings etched into the sides, and begin slicing the cucumbers with practiced ease. The tomatoes would be juicy and fragrant, often from our neighbor’s garden, and the onions sliced so thin they were almost translucent. She didn’t use measuring cups—just poured vinegar until it “smelled right” and sprinkled salt by feel.

That’s the beauty of this dish. It’s rustic. It’s forgiving. And most of all, it’s real.

Why You’ll Love This Recipe

• Fast and Fresh: It’s ready in just minutes with zero cooking involved. Perfect for when it’s too hot to turn on the stove.
• Healthy and Hydrating: Made with raw veggies, this salad is hydrating and packed with vitamins.
• Versatile: Serve it on its own, as a side, or bulk it up with proteins like chickpeas, grilled chicken, or avocado.
• Flavorful and Light: The apple cider vinegar dressing makes everything pop without overpowering the natural sweetness of the tomatoes or the cool crunch of the cucumbers.

INGREDIENTS YOU’LL NEED:

• 2 whole English cucumbers, ends trimmed, cut into ½‑inch pieces
• 3 small Roma tomatoes, cut into ½‑inch pieces
• ½ red onion, halved and thinly sliced
• ⅓ cup water
• ⅓ cup apple cider vinegar
• 2 tablespoons granulated sugar
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh dill
• Optional: diced avocado or crumbled feta cheese

How to Make Cucumber Tomato Salad

This recipe is like a kitchen lullaby—soft rhythms of chopping and stirring, gentle aromas of vinegar and herbs, and the promise of a satisfying crunch with every bite.

Step-by-Step Instructions:

1. Gather your vegetables: Use the freshest produce you can find. Slice the cucumbers into bite-sized rounds or half-moons. Dice the tomatoes and thinly slice the onion.
2. Make the dressing: In a jar or bowl, combine water, apple cider vinegar, sugar, salt, and black pepper. Shake or whisk vigorously until the sugar is fully dissolved.
3. Combine everything: Toss the cucumbers, tomatoes, and onion in a large bowl. Pour the dressing over and gently stir to coat everything evenly.

1. Chill and rest: Cover the bowl and place it in the refrigerator for at least one hour. This gives the vegetables time to absorb the tangy dressing and mellow together.
2. Finish with dill: Just before serving, sprinkle chopped fresh dill on top and toss again. Add feta or avocado if using.

A Glimpse into Its History

Though its ingredients are common across many cuisines, Cucumber Tomato Salad has special meaning in regions that rely heavily on seasonal produce. In Eastern Europe, a similar salad called Shopska is made with nearly identical ingredients and is considered a cultural staple in Bulgaria and parts of the Balkans. Mediterranean cuisines often mix cucumbers and tomatoes with olives and fresh herbs in mezze platters.

In the American South, versions of this salad often appeared next to cornbread and iced tea during church potlucks and backyard cookouts. It became a frugal and refreshing way to use up summer bounty.

Wherever it appears, this salad represents the wisdom of generations—how to feed many with little, how to celebrate the land, and how to let nature’s flavors shine.

Helpful Tips

• Use English or Persian cucumbers for fewer seeds and less bitterness.
• Salt your cucumbers if you want to draw out moisture and keep the salad extra crisp.
• Let it rest for at least an hour, though overnight is even better. The flavors meld and deepen beautifully.
• Tweak the sugar to your taste; some prefer a more tart dressing, while others like a bit of sweetness.
• Make it creamy by stirring in a spoonful of plain Greek yogurt.

Details:

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Marinating Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Salad, Side Dish
• Method: No-cook
• Cuisine: Global-inspired / Summer
• Diet: Vegetarian, Gluten-Free, Low-Carb

Notes:

This salad can be made with cherry or grape tomatoes for a different texture. White vinegar can be used in place of apple cider, but the flavor will be sharper and more acidic. Try red wine vinegar for an elegant twist. And remember: fresh dill really brings it all together.

Nutritional Information (approximate, per serving):

Calories: 50
Carbs: 10g
Fat: 0.2g
Protein: 1g
Fiber: 2g
Vitamin C: High
Sodium: 200mg

Frequently Asked Questions

What is a cucumber tomato salad?
Cucumber tomato salad is a light, refreshing dish made with sliced cucumbers, ripe tomatoes, and often red onions and fresh herbs. Tossed in a simple vinaigrette, it’s a quick, healthy side that’s perfect for warm-weather meals or as a bright contrast to grilled dishes.

How long does it take to make a cucumber tomato salad?
You can make a cucumber tomato salad in about 15 minutes. Just slice cucumbers and tomatoes, add onions and herbs, then toss everything in a tangy vinaigrette. It’s a quick and easy side that comes together with minimal prep and no cooking.

What to eat with cucumber & tomatoes?
Serve cucumber and tomato salad alongside grilled chicken, beef kabobs, lamb chops, or baked fish. It also pairs beautifully with rice dishes or flatbreads for a balanced, Mediterranean-inspired meal. Its crisp, fresh flavors complement hearty mains perfectly.

How do you make a salad with cucumbers?
To make a cucumber salad, slice cucumbers and mix with chopped tomatoes, red onion, and fresh herbs. Whisk together olive oil, lemon juice or vinegar, salt, and pepper for a quick dressing. Toss everything together and serve chilled for best flavor.

Storage Instructions

Store the salad in an airtight container in the refrigerator for up to 2 days. After that, the cucumbers and tomatoes will begin to soften too much. If any excess liquid accumulates, drain it before serving.

Related Recipes:

If you loved this light and crisp salad, here are a few more refreshing dishes you might enjoy:

• A Garden Salad That Tastes Like Summer Memories
• Creamy Cilantro Lime Pasta Salad
• Peruvian Grilled Chicken Salad: A Summer Feast with Global Roots

Conclusion

Cucumber Tomato Salad is more than just a mix of vegetables—it’s a dish steeped in tradition, rooted in gardens, and loved by generations. It’s quick to prepare, endlessly adaptable, and the perfect companion to every summer gathering, light lunch, or weeknight meal. With each crunchy, juicy bite, it invites us to slow down, savor the season, and enjoy the bounty of the earth.

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