30-Minute Cucumber Tomato Salad Recipe: Refreshing Summer Bliss!

Nothing beats the crisp, refreshing crunch of my favorite cucumber tomato salad on a hot summer day. This simple Mediterranean-inspired dish has saved me countless times when I needed something cool, quick, and bursting with fresh flavors. The combination of juicy tomatoes and crisp cucumbers with just a hint of red onion and lemon makes this salad my absolute go-to.

I first learned this recipe from my neighbor Sophia, who would bring it to every summer potluck. The way the flavors come together – so bright and satisfying – made me realize you don’t need fancy ingredients to make something truly special. Now I make this cucumber tomato salad at least twice a week when my garden is overflowing with ripe tomatoes. It’s perfect for picnics, backyard barbecues, or just keeping in the fridge for those “too hot to cook” evenings.

Why You’ll Love This Cucumber Tomato Salad

Let me tell you why this cucumber tomato salad has become my summer obsession – and why you’ll keep coming back to it too! First off, it’s the easiest thing you’ll make all season. Just chop, toss, and you’re done – no cooking required when it’s too hot to even look at the stove.

• Instant refreshment: That first crisp bite of cucumber mixed with juicy tomatoes? Pure summer magic. This salad cools you down better than any sugary drink.
• So dang healthy: Packed with hydrating veggies and heart-healthy olive oil, this cucumber tomato salad makes eating well feel effortless.
• Customizable to your taste: Add more lemon for zing, less onion if you’re sensitive, or throw in whatever herbs you’ve got growing.
• Ready in 15 minutes flat: From fridge to table faster than you can say “What should I bring to the cookout?”
• Always a crowd-pleaser: I’ve never brought home leftovers of this salad – even picky kids go back for seconds!

The best part? You probably have most of these ingredients sitting in your kitchen right now. No fancy grocery runs needed!

Ingredients for Cucumber Tomato Salad

Here’s everything you’ll need to make this simple yet spectacular salad – and trust me, quality matters here! I’ve learned through trial and error that getting these ingredients just right makes all the difference.

• 2 large cucumbers – sliced into 1/4-inch thick half-moons (I leave the peel on for extra crunch and color!)
• 4 medium tomatoes – chopped into 1-inch chunks (go for ripe but firm ones – mushy tomatoes will make your salad soggy)
• 1/2 red onion – thinly sliced to about 1/8-inch (this thin cut prevents overpowering bites)
• 2 tbsp fresh parsley – chopped (don’t even think about dried – fresh herbs are non-negotiable here)
• 2 tbsp extra-virgin olive oil – the good stuff! It adds fruity depth you just can’t get from regular olive oil
• 1 tbsp freshly squeezed lemon juice – please, no bottled juice! Fresh lemons make the dressing sing
• 1/2 tsp salt – I use kosher salt for even distribution
• 1/4 tsp black pepper – freshly ground if you’ve got it

See? Nothing fancy – just fresh, simple ingredients treated with care. That’s the secret to this salad’s magic. Now let’s get chopping!

How to Make Cucumber Tomato Salad

Alright, let’s dive into making this gorgeous cucumber tomato salad! I promise it’s easier than folding a fitted sheet (why are those things so impossible?). Just follow these simple steps, and you’ll have a vibrant, refreshing salad in no time.

Step 1: Prep the Vegetables

First things first – let’s tackle those veggies! I like to start with the cucumbers because they’re the sturdiest. Slice them into those perfect 1/4-inch half-moons I mentioned earlier. Uniformity is key here – you want every bite to have that satisfying crunch.

Now for the tomatoes: chop them into nice, plump 1-inch chunks. Pro tip: do this over a bowl to catch all those precious tomato juices! Finally, take your red onion and slice it paper-thin – about 1/8-inch. If raw onion bites too strong for you, give the slices a quick 5-minute soak in cold water to mellow them out.

Step 2: Make the Dressing

This simple dressing is where the magic happens! Grab your favorite small bowl and whisk together the olive oil and lemon juice vigorously for about 30 seconds. You’ll know it’s ready when the mixture looks creamy and slightly thickened – that’s what we call emulsified in fancy cooking terms.

Now stir in the salt and pepper. Taste it! Need more zing? Add another squeeze of lemon. Too tart? Drizzle in a touch more olive oil. This is your salad – make it sing to your taste buds!

Step 3: Combine and Serve

Time for the fun part – bringing it all together! Gently toss your prepped veggies in a large mixing bowl. Pour that gorgeous dressing over top, then add your chopped parsley. Here’s my golden rule: use your hands to toss everything together lightly! A gentle folding motion keeps those tomato chunks intact while ensuring every piece gets coated in that lemony goodness.

Want an extra flavor boost? Pop the salad in the fridge for 15-20 minutes before serving to let the flavors mingle. Then dive in – preferably outside in the sunshine with someone you love!

Expert Tips for the Best Cucumber Tomato Salad

After making this cucumber tomato salad more times than I can count, I’ve picked up some foolproof tricks to take it from good to “Oh my goodness, what’s in this?!” delicious. First up: salt those cukes! Sprinkle your sliced cucumbers with a pinch of salt and let them sit for 10 minutes before adding to the salad. This draws out excess water so your dressing doesn’t get watered down.

Next, tomato selection is everything. You want them ripe but still firm – I gently squeeze and look for slight give without mushy spots. Garden-fresh is ideal, but vine-ripened grocery store tomatoes work too if they’re not mealy.

Finally, save the herbs for last! Adding parsley right before serving keeps it vibrant and prevents wilting. These little touches make all the difference between a decent salad and the kind of cucumber tomato salad that disappears first at every potluck!

Cucumber Tomato Salad Variations

Once you’ve mastered the classic cucumber tomato salad, try these fun twists to keep things interesting! My personal favorite? A big handful of crumbled feta cheese – the salty tang plays beautifully with the fresh veggies. Kalamata olives add that perfect briny punch when I’m feeling fancy.

For creamier texture, diced avocado is magical (just add it right before serving). Sometimes I’ll toss in some chickpeas or quinoa when I need more protein. And when basil is in season? Oh my – a few torn leaves take this salad straight to flavor town. The possibilities are endless!

Serving and Storing Cucumber Tomato Salad

Here’s the truth about this cucumber tomato salad – it’s absolutely best served fresh! I always tell friends to make it right before eating because the tomatoes start releasing juices and the cucumbers lose their perfect crunch after about 2 hours. If you must make it ahead, keep the dressing separate until the last minute and store everything in the fridge.

Got leftovers? They’ll keep overnight in an airtight container, but the texture won’t be quite the same. Those cucumbers get a bit limp and the parsley wilts – still edible, but not that magical crispness we love. My advice? Make just enough to enjoy immediately – this salad disappears fast anyway!

Cucumber Tomato Salad Nutrition

Now let’s talk numbers – but don’t worry, these are the good kind! Keep in mind these nutrition facts are estimates since actual values will vary depending on your exact ingredients and portion sizes. That said, here’s what you’re getting in each generous serving of this cucumber tomato salad:

• Calories: 95 (perfect light lunch or side dish!)
• Fat: 7g (mostly from heart-healthy olive oil)
• Saturated Fat: 1g
• Carbohydrates: 8g
• Fiber: 2g (thanks to all those fresh veggies!)
• Sugar: 5g (all natural from the tomatoes and cucumbers)
• Protein: 2g

The best part? You’re loading up on vitamins A and C, potassium, and antioxidants with every crunchy, refreshing bite. It’s one of those rare dishes that tastes indulgent while being genuinely good for you. Now that’s what I call a win-win!

FAQs About Cucumber Tomato Salad

I get asked these questions all the time about my favorite cucumber tomato salad, so let me share the insider tips I’ve learned through years of making this refreshing dish!

Can I make cucumber tomato salad ahead of time?

Honestly? I don’t recommend it. This salad is at its absolute best when served fresh – those crisp cucumbers and juicy tomatoes start losing their perfect texture after just a couple hours. If you must prep components ahead, keep the dressing separate and store veggies in the fridge, then toss everything together right before serving. But trust me – the 15 minutes it takes to make fresh is so worth it!

What can I use instead of lemon juice?

No lemons on hand? No problem! White wine vinegar or apple cider vinegar make great substitutes – start with half the amount (about 1/2 tbsp) and adjust to taste. The vinegar will give that same bright acidity that makes this cucumber tomato salad so refreshing. Just avoid balsamic – its strong flavor overpowers the delicate veggies.

How do I make the onions less sharp?

Oh, I feel you – raw onion can be intense! My grandma taught me this trick: soak your thinly sliced red onions in cold water for 5-10 minutes before adding to the salad. It takes away that harsh bite while keeping all the flavor. Bonus tip: a pinch of sugar in the soak water helps balance the onion’s natural sharpness even more!

Try this refreshing cucumber tomato salad and tag us with your delicious twist!

Print