15-Minute Refreshing Cucumber Tomato Salad You’ll Crave

Oh my gosh, let me tell you about my absolute go-to summer salad – this cucumber tomato salad beauty! It’s the kind of recipe I throw together when I need something fresh in a hurry, and wow does it deliver. I first had it at my aunt’s backyard BBQ years ago, and now? It’s my potluck superstar. There’s something magical about how the crisp cucumbers, juicy tomatoes, and tangy dressing come together in just 10 minutes flat. Mediterranean flavors shine through without any fuss – just simple ingredients doing their thing. Whether it’s a sweltering August afternoon or I need a bright side dish for grilled chicken, this salad never lets me down. And the best part? My kids actually eat their veggies when I make this!

Why You’ll Love This Cucumber Tomato Salad

Trust me, this isn’t just any salad – it’s the kind you’ll crave all summer long. Here’s why:

• Refreshing crunch: Those crisp cucumbers and juicy tomatoes feel like a cool drink of water on a hot day
• 10-minute magic: Seriously – wash, chop, toss, and you’re done before the grill heats up
• Good-for-you: Packed with veggies and that light dressing won’t weigh you down
• Your rules: Add feta, swap herbs, or kick up the lemon – it’s foolproof to customize

Ingredients for Cucumber Tomato Salad

Here’s everything you’ll need to make this bright, crunchy salad sing:

• 2 large cucumbers – sliced into half-moons (peel if you prefer, but I love the color contrast)
• 4 medium tomatoes – chopped into bite-sized chunks (go for Roma if you want less juice)
• 1 small red onion – thinly sliced (soak in ice water for 5 minutes if you want milder flavor)
• 1/4 cup fresh parsley – chopped (stems and all for extra herbiness)
• 2 tablespoons olive oil – the good stuff, since it’s the main dressing
• 1 tablespoon lemon juice – freshly squeezed, please! Bottled just isn’t the same
• 1/2 teaspoon salt – I use kosher for better distribution
• 1/4 teaspoon black pepper – freshly cracked is ideal

Ingredient Notes & Substitutions

Got dietary needs or just want to mix it up? Here’s how I play with this salad:

Cheese lovers: Toss in 1/2 cup crumbled feta or goat cheese right before serving – so good! Herb swaps: No parsley? Fresh dill or basil work beautifully (just use half as much basil since it’s stronger). Acid alternatives: Out of lemons? White wine vinegar or even red wine vinegar in a pinch (reduce to 2 teaspoons). Low-sodium: Skip added salt and let the natural flavors shine. And for extra creaminess? A diced avocado right before serving makes it heavenly!

How to Make Cucumber Tomato Salad

Okay friends, let’s get chopping! This salad comes together so fast you’ll blink and it’ll be done. Here’s exactly how I make it – and why each step matters:

1. Prep your veggies: First, give those cucumbers and tomatoes a good rinse under cool water (trust me, you don’t want garden grit in your salad!). I pat them dry with a clean towel because extra water makes the dressing watery.
2. Slice with love: Cut cucumbers into 1/4-inch half-moons – not too thick, not paper-thin. Chop tomatoes into chunks about the same size so everything mixes evenly. That red onion? Thin slices only – nobody wants a mouthful of raw onion!
3. Combine gently: Toss cucumbers, tomatoes, and onion in your prettiest bowl (mine’s a big ceramic one). Sprinkle parsley over top like confetti – it makes everything brighter!
4. Dress it right: Drizzle olive oil first so the lemon juice doesn’t make the greens wilt. Then add lemon juice, salt, and pepper. Here’s my trick: toss with salad servers instead of a spoon so you don’t crush the tomatoes.
5. Let it mingle: Pop it in the fridge for at least 10 minutes (20 is better if you can wait!). This lets the flavors get friendly and the onions soften just enough.

Tips for the Perfect Cucumber Tomato Salad

Want my hard-earned salad wisdom? Chill your veggies first – icy cucumbers stay crisp longer. Taste before serving – sometimes it needs another squeeze of lemon. And if adding cheese? Wait until the last second or it gets soggy! Whatever you do, resist over-mixing – a few gentle folds keeps everything pretty.

Serving Suggestions for Cucumber Tomato Salad

Oh, the places this salad goes! My favorite way? Piled next to grilled chicken with warm pita bread for dipping in the herby dressing at the bottom of the bowl. For a Mediterranean twist, I’ll toss in kalamata olives and chunks of creamy avocado right before serving. When it’s too hot to cook, I make it a meal by adding chickpeas or chunks of feta cheese – so satisfying! And don’t even get me started on how perfect it is alongside fresh hummus and crispy pita chips. Honestly, this salad makes everything taste like summer.

Storage & Reheating Instructions

Here’s the scoop on keeping your salad fresh – and what not to do! This salad’s best eaten day-of (those cucumbers lose their crunch fast), but if you must store it, pop it in an airtight container in the fridge for max 2 days. Fair warning – the tomatoes will release juices, so you’ll see some liquid pooling at the bottom. Just give it a gentle stir before serving. And whatever you do, don’t freeze it – thawed cucumbers turn into sad, mushy ribbons (learned that one the hard way!). If you’re meal prepping, keep the dressing separate and toss it all together right before eating.

Cucumber Tomato Salad Nutritional Information

Nutritional values are estimates and vary based on ingredients. Per serving (about 1 cup): 80 calories, 4g fat (0.5g saturated), 10g carbs, 2g fiber, 2g protein. Light as sunshine but packed with goodness!

Frequently Asked Questions

Can I make cucumber tomato salad ahead of time?
Absolutely! Just keep the dressing separate until right before serving – toss everything together about 10 minutes prior. Those cucumbers stay crisper that way. I often prep the veggies in the morning for evening BBQs.

How do I prevent a soggy salad?
Two tricks: First, drain your sliced cucumbers on paper towels for 5 minutes before mixing. Second, if your tomatoes are super juicy, scoop out some seeds before chopping. Works like a charm!

What herbs work besides parsley?
Oh, so many options! Fresh dill gives it a Greek vibe, while mint makes it extra refreshing. Basil’s lovely too – just use half the amount since it’s stronger. My neighbor swears by oregano, but I find it too bold.

Is there a dairy-free version?
Totally! Skip the feta and it’s naturally vegan. For creaminess, try avocado or a handful of toasted pine nuts instead. The lemon-olive oil dressing already packs plenty of flavor on its own.

Can I use English cucumbers?
Yes! They’re actually my first choice – no peeling needed and fewer seeds. Just use 1-2 depending on size. Their thin skins stay crisp longer than regular cukes too.

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