Looking for a flavorful side dish that takes less than 20 minutes to throw together? This easy Cucumber Tomato Salad is just that! It’s packed with fresh cucumbers, ripe tomatoes, red onion, dill, feta and a light red wine vinaigrette. Serve this cucumber tomato salad at your next cookout, potluck or picnic!

This summery salad is a great use for garden vegetables and makes the perfect side dish for burgers, steaks, grilled salmon or grilled chicken!

cucumber tomato salad served with a serving spoon

If you grow your own cucumbers and tomatoes, this cucumber tomato salad is a wonderful way enjoy them. If you don’t garden, I highly recommend visiting the farmer’s market in the summer to stock up on fresh produce because it always tastes best!

Whether you want a crunchy, healthy side dish with your sandwich or you’re looking for something fresh to serve at your next gathering, this cucumber tomato salad is a simple, light recipe you can enjoy all summer long!

ingredients needed for cucumber tomato salad

For this beautiful summer salad, I chose seasonal ingredients that are so flavorful this time of year!

Here’s what’s in this cucumber tomato salad:

  • Cucumbers – Light and refreshing with the perfect crunch.
  • Tomatoes – Tomatoes are especially delicious in the summertime! Feel free to use grape or cherry tomatoes instead of Roma.
  • Red onion – Red onions are great for salads because they have a beautiful color and a more mild, sweet flavor than other onion varieties.
  • Fresh dill – Dill is one of my favorite herbs and it works so well in this salad. If you don’t have dill available, try using fresh parsley.
  • Dressing – This salad is tossed in a tasty homemade red wine vinaigrette. It’s a simple mix of avocado or olive oil, red wine vinegar, Italian seasoning, salt & pepper.
  • Feta cheese – The creamy, salty flavor of feta is perfect in this fresh salad. You can also use goat cheese for a little more tang, or even gorgonzola or blue cheese crumbles.

chopped tomato, cucumber and red onion in a large white bowl

how to make cucumber tomato salad

There’s nothing complicated about tossing this salad together! The only thing that takes a bit of time is cutting up all the vegetables. Here’s the easy process:

Step 1: Chop all your veggies. This should only take about 5-10 minutes.

Step 2: Place the veggies in a large bowl.

Step 3: Make your dressing by whisking together the olive oil, red wine vinegar, Italian seasoning, and salt and pepper. Pour over the salad and toss to combine.

Step 4: Sprinkle feta cheese over the salad. Enjoy immediately or place in the fridge to eat later!

dressing for cucumber tomato salad

The dressing for this salad is really simple, which is perfect because we want to let the fresh flavors of the cucumbers, tomatoes and onions come through. Here’s what you’ll need to make the vinaigrette:

  • 2 tbsp avocado or olive oil
  • 1 tbsp red wine vinegar (Feel free to use white wine vinegar or apple cider vinegar in place of the red wine vinegar. It will change the flavor slightly, but it will still be delicious!)
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • dash of  black pepper
  • 1 tsp sugar (optional)

pouring dressing over cucumber tomato salad

tips for salad success

  • After slicing, but before chopping, I like to use a spoon to scrape out all of the seeds from the cucumber. The seeds hold water, removing them will keep this salad from getting soggy.
  • Make ahead! This salad can be made several hours before you plan to serve it.
  • The vinaigrette for this salad can be made up to 3 days in advance. Store it in the fridge until you’re ready to make your salad.
  • I prefer to buy a block of feta cheese and crumble it myself. I find that the block feta has more flavor than the tubs of pre-crumbled cheese.
  • If you are making this for a party, I highly recommend doubling the salad recipe. It will be everyone’s favorite!
  • This salad can easily be made dairy-free and vegan by omitting the feta cheese.

tossing cucumber tomato salad in a large white bowl

customize this salad

This salad is delicious as-is, but you can absolutely change things up to use what you have available and customize the flavors to your tastes.

  • Protein. Cucumber tomato salad pairs well with almost any protein. We love it served alongside grilled chicken, fish, shrimp or burgers.
  • Plant-based protein. Add in a can of drained chickpeas or a cup of cooked quinoa for a little more heartiness and plant-based protein.
  • Veggies. Feel free to add other vegetables such as marinated artichoke hearts, grilled zucchini, corn, sun-dried tomatoes, marinated mushrooms, or pepperoncini peppers.
  • Healthy fats. Toss in a chopped avocado for additional nutrition and healthy fats.
  • Dressing. The homemade vinaigrette is super easy to mix up and adds the perfect tang, but feel free to swap it out with about 3-4 tablespoons of your favorite bottled Greek vinaigrette or another favorite dressing.

cucumber tomato salad served with pita bread

ways to serve this tomato cucumber salad recipe

  • Straight out of the bowl. Add some chickpeas and this salad is plenty filling for a light meal. You could also add diced grilled chicken or shredded rotisserie chicken for a little more staying power.
  • With fresh greens. For even more veggie goodness, toss this tomato cucumber salad with fresh greens, then drizzle on a bit of extra vinaigrette to create a fresh green salad.
  • As a side dish. The way I usually serve this salad is as a side dish to grilled meats, burgers or sandwiches.

make ahead + storage recommendations

  • Make ahead. This salad is great to make several hours in advance of serving it because it gets tastier over time. You can also mix the vinaigrette together up to 3 days in advance, and store it in the refrigerator.
  • Storing leftovers. Store the leftover salad in an airtight storage container in the refrigerator for about 3 days. Before serving again, give it a good stir and taste + season again as needed.

chopped veggie salad in a white bowl

more favorite summer sides

If you try this cucumber tomato salad recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

salad made with chopped cucumber, tomato and sliced red onion

cucumber tomato salad served with a serving spoon
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Cucumber Tomato Salad

Cucumber Tomato Salad is a flavorful side dish that takes less than 20 minutes to throw together. It's packed with fresh cucumbers, ripe tomatoes, red onion, dill, feta and a light red wine vinaigrette. Serve this cucumber tomato salad at your next cookout, potluck or picnic!

Ingredients

  • 2 cucumbers, seeds removed and diced
  • 2 Roma tomatoes, diced (or 1 pint grape tomatoes, halved)
  • 1/4 to 1/2 red onion, diced or sliced 1/8-inch thick
  • 1 teaspoon fresh dill
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • dash of pepper to taste
  • 1 teaspoon sugar (optional)
  • 4 ounces feta cheese, crumbled (optional)

Instructions 

  • Place the cucumbers, tomatoes, red onion and dill in a large bowl.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, pepper and sugar (if using).
  • Pour the vinaigrette over the cucumber/tomato mixture. Toss gently to coat. Top with crumbled feta and serve.

Notes

  • Make ahead. This salad is great to make several hours in advance of serving it because it gets tastier over time. You can also mix the vinaigrette together up to 3 days in advance, and store it in the refrigerator.
  • Storing leftovers. Store leftover salad in an airtight storage container in the refrigerator for 3-5 days. Before serving again, give it a good stir and taste + season again as needed.
*Nutritional information calculated with feta but not sugar.
Serving: 1serving, Calories: 110kcal, Carbohydrates: 4g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 17mg, Sodium: 408mg, Potassium: 207mg, Fiber: 1g, Sugar: 3g, Vitamin A: 328IU, Vitamin C: 6mg, Calcium: 113mg, Iron: 1mg

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