When the garden is bursting and the weather is too hot to cook, this cucumber tomato salad is your seasonal secret weapon. Crisp cucumbers, juicy tomatoes, and a zesty vinaigrette come together in a dish that’s light, bright, and totally refreshing. Whether you’re feeding a crowd or prepping a weekday lunch, it’s the kind of fresh garden salad that steals the spotlight every time.
This easy salad is a staple in our house all summer long. It’s quick, adaptable, and the perfect excuse to enjoy your veggie bounty at its best.
Why You’ll Love This Cucumber Tomato Salad
This is the definition of a light side dish: crisp, colourful, and made with pantry staples. The red wine vinaigrette adds just enough tang, while the basil and parsley give it an herbaceous lift. It pairs with everything from grilled meats to pasta or can stand solo with a crusty piece of bread.
Ingredients
For the Salad:
- 1 English cucumber, sliced into rounds and then quartered
- 300 g (2 cups) grape tomatoes, halved
- 75 g (½ cup) red onion, thinly sliced
- 8 g (2 tbsp) fresh parsley, chopped
For the Dressing:
- 60 ml (¼ cup) extra virgin olive oil
- 45 ml (3 tbsp) red wine vinegar
- 12 g (1 tbsp) granulated sugar or honey
- 1 g (1 tsp) dried basil
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) ground black pepper
How to Make This Summer Veggie Salad
- Prep the veggies: Rinse all vegetables. Slice cucumber into rounds and quarter each. Halve the grape tomatoes, thinly slice red onion, and chop parsley.
- Make the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, sugar or honey, dried basil, salt, and pepper.
- Combine: Add cucumber, tomatoes, red onion, and parsley to a large bowl. Pour the dressing over top.
- Toss gently until all the vegetables are evenly coated.
- Refrigerate for 2 hours to allow the flavours to meld.
- Toss again before serving, and enjoy chilled.
Tips for Salad Success
- Use English or Persian cucumbers for fewer seeds and milder taste.
- Letting it sit in the fridge really brings out the flavour—don’t skip the chill.
- Add-ins like feta, avocado, or chickpeas can turn this into a heartier dish.
- Swap parsley for dill or fresh basil for a flavor twist.
The Story Behind the Salad
This salad started as a way to use up extra veggies from our backyard garden. One day, I tossed together cucumbers, tomatoes, and onions with a simple vinaigrette—and it was gone before the burgers even came off the grill. Now, it’s on repeat all summer, and my kids ask for “the crunchy tomato one” almost weekly.
What to Serve with Cucumber Tomato Salad
This summer veggie salad is incredibly versatile. Serve it alongside grilled chicken, burgers, or fish. It’s a refreshing partner for pasta dishes, grain bowls, or wraps. Or eat it as-is for a quick lunch when it’s too hot to cook.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The vegetables will release more juice over time, but a quick toss revives everything. If needed, freshen it with a splash of vinegar or extra herbs.
FAQs About Cucumber Tomato Salad
Can I make it ahead of time?
Yes! In fact, it tastes better after sitting for a few hours.
Can I use different tomatoes?
Definitely. Use any variety you like, just chop them to bite-sized pieces.
Is this salad vegan and gluten-free?
It sure is! Just make sure to use sugar or a vegan honey substitute.
Can I add protein?
Absolutely. Grilled chicken, tuna, or white beans all work great.
A Fresh Garden Salad That Shines on Any Table
This cucumber tomato salad is your go-to when you need a crisp, cooling side that celebrates summer produce. Easy, vibrant, and endlessly adaptable, it’s the kind of fresh garden salad you’ll find yourself making all season long.
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Cucumber Tomato Salad: The Ultimate Summer Veggie Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Cucumber Tomato Salad is the ultimate summer veggie salad—crisp, juicy, and tossed in a tangy red wine vinaigrette. Made with fresh cucumbers, grape tomatoes, red onion, and parsley, it’s a refreshing side dish that pairs perfectly with grilled mains or stands alone as a light lunch.
Ingredients
For the Salad:
-
1 English cucumber, sliced into rounds and quartered
-
300 g (2 cups) grape tomatoes, halved
-
75 g (½ cup) red onion, thinly sliced
-
8 g (2 tbsp) fresh parsley, chopped
For the Dressing:
-
60 ml (¼ cup) extra virgin olive oil
-
45 ml (3 tbsp) red wine vinegar
-
12 g (1 tbsp) granulated sugar or honey
-
1 g (1 tsp) dried basil
-
3 g (½ tsp) salt
-
0.5 g (¼ tsp) ground black pepper
Instructions
-
Rinse and prep all vegetables. Slice cucumbers, halve tomatoes, slice onions, and chop parsley.
-
In a small bowl, whisk together olive oil, red wine vinegar, sugar or honey, dried basil, salt, and pepper.
-
In a large bowl, combine the vegetables and pour dressing over the top.
-
Toss gently to coat evenly.
-
Cover and refrigerate for at least 2 hours.
-
Stir again before serving, and enjoy chilled.
Notes
Use English or Persian cucumbers for best texture and minimal seeds.
Let the salad chill to fully absorb flavors.
Add-ins like feta, avocado, or chickpeas make it heartier.
Swap parsley with fresh basil or dill for variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean / American