Cucumber Tomato Salad Recipe

This Cucumber Tomato Salad is such an easy summer salad. It’s full of fresh flavor from crunchy cucumbers, ripe tomatoes, red onions, and creamy avocado. Then the veggies are mixed with a light vinaigrette dressing to make a simple, refreshing salad or side dish.

 

This crisp and refreshing cucumber salad is a summer classic for a reason. With super-ripe tomatoes from the garden, it’s even better. My family loves anything with avocado so, of course, we had to turn this into a cucumber-tomato avocado salad. It’s a tasty upgrade from a standard cucumber salad.

I love bringing easy summer salads like this one to potlucks and outdoor gatherings.The fresher your produce is, the better the salad will be. For instance, if you can get fresh corn, my creamy Southwestern Corn Salad is always a huge hit. And this recipe for Greek Pasta Salad is like a more filling version of cucumber salad with olives.

Why You’ll Love Cucumber Tomato Salad

• It’s easy and quick to prepare with minimal ingredients, which makes it a great option for busy summer schedules. It can also be made ahead of time.
• This is a versatile salad that you can enjoy as a light lunch or side dish. Combine it with your favorite protein like grilled chicken for a complete meal.
• Healthy and packed with nutrition, it’s a great choice for vegetarians, vegans, gluten-free diets, and those who want to eat clean, too. 
• The flavors of crisp vegetables and herbs shine, making it a perfect salad for those who appreciate fresh and simple ingredients.
• The combination of colors and textures in this salad will brighten up any meal or buffet spread.

What You’ll Need

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• Cucumbers – Crisp cucumbers make this salad taste incredibly fresh. 
• Roma Tomatoes – Choose ripe, dark, and juicy Romas for the best flavor.
• Red Onion – Adds savory flavor without being too strong. 
• Avocado – Adds natural creaminess that everyone will love. 
• Parsley – Gives a fresh, herbaceous flavor to the salad along with extra nutrients.
• Olive Oil – Extra-virgin olive oil is best here. The fresher the oil, the better it will taste. 
• Red Wine Vinegar – Adds acidity to the vinaigrette and keeps the salad fresh longer.
• Salt 
• Black Pepper

How To Make Cucumber Tomato Salad

• Mix the veggies. In a large salad bowl, gently combine the cut vegetables. 
• Make the dressing. In a small bowl or jar, combine the olive oil, vinegar, and salt and pepper. Mix or shake well until fully blended. 
• Finish by combining everything. Add the vinaigrette and parsley to the vegetables, mixing until all the vegetables are coated in the dressing.
• Refrigerate. Store the salad in the refrigerator for at least an hour before serving. This allows the flavors to meld together and sink into the veggies.

Recipe Tips & Variations

• Add a touch of sweetness. A teaspoon or less of honey or sugar can be added to the dressing to add sweetness and balance out the acidity. This especially helps if your tomatoes are not as ripe and sweet as desired.
• Use a mandoline for uniform slices. If you have access to one, a mandoline slicer can create more even and professional-looking slices of cucumber and onion. This also allows for a thinner slice, making the salad easier to eat.
• Cut the tomatoes into larger chunks. I like to cut the tomatoes into chunks so they don’t disappear in the salad. 
• Use cilantro in place of parsley. You could use cilantro instead of parsley if you prefer. It would also go perfectly with the rich avocado. 
• Let it sit before serving. This salad tastes best when it’s allowed to sit for at least an hour before serving, so you’ll want to factor that into the preparation time for maximum flavor.

What Is The Best Type Of Cucumber To Use

English or Persian cucumbers are the best options for this salad since they’re crunchier and have fewer seeds. However, your average garden cucumber will do just fine! If you don’t like the seeds, slice the cucumber in half lengthwise and scoop them out before slicing.

Can You Make This Salad Ahead Of Time?

You can make this entire salad up to one day ahead of time, except for the avocado. I’d wait to add the avocado no more than an hour before serving it since it tends to brown and break down quickly.

Storing Leftover Cucumber Salad

Store any leftovers of this salad in an airtight container in the fridge. They should last for 2-3 days.

Serving Suggestions

This is one of those salads that goes with just about anything. but here are a few of my favorite summer recipes that pair really well with it.

• Spicy Bacon Cheeseburger – Enjoy this salad along with these bacon cheeseburgers with spicy ranch sauce for a flavor-packed summer meal!
• Smoked Burgers – Fire up the smoker for this burger recipe and I promise you’ll never look at regular old burgers the same way again. 
• Perfect Grilled Ribeye – Level up your grilling skills with this delicious ribeye recipe. It’s an ideal match for this refreshing cucumber salad. 
• Grilled Flank Steak – Try this salad with juicy flank steak marinated in bold lime juice, olive oil, cilantro, and jalapeño. 
• Chile Lime Grilled Chicken Drumsticks – You’ll love these spicy, tangy little drumsticks alongside this garden-fresh salad.

More Summer Side Dish Recipes

• BLT Salad
• Greek Pasta Salad
• Corn Fritters
• Classic Potato Salad
• Baked Beans
• Grilled Zucchini
• Berry Fruit Salad

Continue to Content

Yield: 6

Cucumber Tomato Salad

Print

Cucumber Tomato Salad - Easy summer salads are the perfect side dish and great for potlucks. This cucumber salad is full of cucumbers, tomatoes, onions, and avocado tossed with a light vinaigrette dressing.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 2 whole cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 8 roma tomatoes, cut into wedges
• 2 whole avocados, diced
• 1/4 cup chopped parsley
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Add cucumbers, onion, tomato, and avocado to a large salad bowl.  Gently mix.
2. In a small bowl, or jar mix together olive oil, vinegar, salt and pepper. Mix until very well blended.  
3. Add vinaigrette and parsley to the salad.  Mix together until everything is well coated.
4. Store in fridge for about an hour or until ready to serve.

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Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 186Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 399mgCarbohydrates 10gFiber 5gSugar 4gProtein 2g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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