Cucumber Tomato Salad

There is a moment every June when my counter turns into a little pile of cucumbers and tomatoes, half of them from a neighbor who planted too many and the rest from a Saturday farmers market run I swore would be quick. Summer in Kansas City does that. Everything is suddenly ripe at once, and the last thing I want to do is turn on the oven.

This cucumber tomato salad is what I make on repeat from now until the first cool night. It is crisp, a little tangy, takes about fifteen minutes, and it goes with literally everything off the grill. If you need one easy side to bring to a cookout this weekend, this is the one.

Heads up, a couple of the links below are affiliate links, which just means if you grab something I get a tiny commission at no extra cost to you. Only things I actually use made the cut.

Why you will love this cucumber tomato salad

It is the definition of low effort, high reward. No cooking, no fancy technique, just good produce and a quick dressing you shake together in a jar. It is naturally light and refreshing, which is exactly what you want when it is ninety degrees and humid. It also holds up on a buffet table for a while, so it is my go to for potlucks and backyard parties.

And honestly, it is one of those recipes that tastes like you fussed when you really did not. People always ask what is in the dressing. The answer is almost nothing.

What goes into it

The beauty here is how short the list is. You need cucumbers, tomatoes, red onion, and fresh herbs, plus a simple red wine vinaigrette. I like English cucumbers because the skin is thin and you do not have to peel them, but a regular cucumber works too if you scoop the seeds. For tomatoes, cherry or grape are the most reliable in early summer, sweet and never mealy.

A couple of tools make this even faster. A mandoline slicer gets the cucumbers and onion paper thin in seconds, and I shake the dressing in a little mason jar so there is barely any cleanup. A big serving bowl rounds it out if you want it to look pretty on the table. Full amounts are in the recipe card below.

Ingredients and how to make it

Here is the full recipe with exact amounts and steps. Tap the print button if you want a copy for the fridge.

Cucumber Tomato Salad

A crisp, fresh cucumber tomato salad with red onion and a light vinaigrette. The easiest summer side for any Kansas City cookout, and it comes together in about fifteen minutes.

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Prep Time 15 minutes mins

chill time (optional) 30 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Salad

Ingredients Method Notes

Ingredients

  

For the salad

• 2 large English cucumbers, sliced into half moons
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley or dill, chopped

For the dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, grated or minced
• 1 tsp honey or sugar
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper

Method

 

1. Slice the cucumbers into half moons, halve the tomatoes, and thinly slice the red onion. Add everything to a large bowl along with the chopped herbs.
2. In a small jar or bowl, whisk together the olive oil, red wine vinegar, garlic, honey, salt, and pepper until it looks glossy and combined.
3. Pour the dressing over the vegetables and toss gently until everything is coated.
4. Serve right away for the crispest bite, or cover and chill for thirty minutes to let the flavors mingle. Give it one more toss before serving and taste for salt.

Notes

Salt the cucumbers and let them sit for ten minutes, then pat dry if you want a less watery salad. Use the freshest tomatoes you can find, a farmers market haul makes this sing. Leftovers keep in the fridge for up to two days, though the veggies soften as they sit.

Tips, variations, and make ahead

If you hate a watery salad, salt the sliced cucumbers, let them sit for ten minutes, then pat them dry before tossing. It makes a real difference. For make ahead, you can prep all the veggies and the dressing separately a few hours in advance, then toss right before serving so nothing goes soggy.

Want to dress it up? Crumble some feta on top, add a handful of kalamata olives, and it leans Greek. Swap the parsley for fresh dill and it tastes like the cucumber salad my grandmother made. A little fresh corn cut off the cob is also delicious right now. This recipe is very forgiving, so use what you have.

Quick recipe details

Prep time is about fifteen minutes with no cooking required. You can serve it right away, or chill it for thirty minutes to let the flavors come together. It makes roughly six servings as a side. Leftovers keep covered in the fridge for up to two days, though the cucumbers soften the longer they sit, so it is best the day you make it.

The takeaway

This is the kind of recipe that earns a permanent spot in your summer rotation, the one you can throw together half asleep and still have everyone asking for it. Fresh, simple, and the easiest yes when someone says bring a side.

If you make it, tell me what you tossed in, my cart and my counter always have room for more cucumbers. Drop it in the comments below.

So glad you are here.
xo, Pam