I still remember the first time I tossed together this cucumber and tomato salad on a hot evening and how it brightened the whole meal. It is a crisp, no-fuss mix of diced cucumbers, halved cherry tomatoes, a touch of red onion and parsley, all dressed in olive oil and apple cider vinegar. It comes together in minutes, keeps well for a day, and makes a simple side that pairs with everything from grilled mains to a weekday sandwich. If you enjoy crunchy, tangy salads, you might also like an alternative with an Asian profile like this Asian cucumber salad variation that leans into sesame and soy flavors.

Why you’ll love this dish

This salad is one of those recipes you make again and again because it checks so many boxes. It is fast to prepare, budget friendly, and naturally low in calories while still being satisfying. The mix of cool cucumber and sweet cherry tomato provides contrast in texture and flavor, and the simple vinaigrette lets the ingredients shine. It is perfect for a light weeknight dinner, a picnic side, or to bring along to a potluck where a refreshing vegetable option is welcome.

“Bright, crisp, and ready in ten minutes. This salad has become my go to when I need something fresh with minimal effort.”

Step-by-step overview

Before you start, here is what to expect: dice the cucumbers, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley. Whisk the olive oil with apple cider vinegar, salt, and pepper. Toss everything gently so the vegetables stay firm and vibrant. You can serve right away or let it rest in the fridge for about 30 minutes to let the flavors settle.

What you’ll need

• 2 large cucumbers, diced
• Note: English or Persian cucumbers have thinner skins and fewer seeds. If using garden cucumbers, peel and scoop seeds if they are very seedy.
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• Note: soak slices briefly in cold water if you prefer a milder onion flavor.
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• Use extra virgin for more flavor.
• 2 tablespoons apple cider vinegar
• Lemon juice is an easy substitute if you prefer a brighter citrus note.
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions to follow

1. Start by preparing the vegetables. Dice the cucumbers into bite sized pieces. Halve the cherry tomatoes. Thinly slice the red onion and roughly chop the parsley.
2. Place the cucumbers, tomatoes, onion, and parsley into a large mixing bowl. Toss gently to combine.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper until the dressing is emulsified.
4. Pour the dressing over the salad and toss once more, using gentle strokes to avoid crushing the tomatoes.
5. Serve immediately for the freshest crunch, or cover and refrigerate for 30 minutes to allow the flavors to meld.

Best ways to enjoy it

This salad is versatile. Serve it alongside simply grilled chicken or fish for a light dinner. Spoon it over grain bowls for added freshness. It also makes a great filling for pita sandwiches or a bright side for tacos with mild fillings. For a picnic, pack the dressing separately until you are ready to eat to keep the vegetables crisp.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator. For best texture eat within 24 to 48 hours. The cucumbers release water over time so the salad will get a little watery if stored longer. Do not freeze this salad because cucumbers and tomatoes will lose their texture when thawed. Always refrigerate within two hours of making and keep at or below 40 degrees Fahrenheit to prevent bacterial growth.

Pro chef tips

• If you want a firmer result, lightly salt the diced cucumbers and let them sit in a colander for 10 minutes, then pat dry. This draws out excess water.
• Use a sharp knife to slice the cherry tomatoes cleanly. A serrated knife can help prevent squashing.
• Warm olive oil slightly before whisking with vinegar if you want a softer oil profile.
• To tame red onion bite, soak the slices in cold water for 5 minutes and drain before adding to the salad.
• Adjust the acidity by tasting the dressing. Add more vinegar or a squeeze of lemon if you want it brighter, or a pinch of sugar if you prefer it mellow.

Flavor swaps

Try these variations to change the mood of the salad: add crumbled feta and a splash of lemon for Mediterranean vibes, or toss in chopped avocado and toasted seeds for extra richness and crunch. For an herb twist swap parsley for dill or mint. If you like extra texture, add thinly sliced cucumber ribbons or toasted pine nuts. For another fresh vegetable pairing, I often turn to a crunchy mix found in this cucumber and carrot salad that complements this recipe beautifully.

Common questions

How long does it take to make this salad?

Active prep time is about 10 to 15 minutes. If you let the salad chill for 30 minutes to meld, plan for about 45 minutes total.

Can I make this ahead of time?

Yes. For best texture prepare the vegetables and dressing separately and combine them no more than a few hours before serving. If already dressed, consume within 24 to 48 hours.

Can I substitute a different vinegar or oil?

Yes. Lemon juice works as a substitute for apple cider vinegar. Use any mild, neutral oil if you prefer a lighter olive oil flavor. Adjust the amounts to taste.

Is this salad suitable for special diets?

This salad is naturally vegetarian and vegan. To make it lower in sodium, reduce the added salt and rely on fresh herbs and acid for flavor.

Can I add protein to make this a main dish?

Absolutely. Add grilled chickpeas, canned white beans rinsed and drained, or diced cooked chicken for more substance. These keep the salad balanced and satisfying.

Cucumber and Tomato Salad

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A crisp, refreshing cucumber and tomato salad with a simple vinaigrette, perfect for any meal.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No cooking required
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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• 2 large cucumbers, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil (extra virgin recommended)
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Dice the cucumbers into bite-sized pieces.
2. Halve the cherry tomatoes.
3. Thinly slice the red onion and roughly chop the parsley.
4. Place the cucumbers, tomatoes, onion, and parsley into a large mixing bowl and toss gently to combine.
5. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper until emulsified.
6. Pour the dressing over the salad and toss gently to avoid crushing the tomatoes.
7. Serve immediately or refrigerate for 30 minutes for best flavor.

Notes

For a milder onion flavor, soak the red onion in cold water briefly.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 5g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg