Cucumber and Tomato Salad
A crisp, refreshing salad that comes together in minutes. Cool cucumbers, juicy ripe tomatoes, and thinly sliced red onion tossed in a simple tangy vinaigrette with fresh dill. The perfect light side for grilled meats, sandwiches, or any summer meal.
For 4 servings
- prep
Prep the vegetables.
1.Halve cucumbers lengthwise and thinly slice into half-moons.2.Core tomatoes and cut into bite-sized wedges.3.Thinly slice the red onion into half-rings. - mix
Whisk the vinaigrette.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper until well combined.
TIPEmulsifying the dressing first coats the vegetables more evenly. - mix
Toss the salad.
In a large bowl, combine cucumber, tomato, and red onion. Drizzle vinaigrette over the top and gently toss to coat. Sprinkle fresh dill and toss once more.
TIPToss gently — ripe tomatoes can break apart with rough handling. - rest · ~10 min
Let the flavors meld.
Let the salad sit at room temperature for 5 to 10 minutes before serving so the vegetables soak up the vinaigrette.
- serve
Serve at room temperature or chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For crunchier cucumbers, seed them after halving by running a spoon down the center before slicing.
- 2Salt the sliced cucumbers and let them sit 10 minutes, then pat dry to prevent a watery salad.
- 3Use ripe but firm tomatoes so they hold their shape when tossed with the vinaigrette.
- 4Slice red onion paper-thin—a mandoline helps—so its bite mellows without overpowering.
- 5Let the salad rest 5–10 minutes after dressing; the vegetables absorb the vinaigrette and deepen in flavor.
- 6Add fresh dill just before serving to keep its bright, herbaceous aroma intact.
Adapt it for your goals.
Greek twist
Replace dill with dried oregano, add crumbled feta cheese and a handful of Kalamata olives for a Mediterranean profile that pairs beautifully with grilled lamb or pita.
Asian inspiredAsian-inspired
Swap red wine vinegar for rice vinegar, replace dill with chopped cilantro and mint, and add a drizzle of sesame oil for a refreshing side with stir-fries or grilled fish.
Creamy versionCreamy version
Substitute the vinaigrette with a mixture of 3 tablespoons Greek yogurt, 1 tablespoon lemon juice, and a pinch of garlic powder for a tangy, creamy dressing that mellows the onion's bite.
No oilNo-oil
Replace olive oil with an equal amount of plain kombucha or extra red wine vinegar, and add 1 teaspoon Dijon mustard for body—ideal for a lighter, low-fat side.
Summer berry fennelSummer berry-fennel
Add 1 cup halved strawberries and 1/2 cup thinly sliced fennel bulb, and use white balsamic vinegar in place of red wine vinegar for a sweet-anise twist that's perfect for brunch.
Why this is on our healthy list.
Hydration Support
Cucumbers are over 95% water, making this salad a refreshing way to maintain hydration during warm weather.
Rich in Lycopene
Tomatoes provide lycopene, a powerful antioxidant linked to heart and skin health, especially when eaten with a little olive oil.
Low in Calories
With only olive oil and vinegar as dressing, this salad is a light, low-calorie side that adds volume to meals without excess energy.
Source of Vitamin K
Cucumbers and fresh dill both contribute vitamin K, which supports bone health and normal blood clotting.
Frequently asked questions
Yes—keep the vinaigrette and vegetables separate, then toss just before serving. You can slice the veggies up to 4 hours ahead and store them covered in the fridge.
