I made a Cucumber Tomato Salad and had the dumbest aha when its crunchy, tangy punch quietly stole the show from the main course.

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I freakin’ can’t stop making this Cucumber Tomato Salad all summer. I screwed up once and left a bowl of cucumbers and basil in the sun and it tasted insanely bright, like nothing I’d had before.

Now I bring it to every potluck and people actually ask for Tomato Salad Recipes, like it’s my thing. It’s crunchy, a little tangy, messy, and so dumb-simple that I feel guilty bragging.

But honestly, that’s the point. Eat it straight from the bowl.

I do. No pretension, just cold veggies that slap back with flavor.

People fight over the last bites. Every time.

Ingredients

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3 medium cucumbers: Crunchy, refreshing base that keeps the salad cool and light.
4 medium tomatoes: Juicy, sweet bites that soften everything and add summer brightness.
1/2 small red onion: Sharp, a little zing that wakes up the other flavors.
1/4 cup fresh basil: Herbaceous lift, it smells amazing and pairs perfectly with tomato.
3 tablespoons extra virgin olive oil: Smooth mouthfeel and richness that ties it all together.
2 tablespoons red wine vinegar: Tangy pop that cuts through the oil and sweetness.
1 teaspoon sugar or honey: Balances the acid so it’s not too puckery.
1/2 teaspoon kosher salt: Brings out the veggies’ natural tastes, don’t skip it.
1/4 teaspoon black pepper: Mild heat and a little background spiciness.
1/4 cup crumbled feta: Salty creaminess that makes each forkful more satisfying.
1/8 teaspoon crushed red pepper flakes: Optional kick for when you want some heat.
Basically: all together it’s bright, simple, and perfect for hot days.

Ingredient Quantities

3 medium cucumbers, thinly sliced (about 1 1/4 to 1 1/2 pounds)

4 medium tomatoes, chopped (or 2 pints cherry tomatoes halved, about 3 cups)

1/2 small red onion, thinly sliced or finely chopped

1/4 cup fresh basil, rough chopped (or dill if you prefer)

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar (or lemon juice)

1 teaspoon sugar or honey, optional but balances acidity

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, or to taste

1/4 cup crumbled feta cheese, optional but tasty

1/8 teaspoon crushed red pepper flakes, optional for a little kick

How to Make this

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1. Wash cucumbers and tomatoes, then thinly slice the cucumbers and chop the tomatoes (or halve the cherry tomatoes); put both in a large bowl.

2. Thinly slice or finely chop 1/2 small red onion and add it to the bowl with the cucumber and tomato.

3. Rough chop about 1/4 cup fresh basil (or use dill if you prefer) and toss it in.

4. In a small jar or bowl whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar (or lemon juice), 1 teaspoon sugar or honey if using, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until the sugar dissolves.

5. Pour the dressing over the veggies and gently toss so everything’s coated but not mashed; taste and adjust salt and pepper.

6. If you like a little heat add about 1/8 teaspoon crushed red pepper flakes and toss again.

7. Let the salad sit for at least 10 to 15 minutes at room temperature so the flavors meld; for best flavor chill for 30 minutes but take it out 10 minutes before serving so it’s not ice cold.

8. Right before serving sprinkle 1/4 cup crumbled feta cheese over the top and give a light toss, or leave the feta on top as a garnish.

9. Serve as a light main or a side at potlucks, and if it seems watery after sitting, drain off a bit of liquid and give it one more gentle toss.

10. Leftovers keep well covered in the fridge for 1 to 2 days but cucumbers soften over time, so it’s best fresh.

Equipment Needed

1. Large cutting board
2. Chef’s knife (and a paring knife if you like)
3. Large mixing bowl
4. Small jar or small bowl for the dressing
5. Whisk or fork for mixing the dressing
6. Measuring spoons and a tablespoon measure
7. Salad tossers or a big spoon and spatula
8. Colander or slotted spoon to drain excess liquid (optional)

FAQ

Do I need to peel the cucumbers? No, you don't have to, most of the flavor and nutrients are in the skin. If they're waxed or bitter, peel or scrub them, otherwise leave the skin on for color and crunch.

Can I make this ahead of time? Yes, you can, but not too far ahead. Make it 30 minutes to 2 hours before serving so the tomatoes and cucumbers mingle with the dressing. Any longer and the salad gets soggy, especially if you add salt early.

How do I keep the salad from getting watery? Salt the cucumbers lightly and let them sit in a colander for 10 to 15 minutes, then pat dry with paper towels. Also add the salt near serving time so juices don't get pulled out too soon.

What can I substitute for basil or feta? Dill or parsley both work great if you dont have basil. For feta, try crumbled goat cheese, queso fresco, or omit it entirely for a lighter salad.

Can I use cherry tomatoes instead of regular ones? Absolutely, cherry or grape tomatoes are perfect. Just halve them and they're ready to go, they tend to be sweeter and less watery than big tomatoes.

How do I make it more zingy or spicy? Add extra red wine vinegar or a squeeze of fresh lemon for more zing, and toss in a pinch more crushed red pepper flakes for heat. Taste as you go, you can always add but not take away.

Cucumber Tomato Salad Recipe Substitutions and Variations

3 medium cucumbers: swap with 2 small zucchinis, thinly sliced, or use an English cucumber if you want fewer seeds and thinner skin.
4 medium tomatoes: use 2 pints grape or cherry tomatoes halved for sweeter, juicier bites, or try a cup of chopped sun dried tomatoes packed in oil for extra umami.
1/2 small red onion: replace with 2-3 thinly sliced scallions (green onions) for a milder bite, or a single finely minced shallot if you want it more delicate.
1/4 cup fresh basil: substitute fresh parsley or fresh mint for a different, bright flavor; dill also works if you prefer more herb-y tang.

Pro Tips

1. Salt the cucumbers first. Toss the slices with a little extra salt and let them sit in a colander for 15 minutes, then squeeze or pat dry. That cuts the water so your salad wont get soggy and the flavor concentrates.

2. Make the dressing ahead and taste it strong. The veggies will mute it, so make the vinaigrette a bit brighter than you think. If it seems too sharp after resting, add a tiny pinch of sugar or a drop more oil.

3. Cut things to similar sizes, but not perfectly uniform. Bigger tomato pieces keep texture and look rustic, while thinner cucumber slices mingle with the dressing better. Rough chopping basil right before serving keeps it from turning black and sad.

4. Add the feta at the last minute and reserve a little for the top. Crumbled cheese in the bowl will soften and partly dissolve into the dressing if left too long, so sprinkle most of it on just before serving for contrast and a nicer look.

Cucumber Tomato Salad Recipe

Recipe by Sarah level

0.0 from 0 votes

I made a Cucumber Tomato Salad and had the dumbest aha when its crunchy, tangy punch quietly stole the show from the main course.

Servings

servings

Calories

173

kcal

Equipment: 1. Large cutting board
2. Chef’s knife (and a paring knife if you like)
3. Large mixing bowl
4. Small jar or small bowl for the dressing
5. Whisk or fork for mixing the dressing
6. Measuring spoons and a tablespoon measure
7. Salad tossers or a big spoon and spatula
8. Colander or slotted spoon to drain excess liquid (optional)

Ingredients

3 medium cucumbers, thinly sliced (about 1 1/4 to 1 1/2 pounds)
4 medium tomatoes, chopped (or 2 pints cherry tomatoes halved, about 3 cups)
1/2 small red onion, thinly sliced or finely chopped
1/4 cup fresh basil, rough chopped (or dill if you prefer)
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar (or lemon juice)
1 teaspoon sugar or honey, optional but balances acidity
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 cup crumbled feta cheese, optional but tasty
1/8 teaspoon crushed red pepper flakes, optional for a little kick

Directions

Wash cucumbers and tomatoes, then thinly slice the cucumbers and chop the tomatoes (or halve the cherry tomatoes); put both in a large bowl.
Thinly slice or finely chop 1/2 small red onion and add it to the bowl with the cucumber and tomato.
Rough chop about 1/4 cup fresh basil (or use dill if you prefer) and toss it in.
In a small jar or bowl whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar (or lemon juice), 1 teaspoon sugar or honey if using, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until the sugar dissolves.
Pour the dressing over the veggies and gently toss so everything's coated but not mashed; taste and adjust salt and pepper.
If you like a little heat add about 1/8 teaspoon crushed red pepper flakes and toss again.
Let the salad sit for at least 10 to 15 minutes at room temperature so the flavors meld; for best flavor chill for 30 minutes but take it out 10 minutes before serving so it's not ice cold.
Right before serving sprinkle 1/4 cup crumbled feta cheese over the top and give a light toss, or leave the feta on top as a garnish.
Serve as a light main or a side at potlucks, and if it seems watery after sitting, drain off a bit of liquid and give it one more gentle toss.
Leftovers keep well covered in the fridge for 1 to 2 days but cucumbers soften over time, so it's best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.