Ingredients & Substitutions
Here I explain the best ingredients for my cucumber tomato onion salad, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Tomatoes – I opted for chopped Roma tomatoes (a.k.a. plum tomatoes) this time. Any kind you’ve got will work. My kids love when I use halved cherry tomatoes or grape tomatoes, because they’re a bit sweeter. Cucumber – When I can’t get them from the farmers market (the best!), I like Persian cucumbers (sometimes labeled mini cucumbers). They are sweeter than larger ones, don’t have too many seeds, and save me some chopping time. English cucumbers (which are also my go-to for cucumber soup) are good, too. I don’t recommend American cucumbers, which have a thicker skin and don’t taste like much of anything. Onion – I used a red onion for a bit more bite. A sweet, white, or yellow onion also works well. Fresh Herbs – Fresh dill and parsley are my go-to summer combo, but other herbs will work, like fresh basil or chives. I don’t recommend dried herbs, but if it’s all you have, use 2 teaspoons of dried in place of 2 tablespoons fresh. Olive Oil – The heart of my simple vinaigrette. I always reach for a quality extra virgin olive oil for my cucumber tomato salad. Use regular olive oil or avocado oil if you prefer a more neutral flavor. Red Wine Vinegar – I like this brand. It adds a zesty kick and emulsifies the dressing. You can get the same effect with other acidic ingredients, like lemon juice, apple cider vinegar, white wine vinegar, or balsamic vinegar. I’ve tried and love them all. Sea Salt & Black Pepper
How To Make Cucumber Tomato Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage & Meal Prep
Store: This tomato and cucumber salad tastes best fresh, but if you have leftovers, you can keep them in an airtight container in the fridge for up to 24 hours. Meal prep: Cut the veggies, make the dressing (I like to shake mine up in a mason jar), and store separately in the refrigerator. The tomatoes and cucumbers can last a day or two, but the dressing is good for at least a week. Just toss together right before serving.
Serving Ideas
My tomato cucumber salad is the perfect match for all your summer favorites. Here are some super easy pairings to try:
Burgers – This salad is amazing with my juicy hamburger recipe! For a lighter option, make my turkey burgers. Chicken – I love it with grilled chicken kabobs, because I can repurpose some of the same inredients. Or try bruschetta chicken or grilled chicken legs with summery vibes. It also makes a super easy side for my Instant Pot chicken and rice. Pork – When you’re making a richer dish like air fryer pork chops or pork steak, my cucumber tomato salad recipe adds a pop of freshness. Fish & Seafood – Plate this dish with grilled shrimp skewers or flaky baked salmon for a fast meal. Comforting Mains – This healthy salad also goes great with heartier dishes, like stuffed cabbage rolls or a cheesy zucchini lasagna. It’s the perfect fresh side to balance out those rich flavors!
More Tomato Cucumber Salad Recipes
Tomatoes and cucumbers are staples in my kitchen all summer! Try some of my other recipes with these fresh veggies: Please enter your first name for your account. Your saved recipe will also be sent to your email. Now at the end of the work day, I have some cucumbers and tomatoes pre-chopped and waiting for me in my fridge (see meal prep above). Yes to all the summer salads and summer walks! Do you have other go-to summer salads in your family?
