Tomato Cucumber Salad

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This fresh Tomato Cucumber Salad is ready in 5 minutes, for a crisp, light, and easy summer side dish that pairs with everything!

The 10-minute Tomato Cucumber Salad Everyone Loves

This Tomato Cucumber Salad is basically summer in a bowl and I find myself making on repeat from June through September. It's the kind of recipe that requires almost zero effort but gets devoured every single time. Consider serving with Salmon, Chicken tenders, Chicken burgers, Kebabs.

Try more salad recipes, like Watermelon Salad, Cucumber Onion Salad, Chicken Caesar Pasta Salad, Frog Eye Salad, Cold Noodle Salad, or Broccoli Apple Salad!

How to make Tomato Cucumber Salad:

Slice Veggies: Cut cherry tomatoes in half and slice cucumbers into 1/4″ coins then add them to a bowl together.

Toss in Dressing: Drizzle olive oil and vinegar on top then toss the salad together. Season with red onion and basil and you're done! Enjoy with Steak Kabobs, Baked Salmon, or Grilled Chicken!

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Tomato Cucumber Salad

Author: Lauren Allen

This Tomato Cucumber Salad is the ultimate refreshing summer side dish loaded with juicy tomatoes, crisp cucumbers, red onion, and fresh basil, all tossed in a light olive oil and vinegar dressing. It takes just 5 minutes to make and pairs perfectly with anything off the grill!

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 6 servings

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Equipment

• Knife
• Mixing bowl

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 2 cups cherry tomatoes, , halved
• ▢ 5 mini cucumbers, , sliced into 1/4'' coins, or 1 ½ English cucumbers
• ▢ 3 teaspoons olive oil
• ▢ 1 teaspoon red wine vinegar
• ▢ salt and freshly ground black pepper, , to taste
• ▢ 2 Tablespoons red onions, , diced
• ▢ 2 Tablespoons fresh basil leaves, , chopped

Instructions 

• Add cherry tomatoes and cucumbers to a bowl. 
  2 cups cherry tomatoes, 5 mini cucumbers
• Drizzle olive oil and vinegar on top. Season with salt and pepper.
  3 teaspoons olive oil, 1 teaspoon red wine vinegar, salt and freshly ground black pepper
•  Toss everything to coat. Garnish with diced red onion and fresh basil.
  2 Tablespoons red onions, 2 Tablespoons fresh basil leaves
• Try these BBQ side dishes

Notes

Make Ahead Instructions: This salad is easy and freshest when made right before serving, but you can prep it ahead of time if necessary. Cut vegetables and store them separately in the refrigerator. Toss with oil and vinegar when ready to serve.

Which type of Cucumbers are best:

 

When you are shopping at the grocery store, you may notice a few different types of cucumbers. “Regular” cucumbers have a thicker, more waxy skin and are always the cheapest option. English cucumbers are the long and skinny, wrapped in plastic, and tend to be more expensive. Mini Cucumbers (also known as Persian cucumbers) are similar to English cucumbers, just shorter “snack” size.

Any type of cucumber will work for this salad, but I prefer English cucumbers or mini cucumbers because the thinner skins and seeds taste better and are easier to eat without peeling.

To peel or not to peel? You do not have to peel a regular cucumber or an English cucumber, but you can if you wish (and you may want to if using regular cucumbers with thicker skin)!  I love to leave the skin on because it provides the greatest amount of fiber.

Add-In Ideas:

Cheese: Sprinkle feta cheese crumbles or add fresh mozzarella.

Chopped Avocado

Chopped almonds or seeds (almonds, pepitas, sesame seeds)

Craisins

Nutrition

Serving: 1cup, Calories: 58kcal, Carbohydrates: 8g, Protein: 2g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 11mg, Potassium: 455mg, Fiber: 2g, Sugar: 5g, Vitamin A: 458IU, Vitamin C: 20mg, Calcium: 42mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe May 2017. Updated March 2020 and April 2026.