Cucumber Tomato Salad

Cucumber Tomato Salad with a quick and easy dill vinaigrette in just 10 minutes is the perfect side salad full of fresh summer vegetables.

With grilling season coming we love easy side dishes like ColeslawEasy Macaroni Salad and Texas Caviar for side dishes to our favorite grilled meats (I’m looking at you Easy Carne Asada!).

Cucumber Tomato Salad
 Cucumber Tomato Salad

Cucumber Tomato Salad is a refreshing summer salad recipe (that is naturally gluten-free and high in vitamin c) you can enjoy while tomatoes are ripe and in season (and also much less expensive than normal!). With the weather warming up tomatoes are becoming sweeter and sweeter and we’re finding tomatoes are already getting ripe enough for this recipe.

What’s great about this salad is you can make it ahead of time and it won’t wilt because it doesn’t contain any lettuce. The tomatoes, cucumbers and onions will soften just a bit as they sit but only to become more tender as you eat them. And if you have an aversion to raw red onion flavors you can soak your red onion slices in ice water for ten minutes before adding them to the salad to mute the raw onion flavor.

How to make a Vinaigrette:

The vinaigrette in this recipe is a classic red wine vinaigrette with a healthy handful of fresh chopped dill mixed in. A classic vinaigrette has a ratio of 3 parts oil to 1 part vinegar. You can use your favorite salad oil for this and your favorite vinegar, but in this recipe and with dill as a flavor I chose to use red wine vinegar and extra-virgin olive oil. Since we are not using an emulsifier like mayonnaise or mustard you’re going to have to whisk the dressing right before tossing with the salad.

What are the best tomatoes to use?

I use vine tomatoes in this salad recipe but you can use cherry tomatoes, roma tomatoes, beefsteak tomatoes or any other ripe tomatoes. If you use cherry tomatoes make sure you slice them in half to allow the tomato juice and the dill vinaigrette to mix with the cut tomatoes.

More Ingredients to add:

  • Cheese: Feta Cheese for a fun Greek twist, you can add this in fresh or baked (if baking, brush with extra-virgin olive oil and bake at 375 degrees for 20 minutes). Fresh Mozzarella for an Italian version, add some fresh basil too.
  • Protein: Grilled Chicken or Grilled Shrimp
  • Vegetables: Carrots, Kidney Beans, Garbanzo Beans, Red Bell Peppers, Avocados
  • Fruit: Strawberries, Watermelon

Tomato Cucumber Salad

Tips for Tomato Salad:

  • If you add more ingredients to this tomato cucumber salad recipe be sure to increase the amount of dressing you make.
  • You can also add lemon juice in place of or in addition to the red wine vinegar. You can swap out the red wine vinegar for apple cider vinegar too.
  • Be careful when tossing the tomatoes with the dressing so you don’t lose the tomato juice from them.
  • This is an easy salad you can make ahead of time and it can sit out at room temperature for up to 2 hours before serving.
  • Do not refrigerate your tomatoes before serving, this makes tomatoes mealy.

More Summer Friendly Easy Recipes:

Cucumber Tomato Salad Recipe

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Cucumber Tomato Salad
4.88 from 8 votes

Cucumber Tomato Salad Recipe

Cucumber Tomato Salad with a quick and easy dill vinaigrette in just 10 minutes is the perfect side salad full of fresh summer vegetables.
Course Salad
Cuisine American
Keyword Cucumber Tomato Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 136 kcal
Author Sabrina Snyder


  • 4 cups english cucumbers , cut in half lengthwise and sliced
  • 4 vine tomatoes , chopped
  • 1/2 red onion , thinly sliced
  • 1/4 cup chopped fresh dill
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper


  1. Add the vegetables to a large bowl, then whisk together the dill, olive oil, vinegar, salt and pepper and pour it over the vegetables tossing them carefully together.
Nutrition Facts
Cucumber Tomato Salad Recipe
Amount Per Serving
Calories 136 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 781mg34%
Potassium 309mg9%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 755IU15%
Vitamin C 13.9mg17%
Calcium 21mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Cucumber Salad

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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      1. One of our favorite salads, I add a bit of garlic oregano to the dressing plus olives and feta. Also a little dijon to help it emulsify

    1. I’m so glad you love it so much! Keeping this salad in the fridge in an airtight container is key. It will last a week in the fridge.

  1. I loved the freshness and the dill, but need to cut back on the salt by half. Otherwise, very tasty.

  2. This recipe has all of my favorite flavors! Love the sound of it and can’t wait to give it a try! YUM!

  3. Love this fresh salad, I make it often at home as I grow tomatoes and cucumbers in my garden. Your photography is lovely, now I need a bite of this salad.

  4. Oh, I grow up eating something similar to this, but we never add dill before. I’m curious how this will taste. 🙂

  5. What a colorful, healthy and tasty dish! Makes a great lunch option; I’m going to try this tomorrow!