Cucumber and Tomato Salad
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Now is the perfect time to take advantage of all the fresh, vibrant produce available from your garden or local farmers’ market, and this Cucumber Tomato Salad is one of the best ways to enjoy it! There’s something incredibly refreshing about the crisp crunch of cucumbers paired with juicy grape tomatoes, making this salad a delicious and easy addition to summer meals.
I first discovered this recipe back in 2011, and since then, it has become one of my absolute favorites. Over the years, I’ve shared similar cucumber and tomato salad, but this version feels a little more refined, with an elevated mix of flavors that makes every bite more exciting. If you’ve tried a simple version before, you’re in for a treat—this recipe takes it up a notch while still keeping things effortless!
I have to say, the expanded flavors in this salad are what make it truly special. With the addition of fresh dill, it has a fragrant, herby finish that enhances the natural freshness of the ingredients. I’ll definitely be making this side dish on repeat all summer long! Now I only wish I had planted grape tomatoes this year—lesson learned for next season! Thankfully, I did plant some fresh herbs, and I’m loving how the dill complements the cucumbers and tomatoes.
This salad is also perfect for summer gatherings. Unlike mayonnaise-based salads that can be tricky to transport and keep fresh, this vinegar-based dressing makes it a safer option for outdoor picnics, potlucks, and BBQs. Whether you pair it with grilled meats, seafood, or pasta, or enjoy it on its own as a light meal, it’s a fresh and flavorful way to celebrate the season.
Ingredients for Cucumber and Tomato Salad
- CUCUMBERS
- GRAPE TOMATOES (OR CHERRY TOMATOES)
- RED ONION
- FRESH DILL
- ZESTY ITALIAN SALAD DRESSING
- SALT AND PEPPER
Instructions for Cucumber and Tomato Salad
Prep the Ingredients: Wash and dry the cucumbers, then quarter or halve them depending on their size. Slice into ¼-inch thick pieces for the perfect bite.
Assemble the Salad: In a large bowl, add: sliced cucumbers for crunch, grape tomatoes for juicy sweetness, thinly sliced red onion for a bit of bite, and fresh dill for a fragrant finish.
Dress & Season: Drizzle Italian dressing over the salad and toss until evenly coated. Sprinkle salt and pepper to taste, adjusting as needed for balance.
Chill & Serve: Refrigerate for at least one hour, allowing the flavors to develop—the longer, the better! Serve chilled as a refreshing side or pair with grilled meats for a perfect meal.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! This salad actually tastes better after chilling, as the flavors meld together. Prepare it a few hours in advance and refrigerate until ready to serve.
What type of cucumbers work best?
English cucumbers or Persian cucumbers are ideal because they have thin skins and fewer seeds, making them perfect for fresh salads. If using regular cucumbers, peel and remove seeds for the best texture.
Can I use a different dressing?
Absolutely! While Italian dressing adds a zesty kick, you can swap it for balsamic vinaigrette or lemon juice and olive oil.
How long should I refrigerate the salad before serving?
For the best flavor, refrigerate for at least one hour, but longer is better—overnight chilling allows the dressing to fully infuse the ingredients.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. If the salad becomes watery, simply drain excess liquid and toss with fresh dressing before serving.
Can I make this salad without onions?
Yes! If you prefer a milder flavor, omit the onions or substitute them with chopped green onions or chives for a subtle bite.
Can I use dried dill instead of fresh?
Yes! If using dried dill, reduce the amount to about 1 teaspoon, as dried herbs are more concentrated than fresh.
How do I keep cucumbers from getting soggy?
To maintain crispness, salt the cucumbers lightly and let them sit for 10 minutes before assembling the salad. This helps draw out excess moisture.
FOR MORE RECIPES LIKE THIS, TRY:
Cucumber and Tomato Salad
Real Mom Kitchen
Equipment
Ingredients
- 3 medium sized cucumbers or 6 mini cucumbers I used mini’s
- 10.5 oz cont grape tomatoes, halved
- 1 medium red onion finely diced
- 6 sprigs fresh dill you can sub 1 tsp dill weed but fresh is best here
- 1 cup zesty Italian salad dressing
- Salt and pepper to taste
Instructions
- Quarter or halve the cucumbers depending on the size used, then slice into 1/4″ pieces.
- Place the cucumbers in a bowl and add the grapes, onion, and dill.
- Toss the cucumber mixture with the Italian dressing until evenly coated with salad dressing. Add some salt and pepper to taste. Refrigerate for at least one hour before serving. The longer the better.
Nutrition
Recipe adapted from Bluebonnets and Brownies
