Crisp Cucumber Tomato Salad with Vinaigrette in 15 Minutes

You know that moment when you take the first bite of something so fresh and crisp it practically screams summer? That’s exactly how I felt when I first made this cucumber tomato salad with vinaigrette for my family’s annual backyard BBQ. It was one of those sweltering July afternoons where everyone was gathered around the grill, and this simple salad stole the show. The cucumbers were so cold and crunchy, the tomatoes bursting with juice, and that tangy vinaigrette with just a hint of Dijon mustard tied everything together perfectly. My cousin actually paused mid-bite, looked at me, and said, “Wow, this is exactly what I needed!”

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What makes this salad really special is how adaptable it is. Sometimes I’ll crumble in some feta cheese for that classic Mediterranean feel, or toss in a handful of fresh parsley for extra zing. And the best part? It gets better as it sits, making it perfect for meal planning or those busy weeks when you’re juggling work and home. Trust me, once you try this combo, you’ll be making it all summer long—it’s become my go-to for everything from lazy weeknight dinners to last-minute potlucks. Just don’t be surprised when people start asking for the recipe!

Why You’ll Love This Cucumber Tomato Salad with Vinaigrette

Oh, where do I start? This salad has become my summer lifesaver, and here’s why you’ll adore it too:

• Crisp perfection: That satisfying crunch from fresh cucumbers and juicy tomatoes? Heavenly. I use English cucumbers just like my grandma taught me – less watery and more texture.
• No-soggy guarantee: After one too many wilted salad disasters, I perfected the timing – the vinaigrette goes on just before serving or chilling.
• Lighter than air prep: We’re talking 15 minutes max if you hustle. It’s my go-to when those meal delivery services show up late.
• Crowd-pleasing magic: BBQs, potlucks, even fancy brunches – this salad somehow fits every occasion.
• Endless customization: Throw in some kalamata olives if you’re feeling fancy, or swap feta for goat cheese. It’s your canvas!

Honestly, it’s the one summer recipe where I don’t need to check the instructions anymore. Once you make it, it’ll stick in your memory (and your recipe rotation) forever.

Ingredients for Cucumber Tomato Salad with Vinaigrette

Alright, let’s gather up those fresh ingredients! Here’s everything you’ll need to make this simple yet spectacular summer salad – I’ve broken it down so you can see at a glance what goes into the salad itself and that magical vinaigrette.

For the salad:

• 2 medium cucumbers – I prefer English cucumbers (those long, skinny ones) since they’ve got fewer pesky seeds and stay extra crisp. Slice them thin-ish, about 1/4 inch thick.
• 4 medium tomatoes – Juicy beefsteak or ripe vine tomatoes work great here. Dice them into bite-sized pieces – not too small though, or they’ll get mushy!
• 1/4 red onion – Thinly sliced is key here. I like to soak the slices in ice water for 5 minutes first to take that sharp edge off.
• 1/4 cup feta cheese – Crumbled, please! The salty tang is everything. If you’re feeling fancy, splurge on the block kind and crumble it yourself.
• 2 tablespoons fresh parsley – Chopped nice and fine. You could swap in fresh dill or basil if that’s what you’ve got.

For the vinaigrette:

• 3 tablespoons olive oil – Go for the good stuff here, it really makes a difference.
• 1 tablespoon red wine vinegar – My personal fave, but lemon juice works in a pinch.
• 1 teaspoon Dijon mustard – Just enough to give it that little oomph without overwhelming.
• 1/2 teaspoon salt – I use kosher salt – the bigger flakes dissolve perfectly.
• 1/4 teaspoon black pepper – Freshly ground if you can!

See? Nothing crazy or hard-to-find. These ingredients come together so beautifully – that’s the magic of fresh flavors done right. Now let’s put it all together!

How to Make Cucumber Tomato Salad with Vinaigrette

Okay, let’s get mixing! This salad comes together so fast you’ll laugh, but there are a few little tricks I’ve learned along the way that make all the difference:

1. Combine your veggies first: Grab that big pretty bowl – you know, the one that makes everything look Instagram-worthy? Toss in your sliced cucumbers, diced tomatoes, that gorgeous red onion (drained from its ice bath, please), and the crumbled feta. Sprinkle the chopped parsley over top like you’re decorating a cake. Gently mix everything with your hands – tomatoes bruise easier than your ego on a bad hair day.
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2. Whisk up that vinaigrette magic: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until it looks like a happy little emulsion. Taste it! Want more tang? Add a splash more vinegar. Too sharp? A drizzle of honey balances it nicely.
3. The grand finale: Pour that silky vinaigrette over your waiting veggies and give everything one more gentle toss. Cover and pop it in the fridge for at least 30 minutes – this is when the magic happens as the flavors get to know each other.

Here’s my golden rule: drain any excess liquid right before serving. Those tomatoes will release some juice as they chill, and you don’t want your beautiful salad swimming. Transfer to a fresh bowl if needed – presentation matters! The salad keeps beautifully for about 2 days, though I doubt it’ll last that long. Now go wow your crowd with the simplest (and tastiest) salad trick in your summer playbook.

Tips for the Best Cucumber Tomato Salad

After making this salad more times than I can count (and yes, a few messy failures along the way), I’ve learned some tricks that’ll take yours from good to “Can I get your recipe?” status:

• English cucumbers rule: Those thick-skinned grocery store varieties with all the seeds? Pass. The long English ones stay crisper and have thinner skins that don’t need peeling. Learn from my mistake – that extra 50 cents is worth it!
• Timing is everything: Add the vinaigrette right before serving or chilling. Did it once at noon for a 6pm BBQ and ended up with a sad, soggy mess. Never again!
• Hands-off approach: I used to stir salads like I was mixing concrete. Now I gently toss with my hands – those tender tomatoes deserve better than a metal spoon beating them up.
• Vinegar swap-out: Out of red wine vinegar? Lemon juice makes a bright substitute, and balsamic gives it a sweeter vibe (though it’ll turn your veggies a bit darker).

Oh, and that awkward moment when you forget to salt your cutting board while prepping? Yeah, veggies will weep on you later. Sprinkle a tiny bit of salt on your tomatoes as you dice them – it intensifies their flavor without making them watery.

Make-Ahead and Storage Tips

Here’s how I keep this salad tasting fresh for days (without turning into a soupy mess!):

Prep ahead like a pro: Chop all your veggies and store them together in an airtight container – layer some paper towels underneath to absorb excess moisture. Keep the vinaigrette in a separate jar (I use those cute little mason jars). When it’s go time, just combine everything – the veggies stay crisp, and you avoid that dreaded sogginess.

Fridge rules: Once dressed, this salad holds up beautifully for about 2 days. Any longer and the cucumbers start losing their snap (trust me, day 3 cucumbers are a sad sight). No freezer shortcuts here – frozen tomatoes turn to mush faster than ice cream in July!

Variations for Your Cucumber Tomato Salad

One of my favorite things about this salad is how easily it adapts to whatever flavors you’re craving! Here are some tasty ways to mix it up:

• Mediterranean magic: Toss in a handful of kalamata olives and some fresh basil leaves – the flavors will transport you straight to a Greek island.
• Creamy swap: Not a feta fan? Goat cheese crumbles bring amazing tang without overpowering.
• Vinegar rotation: Swap red wine vinegar for balsamic when you want something richer, or try lemon juice for extra brightness.
• Add some avocado: Dice in a ripe avocado right before serving for that cool, buttery texture.
• Protein power: Throw in some chickpeas or grilled chicken for a heartier meal.

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The possibilities are endless, just like summer days should be!

Serving Suggestions

This cucumber tomato salad plays well with just about everything! I love it piled next to smoky BBQ ribs or perched beside grilled chicken fresh off the Weber. When I’m short on time (hello, busy weeknights!), I’ll pair it with proteins from my favorite meal delivery service for an instant well-rounded dinner. It also shines as part of a Mediterranean mezze platter with hummus and warm pita – perfect for those lazy summer evenings when you want to graze rather than cook. The bright acidity cuts beautifully through rich dishes, making it my go-to side for everything from backyard cookouts to fancy luncheons.

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Nutritional Information

Just a quick note about the nutrition in this crisp summer salad – all values are estimates since they’ll vary based on your specific ingredients and brands used. What I can promise is you’re getting a refreshing dose of veggies with that bright vinaigrette bringing it all together! Always check labels if you need precise dietary info.

Frequently Asked Questions

Can I use cherry tomatoes instead of regular tomatoes?

Absolutely! I actually love using cherry or grape tomatoes – just slice them in half first so they don’t roll around your plate like tiny red marbles. The smaller varieties often have even sweeter flavor in summer months. For the best Mediterranean salad experience, try mixing colors – I’m partial to those gorgeous yellow sun golds myself.

How do I keep my cucumber tomato salad from getting soggy?

Oh honey, we’ve all been there with the sad, watery salad! Here’s my foolproof method: drain off any excess liquid right before serving (those tomatoes will release juice as they sit). If prepping ahead, store the veggies and vinaigrette separately like I mentioned – those few extra minutes make all the difference for that perfect crisp texture.

What other herbs work well in this fresh garden salad?

While parsley is my go-to, fresh dill turns this into something magical, especially with the feta. During peak summer, I’ll toss in whole basil leaves – the aroma alone is worth it! Just avoid dried herbs here – their texture gets weird when chilled, and nothing replaces those bright fresh herbs in a simple vinaigrette.

Can I make this as part of my meal planning routine?

You bet! It’s my favorite make ahead side for busy weeks. I prep all the chopped veggies and store them in containers (lined with paper towels, remember?), then the dressing lives in its own little jar. When dinner time comes, it’s just a two-minute toss and serve. Perfect for pairing with grilled proteins from your favorite meal delivery service too!

Cucumber Tomato Salad with Vinaigrette

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A crisp summer salad with fresh cucumbers, tomatoes, and a simple vinaigrette. Perfect for BBQs or as a make-ahead side dish.

• Author: Caroline Hayes
• Prep Time: 15 min
• Cook Time: 0 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 medium cucumbers, sliced
• 4 medium tomatoes, diced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. In a large bowl, combine cucumbers, tomatoes, red onion, feta, and parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Pour the vinaigrette over the salad and toss gently to coat.
4. Refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

• Use English cucumbers for fewer seeds and firmer texture.
• Add olives or fresh basil for extra Mediterranean flavor.
• Drain excess liquid before serving if needed.

Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 4g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 5mg