Our Tomato Cucumber Salad recipe is made with fresh veggies and a vinegar dressing. This easy side dish can be prepared ahead of time!
The fresh, crisp vegetables coated with a sweet and tangy dill dressing in this tomato cucumber salad make this the perfect summer side dish or could even be a light lunch choice.
In This Post
- Tomato Cucumber Salad Ingredients
- How To Make Tomato Cucumber Salad
- Other Ways To Make It
- Make Ahead and Storage
- Tomato Cucumber Salad Frequently Asked Questions
- More Summer Salads
Tomato Cucumber Salad Ingredients
There are only three main ingredients in this tomato cucumber salad recipe, so use the freshest vegetables you can get. See the recipe card for the complete ingredients list and measurements.
- Cucumbers: We used mini cucumbers since they don’t have to be peeled. Plus, it’s easy to cut them into bite-sized pieces. English seedless cucumbers or regular cucumbers can be used in this recipe as well. If using regular cucumbers, peel them before slicing them for the salad.
- Tomatoes: For the tomatoes, we used grape tomatoes because they hold their shape well and are about the same size as the cucumbers when quartered. Cherry tomatoes and Roma tomatoes would also work well. For a more colorful tomato salad, choose multi-colored tomatoes.
- Onions: The thinly sliced red onions add flavor and color to this tomato cucumber onion salad. You can use your favorite onions or even onion powder if you prefer.
Rice Vinegar Dressing Ingredients
This easy dressing for cucumber and tomato salad is made with only a few simple ingredients! It is a little tart and a little sweet so that the fresh veggies remain the stars of the salad.
- Rice Vinegar: We used rice vinegar to make the dressing because it has a mild flavor that is perfect for salads. Red wine vinaigrette or Italian dressing can be used for different flavors.
- Sugar: The granulated sugar pairs well with the tartness of the vinegar.
- Dill: For this fresh summer salad, we chose fresh dill, but you can use one teaspoon of dried dill in place of the one tablespoon of fresh dill in this recipe.
- Seasoning: We seasoned this salad with sea salt and freshly ground black pepper.
How To Make Tomato Cucumber Salad
This salad is so easy to make! Simply prep the veggies, make the dressing, and combine the two.
First, dice the cucumbers. If your cucumbers don’t have a thin skin, you need to peel them first.
Next, slice the grape tomatoes into small pieces.
Then, use a mandoline slicer to slice the onions and then cut them into smaller pieces.
Now, put all of the diced veggies in a bowl and stir them until combined.
Next, whisk the rice vinegar, sugar, fresh dill, salt, and pepper together in a small bowl.
Finally, pour the rice vinegar dressing over the salad and stir until evenly coated. Cover and refrigerate the cucumber tomato salad for at least 15 minutes before serving.
Other Ways To Make It
Panera Tomato Basil Cucumber Salad
Panera used to offer a Tomato Basil and Cucumber salad. The salad included sliced tomatoes, fresh basil, and sliced cucumbers. To make a copycat version, you can simply add fresh basil to this salad!
- Add 1/4 cup of chopped or thinly sliced fresh basil.
- You can omit the onion if you want since the Panera version does not include it, but they are a delicious addition.
Mediterranean Tomato Cucumber Salad
Another easy variation is to turn this into a Mediterranean salad! You’ll need some feta and fresh parsley for the salad, and the dressing is a little different.
- Stir in 4 ounces of crumbled feta cheese and 1/4 cup of chopped parsley.
- Add 1/3 cup of olive oil to the dressing and omit the fresh dill. You can also substitute the rice vinegar with lemon juice if you prefer.
Tomato Cucumber Mozzarella Salad
Adding mozzarella cheese brings a soft creamy texture to this tomato cucumber salad recipe that is the perfect contrast to the crisp vegetables!
- Prepare the salad as directed but add 8 ounces of fresh mozzarella balls.
- If you are unable to find mozzarella balls you can cut fresh mozzarella into cubes.
Make Ahead and Storage
- Make Ahead: A cucumber tomato salad is the perfect dish to make ahead of time to bring to a BBQ, potluck, or picnic! The flavors really come together while chilling. You can drain the excess liquid before serving if necessary.
- Storage: Cover the bowl and store the salad in the fridge for up to 4 days.
Tomato Cucumber Salad Frequently Asked Questions
We use red onions for the flavor and pop of color. White onions are milder than yellow, so they work well in salads. For a sweeter onion, choose Vidalia or Walla Walla.
The easiest way is to serve the salad right after allowing it to sit for 15 minutes. If you want to prep the salad ahead of time, you can leave the dressing and vegetables separate until close to serving time. Or you could also simply drain some of the liquid from the salad before serving.
To turn this recipe into a creamy cucumber salad, simply stir 1/4 cup to 1/2 cup of sour cream, greek yogurt, or mayonnaise into the salad.
More Summer Salads
- This BLT Pasta Salad features creamy dressing, crunchy bacon, crisp lettuce, and fresh tomatoes!
- Italian Pasta Salad is an easy, flavorful side dish with veggies, pepperoni, cheese, and Italian dressing.
- A Corn Salad is a creamy combination of fresh sweet corn, colorful peppers, and ripe tomatoes!
- This Fruit Salad Recipe is full of colorful fruit and has a delicious lemon vanilla glaze on top.
Tomato Cucumber Salad
- 1 lb cucumbers about 3 cups diced
- 1 lb grape tomatoes about 3 cups sliced
- ½ medium purple onion about 1/2 cup sliced
- ¼ cup rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon minced fresh dill
- 1 teaspoon sea salt
- ½ teaspoon coarsely ground black pepper
- Peel the cucumbers if needed and then dice them into small pieces. Place them in a large bowl.
- Slice the grape tomatoes in quarters and add them to the bowl.
- Use a mandoline slicer to slice onions and then cut them into smaller pieces. Add them to the bowl.
- Stir the vegetables to combine.
- In a small bowl, whisk together the rice vinegar, granulated sugar, chopped dill, sea salt, and black pepper.
- Pour the dressing over the salad and stir to coat. Cover and refrigerate for at least 15 minutes or until ready to serve.