The Garden Grazer
menu icon
search icon
×

Cucumber Salad

by Kaitlin

This Cucumber Tomato Salad recipe with tangy vinegar dressing is a summertime classic. So simple, crisp, and utterly refreshing!

Cucumber salad with onions and tomato on a plate

This easy cucumber salad recipe has been a summertime staple for years. It's incredibly simple, yet so flavorful with crisp cucumbers, juicy tomatoes, and a tangy vinaigrette.

It's a great seasonal dish to make in the summer because of the abundance of garden produce at peak flavor.

Ingredients in a bowl for cucumber salad

Ingredients for Cucumber Salad

For this recipe you will need:

  • Cucumber (I use English/hothouse, but regular garden cucumbers work well too)
  • Onion (any color: yellow, white, red)
  • Ripe roma tomatoes (or grape, cherry, beefsteak, etc.)
  • White wine vinegar (or substitute red wine vinegar or apple cider vinegar)
  • Olive oil (can omit for oil-free)
  • Dried oregano (or fresh herbs like dill, parsley, basil, etc.)
  • Salt
overhead view of cucumber tomato salad on a plate

I often use hothouse cucumbers, but it's a fantastic recipe for garden-fresh cucumbers and tomatoes if you have them. Just be sure to find ripe, flavorful produce because it can make all the difference.

Fresh dill, parsley, or basil are also lovely additions and enhance the freshness even more.

Plate of cucumber tomato salad with onion and tangy vinegar dressing
Cucumber salad with onions and tomato on a plate
Print Recipe Pin Recipe Leave a Review
4.55 from 11 votes

Cucumber Salad

Simple Cucumber Salad with tomatoes, onion, and a tangy vinegar dressing. Crisp and refreshing!
AuthorKaitlin - The Garden Grazer
Prep Time10 mins
Total Time10 mins
CategorySalad, Side Dish
CuisineGluten-Free, Oil-Free Option, Vegan
Servings5 side servings

Ingredients

US Customary - Metric
  • 2 large cucumbers (English/hothouse or garden)
  • 1/2 small onion (any color)
  • 3 roma tomatoes (or grape/cherry tomatoes)

For the vinegar dressing:

  • 3 Tbsp. white wine vinegar (or red wine vinegar, apple cider vinegar)
  • 1/2 Tbsp. olive oil (optional, omit for oil-free)
  • 1 tsp. dried oregano (or fresh herbs*)
  • 1/8 tsp. salt

Instructions

  • Make the dressing: add all dressing ingredients to a small bowl and whisk to combine.
  • Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
  • Add the dressing and toss to combine. Salt/pepper further to taste if desired.
  • Can enjoy immediately, but best if refrigerated in a sealed container for at least an hour to let the flavors combine.

Notes

*Fresh herbs like dill, parsley, or basil work well in place of the dried oregano.
Possible variations: add some agave/sweetener to the dressing for sweetness. Or include 1 clove minced garlic if you're a garlic lover. For a bit of spice, add red chili pepper or cayenne.

Nutrition Per Serving (Estimate)

Calories: 46 kcalCarbohydrates: 8 gProtein: 1 gFat: 2 gSaturated Fat: 1 gPotassium: 319 mgFiber: 2 gSugar: 4 gVitamin A: 546 IUVitamin C: 11 mgCalcium: 34 mgIron: 1 mg
(Please see FAQ for why sodium content is not calculated.)
Did you make this recipe?Please leave a star rating or comment below
Sign up for email newsletter:Subscribe here

If you're enjoying this salad, also check out:

Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)

Previous Post: «
Next Post: »

Reader Interactions

Comments

  1. Linda

    I made this salad for todays dinner......yum!

    Reply

    • Kaitlin | The Garden Grazer

      So great to hear! Thanks for sharing 🙂

      Reply

  2. fred eiseman

    How about adding radishes? (Sounds great either way)

    Reply

    • Kaitlin | The Garden Grazer

      Hey Fred! Great idea - go for it!

      Reply

  3. StarrLight

    So so soooo good. I am eating this as I'm typing this review. It's so refreshing, fresh, tasty and everything good. I love this salad recipe. Thank you so much for sharing

    Reply

    • Kaitlin M

      Aww thanks for the sweet comment! So glad you're enjoying 🙂 I make this one all the time - so quick and easy!

      Reply

  4. Jenn Swen

    Looks very good. Excited to garden this spring and make this delicious snack. Thanks for sharing!!

    Reply

    • Kaitlin | The Garden Grazer

      Hope you enjoy!

      Reply

  5. The Crafty Niche

    Call me silly but I really cannot stand the skin on the cucumber, can this be made without that?

    Reply

    • Kaitlin | The Garden Grazer

      Not silly at all! Should be just as great without the skins 🙂

      Reply

  6. Ashlee Eastham

    How long does it stay good for in the fridge?

    Reply

    • Kaitlin | The Garden Grazer

      Hi Ashlee! I'm guessing it'd be good for 4-5 days 🙂 Hope you enjoy!

      Reply

  7. Anonymous

    Add some sunflower seeds. The Bi-lo I shop at has small bags of shelled sunflower seeds for 1.00 each. There are so many different ways this salad could be made, if you grow your own vegetables like we did this year, you are looking for different ways to eat them without getting bored. I suppose I will look into canning a few things.

    Reply

    • Kaitlin | The Garden Grazer

      Great thoughts! Sunflower seeds would be a tasty addition - thanks for sharing!

      Reply

  8. Amy

    I love cucumber and onion salad, so I thought I would like this. I followed the recipe exactly, but I thought it was bland. Any ideas to give it more flavor?

    Reply

    • Kaitlin | The Garden Grazer

      Hi Amy! Oh no! This definitely shouldn't be bland. Make sure you're using good quality produce. Then I'd suggest adding a little more vinegar or more salt to taste if you need to. Fresh herbs would also give a great flavor boost!

      Reply

  9. TomDroid

    This is a very Russian-feeling recipe. Cucumber salads are a very popular side dish there. If you substitute the oregano with fresh dill like the poster did above, it's pretty much a spot-on match. This is a great light side dish for heavier main courses like pilmeni, which are stuffed dumplings something like perogi that they eat with globs of sour cream. Good post.

    Reply

    • Kaitlin | The Garden Grazer

      Great thoughts, Tom - thanks for sharing!

      Reply

  10. Anonymous

    Can I substitute white vinegar or apple cider if I don't have white wine vinegar?

    Reply

    • Kaitlin | The Garden Grazer

      Absolutely! You could also use red wine vinegar if you have that! Hope you enjoy 🙂

      Reply

  11. Kaley Scott

    Do you have any idea how many calories are in it? Trying to watch my calorie intake and wanted to know if this was a good choice! Thanks for the delicious recipe!

    Reply

    • Kaitlin | The Garden Grazer

      Hi Kaley! The estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps!

      Reply

  12. mooi hoor...

    My stomach doesn't like raw onions, so I normally take spring onions and top it off with fresh koriander or mint leaves....this is such a versatile basic salad!

    Reply

    • Kaitlin | The Garden Grazer

      Perfect! Thanks for sharing!

      Reply

  13. carly labinski

    I just made this.. Amazing!!! Fresh!!! Love it. I used dill instead of oregano.. I also added feta cheese. Yummmm!

    Reply

    • Kaitlin | The Garden Grazer

      Thank you for sharing! Dill sounds lovely 🙂

      Reply

  14. Nicole

    I just made this and it is delicious! I agree with having something a bit lighter during the winter months. Thanks for this simple, easy, yummy recipe!

    Reply

    • Kaitlin | The Garden Grazer

      So great! Thanks for sharing your feedback!

      Reply

  15. LittleMonsterx14

    this looks so cool and refreshing! YUM!

    Reply

    • Kaitlin | The Garden Grazer

      Hope you enjoy!

      Reply

  16. Telma T.

    I could eat this all year around. At home we just simply call it "tomato salad". We season it with olive oil and lemon juice cause we don't use vinegar. Sometimes we also add roasted bell pepers.

    Reply

    • Kaitlin | The Garden Grazer

      Wonderful! Thank you for sharing!

      Reply

  17. Courtney Rose

    I made this yesterday for lunch but with cherry tomatoes! This is my absolute favorite salad and I too eat it all year round!

    Reply

    • Kaitlin | The Garden Grazer

      So great to hear!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Please rate it! (Thank you!)