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Cucumber Salad

December 11, 2013 By Kaitlin McGinn 34 Comments

This Cucumber Tomato Salad 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 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 or farmer’s market produce which are at peak flavors.

Ingredients in a bowl for cucumber salad

Ingredients for Cucumber Salad

  • 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
  • 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
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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 English/hothouse cucumbers (or other cucumber)
  • 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)
  • 1/2 Tbsp. olive oil (optional, omit for oil-free)
  • 1 tsp. dried oregano (or fresh herbs*)
  • 1/8 tsp. salt
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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 to the dressing for sweetness or include 1 clove minced garlic. For a punch 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
Did you make this recipe?Please leave a star rating or comment below.
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Cucumber salad photo collage

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

  • Quinoa Avocado Spinach Power Salad
  • BBQ Chickpea Chopped Salad
  • Asian Style Chopped Salad with Sesame Vinaigrette

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!)

Filed Under: Gluten-Free, Recipe, Salad, Sides, Vegan, WFPBNO Tagged With: cucumber, onion, oregano, picnic, potluck, summer, tomato

Previous Post: « Mushroom Gravy
Next Post: Roasted Vegetable Wrap with White Bean Spread »

Reader Interactions

Comments

  1. Courtney Rose

    December 11, 2013 at 10:03 pm

    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

      December 12, 2013 at 5:34 pm

      So great to hear!

      Reply
  2. Telma T.

    December 13, 2013 at 5:03 pm

    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

      December 17, 2013 at 7:10 pm

      Wonderful! Thank you for sharing!

      Reply
  3. LittleMonsterx14

    December 14, 2013 at 10:20 pm

    this looks so cool and refreshing! YUM!

    Reply
    • Kaitlin | The Garden Grazer

      December 17, 2013 at 7:11 pm

      Hope you enjoy!

      Reply
  4. Nicole

    December 16, 2013 at 9:53 pm

    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

      December 17, 2013 at 7:12 pm

      So great! Thanks for sharing your feedback!

      Reply
  5. carly labinski

    February 22, 2014 at 2:23 am

    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

      February 23, 2014 at 6:57 pm

      Thank you for sharing! Dill sounds lovely 🙂

      Reply
  6. mooi hoor...

    March 10, 2014 at 7:03 am

    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

      March 10, 2014 at 1:59 pm

      Perfect! Thanks for sharing!

      Reply
  7. Kaley Scott

    April 16, 2014 at 11:10 pm

    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

      April 17, 2014 at 2:41 pm

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

      Reply
  8. Anonymous

    May 11, 2014 at 10:51 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      May 12, 2014 at 12:17 am

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

      Reply
  9. TomDroid

    June 5, 2014 at 3:32 pm

    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

      June 6, 2014 at 4:40 pm

      Great thoughts, Tom – thanks for sharing!

      Reply
  10. Amy

    June 16, 2014 at 8:31 pm

    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

      June 16, 2014 at 9:52 pm

      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
  11. Anonymous

    June 27, 2014 at 10:22 pm

    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

      June 29, 2014 at 6:58 pm

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

      Reply
  12. Ashlee Eastham

    July 31, 2014 at 3:12 pm

    How long does it stay good for in the fridge?

    Reply
    • Kaitlin | The Garden Grazer

      August 1, 2014 at 1:12 pm

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

      Reply
  13. The Crafty Niche

    January 16, 2015 at 9:47 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      January 18, 2015 at 1:57 pm

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

      Reply
  14. Jenn Swen

    February 4, 2015 at 2:45 am

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

    Reply
    • Kaitlin | The Garden Grazer

      February 4, 2015 at 10:05 pm

      Hope you enjoy!

      Reply
  15. StarrLight

    April 27, 2015 at 4:22 pm

    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

      April 27, 2015 at 4:48 pm

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

      Reply
  16. fred eiseman

    August 28, 2016 at 4:23 am

    How about adding radishes? (Sounds great either way)

    Reply
    • Kaitlin | The Garden Grazer

      September 17, 2016 at 3:35 pm

      Hey Fred! Great idea – go for it!

      Reply
  17. Linda

    July 31, 2018 at 9:10 pm

    I made this salad for todays dinner……yum!

    Reply
    • Kaitlin | The Garden Grazer

      September 5, 2018 at 4:25 pm

      So great to hear! Thanks for sharing 🙂

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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