Summertime classic! Cucumber Tomato Salad with tangy white wine vinegar dressing. So simple, crisp, and refreshing!
This easy cucumber salad has been a summertime staple for years. So simple, yet so flavorful! I crave the crisp cucumbers, juicy tomatoes, and tangy vinaigrette. Plus I love how fast it comes together. It’s a beautiful dish to make use of garden or farmer’s market produce. Such a refreshing summer treat!
How to Make Cucumber Salad
I often use hothouse cucumbers as well, but it’s a fantastic recipe for garden-fresh cucumbers and tomatoes if you have them. Plus it’s incredibly versatile and works with any tomatoes you have on hand. (Roma, cherry, grape, beefsteak, etc.) Just be sure to find ripe, flavorful ones as it can make all the difference. Have fun experimenting with other herbs as well, especially fresh if you have them. Parsley and basil are lovely additions and enhance the freshness even more. Hope you enjoy as well!
PS – come join The Garden Grazer on Instagram and 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!)
Cucumber Salad
Ingredients
- 2 large English cucumbers (or other cucumber)
- 1/2 onion (any color)
- 4 roma tomatoes
For the 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 sub fresh herbs of choice)
- 1/8 tsp. salt
Instructions
- Make the dressing: add all 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 coat. Salt/pepper to taste if needed.
- Best if refrigerated for at least an hour to let the flavors combine.
Notes
Nutrition Per Serving (estimate)
Enjoying this Cucumber Tomato Salad? Feel free to browse through the full “Vegan Salad” recipes archives on the site for more plant-based inspiration to keep the salads flowing!
Or these other favorites:
Quinoa Avocado Spinach Power Salad
BBQ Chickpea Chopped Salad
Asian Chopped Salad with Sesame Vinaigrette
I made this yesterday for lunch but with cherry tomatoes! This is my absolute favorite salad and I too eat it all year round!
So great to hear!
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.
Wonderful! Thank you for sharing!
this looks so cool and refreshing! YUM!
Hope you enjoy!
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!
So great! Thanks for sharing your feedback!
I just made this.. Amazing!!! Fresh!!! Love it. I used dill instead of oregano.. I also added feta cheese. Yummmm!
Thank you for sharing! Dill sounds lovely 🙂
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!
Perfect! Thanks for sharing!
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!
Hi Kaley! The estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps!
Can I substitute white vinegar or apple cider if I don't have white wine vinegar?
Absolutely! You could also use red wine vinegar if you have that! Hope you enjoy 🙂
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.
Great thoughts, Tom – thanks for sharing!
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?
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!
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.
Great thoughts! Sunflower seeds would be a tasty addition – thanks for sharing!
How long does it stay good for in the fridge?
Hi Ashlee! I’m guessing it’d be good for 4-5 days 🙂 Hope you enjoy!
Call me silly but I really cannot stand the skin on the cucumber, can this be made without that?
Not silly at all! Should be just as great without the skins 🙂
Looks very good. Excited to garden this spring and make this delicious snack. Thanks for sharing!!
Hope you enjoy!
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
Aww thanks for the sweet comment! So glad you're enjoying 🙂 I make this one all the time – so quick and easy!
How about adding radishes? (Sounds great either way)
Hey Fred! Great idea – go for it!
I made this salad for todays dinner……yum!
So great to hear! Thanks for sharing 🙂