Cucumber Tomato Salad is one of my favorite side salads! It’s full of fresh flavors and tossed in a tasty homemade salad dressing, you can’t go wrong!
Makes a great side dish and goes really well with Grilled Steak, Air Fryer Salmon, or Chicken Satay Skewers.
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How to Make Cucumber Tomato Salad
I like to start by chopping the tomatoes, red onions and cucumbers first. If you do not have red onions you can substitute any other onion, and likewise if you do not have English cucumbers you can use regular cucumbers but you will want to peel them as the skin can be tough.
Add the cucumbers, tomatoes, and onions to a large bowl and then add the herbs. If you are not using fresh herbs you will not need quite as much.
Then simply add the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to a small bowl and whisk together until fully combined.
All that’s left to do now is to add the salad dressing to your cucumber tomato salad and toss it carefully so that it is coated in the dressing, and then serve!
More Salad Recipes
- Shaved Brussels Sprouts Salad
- Black Bean Corn Avocado Salad
- Tuna & White Bean Salad with Red Wine Vinaigrette
- Carrot and Raisin Pineapple Salad
- Southwestern Black Bean and Corn Salad
- Shrimp Avocado Salad
- Southern Chicken Salad
Cucumber Tomato Salad
Classic easy recipe for a tasty side salad full of fresh flavors.
- 1 English cucumber, diced , 280g (approx.)
- 2 cups cherry tomatoes, halved , 300g (approx.)
- 1/4 cup fresh flat leaf parsley, or fresh basil , or use 1tsp dried herbs
- 1/3 cup red onion, thinly sliced , 50g (approx.)
- 3 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- Salt, to taste
- Pepper, to taste
- 1/8 tsp garlic powder, optional
Chop all the vegetables as directed. If you not using an English cucumber its better to peel them as the skin can be tough.
If you do not have fresh herbs you can add 1 tsp dried herbs instead.
Add all the salad dressing ingredients to a bowl and whisk with a fork
Toss the salad vegetables and herbs with the salad dressing and serve.
Nutrition – based on 4 servings and does not include added salt and pepper.
Make ahead – prepare all the vegetables and herbs as directed but wait until you are ready to serve before you add the salad dressing.
Storage – will keep up to three days in the fridge but might get a bit softer if it’s sitting in dressing for that length of time.
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