Tomato Cucumber Salad Recipe with Fresh Herbs
This post may contain affiliate links. Please read our disclosure policy.
This tomato cucumber salad recipe is one of my favorite ways to use up all those ripe summer tomatoes when they start piling up on the counter. Crisp English cucumbers, juicy tomatoes, thinly sliced red onion, fresh basil, and dill get tossed in a simple red wine vinegar dressing that keeps everything light, crisp, and fresh.
Table of Contents
Why You’ll Love This Tomato Cucumber Salad
I love a fresh summer salad that doesn’t require much cooking, especially during those extra hot months when nobody wants to turn the oven on. Recipes like my red potato salad and chef’s salad recipe are always on repeat around here, and this tomato and cucumber salad fits right in for easy weeknight dinners, BBQs, and potlucks. This tomato and cucumber salad keeps things simple, but the texture is honestly my favorite part. The thick cucumber rounds stay crisp while the tomatoes soften just enough to soak up the tangy dressing without getting soggy.
I also love that this salad doesn’t need anything fancy to work. A handful of fresh herbs, good tomatoes, and a quick homemade dressing are really all it takes. It’s especially good with grilled chicken, burgers, or anything coming off the smoker during the summer months.
Ingredients You’ll Need
- English cucumbers: Thick slices hold their crunch well and don’t get watery as quickly as thinner cuts.
- Large ripe tomatoes: I like the ones on the vine because they’re juicy but don’t completely fall apart once dressed.
- Red onion: Adds sharpness and a little bite that balances the cool cucumbers and sweet tomatoes.
- Red wine vinegar: Gives the salad that classic tangy flavor that works so well with fresh vegetables.
- Olive oil: Helps round out the acidity and lightly coats everything without making the salad heavy.
- Italian seasoning: Adds an easy herby flavor that ties the dressing together. You can use my homemade Italian dressing mix or store-bought.
- Lemon juice: Brightens the whole salad and keeps the dressing tasting light.
- Salt and black pepper: Pull flavor out of the tomatoes and cucumbers while balancing the acidity.
For Garnish
- Fresh basil: Adds a slightly sweet, peppery flavor that tastes especially good with ripe tomatoes.
- Fresh dill: Adds a cool, savory flavor that really brings out the cucumber.
Mac’s Pro Tip
Recipe Variations
- If raw red onion is too strong for your taste, soak the slices in cold water for about 10 minutes before adding them to the salad.
- Cherry tomatoes or grape tomatoes can work here too. I just prefer larger tomatoes cut into chunky pieces because they hold onto the dressing nicely.
- Crumbled feta can be added if you want to add a little something extra.
- My chicken cucumber and tomato salad recipe is an easy variation of this tomato cucumber salad with added protein.
- For a Whole30 and keto version of this salad, my garden fresh tomato cucumber salad is just as satisfying and fresh.
How to Make Tomato Cucumber Salad
Step 1: Slice the English cucumbers into thick rounds and add them to a large serving bowl. Add the tomatoes, cut into chunky 1-inch pieces, along with the thinly sliced red onion.
Step 2: In a small bowl or mason jar, whisk together the red wine vinegar, olive oil, lemon juice, Italian seasoning, salt, and black pepper until smooth and well combined. Pour the dressing over the vegetables and gently toss until everything is evenly coated.
Step 3: Fold in the fresh basil and dill, giving it one more light toss. Let the salad sit for 10–15 minutes before serving so the vegetables can soak up the dressing a bit. Finish with extra fresh basil and dill on top before serving.
Mac’s Pro Tip
Expert Tips
- Use ripe tomatoes that still feel slightly firm when gently squeezed. Overripe tomatoes tend to break down quickly once salted.
- Make sure your cucumber slices are thick! Thick slices hold their texture better after the salad sits.
- Y’all, trust me, don’t skip the resting time. Even 10 minutes helps the tomatoes release a little juice, which mixes with the dressing and makes the whole salad taste better.
- Add the herbs at the end so they stay bright and fresh instead of bruising too much while tossing.
- If your tomatoes release a lot of juice, a slotted spoon makes serving easier.
Storage & Make-Ahead Tips
- This salad pairs especially well with grilled meats and easy summer dinners.
- This tomato cucumber salad recipe is best the day it’s made while the cucumbers still have plenty of crunch. Leftovers can be stored in the fridge for up to 2 days, though the vegetables will naturally release more liquid as they sit.
- If you’re prepping for a cookout or family dinner, chop the vegetables and mix the dressing ahead of time, then toss everything together shortly before serving.
Recipe FAQs
A simple dressing with red wine vinegar, olive oil, lemon juice, and herbs works really well because it keeps the vegetables tasting crisp and light instead of heavy or creamy.
You can prep the vegetables and dressing ahead separately, but I think this salad tastes best shortly after everything gets tossed together.
Nope! The skin on English cucumbers is thin and tender, so there’s no need to peel them.
Use firm tomatoes, cut the cucumbers thick, and avoid letting the salad sit for hours before serving. The sweet spot is usually around 10 to 15 minutes after tossing.
More Summer Salad Recipes
If you love this tomato cucumber salad recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Tomato Cucumber Salad Recipe with Fresh Herbs
Ingredients
Salad
- 2 English cucumbers sliced
- 4 large ripe tomatoes (I like the ones on the vine)
- ½ medium red onion thinly sliced
- 3 tbsp red wine vinegar
- ⅓ cup olive oil
- 1 tsp Italian seasoning
- 2 tbsp lemon juice
- salt and black pepper to taste
Garnish
- fresh basil
- fresh dill
Instructions
- Slice the English cucumbers into thick rounds and add them to a large serving bowl. Add the tomatoes, cut into chunky 1-inch pieces, along with the thinly sliced red onion.
- In a small bowl or mason jar, whisk together the red wine vinegar, olive oil, lemon juice, Italian seasoning, salt, and black pepper until smooth and well combined. Pour the dressing over the vegetables and gently toss until everything is evenly coated.
- Fold in the fresh basil and dill, giving it one more light toss. Let the salad sit for 10–15 minutes before serving so the flavors can meld together. Finish with extra fresh basil and dill on top before serving.
Notes
- Use ripe tomatoes that still feel slightly firm when gently squeezed. Overripe tomatoes tend to break down quickly once salted.
- Make sure your cucumber slices are thick! Thick slices hold their texture better after the salad sits.
- Y’all, trust me, don’t skip the resting time. Even 10 minutes helps the tomatoes release a little juice, which mixes with the dressing and makes the whole salad taste better.
- Add the herbs at the end so they stay bright and fresh instead of bruising too much while tossing.
- If your tomatoes release a lot of juice, a slotted spoon makes serving easier.
- This tomato cucumber salad recipe is best the day it’s made while the cucumbers still have plenty of crunch. Leftovers can be stored in the fridge for up to 2 days, though the vegetables will naturally release more liquid as they sit.
- If you’re prepping for a cookout or family dinner, chop the vegetables and mix the dressing ahead of time, then toss everything together shortly before serving.
- This salad pairs especially well with grilled meats and easy summer dinners.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
