Cucumber Tomato Salad is the best Mediterranean dish for summer. This recipe is full of healthy cucumbers, tomatoes, and onions and tossed in zesty Greek dressing. Once you know how to make this salad, you will have the perfect quick and easy side for busy weeknights or BBQ picnics.

Vegetarian cucumber tomato salad in a white bowl.

Cucumbers are so versatile! They are delicious in salads, pickled, or just as a fresh snack.

(Try this Asian Cucumber Salad or these Refrigerator Dill Pickles for a treat!)

But, hands down, one of the best ways to enjoy this veggie in the summer is in this cucumber tomato salad.

If you are a gardening enthusiast and have a huge harvest of cucumbers or cherry tomatoes, this recipe is the most delicious way to use them up.

Slices of crisp, fresh veggies along with juicy tomatoes and a zesty Greek dressing make this the perfect side dish for a weeknight dinner or to take to a summer picnic.

Just be sure to follow my trick to remove the extra moisture from the cucumbers before using so your salad isn’t a watery mess!

Cucumber, tomatoes, parsley, and Greek Dressing are the ingredients for this salad.
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Ingredients

The simple ingredients you need to make this Cucumber Tomato Salad recipe include:

  • Cucumbers. You definitely want a seedless variety like the larger English or smaller cocktail cucumbers. If you get a seeded type, remove the seeds before using.
  • Tomatoes. Opt for cherry or grape tomatoes for flavor and ease. Vine-ripened or Roma tomatoes can be used, but you’ll want to seed them before dicing. (Learn how to dice a tomato if you need a little help!)
  • Onion. Red onion is best because it adds a nice bite and gorgeous color. You can leave it out or sub for sweet onion if want a little less potent taste.
  • Greek salad dressing. This crispy dressing has a base of oil and vinegar with the added elements of garlic, mustard, and herbs. Be sure to use a high-quality olive oil since that is the bulk of the flavor. You can also sub ⅓-½ cup of a store-bought Greek dressing.
  • Parsley. You need it finely chopped; either curly or flat leaf will work.

How to Make a Greek Cucumber Tomato Salad

These are the steps to follow to make this Cucumber Tomato Salad recipe:

Slice the Vegetables

First, you will want to prepare the veggies.

Using a sharp knife and cutting board, remove each end of the English cucumbers, then slice them in half lengthwise.

Thinly cut the cucumbers to no more than ⅛ to ¼-inch thick slices.

Slice each tomato in half.

Cut the stem and root end off of an onion. Then, slice it in half and remove the outer layers. Cut the onion into thin strips.

Remove the parsley leaves from the stems and finely chop them.

Place all of the vegetables together in a large bowl.

Optional: Salt the Cucumbers

The cucumber will begin to leak excess moisture the longer it sits. So, it’s best if it’s served within an hour of making.

If you plan to wait longer to serve it, or wish to save some, you should first remove some of the moisture from the cucumbers.

After slicing, sprinkle salt on top of the cucumbers and let them sit for 15 minutes. This will draw out excess moisture.

Pat them dry, and then proceed with the rest of the directions.

Homemade Greek Dressing

This recipe is absolutely delicious with homemade Greek dressing. And it is SO simple to throw together!

Combine the oil, vinegar, honey, garlic, dried herbs, salt, and black pepper in a mason jar or the cup of the blender.

Blend or shake until everything is well incorporated.

The dressing ingredients will separate if they are allowed to sit, so use it immediately. You can always shake or blend it again if necessary, though.

You can also use a store-bought version, if you prefer.

Mix and Serve

Pour the dressing over the cucumbers, tomatoes, onions, and parsley in the bowl. Gently toss until everything is thoroughly covered.

Serve this salad immediately for the freshest flavor. You can also chill it for 30 to 60 minutes if you’d like to serve it cold.

Meal Prep and Storage

  • To Prep-Ahead: You can prepare this entire salad a couple of hours before enjoying. However, if you put it together too early the cucumbers will seep water and it will become runny.
  • To Store: Keep this salad in an air-tight container in the fridge for up to 2 to 3 days. However, it will get more watery as it sits.
  • To Freeze: It is not recommended to freeze this salad as the texture will change drastically upon thawing.
A bowl full of healthy cucumber tomato salad.

FAQs

Is cucumber tomato salad good for you?

Cucumber tomato salad is incredibly good for you! This dish is low in sodium and carbohydrates but high in nutrients like potassium and vitamin C.

How do I stop my salad from being watery?

To keep your salad from being watery, you must first prepare the cucumber. Sprinkle the slices with salt and allow any moisture to seep out. Pat it dry with a paper towel before adding them into the salad.

What can I serve cucumber tomato salad with?

This dish is the perfect side to all of your favorite summer recipes. Try cucumber tomato salad with a burger or some baked chicken for a crisp and refreshing treat!

Expert Tips and Tricks

  • Slice ’em thin. Be sure the cucumber slices are thin and even for the best texture in the salad.
  • Change it up. You can use a variety of tomatoes, or use several different kinds at the same time. Use a medley of small tomatoes for a pop of color.
  • DIY. Homemade Greek salad dressing is super simple to make and really delicious.
  • Enhance the flavor. You can easily add other ingredients to this dish like fresh basil leaves, feta cheese, or lemon juice.
  • Complete it. Add this recipe to a pasta salad and serve it with protein to make a full meal.
A fork picks out a serving of vegetable salad.

What to Serve with Cucumber Tomato Salad

This Cucumber Tomato Salad is the perfect side to any of these summer dishes:

More Cucumber Salad Recipes

If you can’t get enough cucumbers, try one of these recipes next:

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5 from 1 vote

Greek Cucumber Tomato Salad Recipe

Cucumber Tomato Salad is the best Mediterranean dish for summer. This recipe is full of healthy cucumbers, tomatoes, and onions and tossed in zesty Greek dressing.
Yield 6 servings
Prep 20 minutes
Total 20 minutes
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Ingredients 

  • 1 English seedless cucumber cut in half and thinly sliced
  • 12 oz. cherry tomatoes cut in half
  • ½ cup red onion thinly sliced
  • 1 Tbsp. fresh parsley finely chopped
  • ¼ cup olive oil
  • 1 ½ Tbsp. red wine vinegar
  • 1 tsp. honey optional
  • 1 clove garlic finely minced
  • ¼ tsp. each of oregano and basil dried
  • ¾ tsp. salt to taste
  • ¼ tsp. black pepper to taste

Instructions 

  • Add sliced cucumber, tomatoes, red onion, and parsley to a large bowl.
  • Add the oil, vinegar, honey, garlic, dried herbs, salt, and black pepper to a high-speed blender or mason jar. Blend or shake until ingredients are well incorporated.
  • Pour the dressing over the cucumber and tomatoes. Toss until everything is well coated.
  • Serve immediately or refrigerate for 30-60 minutes to serve chilled. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

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5 from 1 vote

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Notes

  • The cucumber will begin to leak excess moisture the longer it sits so it’s best if it’s served within an hour of making. Or, you can add the salt to the cucumbers and let sit for 15 minutes to draw out excess moisture, pat them dry, and then proceed with the rest of the directions.

Meal Prep and Storage

  • To Prep-Ahead: You can prepare this entire salad a couple of hours before enjoying. However, if you put it together too early the cucumbers will seep water and it will become runny.
  • To Store: Keep this salad in an air-tight container in the fridge for up to 2 to 3 days.
  • To Freeze: It is not recommended to freeze this salad as the texture will change drastically upon thawing.

Nutrition

Calories: 109kcal, Carbohydrates: 7g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 249mg, Potassium: 239mg, Fiber: 1g, Sugar: 4g, Vitamin A: 547IU, Vitamin C: 19mg, Calcium: 27mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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