How to Make Classic Cucumber and Tomato Salad
Fresh, simple, and endlessly versatile, Cucumber and Tomato Salad belongs on every summer table. With crisp cucumbers, juicy, ripe tomatoes, and a bright, zesty dressing, it captures the essence of warm-weather eating.
I love making it when the garden is overflowing with produce or when I spot beautiful heirloom tomatoes at the market. Preparing takes just minutes, yet the flavors are vibrant and satisfying.
The beauty of this salad lies in its flexibility. You can serve it as a light side with grilled meats or seafood, as part of a picnic spread, or even as a quick lunch with a hunk of crusty bread. The dressing is a simple mix of olive oil, vinegar, and fresh herbs, which lets the natural sweetness of the tomatoes and the cool crunch of cucumbers shine.
In this post, I’ll explain my favorite way to prepare Cucumber and Tomato Salad, along with tips on choosing the best produce and variations to suit your taste. Whether you make it for a casual weeknight meal or a festive gathering, this salad will add a burst of fresh flavor to your table.
Cucumber and Tomato Salad
Ingredients
- 2 large ripe tomatoes (or 1 pint cherry tomatoes), chopped
- 1 large English cucumber sliced thin
- ¼ red onion thinly sliced
- 2 tablespoons olive oil extra virgin
- 1 tablespoon red wine vinegar or lemon juice
- 1 tablespoon fresh oregano 1 teaspoon dried oregano
- salt & pepper to taste
- 2 tablespoons fresh basil or parsley chopped
Instructions
- In a large bowl, combine tomatoes, cucumber, and red onion.
- Drizzle with olive oil and red wine vinegar.
- Sprinkle with oregano, salt, and pepper.
- Toss gently to coat the vegetables.
- Let the salad sit for 10–15 minutes to allow flavors to meld (optional, but recommended).
- Garnish with fresh herbs if using. Serve immediately.
Meals To Enjoy This Salad With
Main Dish | Description | Suggested Wine Pairing |
| Grilled Lemon Herb Chicken | Lightly marinated grilled chicken with fresh herbs and lemon zest | Sauvignon Blanc or Vermentino |
| Pan-Seared Salmon | Crispy skin salmon with a squeeze of lemon | Chardonnay (unoaked) or Pinot Gris |
| Grilled Lamb Chops | Herb-marinated lamb chops with a smoky char | Rosé or Grenache |
| Mediterranean Grilled Shrimp Skewers | Shrimp skewers with garlic, olive oil, and oregano | Albariño or Vermentino |
| Grilled Pork Tenderloin | Pork tenderloin with a Dijon mustard and herb crust | Pinot Noir or Beaujolais |
| Herb-Marinated Tofu Steaks | Tofu steaks grilled with a rosemary-thyme marinade | Dry Riesling or Grüner Veltliner |
| Falafel with Tahini Sauce | Crispy chickpea fritters served with creamy tahini sauce | Rosé or Sauvignon Blanc |
| Grilled Swordfish with Lemon Butter | Firm swordfish steaks grilled with lemon butter | Vermentino or Pinot Grigio |
| Greek-Style Grilled Chicken Thighs | Chicken thighs marinated with oregano, garlic, and lemon | Assyrtiko or Sauvignon Blanc |
| Spiced Grilled Eggplant | Eggplant slices with a cumin-coriander spice blend, grilled | Grenache Rosé or Côtes du Rhône Blanc |
