5-Minute Tomato Cucumber Salad – Irresistibly Fresh & Easy

There’s nothing like the crunch of a fresh tomato cucumber salad on a warm summer day – it’s the taste of sunshine in a bowl! This simple, vinegar-dressed beauty has been my go-to for every picnic, potluck, and backyard barbecue since I first tasted it at my aunt’s Mediterranean-inspired dinner years ago. I’ll never forget how everyone kept going back for seconds, raving about the bright flavors while the summer breeze carried the scent of oregano through the air. Now my kids beg me to make this salad whenever we pack our picnic basket – it’s that refreshing. The best part? It comes together faster than you can lay out the picnic blanket.

Why You’ll Love This Tomato Cucumber Salad

Okay, friends, let me count the ways this salad will become your summer MVP:

• Lightning fast – Seriously, 5 minutes is all you need. Throw it together while the kids are putting on their shoes for the picnic!
• Utterly refreshing – That crisp cucumber and tangy vinegar combo? Pure summer magic on a fork.
• Picnic-proof – Unlike sad, soggy greens, this keeps its crunch for hours in the cooler (trust me, I’ve tested it on countless lakeside lunches).
• Herb heaven – Fresh parsley and oregano give it that Mediterranean vibe that makes people say “wow, did you make this?” (Say yes, blush modestly).
• Crazy versatile – Serve it solo, pile it on grilled chicken, or scoop it up with pita chips. Leftovers? Ha! Like that ever happens.

Tomato Cucumber Salad Ingredients

Gathering these simple, fresh ingredients is the first step to salad perfection. Here’s what you’ll need to make my favorite summer dish:

• 2 cups cherry tomatoes – halved (I use whatever looks best at the farmstand – sweet 100s, sungolds, or even heirlooms when I’m feeling fancy)
• 1 large cucumber – sliced into half-moons (I prefer English cucumbers for their thin skin and fewer seeds, but any crisp cucumber will do)
• ¼ red onion – thinly sliced (soak these in ice water for 5 minutes if you want to tame their bite)
• 2 tbsp olive oil – the good stuff, since it’s the base of our dressing
• 1 tbsp red wine vinegar – that tangy punch that makes this salad sing
• 1 tsp dried oregano – crush it between your fingers to wake up the oils
• ½ tsp salt – kosher salt is my go-to for even seasoning
• ¼ tsp black pepper – freshly cracked makes all the difference!
• 2 tbsp fresh parsley – chopped (I grab a big handful from my window herb garden)

For optional indulgence: ½ cup crumbled feta cheese (because everything’s better with cheese, am I right?) or some kalamata olives if you’re feeling extra Mediterranean.

How to Make Tomato Cucumber Salad

Okay, let’s get chopping! This salad comes together so fast you’ll barely break a sweat – perfect for those busy summer days when you’d rather be outside than stuck in the kitchen.

First things first – the veggies! Grab your biggest mixing bowl (I always use my grandma’s old yellow one because it makes me smile). Toss in those juicy halved cherry tomatoes, crisp cucumber slices, and the thinly sliced red onion. If you soaked your onions, just pat them dry with a paper towel first – nobody wants a watery salad!

SAVE IT

Now for the magic potion – the dressing! In a little bowl (I use my favorite espresso cup because it’s cute), whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pro tip: Crush that oregano between your fingers as you add it – releases all those yummy oils that make your kitchen smell like a Greek taverna! Give it a quick taste – need more tang? Add a splash more vinegar. Too sharp? Another drizzle of oil.

The fun part: pour that glorious dressing over your waiting veggies. Gently toss everything together – I like to use my hands (washed, of course!) because it coats everything evenly without bruising the tomatoes. Final flourish? That handful of freshly chopped parsley – bright green specks that make everything pop!

Here’s the hardest part: walk away. Seriously. Let it chill in the fridge for at least 30 minutes if you can stand waiting. That little rest lets all the flavors get to know each other – the tomatoes soak up the dressing, the onions mellow out, and the whole thing becomes absolute perfection.

Tips for the Best Tomato Cucumber Salad

Want to take your tomato cucumber salad from good to “oh-my-gosh-give-me-the-recipe” great? Here are my hard-earned tricks after making this salad approximately 327 times (give or take):

Chill out, literally. I know patience isn’t easy – I’m usually sneaking bites straight from the bowl too! But let the dressed salad sit in the fridge for at least 30 minutes before serving. Those flavors need time to mingle and become best friends. It’s like summer magic happening right in your refrigerator.

Taste and tweak. Don’t stress about measuring vinegar perfectly. My grandma always said dressing should “sing” – add vinegar a teaspoon at a time until you get that bright, lively tang that makes your tastebuds dance. Too sharp? A pinch of sugar softens the edges beautifully.

Season goes both ways. Toss in a little extra salt just before serving if needed – tomatoes love it! But go easy at first because the flavors concentrate as the salad chills. You can always add, but you can’t take away!

Pick perfect produce. Summer tomatoes straight from the garden or farmers’ market make ALL the difference – they practically burst with sweetness. Off-season? Roasted cherry tomatoes add amazing depth. And if cucumbers seem watery, scoop out the seeds with a spoon before slicing – crisp perfection every time!

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Tomato Cucumber Salad Variations

Here’s the beautiful thing about this salad – it’s like a blank canvas just begging for your personal touch! Some of my favorite easy variations include:

• Greek-inspired: Toss in kalamata olives and that feta cheese I mentioned earlier – you’ve basically got a Greek salad without the lettuce!
• Herb twist: Swap the parsley for fresh dill or mint when you’re craving something different. That mint version with watermelon cubes? Absolute game changer.
• Dress it up: Love balsamic? Use it instead of red wine vinegar for deeper flavor. Lemon juice works too if you’re out of vinegar!
• Crunch time: Add diced bell peppers or radishes when you want extra crispness – makes the texture even more fun.

See? Endless possibilities to keep your tastebuds dancing all summer long!

Serving Suggestions for Tomato Cucumber Salad

This isn’t just a side salad, friends – it’s the most versatile player in your summer meal planning lineup! I love piling it next to some simply grilled chicken (that vinegar dressing does double duty as a light marinade, by the way). For picnics, I pack warm pita bread to scoop up every last juicy bite. But my favorite? Arranging it on a big platter with hummus, olives, and some crusty bread for an instant Mediterranean mezze that makes any weekday dinner feel special.

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How to Store Tomato Cucumber Salad

Okay, let’s talk salad survival! This tomato cucumber salad keeps beautifully in the fridge for about 2 days – just tuck it into an airtight container (I’m partial to my glass snap-lock bowls). The vinegar helps preserve the crunch, but honestly, it never lasts that long in my house! One warning – the tomatoes will soften a bit over time, and the cucumbers lose some snap, so I always give it a quick refresh with a splash of vinegar before serving leftovers. And whatever you do, don’t freeze this one – you’ll end up with a sad, mushy mess that’ll make your summer heart break a little.

Tomato Cucumber Salad Nutrition

Let’s talk numbers, friends! One generous serving (about 1 cup) of this tomato cucumber salad delivers all that crunch and flavor without weighing you down. Here’s the nutritional breakdown that makes this such a guilt-free summer staple:

• 80 calories – Light as sunshine!
• 6g fat (mostly from heart-healthy olive oil)
• 7g carbs – Nature’s candy from those sweet tomatoes
• 2g fiber – Thank you, cucumber skins and tomato seeds
• 1g protein – Not much, but this salad shines as a side anyway
• 300mg sodium – Totally adjustable to your taste

Now, heads up – these numbers can do a little dance depending on your exact ingredients. Extra feta cheese? More calories. Hold some salt? Less sodium. My advice? Enjoy every fresh, crunchy bite without sweating the small stuff. That vinegar tang means you’re getting all the flavor without undo guilt – now THAT’S my kind of meal planning win!

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Tomato Cucumber Salad

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A crisp, vinegar-dressed salad with Mediterranean herbs, perfect for picnics.

• Author: Carla Davis
• Prep Time: 5 min
• Cook Time: 0 min
• Total Time: 5 min
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups cherry tomatoes, halved
• 1 large cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. In a large bowl, combine tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
3. Pour the dressing over the vegetables and toss gently.
4. Sprinkle with fresh parsley before serving.

Notes

• Chill for 30 minutes before serving for best flavor.
• Add feta cheese for extra richness.

Nutrition

• Serving Size: 1 cup
• Calories: 80
• Sugar: 4g
• Sodium: 300mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg