Cucumber Tomato salad

This cucumber tomato salad is refreshing, vibrant, and the kind of summer staple that never lets you down. With juicy tomatoes, crisp cucumber, slivers of red onion, and loads of fresh herbs, it’s tossed in a simple lemon vinaigrette that lets all the seasonal flavor shine. It’s the ultimate side dish for grilled meats, and it also happens to align beautifully with an anti-inflammatory diet.

about this cucumber tomato salad

When I started shifting toward an anti-inflammatory diet, I knew I didn’t want to lose the joy of summer meals—especially those al fresco dinners with grilled meats and a crisp glass of something chilled. Enter this cucumber tomato salad. I’ve made variations of this before—usually in the realm of Greek-inspired bowls or pita pairings—but this version stands fully on its own.

I was craving a fresh, produce-forward dish that felt more exciting than your typical lettuce-dressing situation. This salad hits the mark. It’s hydrating, cooling, and packed with flavor thanks to a generous handful of dill and parsley, plus a lemony vinaigrette that brightens every bite.

There’s nothing fancy going on here—just fresh ingredients, a few pantry staples, and a bowl of pure summer simplicity. If you’re trying to eat more anti-inflammatory foods without sacrificing flavor, this salad is one to keep on repeat.

ingredients

Tomatoes. Ripe, juicy tomatoes are a must for this recipe. Any variety works. Simply make sure they’re peak-season ripe. We like to use hot house tomatoes, but you could also use heirloom tomatoes, roma tomatoes, or cherry tomatoes.

English Cucumber. Milder and less seedy than regular cucumbers, I find this one to be perfect for salads after a lot of testing. You can also use Persian cucumbers if you have them.

Red Onion. Adds sharpness and crunch. For a milder flavor, soak the thin slices in cold water for 10 minutes before tossing in the salad.

Fresh Dill + Flat Leaf Parsley. Bright, herbaceous, and totally essential. The herbs lift the flavor of the whole dish. You can also use basil and/or mint.

Extra Virgin Olive Oil. I use Graza for its bold, peppery flavor, which complements the acidity of the dressing.

Red Wine Vinegar + Lemon Juice. This combo adds both tang and brightness. Fresh lemon is non-negotiable here! You can use white wine vinegar in place of red wine vinegar for a lighter dressing, if desired.

Flaky Sea Salt + Freshly Cracked Black Pepper. I love to use maldon salt but any flaky sea salt will work. Freshly cracked black pepper is best for the best peppery bite.

essential tools to make this recipe

To prepare the tomatoes and cucumbers, use a sharp chef’s knife and cutting board.

You will also need your mixing bowls! One large for tossing the salad together, and one small for whisking together the dressing (grab your whisk too!).

how to make cucumber tomato salad

combine the produce

Add diced tomatoes, sliced cucumber, red onion, dill, and parsley to a large bowl. Toss gently to combine. Set aside.

make the dressing

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper until smooth and emulsified.

toss it all together

Pour the dressing over the vegetables and herbs. Gently toss until everything is well-coated.

chill and serve

Refrigerate the salad for at least 20 minutes. This helps the flavors meld and makes the salad extra refreshing. Serve and enjoy!

tips and tricks 

• Use ripe, in-season tomatoes. The juicier, the better. Just be sure to dice them right before mixing to keep things fresh.
• Thin onion slices. A mandoline or very sharp knife will get you those delicate half-moons that blend into the salad instead of overpowering it.
• Let it rest. That 20-minute chill time really brings the flavors together. Make sure you don’t skip it.
• Salt thoughtfully. Flaky sea salt brings a burst of flavor, but taste after dressing and add more if needed.

variations

• Add avocado. A few chunks of ripe avocado bring a creamy contrast and bump up the healthy fats.
• Toss in chickpeas or white beans. For more protein and fiber, adding legumes to make this salad more hearty.
• Swap the herbs. Basil or mint would both be delicious if you’re out of parsley or dill.
• Crumble in some feta. If you’re not avoiding dairy, a little feta adds a salty punch that pairs well with the acidity of the dressing.
• Top with toasted nuts or seeds. Pumpkin seeds or pine nuts add crunch!

More cucumber recipes to try out: Cucumber Martini | Cucumber Margarita | Greek Beef Pitas | Korean Ground Turkey Lettuce Wraps

faqs

Is this cucumber tomato salad anti-inflammatory?

Yes! This salad is made entirely with anti-inflammatory ingredients: extra virgin olive oil, tomatoes, cucumber, fresh herbs, and lemon. No sugar, no dairy (unless you add feta), and totally whole-foods based.

Can I make this ahead of time?

Yes, it holds up really well! Just keep it in an airtight container in the refrigerator and give it a toss before serving.

How long does it last in the fridge?

It’s best used within 2 days. The tomatoes will release more juice over time, but the flavor is still great on day two. You may just need to drain it and give it a good toss.

can you freeze cucumber tomato salad?

No, we do not recommend freezing this salad. Since it’s made with fresh vegetables, the texture will be off if frozen and it will lose its overall flavor.

Need more inspiration for sides? Check out my side dish recipes!

what to serve with cucumber tomato salad

This cucumber tomato salad is more than just a side – it’s a summer staple that plays well with almost anything coming off the grill or out of the skillet. The cool, tangy, herb-forward flavor helps balance rich, savory main dishes and adds a burst of freshness to your plate.

• Grilled Chicken or Grilled Steak: Try it with your favorite marinated chicken thighs, chicken kabobs, or a simple salt-and-pepper new york strip steak.
• Seafood: Serve it alongside grilled salmon, shrimp skewers, or pan-seared white fish for a light, anti-inflammatory meal.
• Burgers or Sandwiches: Whether it’s classic beef burgers, turkey patties, or a veggie option, this salad adds a crisp, cool contrast.
• Grain Bowls: Layer it over cooked quinoa, couscous, or farro with a spoonful of hummus or avocado for an easy lunch.
• Mediterranean Mezze: Pair it with other small bites like stuffed grape leaves, tzatziki, hummus, olives, and pita for an herby, fresh, DIY grazing board that leans into those Greek-inspired flavors.

how to store

Place any leftover salad in an airtight container and refrigerate. It will keep well for up to 2 days, though the tomatoes will release more juice the longer it sits.

If the salad gets a little watery after storing, just give it a quick toss and taste for seasoning before serving. Add a little more salt or lemon juice to revive the flavors.

more of our favorite summer salads

Watermelon Feta Salad is a refreshing mix of juicy watermelon, salty feta, and fresh mint that hits every summer craving with minimal effort.

Creamy burrata meets ripe tomatoes and fresh basil in this Burrata Caprese Salad. It is an elevated twist on the classic Caprese, drizzled with balsamic for the perfect bite.

Packed with grilled chicken, black beans, and crunchy tortilla strips, this bold and hearty Southwest Chicken Salad is summer meal prep done right.

Finally, if you make this tomato cucumber salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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