Refreshing Cucumber-Tomato Salad Recipe That Screams Summer Flavor

Summer hit hard, and the last thing I wanted was to stand over a stove. That’s when this Refreshing Cucumber-Tomato Salad Recipe came to the rescue. I threw it together in under five minutes, and somehow it tasted like something I spent the afternoon perfecting.

The crisp cucumbers, juicy tomatoes, and tangy red onion made each bite pop—especially after a long, hot day. I took one bite and felt like I was back in my grandma’s garden, stealing tomatoes off the vine. The best part? This Refreshing Cucumber-Tomato Salad Recipe is cool, hydrating, and impossible to mess up. Whether you’re prepping for a BBQ or just trying to survive the heatwave, this salad delivers every time.

Lily

Summer Delight: the Perfect Refreshing Cucumber-Tomato Salad

This refreshing cucumber-tomato salad is the ultimate summer side—hydrating, crisp, tangy, and ridiculously easy to toss together in minutes. It’s perfect for BBQs, lazy lunches, or those times when you just can’t deal with cooking. Bonus: no wilting lettuce in sight.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 cups

Course: Salad, Side Dish

Cuisine: Mediterranean Inspired

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

• 2 large cucumbers (English or Persian)
• 4 ripe tomatoes (heirlooms optional)
• 0.5 red onion, thinly sliced
• 0.25 cup fresh parsley or dill (or both)
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey or maple syrup
• Salt and pepper to taste
• Optional: feta cheese for topping

Equipment

• cutting board
• chef’s knife
• mixing bowl
• whisk or fork
• salad serving spoon

Method

 

1. Dice cucumbers and tomatoes into bite-sized chunks. No need for perfection—rustic is charming.
2. Soak sliced red onions in ice water for 5 minutes to mellow the bite, then drain well.
3. Whisk together olive oil, vinegar, honey, salt, and pepper in a bowl. Taste and adjust as needed.
4. Gently toss veggies, herbs, and dressing in a large bowl. Crumble feta on top if using.
5. Refrigerate for 15 minutes to let flavors meld, or serve immediately.

Notes

Use ripe, flavorful tomatoes—bland ones will ruin the dish. Soaking the red onions mellows their bite. Store dressing separately for meal prep. Optional feta adds richness but can be skipped for vegan version. Add-ins like avocado, olives, or grilled corn elevate it into a full meal.

Ingredients

Grab these staples—no obscure, overpriced ingredients here. Pro tip: if your tomatoes taste like cardboard, this salad won’t save them.

Splurge on the good stuff.

• 2 large cucumbers (English or Persian work best)
• 4 ripe tomatoes (heirlooms if you’re fancy)
• ½ red onion, thinly sliced
• ¼ cup fresh parsley or dill (or both, you rebel)
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey or maple syrup
• Salt and pepper to taste
• Optional: feta cheese for extra drama

Step-by-Step Instructions

1. Chop the veggies. Dice cucumbers and tomatoes into bite-sized chunks. No need for perfection—rustic is charming, right?
2. Soak the onions.
   

   Toss sliced red onions in ice water for 5 minutes to mellow their bite. Drain well. (Skip this if you love crying.)

   
   
3. Whisk the dressing. Olive oil, vinegar, honey, salt, and pepper in a bowl.
   

   Taste it. Adjust. Repeat until happy.

   
   
4. Combine everything.
   

   Gently toss veggies, herbs, and dressing in a large bowl. Crumble feta on top if using.

   
   
5. Let it chill. Refrigerate for 15 minutes so flavors party together.
   

   Or eat immediately—I won’t judge.

   
   

Storage Instructions

This salad stays crisp in the fridge for up to 2 days, but good luck keeping it that long. Freezing? Don’t.

Cucumbers turn into sad, watery mush. For meal prep, store dressing separately and mix before serving. FYI, it’s a killer topping for grilled chicken or quinoa bowls.

Why You’ll Love This Summer Delight: the Perfect Refreshing Cucumber-Tomato Salad

• Zero-cook magic: No oven, no sweat.
  

  Perfect for when your kitchen feels like a sauna.

• Crowd-pleaser: Picky kids, vegan friends, keto cousins—everyone goes back for seconds.
• Hydration hero: Cucumbers are 96% water. Basically a salad and a water bottle had a baby.

Common Mistakes to Avoid

• Over-dressing: Soggy salad = sadness. Add dressing gradually.
• Bland tomatoes: Taste one first.
  

  If it’s meh, your salad will be too.

• Skipping the soak: Raw onions can overpower. A quick bath fixes that.

Alternatives and Variations

Vegan? Skip the feta.

Low-carb? Swap honey for stevia. Add-ins like avocado, olives, or grilled corn turn it into a meal.

For a creamy version, mix in Greek yogurt or tahini.

FAQs

Can I freeze this?

Nope. Freezing ruins the texture—think deflated balloons. Fridge only.

What’s the best substitute for red wine vinegar?

Apple cider vinegar or lemon juice work in a pinch.

Avoid balsamic unless you want a brown salad.

How long does it stay fresh?

2 days max. After that, it gets weepy (like me during rom-coms).

Is this kid-friendly?

Surprisingly, yes! Sweet tomatoes and crunchy cukes usually win over tiny critics.

Can I prep it ahead of time?

Absolutely.

Keep dressing separate until serving. Prep veggies up to 24 hours ahead.

Final Thoughts

This Summer Delight: the Perfect Refreshing Cucumber-Tomato Salad is my go-to for beating the heat without breaking a sweat. It’s fresh, fast, and foolproof—exactly what summer cooking should be.

Try it, tag me, and prepare for compliments. Now go forth and salad.