Fresh, crunchy, and full of bright flavor, this Cucumber and Tomato Salad is one of the easiest side dishes you can make. Juicy tomatoes, crisp cucumbers, and red onion are tossed in a simple homemade dressing made with lemon juice and olive oil. It takes just minutes to prepare and pairs beautifully with grilled chicken, fish, burgers, or any family dinner.
Ingredients
For the Salad
- 2 large cucumbers, sliced
- 3 medium tomatoes, chopped
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh cilantro, optional
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 small garlic clove, finely minced
Instructions
1. Prepare the Vegetables
Wash and dry the cucumbers and tomatoes thoroughly. Slice the cucumbers and chop the tomatoes into bite-sized pieces.
Thinly slice the red onion and chop the fresh parsley.
2. Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, black pepper, oregano, and minced garlic until well combined.
3. Combine Everything
Add the cucumbers, tomatoes, red onion, parsley, and cilantro to a large bowl.
Pour the dressing over the vegetables and gently toss until everything is evenly coated.
4. Chill and Serve
For the best flavor, let the salad rest in the refrigerator for 10–15 minutes before serving.
Give it another gentle toss just before serving.
Tips
- Use ripe, juicy tomatoes for the best flavor.
- English or Persian cucumbers work especially well.
- If your cucumbers are very watery, lightly salt them and let them sit for 10 minutes, then drain before making the salad.
- Add the dressing shortly before serving if you want the vegetables to remain extra crisp.
- For a creamy version, add a few spoonfuls of Greek yogurt or crumbled feta cheese.
Serving Suggestions
This salad is delicious alongside grilled chicken, steak, grilled fish, rice dishes, kebabs, sandwiches, or burgers. It also makes a refreshing light lunch with some crusty bread.
Storage
Store leftovers in an airtight container in the refrigerator and enjoy within 1 day for the best texture. The vegetables will release more liquid as they sit.