Refreshing Cucumber and Tomato Salad with Lemon-Dill Dressing

Fresh, vibrant Cucumber Tomato Salad is a simple, refreshing dish that’s perfect for summer and makes the most of a generous garden harvest. It’s a quick, healthy side for any meal.

This cucumber tomato salad is similar in spirit to other light summer recipes like Cucumber Tomato Avocado Salad or Cucumber Salsa — an easy way to use garden-fresh produce. Bright, crisp, and full of flavor, this salad works well for potlucks, barbecues, or as a light lunch accompaniment.

Fresh + Simple salad

Summer is salad season. While salads are welcome year-round, summer produce gives them a special brightness — especially when you can use homegrown cucumbers and tomatoes.

Cucumbers and tomatoes are among the easiest vegetables to grow and often produce more than you can eat raw. This Cucumber Tomato Salad is an effortless side that highlights both ingredients. A light dressing and a few minutes of prep are all you need to bring out their fresh flavors.

How to make cucumber tomato salad

This salad is extremely easy to put together.

Vegetables: In a large bowl, combine halved cherry tomatoes, sliced cucumbers, and torn fresh basil. If you like, add mozzarella pearls for creaminess.

Dressing: Whisk olive oil, balsamic vinegar, a bit of sugar, salt and pepper in a small bowl until blended.

Toss: Pour the dressing over the tomato and cucumber mixture and toss until everything is evenly coated. Season with additional salt and pepper to taste.

This salad pairs nicely with many proteins, including chicken souvlaki, baked salmon, or fried pork chops, and it’s equally good as part of a buffet or picnic spread.

Salad additions

The base recipe is bright and simple, but you can customize it easily. Try adding one or more of the following:

• Sliced red onion
• Crumbled feta cheese
• Diced avocado
• Finely minced fresh garlic
• Red wine vinegar instead of balsamic for a sharper tang

Tips + FAQ

Cucumber: Long English cucumbers work well because their thin skin doesn’t require peeling and they slice neatly into bite-sized pieces. If using standard garden cucumbers, consider peeling them partially or completely, halve them lengthwise, remove seeds, then chop.

• Persian cucumbers are another great option; they’re usually tender-skinned and easy to slice.

Can you make this salad ahead? Yes. Make the salad a day in advance and store it covered in the refrigerator. Dress it lightly—use only half the dressing initially. Before serving, drain any excess liquid and toss with the remaining dressing for best texture.

How to store? Keep leftovers in an airtight container in the fridge for 2–3 days. Leftover dressing will keep up to a week refrigerated.

For more simple Salads, try:

• Arugula Salad
• Asparagus Salad
• Quick Caprese Salad
• Summer Corn Salad
• Broccoli Slaw