Fresh, Fast, and Full of Flavor: The Cucumber Salad You’ll Be Making on Repeat
This refreshing Tomato Cucumber Salad is made with thinly sliced cucumbers, juicy cherry tomatoes, red onion, and fresh herbs tossed in a zesty lemon-honey vinaigrette. It’s light, crisp, and ready in just 15 minutes.
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Updated June 2025: This recipe has been retested and personally rewritten by Chef Cory using fresh ingredients. Real kitchen photography will be added soon as part of our site-wide refresh.
🌞 It’s Hot Out. You’re Hungry. You Want Fresh.
This cucumber salad is light, crunchy, and the perfect cool-down side for everything from grilled meats to spicy mains.
I keep it simple — thin-sliced cucumbers, red onion, a touch of vinegar, and a sprinkle of dill for that garden-fresh finish.
It’s quick to prep and even better after it’s had time to chill.
We keep a batch in the fridge all summer — it’s one of those salads that somehow works with everything and always disappears by dinner.
🥒 Key Ingredients
Cucumbers – Super hydrating and full of crunch. I use English or Persian cucumbers because they’re seedless, tender, and don’t need peeling.
Cherry Tomatoes – Juicy and sweet with a natural pop of color. I love mixing red and yellow for a more vibrant bowl.
Red Onion – Thinly sliced and soaked in water to mellow it out. Adds just the right zing without overwhelming the dish.
Lemon-Honey Vinaigrette – A clean, zesty dressing that skips anything processed. You’ll want to drizzle this on everything.
Table of Contents
🔁 Substitutions
Dairy-Free Option: This salad is already naturally dairy-free, but you can add dairy-free feta if you want a creamy twist.
Gluten-Free Option: Totally gluten-free, no tweaks needed.
Pantry-Friendly: No fresh dill or chives? Use dried herbs sparingly (1/3 the amount), or sub in parsley, basil, or mint depending on your vibe.
💪 What Makes This Cucumber Salad Better Than the Others?
- Balanced Flavors: Sweet, acidic, herbaceous, and a little punchy—it checks every box.
- Mellowed Onions: Soaking the onions softens their sharp bite, so you’re not burping all day (you’re welcome).
- Fresh-First: No bottled dressing. No weird preservatives. Just real food, real fast.
- The Crunch: Every bite is a texture party—juicy tomatoes, crisp cucumbers, and soft herbs.
- It’s Foolproof: You literally can’t mess this up. Unless you forget it in the fridge… which I’ve done.
🧰 Equipment
This is a no-fuss recipe, and that includes the tools. Here’s what I grab before I start slicing:
- 🔪 Sharp Chef’s Knife – for slicing cucumbers, onion, and herbs
- 🥣 Large Mixing Bowl – to toss everything together
- 🥄 Small Bowl or Jar with Lid – for whisking or shaking the dressing
- 🧄 Microplane or Garlic Press – to finely grate or mince the garlic
- 🥄 Measuring Spoons – for vinegar, oil, honey, etc.
- 📏 Measuring Cups – especially for the liquids
- 🧽 Cutting Board – preferably non-slip, for safe slicing
- 🧂 Mandoline Slicer (optional but helpful) – to get those ultra-thin cucumber slices
- 🥄 Salad Tongs or Wooden Spoon – for gentle mixing
- 🧊 Small Bowl for Soaking Onion (optional) – if mellowing the onion flavor
🥗 The Recipe
Get ready to fall in love with your new favorite side dish! This cucumber salad is everything—crisp, cool, tangy, and just the right hint of sweet. With garden-fresh cucumbers, a zippy vinegar-honey dressing, and a punch of fresh herbs, it’s like summer in a bowl. It takes just 15 minutes to throw together and tastes like you spent all day making magic. Let’s do this!
This is where the magic happens. It’s light, refreshing, and takes less than 15 minutes from start to fridge.
Cucumber Salad Recipe
4
servings30
minutes40
minutes85
kcalThis refreshing cucumber salad is bursting with crisp cucumbers, tangy apple cider vinegar, sweet honey, and fresh herbs like dill and chives. It’s light, zesty, and packed with vibrant flavor—perfect as a side dish or a cool snack on a warm day.
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Ingredients
- For the Salad
3 Large English cucumbers (or 6 small Persian cucumbers), thinly sliced
½ red onion, very thinly sliced
1 Cup cherry tomatoes, halved
2 Tablespoon fresh dill, chopped
1 Tablespoon fresh chives, snipped (optional but tasty)
- For the Dressing
¼ Cup apple cider vinegar
1 Tablespoon fresh lemon juice
2 teaspoon raw honey (or pure maple syrup)
2 Tablespoons extra virgin olive oil
½ teaspoon sea salt, or to taste
Freshly ground black pepper, to taste
1 Small garlic clove, finely grated or minced
Directions
- Prep the cucumbers:
Slice them thin using a mandoline or a sharp knife. You want them super thin for max crunch and soak-up-the-flavor potential. - Mellow the onions (optional but worth it):
Place red onion slices in a bowl of cold water with a splash of vinegar. Let them soak while you prep the rest—this softens their sharp bite. - Make the dressing:
In a small bowl or jar, whisk together the vinegar, lemon juice, honey, olive oil, salt, pepper, and garlic until fully combined and smooth. - Assemble the salad:
In a large bowl, combine cucumbers, cherry tomatoes, drained red onions, dill, and chives. - Toss and chill:
Pour the dressing over the salad and toss gently until everything is well coated. Let sit for 10–15 minutes in the fridge before serving. - Serve and enjoy:
Give it a final taste and adjust the seasoning if needed. Serve chilled for the most refreshing experience. - If you tried this recipe and loved it, I’d appreciate it if you could give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!
Notes
- Tips & Variations
Add crumbled feta for a creamy, salty twist.
Mix in sliced radishes or avocado for extra texture.
Make it ahead! It tastes even better after 30 minutes of chill time.
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🍴 Serving Suggestions
- Pair with: Grilled Greek Chicken Thighs or Oven Baked Pork Chops and Potatoes
- Great for: BBQs, meal prep, weeknight dinners, or light lunches
- Bonus tip: Add feta, avocado, or crispy chickpeas to turn it into a full meal. Or toss it over cooked quinoa or pasta for an elevated bowl.
❤️ Conclusion
Whether you’re making it for a weeknight dinner, backyard BBQ, or just need to eat something green today, this Tomato Cucumber Salad is here for you.
It’s quick, clean, crazy flavorful, and always hits the spot.
📸 If you make it, tag me on Instagram so I can see your salad game in action!
More Recipes I Know You’ll Love:
❓ FAQs
Can I make this Cucumber Tomato Salad ahead of time?
Yes! It actually gets better after 30 minutes in the fridge.
Just wait to add the tomatoes until right before serving to avoid mushy vibes.
What if I don’t have fresh dill or chives?
Use parsley, basil, or even mint. If you’re using dried herbs, reduce the amount by two-thirds so the flavor doesn’t overpower everything.
Can I use a regular cucumber instead of English or Persian?
You can! Just peel it and scoop out the seeds for better texture and less bitterness.
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