Classic Cucumber Tomato Salad with a sweet and tangy dressing made with simple pantry ingredients. A super easy recipe made in under 10 minutes.
Perfect salad for picnics, BBQs, potlucks and holiday entertaining.
HOW TO MAKE CUCUMBER TOMATO SALAD
Regular cucumbers or English (hothouse) cucumbers can be used.
If you are using regular cucumbers, they should be peeled because the skin can be a little tough on them. There is no reason to deseed cucumber for this recipe but you can remove the seeds if you like.
To remove the seeds from a cucumber just slice it in half longways. Take a spoon and gently scrape the seeds out. Be gentle so you don’t scrape out the flesh.
English cucumbers should be seedless. You will be able to see where the seeds would have been and that part can be scraped out if desired.
Tomatoes for Cucumber Tomato Salad
This salad was traditionally made with vine ripe tomatoes and cucumbers pulled straight from the garden.
Cherry tomatoes can be substituted. If using cherry tomatoes, simply cut them in half.
There are so many varieties of tomatoes available these days in large markets. If you want to use any of the newer heirloom tomatoes they would be delicious in a cucumber tomato salad.
*Tip for cutting tomatoes
Use a bread knife! The only time my knives are sharp enough to slice through a tomato like a Ginsu knife commercial is the day after they have been sharpened. I have better luck with serrated knives. If you have a serrated steak knife that will also work.
Red Onions have a mild taste that compliments this salad well. Sweet onions, white onions, and regular yellow onions all make great substitutions.
Cut the onions into a bit larger wedge pieces so that people who don’t care for raw onions can easily remove them.
The original recipe calls for salad oil. In my grandmother’s kitchen, salad oil was vegetable oil. To me, salad oil is anything light enough to make a salad with.
Light olive oil, vegetable oil, canola oil, and corn oil would all be great in this recipe.
I would avoid extra virgin olive oil, peanut oil, walnut oil or any other heavily flavored oil.
Vinegar for Cucumber Tomato Salad Dressing
Vintage recipes, like this one, were written with a standard white distilled vinegar in mind. My grandmother used it for everything from cooking to cleaning.
Like the oil, you want to stick to something that won’t add too much flavoring.
I would avoid apple cider vinegar, red wine vinegar, and balsamic vinegar when making a cucumber tomato salad. These would just overpower any other flavors in the dish.
Granulated garlic was written into the original recipe. I’m not sure if garlic powder was available back then or if there was a substantial difference then.
Garlic powder can be used in this recipe. I buy my garlic in the super-sized jars and the one currently sitting in my cabinet is labeled granulated garlic. I use it in recipes that call for garlic powder without issue.
Granulated garlic and garlic powder can be substituted for each other in most recipes without issue. My cucumber and tomato salad recipe is one of those recipes.
My grandmother’s recipe called for dried parsley. Of all the things they grew in their garden, I don’t recall ever seeing any herbs out there.
I use fresh parsley to add a bit more color and freshness to the dish. Parsley is totally optional.
You can add more if you like, be go easy. Too much parsley and this salad might taste more like tabbouleh.
CAN I ADD GREEN PEPPERS TO MY TOMATO CUCUMBER SALAD?
Sure, you can add anything you like! I don’t do it because I don’t really care for the flavor combination of cucumbers and bell peppers. A traditional cucumber and tomato salad is pretty straight forward, tomatoes, cucumbers, and onions in a simple sweet and tangy vinaigrette dressing.
HOW TO SERVE CUCUMBER TOMATO SALAD
Cucumber tomato salad is great with just about anything. It can even be eaten alone as a light summer meal. Here are a few suggested main dish pairings:
- Smoked Chicken
- Burgers, for a real treat, try grinding your own beef for burgers
- Grilled Steaks
- Grilled Chicken
HOW TO STORE CUCUMBER TOMATO SALAD
Store cucumber tomato salad in an airtight container in the refrigerator. Give the salad a stir, or shake the bowl at least once a day to keep everything coated with dressing.
Stir the salad well before serving.
HOW LONG DOES CUCUMBER TOMATO SALAD LAST?
Cucumber tomato salad will last for up to a week in the refrigerator before the tomatoes start to get weird. Make sure to give the salad a stir or a shake at least once a day to make sure that the cucumbers stay coated in vinegar. Sliced cucumbers will go bad in a couple of days without some kind of preservative.
MORE SALADS MADE WITH FRESH VEGETABLES
May be served cold or at room temperature. Cherry tomatoes, grape tomatoes, and heirloom tomatoes can all be used. English cucumbers can be used. Granulated garlic can be substituted with garlic powder. Fresh parsley can be used instead of parsley flakes. Salad oil is any light tasting cooking oil like vegetable oil. This recipe can be doubled and tripled to serve large crowds.
Serving Size: 1/2 cup
Amount Per Serving:Calories: 56 Total Fat: 3.5g Saturated Fat: 0.5g Cholesterol: 0mg Sodium: 38mg Carbohydrates: 5.9g Fiber: 0.8g Sugar: 4.8g Protein: 0.6g
May be served cold or at room temperature.
Cherry tomatoes, grape tomatoes, and heirloom tomatoes can all be used.
English cucumbers can be used.
Granulated garlic can be substituted with garlic powder.
Fresh parsley can be used instead of parsley flakes.
Salad oil is any light tasting cooking oil like vegetable oil.
This recipe can be doubled and tripled to serve large crowds.