This post may contain affiliate links. Please read our disclosure policy.
Today I want to share a super refreshing and easy recipe with you: an easy and delicious Cucumber and Tomato Salad. It’s the perfect dish to enjoy during those hot summer days when you’re craving something light, flavorful, and packed with juicy goodness.
This salad is perfect as a side dish for grilled meats, a topping for your favorite sandwich, or even as a light lunch on its own. Enjoy it chilled and savor the crispness of the cucumber, the juiciness of the tomatoes, and the zing of the lemon.
Cucumber and Tomato Salad
Cucumber and tomato salad is incredibly fresh and light. The combination of crisp cucumbers and juicy tomatoes provides a burst of flavors that are perfect for summertime or whenever you’re in the mood for something refreshing.
This salad is quick and easy to make, requiring minimal cooking or preparation time. It’s a great option for busy individuals or those who want a fuss-free dish that still delivers on taste. You can’t go wrong with this salad.
You will love how visually appealing this salad is, thanks to the vibrant colors of the tomatoes and cucumbers. It adds a pop of freshness to your plate, making it even more enticing to eat.
Ingredients
- Tomatoes: Diced
- Cucumber:I used an English cucumber, unpeeled
- Onion
- Olive oil
- Celery seeds: not necessary but they will bring a nice flavor or freshness to the salad
- Fresh lemon
Recipe Instructions
- Making this salad is super easy. In a large mixing bowl, combine the tomatoes, cucumber, and onion.
- Add the olive oil, salt, ground black pepper, celery seeds, and fresh lemon juice.
- Toss until the seasonings, oil, and lemon juice are evenly mixed in throughout the vegetables. Adjust the salt as needed.
- Refrigerate until ready to serve. Enjoy!
Frequently Asked Questions
While English cucumbers are often preferred for their thin skin and fewer seeds, regular cucumbers can be used as well. Just make sure to peel them and remove any large seeds before dicing.
Yes, you can! Cherry tomatoes are a great alternative to diced tomatoes. Simply cut them in half or quarters, depending on their size, and use them in the salad. They add a lovely burst of sweetness to the dish.
Cucumber and tomato salad is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the salad might become a bit watery due to the release of juices from the tomatoes and cucumbers.
While it’s best to enjoy the salad shortly after preparing it, you can make it in advance by prepping the vegetables and dressing separately. Keep them refrigerated and combine them right before serving to maintain the crispness and flavors.
More Recipes
- Carrot Salad
- Mango Salsa Recipe
- Roasted Spring Vegetables
- Fresh Corn Salad
- Chunky Fresh Tomato Salsa
If you’ve tried this Cucumber and Tomato Salad recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Cucumber and Tomato Salad
Ingredients
- 2 cups diced tomatoes
- 2 cups diced cucumber, (I used an English cucumber, unpeeled)
- ½ cup sliced onion
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon celery seeds, (not necessary but they will bring a nice flavor or freshness to the salad)
- 1 tablespoon approximately half of lemon fresh lemon
Instructions
- In a large mixing bowl, combine the tomatoes, cucumber, and onion.
- Add the olive oil, salt, ground black pepper, celery seeds, and fresh lemon juice.
- Use 2 serving forks and toss until the seasonings, oil, and lemon juice are evenly mixed in throughout the vegetables. Adjust the salt as needed.
- Refrigerate until ready to serve.
- Serve and Enjoy!
Notes
- When serving have fun, add a sprinkle of freshly grated Parmigiano, some fresh chopped herbs
- I have noticed if I make this recipe and serve it immediately, having bigger pieces is fun and they are nice and crunchy. How big or small you cut the cucumber and the tomatoes is a personal preference. I cut mine about ½ inch cube. However, I would recommend thinly slicing the onion always. You don’t want the onions to overpower the flavors.
- Storage: Store in an airtight container in the fridge for up to 2 days. However, I have noticed it is much nicer if eaten fresh.
- Have fun with the recipe: You can have so much fun with this recipe. Add some spice with red pepper flakes or cayenne pepper. Or my favorite is taking a piece of jalapeno pepper, taking the seeds out, and put in a garlic press. Press the juice and pulp into the mixture. It will add the perfect spice without overpowering.
Nutrition
Cucumber and tomato salad is a simple yet satisfying dish that celebrates the natural flavors of fresh vegetables. It’s a classic combination that never fails to impress, making it a staple in many households, especially during the warm summer months.
