This refreshing cucumber tomato salad is a crisp, vibrant side dish that comes together in minutes, making it perfect for busy weeknights or summer gatherings.
Packed with hydrating cucumbers, fiber-rich tomatoes, and heart-healthy olive oil, it’s a light yet satisfying option that’s naturally vegan, gluten-free, and low in carbs.
With fresh herbs and a zesty lemon dressing, this salad is a nutrient-dense, everyday recipe that’s as easy as it is flavorful.
5-Minute Cucumber Tomato Salad
Equipment
- 1 cutting board
- 1 chef’s knife
- 1 Medium mixing bowl
- 1 Measuring Spoon Set
- 1 Citrus juicer (optional, for lemon)
- 1 Wooden spoon or salad tongs
Ingredients
- 1 medium cucumber sliced into half-moons
- 4 medium tomatoes cut into eighths
- 1 small red onion thinly sliced
- 1 tablespoon olive oil
- ½ lemon juiced
- 2 tablespoons mint sauce
- 1 pinch sea salt to taste
- 1 pinch black pepper freshly ground
- 10 fresh mint leaves finely chopped
Instructions
- Prepare the Fresh Vegetables: Start by washing all your vegetables thoroughly under cold running water to remove any dirt or residue. Pat them dry with a clean kitchen towel or paper towels, as excess moisture can water down the salad dressing. Place the cucumber, tomatoes, and red onion on a cutting board, ready for chopping.
- Slice the Cucumber into Half-Moons: Trim off both ends of the cucumber. Cut it lengthwise in half, then place each half flat-side down for stability. Slice across into thin, bite-sized half-moon pieces. This shape makes the cucumber easy to eat while still maintaining a nice crunch in the salad. Transfer the slices to a medium mixing bowl.
- Cut the Tomatoes into Wedges: Remove the tomato stems and slice each tomato into quarters. Then cut each quarter in half again to make eighths. These wedge-like pieces hold their shape well and release just the right amount of juice to blend with the dressing. Add the tomato wedges to the bowl with the cucumbers.
- Thinly Slice the Red Onion: Peel away the outer skin of the onion, then cut off both ends. Slice the onion in half, lay each half flat on the board, and slice across into very thin, even strips. Thin slicing ensures the onion adds flavor without overpowering the salad. Scatter the onion slices over the cucumber and tomatoes in the bowl.
- Whisk Together the Simple Dressing: In a small cup or bowl, combine the olive oil, freshly squeezed lemon juice, and mint sauce. Whisk or stir until the mixture is well combined and slightly emulsified. This creates a zesty, herb-infused dressing that brings brightness and freshness to the vegetables.
- Season Generously with Herbs and Spices: Add the chopped fresh mint leaves directly to the mixing bowl. Sprinkle in a pinch of sea salt and a pinch of freshly ground black pepper. Adjust the seasoning according to your taste—start light, then add more if needed, as it’s easier to build flavor gradually.
- Toss the Salad Gently but Thoroughly: Using a wooden spoon, salad tongs, or clean hands, gently toss all the ingredients together until every piece of cucumber, tomato, and onion is coated with the dressing. Be careful not to crush the tomatoes—mixing gently helps keep the salad crisp and appealing.
- Rest Briefly for Flavor Infusion: Allow the salad to sit for about 5 minutes before serving. This short resting period gives the vegetables time to absorb the dressing and lets the flavors meld together beautifully. Avoid letting it sit for too long, as the tomatoes can become too soft and release excess liquid.
- Serve and Enjoy Immediately: Transfer the salad to a serving dish or individual bowls. Garnish with a few extra mint leaves on top for a fresh, vibrant look. Serve it as a refreshing side with grilled meats, spicy curries, or light summer meals. This salad is best enjoyed fresh on the same day for maximum crunch and flavor.
Notes
- Use firm, ripe tomatoes for the best texture and flavor. Overripe tomatoes may release too much liquid.
- Persian or English cucumbers work best as they have fewer seeds and thinner skins.
- Fresh lemon juice is always superior to bottled—its brightness really enhances the dressing.
- Mint sauce adds depth and tang, but you can swap it with balsamic glaze or fresh basil for a different twist.
- Always add salt just before serving to avoid drawing out excess water from the vegetables.
Chef’s Secrets for Perfect Salad
The secret to making this cucumber tomato salad shine lies in the freshness of your ingredients.
Choose cucumbers that are firm and vibrant green, and opt for juicy but not overly soft tomatoes, which balance sweetness and acidity beautifully.
When slicing onions, aim for paper-thin slices so their flavor is present but not overpowering.
The dressing is intentionally simple, allowing the natural flavors of the vegetables to stand out, but emulsifying the olive oil and lemon juice first ensures every bite has balanced flavor.
Finally, toss the salad gently—too much stirring can crush the tomatoes and leave you with a watery dish.
Serving Suggestions and Pairing Ideas
This salad is incredibly versatile and can accompany a wide range of meals.
It’s a cooling side dish alongside spicy Indian curries, grilled meats, or Mediterranean-inspired spreads.
Pair it with grilled chicken or fish for a light, protein-packed meal, or serve it with crusty bread and hummus for a vegan-friendly option.
For summer gatherings or barbecues, this salad adds freshness and color to the table while balancing heavier dishes like kebabs or creamy dips.
It also works beautifully in a mezze platter with olives, falafel, and pita bread.
Storage Tips and Make-Ahead Advice
This cucumber tomato salad tastes best when freshly prepared, but it can be made a few hours in advance.
If prepping ahead, keep the dressing separate from the vegetables until just before serving to preserve the crunch.
Once dressed, the salad should be consumed within 24 hours, as tomatoes tend to soften and release liquid over time.
Store leftovers in an airtight container in the refrigerator.
If you plan to meal prep, chop the vegetables ahead of time and store them separately, then toss with the dressing right before eating.
Frequently Asked Questions
1. Can I use cherry tomatoes instead of large tomatoes?
Yes! Cherry or grape tomatoes work perfectly and add extra sweetness. Simply cut them in half for a bite-sized, juicy alternative.
2. How can I make this salad more filling?
You can add protein such as grilled chicken, chickpeas, or feta cheese. Whole grains like quinoa or couscous also turn it into a heartier meal.
3. Can I replace mint sauce with something else?
Absolutely. Fresh basil, dill, or parsley can replace mint, and balsamic vinegar or red wine vinegar works as a tangy alternative to mint sauce.
4. Will the salad still taste good the next day?
The flavors will intensify, but the vegetables may soften. If you prefer crisp textures, enjoy it on the same day. If making ahead, store vegetables and dressing separately.
5. Is this salad suitable for a low-carb diet?
Yes. This salad is naturally low in carbs, high in fiber, and contains healthy fats from olive oil, making it an excellent choice for low-carb or keto-friendly eating.
