You know those recipes that make you look like a kitchen pro, but take zero effort? This Cherry Tomato Cucumber Salad is that recipe. I first made it when the fridge was basically empty except for a sad cucumber and a container of cherry tomatoes I forgot I bought. Ten minutes later, I had a refreshing, crunchy masterpiece that somehow stole the show at dinner.
Between the crisp English cucumber, sweet juicy tomatoes, and a zippy vinaigrette, this is one of those Cucumber and Tomato salads that tastes like summer in a bowl. Bonus: it’s the perfect tomato side dish when you don’t feel like cooking but still want credit for “making something.”
Cherry Tomato Cucumber Salad
Equipment
- Cutting board
- Sharp Knife
- Mixing bowl
- Small bowl
- Whisk
- Measuring spoons
Ingredients
- 1 English cucumber
- 1 ¼ cups cherry or grape tomatoes halved (about 10 ounces)
- ½ cup thinly sliced red onion about ½ of a small onion
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley dill, or basil (optional)
Instructions
- Prep the Veggies: Trim the ends off the cucumber, slice it in half lengthwise, and then cut into ¼-inch half-moon slices. Halve the cherry tomatoes and thinly slice the red onion.1 English cucumber, 1 ¼ cups cherry or grape tomatoes, ½ cup thinly sliced red onion
- Combine in a Bowl: Add the cucumber, tomatoes, and red onion to a medium mixing bowl.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper until smooth and well blended.2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon black pepper
- Dress the Salad: Pour the dressing over the vegetables and gently toss until everything is evenly coated.
- Add the Herbs: Stir in the chopped herbs if using. They add a fresh pop of color and flavor you’ll definitely notice.1 tablespoon chopped fresh parsley
- Serve and Enjoy: Serve right away, or chill in the fridge for 30 to 60 minutes to let the flavors meld. Best eaten the same day while everything is crisp and fresh.
Pro Moves for Cherry Tomato Cucumber Salad (Because This Isn’t Our First Rodeo) 🥒🍅
You’ve made it once and now you’re hooked—welcome to the club. After making this Cherry Tomato Cucumber Salad more times than I can count (don’t judge), here are the tried-and-true tips, swaps, and little secrets that make it even better. Or lazier. Or both. Let’s go:
🥒 Don’t Even Think About Peeling That English Cucumber
Seriously, it’s called “English” because it’s polite and doesn’t make you do extra work. The skin is thin, the seeds are small, and you can skip the peeler entirely.
🍅 Cherry Tomatoes, Grape Tomatoes—Same Drama, Different Shape
Use whatever you’ve got. Just make sure to cut them in half unless you want them catapulting out of your mouth mid-bite. Been there.
🧅 Red Onion Too Spicy? Chill It Out
Slice it thin and soak it in cold water for 10 minutes to tone down the bite. It’s like an ice bath for your onion’s attitude.
🍯 Out of Honey? No Problem.
Maple syrup, agave, or even a pinch of sugar will do the trick. Just don’t skip the sweetness—it balances out the vinegar and keeps things from tasting like salad punishment.
🫒 Want to Level Up? Add These:
Crumbled feta, chopped kalamata olives, or avocado if you’re feeling fancy (or need to use it before it turns on you).
🌿 Herb Hack: Use What You’ve Got
Fresh dill is dreamy, but parsley, basil, or mint all work. Just don’t reach for dried herbs here—this salad deserves better.
⏱️ Make It Ahead (but Not Way Ahead)
This salad holds up in the fridge for a few hours, but by day two it turns into a tomato-cucumber soup situation. Delicious? Maybe. Pretty? No.
🍽️ Serving a Crowd? Double It, Always
People will go back for seconds and act like you made something wildly impressive. Smile, nod, and accept the compliments.
