I first made this cucumber side salad on a night when dinner looked sad, and my motivation was basically decorative. A bowl of cold, crunchy vegetables fixed more than it had any right to.
It has that fresh vegetable salad feel, with juicy grape tomatoes, crisp cucumbers, red onion, and a tangy dressing that wakes everything up. No lettuce wilting into a tragic little pile, thank you.
For summer vegetables, this cucumber summer salad is one of those side dish recipes that actually gets eaten. I’ve watched people ignore the main dish for this, which is rude but fair.
Easy Cucumber Tomato Salad with Apple Cider Vinegar
EQUIPMENT (PAID LINKS)
- Small mixing bowl
- Serving spoon
Ingredients
- 1 cup apple cider vinegar
- ½ cup balsamic vinegar
- ½ cup olive oil
- 2 cups water
- 2 teaspoons black pepper
- 1 teaspoon granulated sugar
- 6 cucumbers quartered
- 2 pints grape tomatoes halved
- 1 red onion chopped
- 1 tablespoon dried dill weed
- ½ cup crumbled feta cheese plus more for topping
- Salt to taste
- Additional black pepper to taste
Instructions
- Make the Dressing: In a small mixing bowl, whisk together the apple cider vinegar, balsamic vinegar, olive oil, water, black pepper, and sugar until well combined.1 cup apple cider vinegar, ½ cup balsamic vinegar, ½ cup olive oil, 2 cups water, 2 teaspoons black pepper, 1 teaspoon granulated sugar
- Prep the Vegetables: Quarter the cucumbers, halve the grape tomatoes, and chop the red onion into bite-sized pieces.6 cucumbers, 2 pints grape tomatoes, 1 red onion
- Combine the Salad: Add the cucumbers, tomatoes, red onion, dried dill weed, and crumbled feta cheese to a large mixing bowl.1 tablespoon dried dill weed, ½ cup crumbled feta cheese
- Add the Dressing: Pour the dressing over the salad and gently toss until the vegetables are evenly coated. Use all the dressing if you like a very tangy, marinated salad, or add it gradually if you prefer a lighter coating.
- Finish the Salad: Top with extra crumbled feta cheese, then season with salt and additional black pepper to taste.Salt, Additional black pepper
- Chill the Salad: Refrigerate for at least 15 minutes before serving so the vegetables stay cold and the flavors have time to come together.
The Crunchy Little Salad That Saves Summer Dinner, Because Lettuce Had Its Chance
This is the part where we make a simple salad taste as you planned ahead. You didn’t, but the cucumbers don’t need to know that.
Use the Freshest Cucumbers You Can Find
Cucumbers are doing most of the heavy lifting here, so this is not the moment for the sad one hiding in the back of the fridge. If it bends, it’s not invited. Look for firm cucumbers with smooth skin and a crisp snap when sliced.
Cut Everything Bite-Sized
Big chunks look rustic until someone is trying to chew half a cucumber at a cookout politely. Keep the cucumbers, tomatoes, and onion pieces easy to scoop so every bite gets a little crunch, a little juice, and a little tang.
Go Easy on the Onion If Needed
Red onion is great here, but it can absolutely walk into a salad and start yelling. If yours tastes too sharp, soak the chopped onion in cold water for 10 minutes, then drain it well. Same flavor, less attitude.
Add the Dressing Slowly
The full amount of dressing makes this more of a marinated salad, which some people love. If you want it crisp and lightly coated, pour in part of the dressing first, toss, then add more only if it needs it. Nobody asked for cucumber soup.
Let It Chill, But Don’t Forget It Exists
A short rest in the fridge helps the flavors settle in, and the apple cider vinegar gets a chance to do its little magic trick. But don’t make it days ahead and expect the cucumbers to stay perky forever. Even vegetables have limits.
Swap the Feta If You Want
Feta gives the salad a salty, creamy bite, but you can use goat cheese, mozzarella pearls, or even shaved Parmesan if that’s what you have. For a dairy-free version, just skip the cheese and add extra herbs or a few sliced olives for that salty punch.
Use Cherry or Grape Tomatoes
Grape tomatoes hold their shape well, which makes them great for potlucks and leftovers. Cherry tomatoes work too, especially when they’re sweet and juicy. If using larger tomatoes, scoop out some of the watery seeds first so the salad doesn’t turn into a puddle with ambition.
Fresh Dill Is Lovely, Dried Dill Is Practical
Fresh dill tastes brighter, but dried dill works perfectly when your herb drawer is already judging you. If using fresh dill, add a bit more than the dried amount because fresh herbs are softer in flavor.
Make It Heartier Without Making It Weird
To turn this into more of a meal, add cooked short pasta, chickpeas, grilled chicken, or avocado right before serving. Avocado is great, but add it last unless you enjoy watching it turn suspiciously gray.
Store It the Smart Way
This salad keeps in the fridge for about 2 to 3 days, but it is crispiest the first day. If you’re making it ahead for a party, keep some dressing separate and toss it closer to serving. That one small move saves you from soggy salad regret.
