Cucumber Tomato Salad

Prep Time 10 minutes
Total Time 10 minutes
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This refreshingly light cucumber tomato salad is made with fresh cilantro and microgreens, for a flavorful and nutritious punch! Tossed with a light lemon vinaigrette, the fresh flavors in this salad won’t disappoint!

Why You’ll Love This Juicy Cucumber Tomato Salad Recipe

Just take a look at those gorgeous colors, and you’ll fall in love! But there’s a whole lot more to love about this recipe, including…

  • Light, Refreshing Taste: With its hydrating cucumbers and juicy tomatoes, this salad is incredibly refreshing and perfect for hot summer days.
  • Perfectly Contrasting Textures: The crunchy cucumbers, juicy tomatoes, and fresh microgreens offer plenty of texture, while the fresh, simple dressing adds a little zesty lemon flavor.
  • Quick and Easy: With just a handful of simple ingredients and minimal prep time, you can whip up this salad in no time.
  • Versatile: You can serve this salad with anything, because it’s so light and versatile. Dress it up with some protein for a complete meal, or make it a show-stealing side dish – it’s your call.
Salad ingredients prepped and arranged on a work surface.

The Ingredients You’ll Need

To make this irresistible cucumber tomato salad, gather up the following ingredients, along with your favorite salad bowl.  For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

  • Lemons: You only need the juice here, so feel free to substitute bottled juice if you prefer.
  • Olive Oil: Go for a good-quality extra virgin olive oil. 
  • Salt and Pepper: To taste.
  • Cucumber: I like to use English cucumbers, because the skin is very thin and doesn’t need to be peeled like some cucumbers do. Either way, slice it thinly and cut the circles in half to make half-moons.
  • Tomatoes: Cherry tomatoes, cut in half. Roma tomatoes will also work well!
  • Onion: A red onion, thinly sliced.
  • Cilantro: Chopped fresh. If you don’t like cilantro, parsley is another great option. Basil is nice, too!
  • Microgreens: Or baby salad greens. These are optional, but tasty (and super healthy).
Cucumber tomato salad with microgreens.

What Is So Special About Microgreens?

Microgreens are just what they sound like – your favorite greens, but harvested when they are small, young plants. Microgreens are usually harvested between ten days and five weeks after germination, depending on the plant. They add color, flavor, and texture to dishes like this salad. Microgreens are also often more nutrient packed than fully grown greens, which is a plus! 

You might also see “baby greens,” which can be the same plants as microgreens, but are usually harvested a little later when they are a little larger in size. Any type of micro greens you enjoy can be added to this recipe. Some of my favorites include mustard greens, kale, arugula, spinach, radish greens, watercress, peas, and basil. Yum.

How to Make Cucumber Tomato Salad

Now, let’s take a look at the method for creating this mouthwatering cucumber tomato salad. If you can make a sandwich, you can do this!

  • Make the Dressing. In the bottom of a large salad bowl, whisk to the lemon juice, olive oil and salt and pepper. That’s the dressing – so simple and beautiful.
  • Toss with the Salad Ingredients. Add the rest of the ingredients to the bowl with the dressing, and give them a quick toss to coat. 
  • Enjoy! Serve the salad immediately, with extra microgreens if you like!
A salad with cucumbers and onions.

Recipe Notes & Variations

These helpful recipe notes and variations will make sure your salad turns out perfect!

  • More Veggies! Feel free to add other vegetables (think bell peppers, radishes, grated carrots, etc.) for extra crunch and flavor.
  • Tame the Onion: If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for a few minutes before adding it to the salad, or use green onions instead.
  • Add Protein: This salad would be great with cubed or chopped ham, shrimp (peeled, deveined, and cooked), grilled chicken breast, or even sliced flank steak! Want a vegetarian option? Add some edamame, grilled tofu, a boiled egg, or some cheese.
  • Add Cheese: While I love the salad just as it is, sometimes I want to add a little creaminess to it with some crumbled cheese. You can use any kind of cheese you enjoy, but I highly recommend crumbled feta or goat cheese!
A garden salad with cucumbers, tomatoes, and onions.

Serving Suggestions

This versatile little tomato cucumber salad recipe pairs well with all kinds of main courses. Try these recipes for a killer summer menu:

A vegetable salad in a bowl, topped with microgreens.

How to Store Tomato Cucumber Salad

Once dressed, this salad is best served fresh. If you are making the salad ahead, store the salad and dressing separately in the fridge in an airtight container for up to 24 hours. Toss with dressing when ready to serve.

Can I Freeze This?

Unfortunately, this cucumber tomato salad won’t freeze well –  cucumbers and tomatoes are very watery, and after they freeze and thaw, all of that water seeps out and makes a mushy, watery mixture. I recommend enjoying this dish fresh.

More Healthy Salad Recipes

Close-up of cucumber tomato salad.
5 from 2 votes
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Yield: 4

Cucumber Tomato Salad

This refreshingly light Cucumber Tomato Salad is made with fresh cilantro and microgreens, for a flavorful and nutritious punch! Tossed with a light lemon vinaigrette, the fresh flavors in this salad won’t disappoint!
Prep Time10 minutes
Total Time10 minutes

Ingredients

  • 2 lemons, juiced
  • ¼ cup olive oil
  • Salt and freshly cracked pepper, to taste
  • 1 whole English cucumber, sliced and halved into moons
  • 10 oz cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • cup fresh cilantro, chopped
  • ¼ cup microgreens or baby greens, optional

Instructions 

  • In the bottom of a large bowl, whisk to combine the lemon juice, olive oil and salt and pepper. Mix to combine.
  • Add the remaining ingredients and toss to coat. Serve immediately, with extra microgreens if desired.

Notes

Storage: Once dressed, this salad is best served fresh. If you are making the salad ahead, store the salad and dressing separately in the fridge in an airtight container for up to 24 hours. Toss with dressing when ready to serve.
Cucumber: I like to use English cucumbers, because the skin is very thin and doesn’t need to be peeled like some cucumbers do. Either way, slice it thinly and cut the circles in half to make half-moons.
More Veggies: Feel free to add other vegetables (think bell peppers, radishes, grated carrots, etc.) for extra crunch and flavor.
Tame the Onion: If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for a few minutes before adding it to the salad, or use green onions instead.
Add Cheese: While I love the salad just as it is, sometimes I want to add a little creaminess to it with some crumbled cheese. You can use any kind of cheese you enjoy, but I highly recommend crumbled feta or goat cheese!

Nutrition

Calories: 171kcal, Carbohydrates: 13g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 12mg, Potassium: 388mg, Fiber: 3g, Sugar: 6g, Vitamin A: 531IU, Vitamin C: 49mg, Calcium: 42mg, Iron: 1mg

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.