This Cucumber Tomato Salad is a fresh and flavorful side dish made with sliced cucumbers, cherry tomatoes, creamy avocado, red onions with a tangy vinaigrette dressing. Perfect for spring and summer picnics, barbecues and a delicious way to use up those garden vegetables. Pairs well with any main and is naturally gluten-free, vegan, paleo, low carb with a Whole30 option.
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Updated April 2021
An Easy Tomato Cucumber Salad Recipe
Looking for a delicious and refreshing salad for picnic and barbecue season? This Tomato Cucumber Salad is a classic and one of the easiest summer salads you can make! It’s cool, crunchy and full of fresh flavors that are perfect on a hot summer day.
The salad itself is only 5 ingredients, and the flavorful dressing is as simple as whisking all the ingredients in bowl. It’s delicious on its own but pairs so well as a side with your favorite grilled recipes and also at a potluck or summer BBQs.
Recipe Ingredients
The ingredient lineup here is simple – just a few items for the salad, a couple more for the dressing, and finally, your lovely toppings.
For the Salad
- Cucumber – I used one large English cucumber, sliced thinly using a knife or a mandolin. Persian cucumbers will work as well.
- Cherry tomatoes – cut into halves. Grape tomatoes or sliced tomatoes work as well
- Avocados: You’ll need about two whole avocados, peeled and cut into chunks
- Red onion – sliced thinly.
- Fresh basil – finely chopped
For the Dressing
- Lemon Juice: I recommend using fresh lemon juice whenever possible.
- Extra virgin olive oil
- Maple syrup – leave out for sugar-free / Whole30 or use preferred liquid sweetener.
- Apple cider vinegar
- Wholegrain mustard: adds a nice bold flavor but you can also use Dijon Mustard if that’s what you have in your pantry.
- Salt and Black pepper: to taste
How to make Cucumber Tomato Salad
- Prepare the vegetables: Thinly slice cucumber and onion with a mandolin or knife. Cut the cherry tomatoes in half and the avocado into chunks.
- Combine the ingredients: Add to a bowl along with the basil.
- Make the dressing: Add all the dressing ingredients to a mason jar or a bowl and shake well or whisk until well combined.
- Toss and serve: Pour over the salad and toss well until combined!
Tips for the Best Cucumber Salad
Want to make sure your salad is as tasty as possible? Follow these tips, and you can’t go wrong.
- Slice cucumbers into thin slices: Use a sharp knife or mandolin for even slices.
- Adjust Dressing Consistency: If your dressing comes out too thick, add a few drops of water and mix to thin it out. Add more water, a little bit at a time, and continue mixing until your dressing reaches the perfect consistency.
- Mix Well: In order to get a good coat of dressing on your salad, be sure to mix it well before serving.
- Add Nuts or top with some Vegan Cheese: You can top this refreshing salad with nuts and seeds (or in addition to it), feel free to garnish your salad with vegan parmesan cheese.
Can I Make This Salad Ahead?
This salad is a great make-ahead recipe if you store it properly. To make it in advance, gather all your salad ingredients in a container or bowl, cover and refrigerate them. Then, make your dressing and place it in the fridge in a separate container. Put your salad together and enjoy within 5 days, for best results.
Serving Suggestions
This classic salad is delicious on it’s on but it goes well with everything! Particularly, we like to serve it with the following dishes.
- Pair with Grilled Protein: These Vegan Stuffed Peppers are another spectacular dish that happens to go great with this salad. They’re also low-carb, gluten-free, Whole30 and Keto-friendly!
- Serve with Wings: If you want a spicy dish to balance out the cool and creamy flavors of this salad, try serving it with these addicting Buffalo Cauliflower Wings.
- Pair with Veggie Burgers: Burgers and salad just make sense togther. Serve this vegan salad with your favorite veggie burger!
How to Store Leftover Tomato Cucumber Salad
Leftover cucumber salad should be stored in an airtight container in the fridge. It will stay fresh for up to 3 days.
If you know you want to save some of your salad, set aside the amount of salad and dressing you want to store and refrigerate them separately. This way, it’ll stay good for up to 5 days. I don’t recommend freezing this salad.
More Healthy Salad Ideas
Need more healthy salad recipes in your life? We’ve got you covered!
- This Creamy Broccoli Salad is jam-packed with flavor and nutrients.
- Made sweet and savory with the addition of peaches and blueberries, you’ll fall in love with this Arugula Salad Recipe.
- Our Easy Avocado Tuna Salad is such a fun side dish or light lunch!
This Cucumber Tomato Salad is a fresh and flavorful side dish made with sliced cucumbers, cherry tomatoes, creamy avocado, red onions with a tangy vinaigrette dressing. Perfect for spring and summer picnics, barbecues and a delicious way to use up those garden vegetables. Pairs well with any main and is naturally gluten-free, vegan, paleo, low carb with a Whole30 option.
- 1 large English cucumber
- 1 red onion
- 14 oz cherry tomatoes , cut into halves
- 2 medium avocados , cut into chunks
- 2 tbsp finely chopped basil
- ½ lemon , juiced
- ⅓ cup extra virgin olive oil
- 1 tbsp maple syrup , leave out for Whole30 and keto or sub with preferred liquid sweetener
- 1 tsp apple cider vinegar
- 1 tsp wholegrain mustard or Dijon mustard
- Salt and pepper
Thinly slice cucumber and onion with a mandolin or knife. Add to a bowl along with the cherry tomatoes and avocado.
Add all the dressing ingredients to a mason jar or a bowl and shake well or whisk until well combined.
Pour over the salad.
Toss well until combine and serve.
Did you try this recipe?
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