This Easy Cucumber Tomato Salad is a light and refreshing no-cook side dish made in about 10 minutes. It's quick and healthy, using fresh seasonal produce and makes a great side for summer meals.
Fresh tomatoes, crisp cucumbers and red onions are tossed with a light balsamic and herb dressing. I made this for a summer barbecue once and now it's become a staple, being part of the cookout menu over and over again.
Table Of Contents
This salad has inspired my Greek tortellini salad and Caprese pasta salad and is one of my favorite summer salad recipes. It pairs perfectly as a side for steak, turkey burgers, black bean burgers and hot dogs. It's also a great salad for picnics because it's delicious when chilled or at room temperature. It travels well and there's no need to keep it cool or find a place to warm it up.
Ingredients
For the salad you need:
- Cucumbers
- Grape or cherry tomatoes
- Chickpeas
- Red onion
- Mozzarella cheese cubes
For the balsamic dressing you need:
- Olive oil (extra virgin)
- Balsamic vinegar
- Fresh parsley
- Dill
- Garlic salt
- Pepper
How To Make Cucumber Tomato Salad
Cucumber tomato salad is made in just 2 steps. It can be prepared immediately before serving or the night before. I find it's best to prepare it at least 30 minutes to 1 hour before enjoying to let the fresh veggies marinate in the flavors of the herb and balsamic dressing.
- Slice the cucumbers into rounds or half-moons. Chop the tomatoes into bite-sized pieces. Thinly slice the red onion. Drain the can of chickpeas and rinse. Combine the cucumbers, tomatoes, onions, chickpeas and mozzarella cheese in a large salad bowl.
- Drizzle extra virgin olive oil and balsamic vinegar over the salad. Sprinkle with garlic salt, fresh parsley, dill and black pepper. Toss gently to coat. Taste and adjust seasonings as desired.
- Serve immediately or chill for 30-60 minutes before serving to let the flavors blend.
How To Store
Store in a covered container in the fridge for 1 to 2 days. Any longer and it starts getting too watery and soft. For the best flavor and texture, eat within 24 hours.
Variations
Cucumber tomato salad is easy to customize and vary based on your ingredient preferences, dietary needs and on-hand ingredients.
- Leave out the mozzarella cheese for a dairy-free or vegan salad.
- Use a different cheese, such as feta cheese crumbles or goat cheese.
- Replace the fresh herbs with dried herbs. Use ⅓ the amount of fresh herbs called for when switching to dried.
- Leave out the chickpeas for an even lighter salad option. Or add in cooked and chilled farro or barley.
- Add in kalamata olives or black olives to make a Mediterranean-style salad. We love olives on Mediterranean pizza and in spinach and feta quesadillas.
Can I Make It Ahead Of Time?
Yes, you can make cucumber tomato salad ahead of time. This is my favorite way to make it because the flavors blend. The salad shouldn't get soggy, but if you prefer it more on the crisp side, here are some tips when preparing it ahead of time.
If making a few hours ahead, toss everything together, but leave off the dressing until right before serving. If making the night before, store the salad ingredients separately from the balsamic dressing, and add the dressing just before serving.
What Is The Best Type Of Tomato To Use?
The best type of tomato for cucumber tomato salad is one that's juicy but firm so it holds its shape without turning mushy. Cherry, grape, roma (plum) and campari tomatoes are great choices.
Recipe
Easy Cucumber Tomato Salad
Equipment
Ingredients
- 4 mini cucumbers or 2 cups chopped English/Persian cucumber
- 1 cup grape tomatoes chopped
- ⅓ cup red onion thinly sliced
- ½ cup chickpeas drained and rinsed
- ½ cup mozzarella pearls
- 2 tablespoon extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon garlic salt
- 1 tablespoon fresh parsley
- ⅛ teaspoon dried dill
- freshly ground black pepper to taste
Instructions
- Slice the cucumbers into rounds or half-moons. Chop the tomatoes into bite-sized pieces. Thinly slice the red onion. Drain the can of chickpeas and rinse. Combine the cucumbers, tomatoes, onions, chickpeas and mozzarella cheese in a large salad bowl.
- Drizzle extra virgin olive oil and balsamic vinegar over the salad. Sprinkle with garlic salt, fresh parsley, dill and black pepper. Toss gently to coat. Taste and adjust seasonings as desired.
- Serve immediately or chill for 30-60 minutes before serving to let the flavors blend.
Notes
Nutrition
Elizabeth A Rollins says
Do you use can chick peas or rehydrated chick peas?
Kristina Tipps says
I use canned chickpeas.
Amy Liu Dong says
For an appetizer it is awesome and flavorful, this is great the elements are going well together!
Jenny Graves says
These fresh ingredients are inspirational! Simple and delicious is the vibe I’m getting. Healthy eating here we come. Cheers!
Elizabeth A Rollins says
did you use can chick peas or rehydrated chick peas... they have a different flavor and texture..????
Kristina Tipps says
I use a can of chickpeas.
Jacqueline Debono says
This is a lovely fresh summer salad. I love that it has chickpeas in it. They add protein and texture. The dressing is so good with the balsamic in it!
Lauren Michael Harris says
I made this cucumber salad recipe because of the addition of chickpeas (my favorite!). It was DELICIOUS!
Marta says
I have a great harvest of English cucumbers so I knew this was the recipe to use them in. The balsamic parsley dressing also doubles as an amazing marinade for grilled chicken!
Bernice says
I was so happy to have all the ingredients for this salad handy last night for our Sunday family dinner. It was really easy to make and took almost no time at all.