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Cucumber Tomato Salad

  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Category: salad, side dish
  • Method: tossed
  • Cuisine: American
  • Diet: Vegan


Looking for a light and healthy summer salad? This quick & easy Cucumber Tomato Salad is fresh and light, made with vine-ripe tomatoes and juicy cucumbers, slivers of red onion, and fresh dill, tossed in a red-wine vinaigrette. Vegan. 


Units Scale
  • 1 small red onion or about 3/4 cup, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil (good quality extra virgin)
  • 1/2 teaspoon salt
  • pepper to taste
  • 1 English cucumber, about 2 1/2 cups, cut into bite-sized chunks
  • 23 small tomatoes, 2 1/2 cups, cut into bite-sized pieces (or sub cherry tomatoes)
  • 1/4 cup fresh dill, chopped


  1. In a medium bowl, mix together the red onion with red wine vinegar, olive oil, salt and pepper. Let this sit at least 5 minutes while you chop the cucumbers and tomatoes. 
  2. Add the remaining ingredients to the bowl- tomatoes, cucumbers, and dill. 
  3. Mix and serve. 


Thin-skinned, seedless cucumbers make this super easy, no need to peel.

The Salad can be made a few hours before (wait to add dill) and refrigerated. Add dill right before serving. 

Leftovers will keep up to 3 days. 


  • Serving Size: 1 cup
  • Calories: 75
  • Sugar: 4.9 g
  • Sodium: 147.3 mg
  • Fat: 4.1 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 7 g
  • Fiber: 0.7 g
  • Protein: 3.4 g
  • Cholesterol: 6.6 mg

Keywords: cucumber tomato salad, cucumber and tomato salad, tomato cucumber salad, cucumber and tomatoes salad recipe,