Cucumber Tomato Herb Salad

Name: Cucumber Tomato Herb Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 3 cups cucumbers, diced (about 2 medium cucumbers); 2 cups ripe tomatoes, diced (about 3 medium tomatoes); 1/2 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 2 tablespoons olive oil (I like using Colavita); 2 tablespoons red wine vinegar; Salt and pepper, to taste

Highlighted under: Holistic Healthy Cooking

Needed something fresh and light for dinner, so I threw together this Cucumber Tomato Herb Salad. It’s one of those recipes you can make in no time flat, and it really hits the spot on warm days. I love how customizable it is too, depending on what herbs you have on hand. Honestly, I often throw in whatever I have left in the fridge, and it always turns out delicious.

Created by

The Tastycrafter Team

Last updated on 2026-05-20T22:46:19.161Z

Last week, I had a pile of fresh cucumbers from the farmer's market and some ripe tomatoes from my garden, so I decided to whip up this simple salad. The combination of herbs really brings everything to life, and I usually change it up depending on what I have. This time it was parsley and dill, but mint is also delicious in it!

One thing I’ve learned is to really let the salad sit for a bit before digging in. It allows the flavors to mingle a little, and trust me, it's worth that extra five minutes of patience! I tried chopping the veggies too small once, and it just didn't have the same crunch, so I recommend keeping them in larger pieces.

What I Love About This

It's incredibly refreshing on hot days
Takes less than 10 minutes to prepare
Perfect way to use up leftover herbs

Getting the Texture Right for Cucumber Tomato Herb Salad

When making this salad, getting the texture right is key. I try to pick cucumbers that are firm and not too watery. If you cut them and see a lot of seeds, you might want to remove those first. This helps keep the salad from getting soggy sooner. I also let the diced cucumbers sit in a colander for a few minutes to drain any excess moisture while I prepare the other ingredients.

As for the tomatoes, I go for ripe ones that aren’t overripe. They should hold their shape while still being juicy. If they’re really soft, they can break down too much in the salad, and nobody wants a mushy mess.

Ingredient Notes

Fresh herbs really make a difference here. I often use parsley and dill, but if you have basil or cilantro, go for it! Freshness adds such a bright taste, especially when paired with the crisp cucumbers. Another tip is to go easy on the onions if you're not a fan of their sharpness—some people swear by soaking them in cold water for a few minutes to mellow the flavor. I sometimes skip this step, but it's worth a try if you want a sweeter taste.

For the dressing, using a nice olive oil can really change how everything tastes. I really like Colavita, but any good quality olive oil works. The vinegar adds tang, but if you want something a bit sweeter, try balsamic vinegar instead. It’ll give the salad a different angle without a whole lot of effort.

Ingredients

Gather these ingredients for your salad:

Salad Ingredients

3 cups cucumbers, diced (about 2 medium cucumbers)
2 cups ripe tomatoes, diced (about 3 medium tomatoes)
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 tablespoons olive oil (I like using Colavita)
2 tablespoons red wine vinegar
Salt and pepper, to taste

That's it for the ingredients. Simple, right?

Instructions

Here's how to make this salad:

Prepare the Veggies

Start by washing your cucumbers and tomatoes. Dice the cucumbers into bite-sized pieces, and do the same with the tomatoes. I try to keep them about the same size so everything mixes nicely.

Chop the Herbs

Next, grab your herbs. I find it easiest to gather them all together and chop them finely. You want to get that good herb flavor in every bite, so don’t skip this part!

Combine Ingredients

In a large mixing bowl, toss in the cucumbers, tomatoes, red onion, and chopped herbs. Drizzle everything with the olive oil and red wine vinegar. I usually just toss it gently with my hands; it feels more personal!

Season and Serve

Now sprinkle some salt and pepper over the salad, adjusting to your taste. Give it another gentle toss to combine everything. Let it sit for about five minutes before serving, so the flavors get a chance to mingle.

Enjoy your fresh salad!

Pro Tips

For an extra crunch, add some diced bell pepper.
Sometimes I add feta cheese for a creamy touch.
This salad keeps pretty well in the fridge for a day, but I recommend eating it fresh.

How to Store Cucumber Tomato Herb Salad

This salad is best enjoyed fresh, but if you have leftovers, you can store them in the fridge. Just remember the cucumbers will get a little soggy over time. I usually keep it in an airtight container, and it’ll last about 2-3 days. If you notice it getting too watery, just drain some of the liquid before you serve it again.

To keep everything crisp, you might consider storing the dressing separately and adding it right before you eat. This can help maintain that fresh feel, especially if you’ve made a big batch.

Ways to Switch It Up

Sometimes I like to add a bit of feta cheese or even some olives for a different taste. They don’t overpower the salad, but they do give it a nice salty contrast. If I have avocado lying around, I’ll add that too, just make sure to toss it in right before serving to prevent browning.

Try mixing in different veggies, like bell peppers or radishes, for a crunchy surprise. Honestly, this salad can handle almost anything you want to throw in, so feel free to experiment. If you have leftover rotisserie chicken, that would make a tasty protein addition!

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Bell peppers, radishes, or even avocado work great in this salad. Just adjust the dressing to match.

→ Is this salad vegan?

Yep, it's totally vegan! All the ingredients are plant-based, and you can leave out the cheese if you decide to add it.

→ What if I don't have red wine vinegar?

You can use any vinegar, honestly. Balsamic or apple cider vinegar can work well, just adjust the amount to taste.

→ How long does it last in the fridge?

It keeps for about a day. After that, the veggies can get a bit soggy, but it’s still edible.

→ Can I make this ahead of time?

You can prep all the veggies the night before, but I’d recommend adding the dressing right before serving to keep everything fresh.