Childhood memories always included a version of this Zesty Cucumber Tomato Salad on the dinner table during summer months. Nothing beats picking your own cucumbers and tomatoes fresh from the garden and slicing them up for this easy side dish. I love this version that is full of great flavor!
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If you have an abundance of cucumber on hand, you may also want to test out this Asian Cucumber Salad this summer! It’s a super easy and fun spin on the classic cucumber salad with a bit of a different flavor profile.
Zesty Cucumber Tomato Salad
The secret to this simple salad comes in the combination of vinegar and fresh dill. Yes, you can use dried dill weed, but fresh really makes this perfect! If you don’t have cherry tomatoes on hand, you can use any great vine-ripened tomato. I’ve even made this with heirloom tomatoes for delicious flavor but different colors.
One often overlooked, but necessary part of this recipe comes in the sugar added to the vinegar dressing. You have to cut the acid someway, and in this case, the mixture of vinegar and sugar along with the perfect blend of seasonings makes this a salad you will make on a regular basis.
What Type of Cucumbers Should I Use?
While I love all cucumbers, some are better for pickling than others. In this case, it’s all about slicing for a salad, so you want a sturdy cucumber with mild flavor. Below are my top choices for cucumbers to use for this salad recipe.
- Hothouse English Cucumbers
- Armenian Snake Cucumbers
- Kyrui Japanese Cucumbers
Tools Needed for Making this Cucumber Salad
You don’t need much to make this salad turns out great. In fact, no matter how you slice the cucumber and tomato, it will taste great. However, I love making sure my recipes look pretty because we all know you eat with your eyes. So, below, you will find a few of my favorite kitchen gadgets that help make this easy to prepare.
- A kitchen mandolin slicer
- Large mixing bowl with lid (I love saving work for myself by using bowls I can mix and store in.)
- Herb scissors for cutting fresh herbs fast and easily
- Saucepan and spoon (for cooking down the sugar/vinegar dressing combination)
How Long Can I Store This Salad?
If you are like me, making large batches in advance is preferred. Especially during busy summer months, I prefer to have meals prepped ahead of time if I can. This cucumber salad with tomatoes and onions is a great option to make early in the week and keep for up to one week in the refrigerator. As long as it is stored in an airtight container it can last safely up to 7 days. The only concern is if the vegetables get soggy early.
I prefer it between 1-5 days, but know it can be safe for longer. Follow safety guidelines and your preferences when storing this recipe.
More Summer Salad Recipes
I love making salads in the summer using fresh vegetables. Not only does it add some health to our diets, but it is a great way to save money on groceries.
- The Mexican Bean Salad is a great combination of both fresh and canned foods. It serves well with almost any grilled meat and can be a meal in itself with so much protein packed into the beans.
- My Black Bean and Corn Salsa is another great dish that combines fresh vegetables and tons of flavor. I love this on tacos or with fresh tortilla chips.
- My favorite though is this deliciously easy BBQ Chicken Bacon Ranch Salad that combines tons of fresh vegetables with classic flavors we all love!
- This Vegan Mediterranean Cucumber Salad is full of yummy goodness!
- Cucumber Tomato Salad (with a Mexican Twist) – a great way to change up the flavor of a traditional dish.
Zesty Cucumber Tomato Salad
Ingredients
- 6 cups Cucumbers – sliced thinly – 2 English Cucumbers or 3-4 regular Cucumbers
- 2 cups Cherry Tomatoes – cut in half – or regular tomatoes diced
- 1 ½ cups Red Onion – sliced thinly
- 1 tablespoon Celery Seed
- 1 teaspoon Salt
- 1 tablespoon Fresh Dill – chopped finely
- 1 cup Vinegar, white distilled
- ½ cup Water
- ¾ cup Sugar, white granulated
Instructions
- Slice vegetables and place in large bowl.
- Sprinkle celery seed, salt, and dill over the top.
- In a small saucepan add vinegar, water and sugar. Stirring continuously, bring to boil and cook until sugar is completely dissolved, about 1-2 minutes.
- Pour vinegar mixture over vegetables and stir until well combined.
- Place salad in a large airtight container, cover and seal.
- Place in refrigerator. Chill at least 4-6 hours before serving – the longer the better.
- Serve cold.
Notes
- Store leftovers in refrigerator.
- Recipe is better if made ahead and served 2-3 days after making
- Stir 2-3 times per day to redistribute liquid
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Nutrition Information:
Yield:
16
Serving Size:
1/2 cup
Amount Per Serving: Calories: 71 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 138mg Carbohydrates: 17g Fiber: 1g Sugar: 13g Protein: 1g
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