This cucumber tomato salad with vinegar is my go-to when I need a quick side that doesn't mess around. It's crisp, tangy, and packed with fresh garden flavors—perfect for a weeknight BBQ or a light lunch.
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I've been making this salad for years, and the key is salting the cucumbers first. It draws out excess water so the dressing clings to every bite instead of pooling at the bottom of the bowl. Trust me, it's a game-changer.
Whether you're using tomatoes from your backyard or the farmers market, this salad is all about letting the ingredients shine. No fuss, no complicated steps—just good food.
Why You'll Love This Recipe
About the Ingredients
4 medium cucumbers (about 2 lbs / 900g), thinly sliced
Use English cucumbers or Persian cucumbers for fewer seeds and thinner skin. If using regular cucumbers, peel them if the skin is tough.
1 teaspoon (5g) kosher salt, divided
Kosher salt draws out moisture from cucumbers. If using table salt, use half the amount.
3 medium tomatoes (about 1 lb / 450g), cut into wedges or chunks
Use ripe, juicy tomatoes like beefsteak or heirloom. Cherry tomatoes can be halved for a sweeter bite.
1/2 small red onion (about 2 oz / 60g), thinly sliced
Red onion adds a mild bite. For a milder flavor, soak slices in cold water for 5 minutes.
1/4 cup (60ml) red wine vinegar
Red wine vinegar gives a fruity tang. Substitute with white wine vinegar or apple cider vinegar.
3 tablespoons (45ml) extra-virgin olive oil
Use a good quality olive oil for best flavor. You can swap with avocado oil for a neutral taste.
1 tablespoon (15ml) honey or sugar
Honey balances the acidity. Use maple syrup for a vegan option.
1/2 teaspoon (2g) dried oregano
Dried oregano adds an herby note. Fresh oregano works too—use 1 teaspoon chopped.
1/4 teaspoon (1g) black pepper, freshly ground
Freshly ground pepper gives a better flavor than pre-ground.
2 tablespoons (8g) fresh parsley, chopped (optional for garnish)
Adds color and freshness. You can use basil or dill instead.
Tips & Tricks
Don't skip salting the cucumbers
It draws out water so the salad isn't watery. Rinse and pat dry after resting.
Taste before serving
Adjust vinegar, salt, or honey to your liking.
- Slice cucumbers and onions thinly for better texture and flavor absorption.
Pro Tips
Step-by-Step Instructions
1. Salt the cucumbers
Place sliced cucumbers in a colander set over a bowl. Sprinkle with 1/2 teaspoon salt and toss to coat. Let stand for 10 minutes to draw out moisture.
2. Rinse and dry
Rinse cucumbers under cold water to remove excess salt, then pat dry with a clean kitchen towel. This prevents the salad from being too salty.
3. Combine vegetables
In a large bowl, combine the cucumbers, tomatoes, and red onion. Toss gently to mix.
4. Make the dressing
In a small bowl, whisk together the red wine vinegar, olive oil, honey, oregano, remaining 1/2 teaspoon salt, and black pepper until well combined.
5. Toss with dressing
Pour the dressing over the vegetables and toss gently to coat everything evenly.
6. Rest and serve
Let the salad sit for 5 minutes at room temperature to allow flavors to blend. Garnish with parsley, if using, and serve immediately.
Delicious Variations
- Add crumbled feta cheese and Kalamata olives for a Greek twist.
- Toss in chopped fresh herbs like dill, basil, or mint for extra freshness.
- Swap the red wine vinegar with balsamic vinegar and add a pinch of garlic powder for a sweeter, deeper flavor.
How to Store Cucumber Tomato Salad Vinegar
Refrigerator
Store in an airtight container in the fridge for up to 2 days. The salad will release more liquid, so drain before serving if needed.
Freezer
Not recommended—cucumbers and tomatoes become mushy when frozen.
Reheating
Serve cold or at room temperature; do not reheat.
Frequently Asked Questions
Q: How do you keep cucumber tomato salad from getting watery?
Salt the cucumbers and let them rest for 10 minutes, then rinse and pat dry. This draws out excess moisture before adding the dressing.
Q: Can I make cucumber tomato salad ahead of time?
Yes, you can prepare it up to 24 hours in advance. Keep it refrigerated, but add the tomatoes and dressing just before serving to keep them crisp.
Q: What is the best vinegar for cucumber tomato salad?
Red wine vinegar is the classic choice, but white wine vinegar, apple cider vinegar, or balsamic vinegar all work well. Each brings a slightly different flavor.
Q: How do you cut cucumbers for salad?
Thinly slice the cucumbers into rounds or half-moons. A mandoline ensures even, thin slices that absorb dressing well.
Fire up the grill, grab your favorite protein, and toss this salad together for your next cookout. It's a side dish that'll have everyone asking for the recipe. See you on the trail.
Cucumber Tomato Salad Vinegar
This easy Cucumber Tomato Salad Vinegar is a crisp, tangy side dish that comes together in 15 minutes with garden-fresh veggies.
🧂 Ingredients
- 4 medium cucumbers (about 2 lbs / 900g), thinly sliced
- 1 teaspoon (5g) kosher salt, divided
- 3 medium tomatoes (about 1 lb / 450g), cut into wedges or chunks
- 1/2 small red onion (about 2 oz / 60g), thinly sliced
- 1/4 cup (60ml) red wine vinegar
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 tablespoon (15ml) honey or sugar
- 1/2 teaspoon (2g) dried oregano
- 1/4 teaspoon (1g) black pepper, freshly ground
- 2 tablespoons (8g) fresh parsley, chopped (optional for garnish)
📋 Instructions
- 1Salt the cucumbers — Place sliced cucumbers in a colander set over a bowl. Sprinkle with 1/2 teaspoon salt and toss to coat. Let stand for 10 minutes to draw out moisture.
- 2Rinse and dry — Rinse cucumbers under cold water to remove excess salt, then pat dry with a clean kitchen towel. This prevents the salad from being too salty.
- 3Combine vegetables — In a large bowl, combine the cucumbers, tomatoes, and red onion. Toss gently to mix.
- 4Make the dressing — In a small bowl, whisk together the red wine vinegar, olive oil, honey, oregano, remaining 1/2 teaspoon salt, and black pepper until well combined.
- 5Toss with dressing — Pour the dressing over the vegetables and toss gently to coat everything evenly.
- 6Rest and serve — Let the salad sit for 5 minutes at room temperature to allow flavors to blend. Garnish with parsley, if using, and serve immediately.
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.
