Easy Tomato Cucumber Salad Recipe with Red-Wine Vinaigrette

This easy tomato cucumber salad recipe combines ripe tomatoes, crisp English cucumber, red onion, fresh parsley, olive oil, and red-wine vinegar in a refreshing side dish that takes about 15 minutes to prepare. There is no cooking required, and a brief 10- to 15-minute rest gives the dressing time to mingle with the vegetables.

Every bite is juicy, crisp, tangy, and lightly herbaceous. Serve this salad as a quick lunch, a fresh side for grilled foods, or a bright addition to a family dinner; optional feta, dill, garlic, oregano, or lemon juice can give it a Mediterranean-style twist.

Why You’ll Love This Recipe

This salad is proof that a short ingredient list can produce a memorable dish. The tomatoes bring sweetness and juice, while cucumber adds a cool crunch that keeps every forkful refreshing.

Red onion supplies a gentle sharpness, parsley adds a clean herbal note, and the simple olive oil and red-wine vinegar dressing ties everything together without covering up the fresh produce. It is naturally quick, colorful, and suitable for both casual meals and gatherings.

The recipe makes 4 to 6 servings, so it works well beside a family dinner or as part of a larger buffet. Since it requires no cooking, it is especially useful on warm days when you want something fresh without turning on the stove.

For a complete dinner pairing, serve this salad before a creamy salmon pasta dish. The bright vinegar dressing cuts through rich pasta beautifully.

Ingredients You’ll Need

Choose produce that looks fresh and feels firm. Ripe tomatoes should have a deep color and fragrant aroma, but they should not be so soft that they collapse when sliced.

• Tomatoes: Three medium ripe tomatoes provide the juicy, sweet foundation.
• Cucumber: One large English cucumber has thin skin and fewer seeds. Two regular cucumbers may be used instead.
• Red onion: Half of a medium onion adds color and mild bite. Thin slices mellow more quickly in the dressing.
• Parsley: A quarter cup of chopped fresh parsley brings a clean, green flavor.
• Dressing: Two tablespoons each of extra-virgin olive oil and red-wine vinegar create the classic balance.
• Seasoning: Use half a teaspoon of kosher salt and one-eighth teaspoon of freshly ground black pepper, adding more to taste.

Optional feta makes the salad salty and creamy, while dill gives it a softer garden flavor. A little minced garlic, dried oregano, or lemon juice can also be added according to your taste.

If you are planning a hearty comfort-food menu, this fresh side is a welcome contrast beside an easy skillet lasagna. The crisp vegetables help balance the richness of tomato sauce, cheese, and pasta.

How to Make It Step-by-Step

Step 1: Wash and dry the vegetables thoroughly before cutting. Dry surfaces help the dressing cling to the produce, and clean vegetables are easier to handle without adding unnecessary water to the bowl.

Step 2: Dice the tomatoes into bite-size pieces. If they are especially juicy, remove some seeds and excess liquid with a spoon; this small step helps preserve a pleasant salad texture.

Step 3: Halve the English cucumber lengthwise, then slice it into even pieces. Thinly slice or dice the red onion, and chop the parsley so its fresh flavor distributes throughout the salad.

Step 4: Add the tomatoes, cucumber, red onion, and parsley to a large bowl. If you are including dill, minced garlic, or dried oregano, add those ingredients now so they can spread evenly during tossing.

Step 5: Whisk the olive oil, red-wine vinegar, kosher salt, and black pepper in a small bowl. For a citrus note, add one teaspoon of lemon juice with the vinegar, or use it in place of some of the vinegar.

Step 6: Pour the dressing over the vegetables and toss gently. Lift and turn the ingredients with salad servers instead of stirring aggressively, which can break the tomatoes and release too much juice.

Step 7: Let the salad stand for 10 to 15 minutes before serving. This short resting period allows the flavors to combine while keeping the vegetables fresher than they would be after a long wait.

Step 8: Add the feta just before serving if desired. Taste the salad and adjust the salt and pepper, then transfer it to a serving bowl and spoon some of the dressing from the bottom over the top.

Chef Tips for the Best Texture

The most important tip is to dress the salad shortly before serving. Tomatoes and cucumbers naturally release water, so a long refrigeration period can dilute the vinaigrette and make the salad watery.

For especially crisp results, briefly salt the sliced cucumber for about 10 minutes, then pat it dry with paper towels. This draws out some excess liquid without taking away the cucumber’s fresh flavor.

English or Persian cucumbers are ideal because their skins are thin and their seed cavities are smaller. If using regular cucumbers, peel them if the skin is tough and remove some seeds if the center is very watery.

Keep the tomato pieces fairly large and uniform. Smaller pieces break down faster, while evenly sized pieces make the salad easier to scoop and give each serving a balanced mix of tomato, cucumber, onion, and herbs.

Use a mild, fruity olive oil and a red-wine vinegar with a pleasant tang. The dressing is intentionally simple, so the quality and freshness of those ingredients will be noticeable.

Easy Variations and Serving Ideas

Feta is the most popular optional addition for a Mediterranean-style version. Add it at the very end so the crumbles remain distinct and do not become coated in excess liquid.

Fresh dill gives the salad a fragrant, garden-fresh character, while garlic adds savory depth. Use a small minced clove so it supports the vegetables rather than dominating their delicate flavor.

A quarter teaspoon of dried oregano adds a warm herbal note. Lemon juice can be mixed with the red-wine vinegar or used to replace part of it when you want a brighter, more citrusy dressing.

Serve the salad with grilled chicken, fish, roasted vegetables, sandwiches, or a simple loaf of crusty bread. For a sweet finish after a fresh meal, consider a chilled pineapple pie or a pineapple lush dessert.

Storage and Make-Ahead Advice

This salad tastes best shortly after its 10- to 15-minute rest, when the vegetables are still crisp and the dressing is lively. If you need to prepare ahead, wash and cut the vegetables, then store them separately from the dressing.

Combine everything shortly before serving and add feta at the last moment. Leftovers can be refrigerated in a covered container, but expect the cucumbers and tomatoes to release more liquid over time.

Before serving leftovers, gently stir and taste again. A small pinch of salt, a little pepper, or a splash of vinegar may refresh the flavor, although the texture will not be as crisp as when freshly tossed.

For a brunch or potluck, keep the vegetables chilled and bring the dressing in a separate jar. This method prevents the salad from sitting in liquid and gives guests a fresher bite.

If you are preparing a broad menu, a sweet pastry such as an apple cream cheese Danish can follow the salad at breakfast or brunch.

Easy Tomato Cucumber Salad

A crisp, juicy tomato and cucumber salad dressed with olive oil, red-wine vinegar, parsley, salt, and pepper. It is ready in about 25 to 30 minutes, including the optional resting time.

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Prep Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 Medium ripe tomatoes, diced
• 1 Large English cucumber, halved lengthwise and sliced
• 1/2 Medium red onion, thinly sliced or diced
• 1/4 cup Fresh parsley, chopped

Dressing

• 2 tablespoons Extra-virgin olive oil
• 2 tablespoons Red-wine vinegar
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon Freshly ground black pepper

Optional Additions

• 1/2 cup Crumbled feta cheese
• 1 tablespoon Fresh dill
• 1 Small garlic clove, finely minced
• 1/4 teaspoon Dried oregano
• 1 teaspoon Lemon juice

Method

 

Step-by-Step

1. Wash and dry all vegetables thoroughly. Dice the tomatoes into bite-size pieces, slice the cucumber, thinly slice or dice the red onion, and chop the parsley.
2. If the tomatoes are especially juicy, remove some seeds and excess liquid before adding them to the bowl. This helps the finished salad stay crisp instead of becoming watery.
3. Place the tomatoes, cucumber, red onion, and parsley in a large mixing bowl. Add optional dill, garlic, or oregano if you are using them.
4. Whisk the olive oil, red-wine vinegar, kosher salt, and black pepper in a small bowl. Add the lemon juice with the vinegar, or use it in place of some of the vinegar if desired.
5. Pour the dressing over the vegetables and toss gently with salad servers. Use a light hand so the tomato pieces stay intact and the cucumber remains crisp.
6. Let the salad stand for 10 to 15 minutes before serving. This short rest allows the onion to mellow slightly and gives the herbs and dressing time to flavor the vegetables.
7. Add the crumbled feta just before serving, if using, and taste for seasoning. Add more salt or pepper as needed, then serve promptly.

Notes

Use ripe but firm tomatoes and an English or Persian cucumber for the best texture. To reduce excess liquid, salt the cucumber briefly for about 10 minutes and pat it dry before tossing. Dress shortly before serving because tomatoes and cucumbers release water as they sit.

Final Thoughts

This easy tomato cucumber salad is a dependable recipe for anyone who wants fresh flavor with very little effort. Firm tomatoes, crisp cucumber, red onion, parsley, and a sharp olive-oil vinaigrette create a colorful side that feels both light and satisfying.

Keep the preparation simple, toss gently, and allow only a short 10- to 15-minute rest before serving. Add feta, dill, garlic, oregano, or lemon juice when you want to tailor the salad to the rest of your meal.

With no cooking and about 15 minutes of preparation, this 4- to 6-serving salad belongs in your regular warm-weather rotation. Make it just before dinner, serve it alongside your favorite main course, and enjoy every crisp, tangy bite.