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This cucumber tomato salad is simple, fresh, and works with a variety of different bowls to make a balanced and healthy dinner. I particularly lean towards this salad for mediterranean inspired dishes, however you can switch up the herb and acid and have a completely different flavor profile. It’s super versatile and one of my favorite ways to brighten up an entire meal!
Chef Tips:
- Cut based on how you’re serving it – Half moons are great if the salad is for side salads. For toppings (like on bowls, tacos, etc), dice the cucumber into smaller 1/4″ pieces.
- Don’t overdress it – This salad is best when it’s just lightly dressed. Some limes or lemons are way juicier than others, so start light, then add more after you taste.
- Taste and season last – Tomatoes and cucumbers both vary in sweetness and water content, so give it a toss and adjust with more salt, pepper, or lime juice at the end.
Ingredient Notes
- Persian Cucumbers – Crisp, mild, and thin-skinned, these are my favorite type of cucumber. If using English cucumbers, remove seeds if they’re watery.
- Cherry Tomatoes – Sweet and juicy. Halving them keeps them bite-sized and helps release a little juice into the salad.
- Dill – Brings brightness and a slightly grassy, fresh flavor. You can sub with cilantro, parsley, or mint depending on your main dish. I remove the dill leaves from the stem (some stems are ok!), and then give it a rough chop.
- Extra Virgin Olive Oil – Use a good one here, since you’ll taste it. The Kirkland brand is my go-to.
- Lime Juice – Adds acidity and keeps the salad light. Lemon juice works too—just slightly different in flavor.
- Kosher Salt & Black Pepper – Basic seasoning. If using iodized or sea salt, use less and adjust to taste.
Yes. English cucumbers are a good substitute. If they’re watery, remove the seeds. Avoid standard waxed cucumbers unless peeled and seeded.
Definitely. Cilantro, parsley, mint, or even basil all work depending on what you’re serving it with.
Half moons for a side salad.
Small dice for a topping—like on salmon tacos or grain bowls.
Yes! Prep the veggies ahead of time (try to halve the cherry tomatoes fresh, but they will last if you need to prep it a couple days in advance), just make sure to WAIT to dress the salad before serving. The salt and acid will break down the veggies and draw out the moisture, making it watery.
What to pair with this dish
Recipe
Cucumber Tomato Salad
Ingredients
- 4 persian cucumbers, cut into half moons
- 1 cup of cherry tomatoes, cut in half
- 2 tablespoons dill
- 1 tablespoons extra virgin olive oil
- Kosher salt
- black pepper
- 1/2 lime, juiced
Instructions
- Cut the ends off the persian cucumbers, then cut them into half moons. I halve the cucumber lengthwise, then lay it on the cut side and slice ⅓” thick pieces.
- Cut the cherry tomatoes in half and thinly chop the dill.
- Add the chopped cucumber, tomato, and dill to a medium sized bowl. Add a big pinch of kosher salt, black pepper, drizzle of olive oil, and the fresh lime juice. Give everything a toss, taste, adjust seasoning, and serve.
