Homemade Cucumber Tomato Salad with Italian Dressing

Summer salads are what I live for when the weather gets warm. There’s something about fresh vegetables straight from the garden or farmer’s market that makes dinner feel easy and good. No heavy cooking, no sweating over the stove, just simple ingredients that taste like sunshine.

That’s why this cucumber tomato salad has been on repeat at my house. It comes together in about ten minutes, and I always have the ingredients on hand. I toss it together while the grill heats up, or I’ll make a big bowl to keep in the fridge for lunches all week. The Italian dressing does all the work for you.

Want something crunchy? The cucumbers have you covered. Need something juicy and fresh? That’s where the tomatoes come in. Honestly, this salad pairs with just about everything, and I never get tired of it.

What Kind of Cucumbers Should I Use?

For this salad, you have a few good options when it comes to cucumbers. English cucumbers are great because they have fewer seeds and thinner skins, so you don’t need to peel them. Regular slicing cucumbers from the grocery store work perfectly fine too, though you might want to peel them if the skin seems thick or waxy. Persian cucumbers are another solid choice if you can find them – they’re crisp, sweet, and have almost no seeds. Whatever type you pick, just make sure they’re firm to the touch and avoid any that feel soft or have wrinkled skin.

Options for Substitutions

This simple salad is easy to customize based on what you have in your kitchen:

• Cucumbers: English cucumbers work great here since they have fewer seeds and thinner skin. You can also use Persian cucumbers – just use about 4-5 of them since they’re smaller.
• Tomatoes: Any tomato variety works well in this salad. Try cherry tomatoes (halved), Roma tomatoes, or heirloom tomatoes depending on what’s fresh at your market.
• Red onion: If red onion is too sharp for your taste, try sweet onion like Vidalia or even thinly sliced shallots. You can also soak the onion slices in cold water for 10 minutes to mellow out the bite.
• Italian dressing: Feel free to use any dressing you prefer – balsamic vinaigrette, Greek dressing, or even a simple mix of olive oil, lemon juice, salt, and pepper works nicely. Ranch dressing is also a popular choice if you want something creamier.

Watch Out for These Mistakes While Cooking

The biggest mistake with cucumber tomato salad is not removing excess moisture from the cucumbers, which can water down your dressing and leave you with a puddle at the bottom of the bowl – simply slice your cucumbers, sprinkle them with a little salt, let them sit for 10 minutes, then pat them dry with paper towels.

Another common error is adding the dressing too early, as tomatoes and cucumbers release water over time and will dilute the flavor, so it’s best to toss everything together right before serving for maximum taste.

Don’t skip slicing your red onion as thin as possible, since thick chunks can overpower the other vegetables and give you an unpleasant sharp bite – if you’re sensitive to raw onion, soak the slices in cold water for 5 minutes to mellow the flavor.

What to Serve With Cucumber Tomato Salad?

This cucumber tomato salad is the perfect side dish for just about any grilled meat, especially during summer cookouts. I love serving it alongside grilled chicken, steak, or burgers because the cool, crisp vegetables are a nice contrast to hot-off-the-grill proteins. It also pairs really well with pasta dishes like baked ziti or lasagna when you want something fresh and light to balance out a heavier main course. For a complete meal, try it with some warm pita bread and hummus, or add some crumbled feta cheese and olives to turn it into more of a Greek-inspired spread.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 1 day. Just know that the cucumbers and tomatoes will release water as they sit, making the salad a bit watery.

Make Ahead: If you want to prep this ahead, keep the veggies and dressing separate until you’re ready to serve. Slice everything and store it in the fridge, then toss with the dressing right before eating to keep it crisp and fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 170-220
• Protein: 3-5 g
• Fat: 10-16 g
• Carbohydrates: 18-24 g

Ingredients

• 2 medium cucumbers (sliced into 1/4-inch rounds)
• 2 medium tomatoes (cut into wedges)
• 1 small red onion (thinly sliced into half-moons)
• 1/3 cup Italian dressing (preferably Ken’s Steak House Northern Italian)
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon freshly ground black pepper

Step 1: Prepare and Combine Vegetables

• 2 medium cucumbers, sliced into 1/4-inch rounds
• 2 medium tomatoes, cut into wedges
• 1 small red onion, thinly sliced into half-moons

Slice the cucumbers into 1/4-inch rounds, cut the tomatoes into wedges, and thinly slice the red onion into half-moons.

Place all three vegetables in a large mixing bowl.

The uniform sizing ensures even distribution of dressing and creates a cohesive texture throughout the salad.

Step 2: Dress and Season the Salad

• 1/3 cup Italian dressing
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped
• vegetables from Step 1

Pour the Italian dressing over the vegetable mixture and toss gently but thoroughly to coat all pieces evenly.

Sprinkle the black pepper and chopped fresh parsley over the salad, then toss once more to distribute the seasonings.

I prefer to add fresh parsley at the end rather than earlier, as it stays vibrant and aromatic when added just before serving or chilling.

Step 3: Chill and Serve

• dressed salad from Step 2

For the best flavor development, refrigerate the salad for at least 15-20 minutes before serving, allowing the vegetables to absorb the dressing and the flavors to meld.

Alternatively, you can serve immediately if you prefer a fresher, crispier texture.

I find that chilling for even a short time helps the cucumbers stay crisp while the tomatoes become more flavorful.

Homemade Cucumber Tomato Salad with Italian Dressing

Delicious Homemade Cucumber Tomato Salad with Italian Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 4 servings

Calories 195 kcal

Ingredients

  

• 2 medium cucumbers (sliced into 1/4-inch rounds)
• 2 medium tomatoes (cut into wedges)
• 1 small red onion (thinly sliced into half-moons)
• 1/3 cup Italian dressing (preferably Ken's Steak House Northern Italian)
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon freshly ground black pepper

Instructions

 

• Slice the cucumbers into 1/4-inch rounds, cut the tomatoes into wedges, and thinly slice the red onion into half-moons. Place all three vegetables in a large mixing bowl. The uniform sizing ensures even distribution of dressing and creates a cohesive texture throughout the salad.
• Pour the Italian dressing over the vegetable mixture and toss gently but thoroughly to coat all pieces evenly. Sprinkle the black pepper and chopped fresh parsley over the salad, then toss once more to distribute the seasonings. I prefer to add fresh parsley at the end rather than earlier, as it stays vibrant and aromatic when added just before serving or chilling.
• For the best flavor development, refrigerate the salad for at least 15-20 minutes before serving, allowing the vegetables to absorb the dressing and the flavors to meld. Alternatively, you can serve immediately if you prefer a fresher, crispier texture. I find that chilling for even a short time helps the cucumbers stay crisp while the tomatoes become more flavorful.