This vibrant cucumber tomato salad is crisp, herby, and dressed in a simple vinaigrette—perfect as a side dish, potluck pleaser, or light lunch. It’s low in calories, W-W friendly, and packed with garden-fresh flavor.
⏱️ Quick Recipe Snapshot
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Prep Time: 10 minutes
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Total Time: 10 minutes (plus chilling)
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Servings: 4
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Skill Level: Beginner
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Diet Tags: Vegan • Gluten-Free • Low-Carb • W-W Friendly (0–2 Points)
🛒 Ingredients Checklist
Salad Base:
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English cucumber, chopped (about 1½ cucumbers)
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Grape tomatoes, halved
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Red or white onion, thinly sliced
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Fresh dill, chopped
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Fresh parsley, chopped
Vinaigrette Dressing:
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Extra virgin olive oil
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Red wine vinegar
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Garlic, minced
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Salt & black pepper
👩🍳 Step-by-Step Instructions
1. Combine the Veggies
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In a large bowl, mix cucumbers, grape tomatoes, thinly sliced onion, dill, and parsley. Toss gently to combine.
2. Shake the Dressing
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In a small mason jar or bowl, add olive oil, red wine vinegar, minced garlic, salt, and pepper.
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Shake or whisk until fully emulsified.
3. Dress the Salad
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Pour the vinaigrette over the veggie mixture and toss well to coat.
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Cover and refrigerate for at least 20–30 minutes to let flavors meld.
4. Serve & Enjoy
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Serve chilled or at room temperature. Garnish with extra herbs if desired.
💬 Why You’ll Love This Salad
This is one of those salads that goes with everything. It’s light, refreshing, and only gets better as it sits. The fresh dill and parsley make it bright and aromatic, while the vinaigrette gives it a subtle tang. I often prep it early in the day to have a ready-to-go side dish by dinner.
🥗 Ingredient Tips & Customizations
| Ingredient | Notes & Swaps |
|---|---|
| English cucumber | Less watery and seedless—use Persian cucumbers or peeled regular cucumbers too. |
| Grape tomatoes | Cherry tomatoes or heirloom grape mixes work well. |
| Onion | Red onion adds color, white onion has more bite. Use scallions for a milder option. |
| Vinegar | Swap red wine vinegar with apple cider vinegar or lemon juice. |
| Olive oil | Can reduce to 1 Tbsp for lower fat/W-W points without losing flavor. |
🌿 Variations & Serving Ideas
🌀 Add-ons
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Feta cheese for a Mediterranean flair
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Chickpeas for protein and fiber
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Avocado for creaminess
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Chopped olives for briny flavor
🍽️ Pairing Ideas
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Grilled chicken or fish
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Light pasta dishes
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Mediterranean grain bowls
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BBQ meats and veggie skewers
🧊 Storage Tips
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Store: In an airtight container in the fridge for up to 3 days.
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Best Flavor: Serve chilled after at least 20 minutes of marinating.
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Make Ahead Tip: Mix dressing and veggies separately; combine 1 hour before serving for best texture.
📊 Nutrition Info (Per Serving)
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Calories: 92
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Carbs: 7g
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Protein: 1g
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Fat: 7g
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Fiber: 1g
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Sugar: 3g
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Sodium: 297mg
W-W Points:
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Full olive oil version: ~2 Points
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Reduced oil (1 Tbsp): 0–1 Points (Blue, Green, Purple)
❓FAQs
Q: Can I make this ahead?
A: Yes—best after chilling! Just keep in mind that cucumbers release water over time, so serve within 1–2 days for peak crunch.
Q: Is it good without oil?
A: Yes! You can skip the oil entirely and use just vinegar, garlic, and herbs for a zero-point W-W version.
Q: Can I add protein?
A: Definitely—grilled chicken, tuna, or chickpeas are great for turning this into a full meal.
👩🍳 Kristy’s Note
This cucumber tomato salad is my go-to summer side dish. It’s refreshing, affordable, and so easy to tweak based on what’s in the fridge or the garden. I serve this next to grilled shrimp or turkey burgers when we’re keeping things light—and it always disappears fast.
🍅 More Fresh & Healthy Sides
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Zesty Italian Potato Salad
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Grilled Zucchini with Lemon & Garlic
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W-W Friendly Greek Chickpea Salad
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Simple Cabbage Slaw with Apple Cider Dressing
💌 Let’s Toss It Together!
Tried this salad? Snap a photo and tag me @KristyCookRecipes on Instagram!
Have a favorite herb swap or add-on? Let me know in the comments below—we’re all about keeping things fresh and flavorful, together.