This Cucumber Tomato Salad is pure summer in a bowl. Crispy cucumbers, juicy tomatoes, and lots of fresh dill. It’s simple, nostalgic, and honestly, you’ll want a piece of crusty bread just to dip in those leftover juices.
Let’s be real for a second: there are about nine million recipes for cucumber and tomato salad on the internet. It’s not exactly rocket science. But here is the tea: most of them taste like… well, water and disappointment. Not this one. This is the salad you make when you want that pure, sun-warmed cottage vibe, even if you just got your veggies from the supermarket. No fancy dressings here — just simple ingredients and one massive, optional game-changer: unrefined, toasted sunflower oil. If you can get your hands on that aromatic, cold-pressed oil that smells like a sunny summer field in Ukraine… oh, it’s absolute heaven. But hey, a good olive oil works beautifully too! Just promise me you won't skip the fresh dill.
▶️ Video Tutorial
❤️ Why You’ll Love This Cucumber Tomato Salad
🍅 It actually tastes like summer – Forget those watery, sad salads. The combo of juicy tomatoes, crisp cucumbers, and heaps of fresh dill just works. It’s fresh, nostalgic, and tastes like a sunny July afternoon, even if your tomatoes came from the local supermarket.
🧴 The oil is your playground – While good old olive oil is classic and absolutely perfect here, you can totally level up. If you can get your hands on unrefined, toasted sunflower oil (the kind that smells like a sunny field)—try it! It’s an absolute game-changer.
🥖 The "bread-dipping" situation – Let’s be honest: the salty, dilly, tomatoey juice left at the bottom of the bowl is liquid gold. Dipping a piece of crusty bread into it is arguably the best part of the whole experience.
⏱️ Zero effort, maximum joy – No fancy dressings to whisk, no complicated steps. You just chop, toss, and serve. It’s the easiest, most comforting side dish that pairs with absolutely anything.
💡 "Wait, where do I find that magical sunflower oil?"
Okay, listen: I would absolutely love to send you a bottle of that real, fresh, aromatic sunflower oil straight from Ukraine myself, but… well, there are thousands of miles between us, and I’m pretty sure airport security would have questions about me mailing mystery gold liquids. 😂
So, until we can hang out in my kitchen, here is how you can find it near you:
- Check your local European or Slavic markets: If you have a Polish, Ukrainian, or general Eastern European store nearby, just walk in and ask for unrefined, aromatic sunflower oil. It’s a staple there!
- Hit up Amazon: Just search for "unrefined toasted sunflower oil" or "cold-pressed sunflower oil". This Sunflower Oil is great!
- Farmers' Markets & Health Food Stores: Sometimes local organic stores or farmers press it fresh.
And hey, if you can’t find it, please don’t stress! A good quality extra-virgin olive oil is still a total classic and will make this salad taste amazing.
🧺 Ingredients You’ll Need
🍅 Ripe tomatoes – 4 medium (450 g), chopped into wedges (I love using a mix of red and yellow tomatoes—it looks absolutely gorgeous and so colorful in the bowl!)
🥒 English cucumbers – 2 medium (600 g), sliced (no need to peel them unless you really want to)
🧅 Yellow onion – ½ medium (75 g), thinly sliced (you can also use red onion for a pop of color!)
🌿 Fresh dill – 3 tbsp (12 g), chopped (don't skimp on this, fresh dill is the heart and soul here)
🫒 Olive oil – 2 tbsp (30 ml) (or that magical unrefined sunflower oil we talked about!)
🧂 Salt – ½ tsp (3 g) or to taste
🌶️ Black pepper – ¼ tsp (0.5 g) or to taste
📋 How to Make Cucumber Tomato Salad
1. Combine the veggies and dill. In a large bowl, combine your chopped tomatoes (that gorgeous red and yellow mix!), sliced cucumbers, and thinly sliced onion. Toss in that beautifully chopped fresh dill right on top.
2. Dress, toss, and serve immediately! Drizzle everything with your oil (olive oil or that magical, aromatic sunflower oil!) and season with salt and black pepper. Gently toss to combine all those beautiful flavors, and serve it immediately while it's super fresh. (And yes, this is your official reminder to grab a piece of crusty bread for the leftover juices!)
👩🍳 Cooking Tips for the Best Cucumber Tomato Salad
🍅 Salting is all about timing – Only add the salt right before you are ready to serve! Salt draws out water from tomatoes and cucumbers, so if you salt it too early, your salad will turn into a soup within 10 minutes. We want juicy, not watery!
🧅 Tame the onion bite – If your yellow onion tastes a bit too sharp or "angry," here is a quick trick: after slicing it, soak the pieces in cold water for 5–10 minutes, then pat them dry. This removes that harsh burn but keeps the perfect crunch.
🌡️ Room temp tomatoes only! – Never, absolutely never keep your tomatoes in the fridge before making this salad. Cold temperatures kill their flavor and make them mealy. Keep them on the counter so they stay sweet, fragrant, and full of summer soul.
🥒 The peel appeal – English cucumbers have super thin, delicate skin, so there’s no need to peel them (plus, that dark green color looks stunning next to the red and yellow tomatoes!). But if you are using regular garden cucumbers with thick skin, definitely peel them first.
🍅 Tomatoes are not just the star of this salad; they’re also a total powerhouse of goodness. Whether you go for classic red or those sweet, sunny yellow ones, they are packed with skin-loving vitamins, hydration, and antioxidants like lycopene that do wonders for your body. If you want to dive into the science of why tomatoes are basically a superfood in disguise, here is a quick, fascinating read you might enjoy.
🔀 Cucumber Tomato Salad Variations (Easy Swaps!)
🧀 Add some vegan feta – Want to make it richer and creamier? Toss in some cubed or crumbled vegan feta. The salty, tangy flavor of the "cheese" pairs absolutely beautifully with the sweet tomatoes and fresh dill.
🥑 Make it creamy with avocado – If you want to add some healthy fats and make this salad a bit more filling, slice up a ripe avocado and gently fold it in. It creates a gorgeous, velvety texture alongside the crunchy cucumbers.
🫘 Boost the protein – Turn this light side dish into a full meal by adding a can of rinsed chickpeas (garbanzo beans) or white beans. They soak up that delicious, dilly dressing like a sponge!
🌿 Swap the herbs – While fresh dill is our absolute favorite for that nostalgic, cozy vibe, you can totally change the flavor profile. Try using fresh basil for an Italian-style summer salad, or fresh cilantro and a squeeze of lime for a bright, zesty twist.
🫙 Storage & Make-Ahead Tips
🧊 Storage:
This salad is definitely at its absolute best right after you toss it, when the cucumbers are super crunchy and the tomatoes are plump. But if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Just a heads-up: it will release a lot of juices overnight (which, honestly, is still perfect for dipping your bread into!).
⏳ Make-Ahead Tip:
Want to prep this for a party or dinner later? No problem! Chop your tomatoes, cucumbers, onion, and dill, and toss them together in your serving bowl. Cover and keep it in the fridge. Do not add the oil, salt, or pepper yet! Just before serving, drizzle the oil, sprinkle the salt and pepper, give it a quick toss, and boom — perfectly fresh and crunchy salad in seconds.
🥗 Pro-tip for leftover juice:
If you find yourself with a pool of leftover dressing at the bottom of the container the next day, don't throw it away! It’s basically liquid gold infused with dill, tomato sweetness, and onion flavor. Drizzle it over some warm boiled potatoes, or use it as a quick marinade for tofu. Trust me, it’s delicious!
🍽️ What to Serve With Cucumber Tomato Salad
This salad is incredibly versatile and pairs beautifully with almost anything. But if you want to turn it into a truly unforgettable, cozy meal, here are my absolute favorite recipes from the blog to serve alongside it:
Rice and Beans 🍛 – This is a classic, comforting staple. The warm, earthy, and protein-packed rice and beans combined with the cool, crisp, and juicy salad creates the ultimate balance of textures and temperatures on your plate.
Potatoes and Green Beans 🥔 – Let’s be honest: nothing goes better with a fresh tomato and dill salad than warm potatoes. It’s a nostalgic match made in heaven. The salad adds that bright, juicy freshness that elevates these simple, cozy veggies to a whole new level.
Spaghetti Aglio e Olio with Spinach 🍝 – If you’re in the mood for pasta, this garlic and olive oil spaghetti is the way to go. Pairing it with our salad creates a gorgeous Mediterranean-style feast. The crisp cucumbers and sweet tomatoes cut through the rich, garlicky pasta beautifully!
💡 My Tip: Don't turn this into a salsa! Slice your cucumbers into thick, satisfying rounds and cut those tomatoes into big, proud wedges. When you have chunky veggies, every forkful is a perfect combination of crunch and juice. Plus, let's be honest — big, rustic chunks are much easier to stab with a fork, and they won't swim away in the dressing. Go big or go home!
❓ Frequently Asked Questions
Yes, but with a tiny catch! You can absolutely chop the tomatoes, cucumbers, onions, and dill ahead of time and keep them in a covered bowl in the fridge. But do not add the salt, pepper, or oil until the absolute last minute. Salt draws out all the juices, and if you dress it too early, you’ll end up with cucumber soup instead of a salad.
Oh, 100%! Red onion is actually amazing here because it adds a gorgeous pop of purple and has a slightly milder, sweeter taste. If you only have yellow onion and find it a bit too "angry" or sharp, just soak the slices in cold water for 5–10 minutes before tossing them in. It works like magic!
The best tomatoes are the ones that actually taste like tomatoes! Ripe Roma, Campari, or vine-ripened tomatoes are perfect. I highly recommend using a mix of red and yellow tomatoes if you can find them—not only do they taste incredibly sweet, but they also look like a party in your bowl. And remember: keep your tomatoes on the counter, never in the fridge, to preserve that amazing summer flavor!
📝 Final Thoughts
Honestly, just go make this salad. Seriously, don’t overthink it—it’s pure summer in a bowl. Just don't forget the fresh dill, and please, promise me you'll have a piece of crusty bread ready to soak up all those delicious juices at the bottom. That is literally the best part!
And definitely leave a comment below to let me know how it turned out! I’m so curious: did you actually manage to find that aromatic sunflower oil, or are you still waiting for me to figure out how to mail you a bottle? 😂
Sending you big hugs, and happy cooking with joy! 🫶
📄 Scroll down for the full recipe card with step-by-step instructions.
🍅 More Recipes with Tomatoes:
Cucumber Tomato Salad
Video Tutorial
Ingredients
- 4 medium ripe tomatoes, chopped into wedges
- 2 medium English cucumbers, sliced
- ½ medium yellow onion, thinly sliced
- 3 tbsp fresh dill, chopped
- 2 tbsp olive oil
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- In a large bowl, combine your chopped tomatoes (that gorgeous red and yellow mix!), sliced cucumbers, and thinly sliced onion. Toss in that beautifully chopped fresh dill right on top.4 medium ripe tomatoes, chopped into wedges, 2 medium English cucumbers, sliced, ½ medium yellow onion, thinly sliced, 3 tbsp fresh dill, chopped
- Drizzle everything with your oil (olive oil or that magical, aromatic sunflower oil!) and season with salt and black pepper. Gently toss to combine all those beautiful flavors, and serve it immediately while it's super fresh. (And yes, this is your official reminder to grab a piece of crusty bread for the leftover juices!)2 tbsp olive oil, ½ tsp salt, or to taste, ¼ tsp black pepper, or to taste
Notes
🔀 Recipe Variations
🧀 Add some vegan feta – Want to make it richer and creamier? Toss in some cubed or crumbled vegan feta. The salty, tangy flavor of the "cheese" pairs absolutely beautifully with the sweet tomatoes and fresh dill. 🥑 Make it creamy with avocado – If you want to add some healthy fats and make this salad a bit more filling, slice up a ripe avocado and gently fold it in. It creates a gorgeous, velvety texture alongside the crunchy cucumbers. 🫘 Boost the protein – Turn this light side dish into a full meal by adding a can of rinsed chickpeas (garbanzo beans) or white beans. They soak up that delicious, dilly dressing like a sponge! 🌿 Swap the herbs – While fresh dill is our absolute favorite for that nostalgic, cozy vibe, you can totally change the flavor profile. Try using fresh basil for an Italian-style summer salad, or fresh cilantro and a squeeze of lime for a bright, zesty twist.🫙 Storage & Make-Ahead Tips
🧊 Storage:
This salad is definitely at its absolute best right after you toss it, when the cucumbers are super crunchy and the tomatoes are plump. But if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Just a heads-up: it will release a lot of juices overnight (which, honestly, is still perfect for dipping your bread into!).⏳ Make-Ahead Tip:
Want to prep this for a party or dinner later? No problem! Chop your tomatoes, cucumbers, onion, and dill, and toss them together in your serving bowl. Cover and keep it in the fridge. Do not add the oil, salt, or pepper yet! Just before serving, drizzle the oil, sprinkle the salt and pepper, give it a quick toss, and boom — perfectly fresh and crunchy salad in seconds.🥗 Pro-tip for leftover juice:
If you find yourself with a pool of leftover dressing at the bottom of the container the next day, don't throw it away! It’s basically liquid gold infused with dill, tomato sweetness, and onion flavor. Drizzle it over some warm boiled potatoes, or use it as a quick marinade for tofu. Trust me, it’s delicious!Nutrition
🐾 Life of Emma
Emma's favorite sleeping spot? Her little bed… on top of the couch. She sleeps so deeply and in such funny positions that I spend half the time wondering if she's about to fall. 😅
Leave a Reply