Fresh Cucumber Tomato Salad with Vinegar : Crisp, Tangy & Easy

The Ultimate Summer Refreshment: My Crisp Cucumber Tomato Salad

Hey there, friend! Isla here, welcoming you back to BiteTide. Can we just take a moment to appreciate the pure, unadulterated joy of a really good, simple salad? I’m not talking about a sad side dish that feels like an afterthought. I’m talking about a bowl so vibrant, so crunchy, and so bursting with tangy flavor that it practically steals the show from whatever’s on the grill. That’s exactly what this Fresh Cucumber Tomato Salad with Vinegar is all about.

Picture this: it’s a warm evening, maybe you’ve just fired up the barbecue, and you need something cool, fast, and fabulous to balance out all that smoky, hearty goodness. This salad is your answer. It comes together in about 10 minutes flat, uses ingredients you probably already have lounging in your fridge, and somehow manages to taste like pure sunshine. The crisp cucumber, the juicy pop of sweet tomatoes, the sharp bite of red onion, all swimming in a zingy, lightly sweetened vinegar dressing… it’s a flavor wave I want to ride all season long.

This recipe is the definition of my BiteTide philosophy: food that’s fun, flavorful, and never fussy. No complicated techniques, no hard-to-find ingredients—just honest, delicious food that makes you feel good. It’s the salad I make on repeat from June through September, and it never, ever gets old. So, grab your favorite cutting board and a big bowl. We’re about to make a classic that’s as reliable as it is refreshing. Let’s get chopping!

Fresh Cucumber Tomato Salad with Vinegar : Crisp, Tangy & Easy

---

• Author: islamerrick
• Total Time: 40 mins

Print Recipe

Pin Recipe

Description

This cucumber tomato salad with vinegar is the ultimate refreshment in a bowl—light, crunchy, and bursting with flavor. It’s made with simple ingredients and a zingy vinegar dressing that pulls everything together in minutes. Whether you’re serving it at a summer cookout or pairing it with weeknight dinners, this salad delivers freshness in every bite.

---

Ingredients

Scale 1x2x3x

2 cups cherry tomatoes (halved)

1 large cucumber (sliced thin or chopped)

¼ red onion (thinly sliced)

2 tbsp white vinegar or red wine vinegar

1 tbsp olive oil

½ tsp sugar (optional, to balance acidity)

Salt & pepper to taste

1 tbsp fresh dill or parsley (optional for garnish)

---

Instructions

In a large bowl, combine tomatoes, cucumber, and red onion.

In a small bowl or jar, whisk together vinegar, olive oil, sugar, salt, and pepper.

Pour the dressing over the veggies and toss well to coat.

Let the salad chill in the fridge for 15–30 minutes to let the flavors meld.

Garnish with fresh herbs just before serving.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Dinner

Nutrition

• Calories: 70
• Fat: 4g
• Carbohydrates: 6g

A Salad That Tastes Like Summer Memories

This salad always, without fail, transports me straight to my grandma’s porch. She lived in that small coastal town I mentioned, and her backyard garden was a jungle of life—tangled tomato vines heavy with fruit, cucumber plants snaking along the fence, and fragrant dill growing like a weed. As kids, my sister and I would be sent out with a basket to “forage” for dinner.

The rule was you had to eat one cherry tomato for every five you picked. We’d pop them warm from the sun right into our mouths, the sweet juice running down our chins. Back in her tiny, always-bustling kitchen, Grandma would take our haul, slice a cucumber so thin you could see through it, and whip up this very salad in her big yellow ceramic bowl. She’d let us stir the dressing, arguing over who got to add the “magic pinch” of sugar. We’d eat it with everything—grilled fish, burgers, or just with a hunk of bread to sop up the incredible vinegary juices at the bottom of the bowl. To me, this salad isn’t just a recipe; it’s the taste of simplicity, garden abundance, and those long, golden-hour dinners that felt like they’d last forever.

Gathering Your Flavor Crew

Here’s what you’ll need to make this summer superstar. The beauty is in the quality of these simple ingredients!

• 2 cups cherry tomatoes, halved: I love the sweet burst of cherry or grape tomatoes! If you have glorious heirlooms from the farmer’s market, chop those up instead. Chef’s Insight: Halving them lets all their wonderful juices mingle with the dressing.
• 1 large cucumber, sliced thin or chopped: Use an English/hothouse cucumber if you can—they have fewer seeds and a thinner skin, so no peeling needed! For a regular cucumber, I like to peel it in stripes and scoop out the watery seed core with a spoon for maximum crunch.
• ¼ red onion, thinly sliced: The purple color is gorgeous and it has a perfect sharpness. Pro Tip: If raw onion is too intense for you, soak the slices in ice water for 10 minutes. It tames the bite beautifully!
• 2 tbsp white vinegar or red wine vinegar: This is our tangy star! White vinegar is clean and sharp, while red wine vinegar has a deeper, fruitier acidity. I use them interchangeably based on my mood.
• 1 tbsp extra virgin olive oil: Just a touch to round out the dressing. A good, fruity olive oil makes a difference here.
• ½ tsp sugar (optional, but recommended): My grandma’s “magic pinch”! It doesn’t make the salad sweet; it just balances the vinegar’s sharp edge and makes all the flavors sing in harmony.
• Salt & freshly cracked black pepper to taste: Don’t be shy! Salt pulls the moisture from the veggies, creating a light, flavorful “juice” in the bowl.
• 1 tbsp fresh dill or parsley, chopped (optional for garnish): Dill is my herb of choice here—it screams summer. Parsley or even fresh basil are fantastic swaps.

Let’s Build That Bowl: Simple Steps to Salad Heaven

Ready? This is where the magic happens, and it’s so easy you can do it with your eyes half-closed (though I don’t recommend it for knife safety!).

1. Prep Your Veggies: Give your tomatoes, cucumber, and onion a good rinse. Halve the tomatoes, slice the cucumber (I use a mandoline for paper-thin slices when I’m feeling fancy, but a sharp knife works perfectly), and thinly slice the red onion. Toss them all into a large, non-reactive bowl (glass or ceramic is perfect). Little Chef Hack: Do your slicing on a cutting board you don’t mind getting juicy, and just slide everything right off the board into the bowl!
2. Whisk Up the Dressing: In a small bowl or even a mason jar with a lid, combine the vinegar, olive oil, sugar, a big pinch of salt, and a few cracks of pepper. Whisk vigorously or shake the jar until the mixture looks creamy and the sugar has dissolved. My Commentary: Taste it with the tip of a spoon! This is your moment to adjust. Want more tang? Add a splash more vinegar. Too sharp? A tiny bit more sugar or oil. Make it yours.
3. The Big Toss: Pour your vibrant dressing right over the colorful veggie mountain in the big bowl. Using clean hands or two large spoons, gently toss and fold everything together until every piece is glistening. Important Tip: Be gentle but thorough. You want to distribute the dressing and start coaxing out those natural juices without smashing your beautiful tomatoes.
4. The Patience Step (Optional, but Worth It): Cover the bowl and pop it in the fridge for 15-30 minutes. I know, I know—waiting is hard! But this short chill time lets the flavors get to know each other. The salt softens the onions slightly, the vinegar infuses everything, and the whole thing transforms from “mixed ingredients” to a cohesive, incredible salad. You can absolutely eat it right away, but trust me on this one.
5. Final Flourish & Serve: Just before serving, give the salad one more gentle toss. Sprinkle the top with a generous handful of your fresh, chopped herbs. This not only adds a pop of color and fresh flavor but makes it look restaurant-worthy with zero extra effort.

How to Serve Your Masterpiece

This salad is the ultimate team player! I love serving it straight from that big, beautiful bowl at the center of the table. Let people help themselves. It’s a perfect sidekick to anything off the grill: juicy burgers, garlicky shrimp skewers, lemon-herb chicken, or simple grilled salmon. For a light lunch, pile a huge scoop onto a plate next to some creamy hummus and warm pita bread, or top with a handful of chickpeas or crumbled feta to make it a meal. Don’t forget the crusty bread for mopping up that incredible dressing left at the bottom—it’s the best part!

Ride Your Own Flavor Wave: Fun Twists to Try

Once you’ve mastered the base, the ocean of creativity is yours to explore! Here are a few of my favorite spins:

• Mediterranean Feta & Oregano: Crumble in ½ cup of tangy feta cheese and swap the dill for fresh oregano. Add a handful of kalamata olives for a salty punch.
• Creamy Herb Dream: Swap the olive oil for 2 tablespoons of creamy, herby Greek yogurt or sour cream mixed with the vinegar. It becomes a lush, cool, almost dip-like salad.
• Spicy Kick: Add a finely chopped jalapeño or a pinch of red pepper flakes to the dressing. A squeeze of lime juice instead of some of the vinegar takes it in a vibrant, zesty direction.
• Italian Antipasto Vibes: Use balsamic vinegar, add thin slices of pepperoncini, and toss with fresh basil and a drizzle of extra oil. Bellissimo!
• Make It a Meal (Gluten-Free): Add a can of drained, rinsed chickpeas or white beans and some diced avocado for a super satisfying, protein-packed lunch salad.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been my summer safety net for years, and it’s evolved in tiny ways. For the longest time, I was adamant about not adding oil—I wanted it super light. Then one day, I tried it with just a tablespoon, and wow, did it ever round out the flavors! That’s the joy of cooking; you’re always learning, even from your own recipes.

A funny kitchen story: I once made a triple batch for a big family potluck. I was so proud, carrying this giant, gorgeous bowl. Halfway through the meal, my uncle took me aside and whispered, “Isla, this is delicious… but did you mean to use the entire red onion?” I had. In my chaotic scaling-up math, I’d accidentally used three whole onions instead of three-quarters of one! It was… potent. We laugh about it now, but it’s a great reminder to always taste as you go, especially when multiplying recipes. The salad was still eaten (with lots of breath mints afterward), but lesson learned!

Your Questions, Answered!

Q: Can I make this salad ahead of time?
A: Absolutely! You can chop the veggies and make the dressing a day ahead, but keep them separate in the fridge. Combine and toss everything 15-30 minutes before you plan to serve. If you toss it too far in advance, the salt will draw out a LOT of water and the salad can get a bit too watery.

Q: My salad got watery after sitting. What did I do wrong?
A: You didn’t do anything wrong! This is totally natural, especially with cucumbers and salted tomatoes. It’s actually that delicious “juice” I love to mop up. To minimize it, you can scoop the seeds out of a standard cucumber and wait to add salt until just before serving. But honestly, I see that liquid as a bonus flavor-packed dressing for my bread!

Q: What’s the best vinegar substitute?
A: Get creative! Apple cider vinegar is lovely and slightly fruity. Fresh lemon or lime juice will give you a totally different, bright citrus vibe. Champagne vinegar is another elegant, mild option. The core idea is the acid + oil + seasoning balance.

Q: How long will leftovers keep?
A: It’s best enjoyed the day it’s made for optimal crunch. You can store leftovers in a sealed container in the fridge for 1-2 days, but expect it to soften and become more “marinated.” Still tasty, just a different texture!

Nutritional Information (Per Serving)

Please note: This is an estimate for informational purposes.
Calories: ~70 | Total Fat: 4g | Saturated Fat: 0.5g | Sodium: 150mg (varies with salt added) | Total Carbohydrates: 6g | Dietary Fiber: 1g | Sugars: 4g | Protein: 1g | Vitamin C: 20%