This cucumber tomato salad is a simple chopped salad with a creamy mayonnaise dressing. It’s ready in 10 minutes and makes the perfect side for any BBQ or summer meal.
I originally shared this recipe in August of 2014, and today I’m updating it with new photos and information!
In the summer when the garden was at its most extravagant, my dad always made a cucumber tomato salad. He used Miracle Whip, the same way his mother did before him. I hated Miracle Whip, but I ate the salad every single time. Something about the creamy dressing mixing with tomato juice and crisp chunks of cucumber just made the perfect summer side.
I missed it enough one summer that I decided to make my own version. This is about the simplest salad you can put together, and it goes with almost anything. I use mayonnaise instead of Miracle Whip, and a lot less of it than my dad ever did. The veggies are the real star here. The dressing is just a touch of class. Stir everything together and the vegetables start giving off their own juice, turning the dressing a soft, pretty pink.
About This Cucumber Tomato Salad Recipe
This cucumber tomato salad recipe is really an excuse to show off summer produce at its best. Garden tomatoes, still warm from the sun. Cucumbers picked that morning, or a good haul from the farmers market. When the veggies are that good, you don’t need much else.
A simple dressing doesn’t get in the way. It just gives the tomatoes and cucumbers something to hang onto. That’s the whole point of this salad — let the peak-season produce do the work. It’s also the perfect side for a burger fresh off the grill.
How to Make This Cucumber Tomato Salad
This cucumber tomato salad comes together in one bowl in about 10 minutes.
Dice the tomatoes and cucumbers, stir in the mayonnaise, or a mayo and sour cream blend for a richer, less mayo-forward flavor.
Season with good quality sea salt and pepper to taste. Serve it right away while the veggies are still crisp.
Tips for the Best Cucumber Tomato Salad
Cocktail cucumbers are my favorite for this salad, and what you’ll see in the photos. English cucumbers or good cucumbers straight from your garden work great too. If your cucumbers have tough or bitter skin, just peel them first.
Serve this salad in bowls, not on plates. The veggies give off juice as they sit, and you want somewhere for it to go. I stir as I eat to keep everything coated in that creamy dressing. It’s a little thing, but it makes a difference.
Leftovers don’t hold well here. The veggies keep releasing juice and everything gets watery fast. Make just what you’ll eat that day.
I’m not usually a gadget hoarder, but this tomato and onion chopper earns its spot in my kitchen. It’s perfect for this salad, salsas, and the piles of tomatoes I chop all summer and fall.
FAQ
How do you make cucumber tomato salad ahead of time?
This one’s really best made fresh. You can dice the cucumbers ahead of time and store them in the fridge, but never refrigerate the tomatoes — cold temperatures turn them mealy. Keep tomatoes at room temperature and dice them right before you mix and serve.
Why is my cucumber tomato salad watery?
That’s completely normal. Tomatoes and cucumbers release their juice as they sit, which is why this salad doesn’t hold well as leftovers. Serve it right after mixing for the best texture.
Can I use Greek yogurt instead of mayonnaise?
You can, though it’ll bring a tangier flavor and a slightly thinner dressing than mayonnaise or a mayo and sour cream blend. If you try it, start with a little less than the recipe calls for and adjust to taste.
How long does cucumber tomato salad last in the fridge?
It’s best eaten the same day you make it. The veggies keep releasing liquid the longer it sits, so leftovers get watery fast.
More Summer Sides to Try
- Cucumber Dill Salad
- Smoked Sausage & Bacon Loaded Potato Salad
- Hawaiian Macaroni Salad
- Healthy Asian Coleslaw
- The Ultimate Creamed Corn Recipe
- Baked Beans with a Kick
Old Fashioned Cucumber Tomato Salad
Ingredients
- 1 cup diced tomatoes
- 1.5 cups diced cucumber
- 2 Tablespoons mayonnaise (or 1 Tablespoon mayo + 1 Tablespoon sour cream)
- sea salt and coarsely ground black pepper to taste
Instructions
- Dice tomatoes and cucumbers. Mix together in a bowl.
- Add mayo (or mayo and sour cream blend) and plenty of salt and pepper. Taste and add additional salt and pepper if desired.
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
Mebert says
This salad is a big reason why I grow cucumbers every summer!
Mirlandra says
It is a can’t miss recipe!
Rosemary says
I love the combination of mayo, tomato and cucumber. This is a good recipe.
Mirlandra Neuneker says
Thank you, friend! It is a classic for sure! It is one of the oldest recipes on my website and I just took new photos of it recently to give it a little glow up.