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cucumber tomato salad in glass bowl with serving spoon

Meaningful Eats

Cucumber Tomato Salad

Cucumber tomato salad has fresh veggies in a tangy apple cider vinaigrette marinade. Make this recipe today for a tasty snack or easy side dish!
Course Salad, side
Cuisine American
Prep Time 15 minutes
marinade time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings


  • 2-3 cucumbers any kind will work (I usually use 2 large hot house or English cucumbers), thinly sliced
  • ½ cup red onion very thinly sliced
  • 1 cup water
  • ½ cup apple cider or red wine vinegar
  • ¼ cup sugar
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 3 medium tomatoes chopped (or 2-3 cups of any tomato you like)
  • 3 tablespoons olive oil
  • ¼ cup chopped fresh parsley optional


  • Place the cucumbers and red onion in a bowl. Whisk together the water, vinegar, sugar, salt, pepper, and oil until the sugar is dissolved.
  • Pour over the cucumbers and onions and let sit in the refrigerator for at least 2 hours (and up to 6).
  • Pour off all but a few tablespoons of the liquid. Add the tomatoes and herbs and toss to combine. Serve and enjoy!


Cucumbers: Any variety, but I usually use hothouse or English cucumbers.
Make the vinaigrette ahead of time. Then, store in the refrigerator for up to a week. Be sure to shake well before using.
Use apple cider vinaigrette for other recipes like marinating meat, drizzling over grilled veggies, or as a dressing for a tossed green salad.


Calories: 128kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1174mg | Potassium: 323mg | Fiber: 2g | Sugar: 12g | Vitamin A: 795IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg