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    Home » Recipes

    Tomato Cucumber Salad (No Oil)

    Jump to Recipe·Print Recipe

    This simple Tomato Cucumber Salad recipe is bright, light, fresh, and delicious. It’s an easy summer salad made with English cucumbers, cherry tomatoes, crunchy red onion, and covered in a sweet and tangy oil-free dressing.

    Tomato Cucumber salad in large bowl.

    Table of Contents

    • How To Make Tomato Cucumber Salad
    • Dressing For Tomato Cucumber Salad
    • How Long Does Tomato Cucumber Salad Last
    • More Summer Salad Recipes
    • Tomato Cucumber Salad (No Oil)

    How To Make Tomato Cucumber Salad

    Summer dishes are great because there’s usually very little cooking. I love to cook, but I don’t like sitting over a hot stove in the middle of July. And, I don’t like recipes that take a long time to prepare. That’s why this is one of my favorite recipes.

    This refreshing cucumber tomato salad is perfect during hotter months. It’s as simple as…

    1. Dice up some cucumber, tomatoes, and onion
    2. Make the world’s easiest oil-free dressing
    3. Toss everything into a large bowl and mix together

    The majority of recipes like this use English cucumbers and I do as well. They’re delicious, practically seedless, and the peel if very forgiving. If you have not tried an English cucumber this would be a good place to start.

    Cucumber tomato salad in large bowl.

    Dressing For Tomato Cucumber Salad

    With any good salad, the dressing is essential. Sadly, almost all are loaded with oil and leave you feeling heavy and greasy. But, not this one. It’s light, refreshing, and completely oil-free. But, I assure it’s just as delicious and no one will miss the oil.

    So, how do you make it?

    All you need is a little red wine vinegar for tanginess. Some maple syrup for the sweetness. And, a small amount of dried oregano to give it that Mediterranean vibe. Finally, just season with salt and pepper to your own taste.

    That’s it!

    How Long Does Tomato Cucumber Salad Last

    You can cover and store this salad in the fridge for 2-3 days. These Rubbermaid containers are perfect and inexpensive. But, my favorites are these glass containers. They’re a little more expensive but well worth the money.

    Fresh veggies chopped up.

    I hope you enjoy this Tomato Cucumber Salad. It’s…

    • Bright
    • Fresh
    • So easy to make
    • Oil-free and fat-free
    • Tangy and sweet
    • Absolutely delicious

    More Summer Salad Recipes

    • Chickpea Salad Sandwich
    • Chipotle Chickpea Kale Salad with Tahini Dressing
    • Quinoa Black Bean Salad
    • Classic Three Bean Salad
    Cucumber salad in tin plate.

    Did you make this recipe? Please be sure to leave a comment and star rating below and let me know your thoughts. Your feedback is helpful.

    This recipe was inspired by my dear friend, Donya, at A Southern Soul.

    Print
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    Tomato Cucumber Salad (No Oil)

    ★★★★★

    5 from 8 reviews

    Print Recipe

    This simple Tomato Cucumber Salad recipe is bright, light, fresh, and delicious. It’s an easy summer salad made with English cucumbers, cherry tomatoes, crunchy red onion, and covered in a sweet and tangy oil-free dressing.

    • Total Time: 10 mins.
    • Yield: 8 servings 1x

    Ingredients

    Scale
    • 1 English cucumber, sliced
    • 1 pint of cherry tomatoes, sliced in half
    • ½ red onion thinly sliced (I used a mandoline slicer)

    For The Dressing

    • ¼ cup red wine vinegar
    • 2 Tbsp maple syrup
    • 2 Tbsp water
    • 1 tsp. dried oregano
    • salt and pepper to taste

    Instructions

    1. Slice the cucumber, tomatoes, and onion and place them in a large mixing bowl. 
    2. Add the dressing ingredients to a separate small bowl and whisk until everything is well combined.
    3. Pour over the cukes, tomatoes, and onion. Toss well to coat.
    4. You can serve immediately but I think it’s best once it’s chilled in the fridge for 30 minutes. 

    Equipment

    Spatulas

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    Mixing Bowls

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    Cutting Board

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    Mandoline Slicer

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    Notes

    If you don’t have an English cucumber regular cukes will work. But, I would scoop out the seeds and peel the cucumber.

    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Category: Salads & Dressings
    • Method: Raw
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size:
    • Calories: 31
    • Sugar: 5.1 g
    • Sodium: 4.5 mg
    • Fat: 0.1 g
    • Carbohydrates: 7.3 g
    • Fiber: 0.8 g
    • Protein: 0.7 g
    • Cholesterol: 0 mg

    Keywords: tomato cucumber salad, cucumber tomato salad, summer salad, oil-free, vegan recipes, plant-based recipes

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    Reader Interactions

    Comments

    1. Donna

      April 28, 2022 at 9:46 am

      Hello! What can I sub red wine vinegar with? Dying to try this today! TY!

      Reply
      • Shane Martin

        April 29, 2022 at 7:27 am

        Hi, Donna! You could use any vinegar really.

        Reply
    2. Wade

      March 24, 2022 at 12:13 pm

      Could you use balsamic, instead of red?

      ★★★★★

      Reply
      • Shane Martin

        March 24, 2022 at 2:36 pm

        Absolutely.

        Reply
      • Shane Martin

        March 25, 2022 at 8:51 am

        Sure thing.

        Reply
    3. Toni

      September 14, 2021 at 9:41 pm

      AMAZING!!! We tripled the recipe and added a can of cannellini beans to it, served it with warm pita bread and had a fantastic super easy meal! Definitely a keeper!! Would be great for a potluck! 🙂

      ★★★★★

      Reply
      • Shane Martin

        September 15, 2021 at 9:12 am

        Awesome! That sounds so good!

        ★★★★★

        Reply
    4. Lynn

      July 26, 2021 at 6:41 pm

      This is so simple and delicious! Made it in 5 minutes from the early bounty of my small garden. Will definitely make again. Thank you!

      ★★★★★

      Reply
    5. Melissa Sprayberry

      June 16, 2021 at 10:13 am

      Do you know the serving size? Like is it a one cup serving or 1/2 cup. I realize it says 8 servings but I can’t figure out how to tell what the serving size is. I am making it today and I follow WW so it’s very helpful to me if I know the serving size. Thank you

      Reply
      • Shane Martin

        June 19, 2021 at 11:09 pm

        Hi, Melissa. It should be roughly one cup more or less. Hope this helps.

        Reply
    6. Melissa

      May 13, 2021 at 5:54 pm

      So yummy!! My husband and I cut most of our oil usage four years ago when we switched our family to a plant based diet. This was delicious and had no need for oil!! This is a spring/summer keeper for sure!! Thank you!

      ★★★★★

      Reply
    7. Shaun

      February 04, 2021 at 2:27 pm

      Thanks for posting this. Was looking for a no oil recipe of this classic and this worked great. Only recommendation would be to eat that same day, or remove dressing for leftovers as it gets over saturated over night.

      ★★★★★

      Reply
    8. cindy

      August 12, 2020 at 4:54 am

      Because my vegetable garden is giving me so much tomatoes and cucumbers and wanted to make a oil free salad, your recipe was a big hit! simple to make and a dressing that I will be using often when I want to make a simple salad. Thank You!

      ★★★★★

      Reply
    9. Kelly Sandy

      July 05, 2020 at 9:18 am

      I made this salad for a small gathering we had for the 4th. It was a hit! Delicious, super quick and easy. Thank you for sharing your recipes!

      ★★★★★

      Reply
      • Shane Martin

        July 06, 2020 at 1:58 pm

        Awesome!

        Reply

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