This simple Tomato Cucumber Salad recipe it’s loaded with flavor, fresh, and light. It’s an easy summer salad made with English cucumbers, cherry tomatoes, and crunchy red onion, and covered in a sweet and tangy oil-free vinaigrette dressing.
Ingredients You’ll Need
How To Make Tomato Cucumber Salad
Summer dishes are great because there’s usually very little cooking. This refreshing cucumber tomato salad is perfect during hotter months. It’s as simple as…
- Dice up some cucumber, tomatoes, and onion
- Make the world’s easiest oil-free dressing
- Toss everything into a large bowl and mix it all together
The majority of recipes like this use English cucumbers and I do as well. They’re delicious, practically seedless, and the peel is very forgiving. If you have not tried an English cucumber this would be a good place to start.
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 you 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.
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.
I hope you enjoy this Tomato Cucumber Salad. It’s…
- 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
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
Tomato Cucumber Salad (No Oil)
- Prep Time: 10 mins.
- Total Time: 10 mins.
- Yield: 8 servings 1x
- Category: Salads & Dressings
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
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.
- 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
- Slice the cucumber, tomatoes, and onion and place them in a large mixing bowl.
- Add the dressing ingredients to a separate small bowl and whisk until everything is well combined.
- Pour over the cukes, tomatoes, and onion. Toss well to coat.
- You can serve immediately but I think it’s best once it’s chilled in the fridge for 30 minutes.
If you don’t have an English cucumber regular cukes will work. But, I would scoop out the seeds and peel the cucumber.
- 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
Thank you ! Tasty and light indeed
Love it, I added Chic peas to it, I always love chic peas in all my salads,
Hello! What can I sub red wine vinegar with? Dying to try this today! TY!
Hi, Donna! You could use any vinegar really.
Could you use balsamic, instead of red?
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! 🙂
Awesome! That sounds so good!
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!
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
Hi, Melissa. It should be roughly one cup more or less. Hope this helps.
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!
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.
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!
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!