5-Minute Cucumber Tomato Salad – Summer in Every Bite

Name: 5-Minute Cucumber Tomato Salad – Summer in Every Bite
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cups sliced cucumbers; 2 cups sliced tomatoes; 1/2 small red onion, thinly sliced; 1/4 cup chopped fresh parsley; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar (or fresh lemon juice); 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional)

Posted on January 27, 2026

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Oh my goodness, have you ever tasted something so fresh it practically sings summer? That’s exactly what happens with this cucumber tomato salad – it’s like sunshine in a bowl! Inspired by Mediterranean flavors I fell in love with during a trip to Greece, this no-cook wonder has become my go-to for every backyard BBQ and family potluck. I swear, the minute I set it on the table, it disappears faster than kids chasing an ice cream truck!

The best part? You can whip this up in 10 minutes flat. No oven, no fuss – just crisp cucumbers, juicy tomatoes, and a tangy vinaigrette that ties everything together. My aunt used to make a version of this for every summer gathering, and now I carry on the tradition (though I sneak in a pinch of red pepper flakes for a little kick). It’s the kind of dish that tastes like home but feels like vacation.

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Why You’ll Love This Cucumber Tomato Salad

This isn’t just any salad – it’s your new summer obsession! Here’s why:

Instant refreshment: Crisp cukes and juicy tomatoes make every bite like biting into summer
No-cook magic: Zero heat required (perfect when it’s too hot to turn on the stove)
5-minute prep: Chop, toss, done – even faster than ordering takeout
Healthy & light: All those fresh veggies with heart-healthy olive oil goodness
Crowd-pleaser: Works as a side or main – I’ve seen people go back for thirds!

Trust me, once you try this, you’ll be making it all season long. My family practically demands it at every cookout now!

Ingredients for Cucumber Tomato Salad

Here’s what you’ll need to make this Mediterranean sunshine in a bowl. The magic is in using the freshest produce you can find – trust me, it makes all the difference!

2 cups sliced cucumbers (English or Persian work best for that perfect crunch)
2 cups sliced tomatoes (whatever’s ripe – I love mixing colors for a pretty bowl)
1/2 small red onion, thinly sliced (soak in ice water for 5 minutes if you want less bite)
1/4 cup chopped fresh parsley (none of that dried stuff – the fresh herb makes it sing!)
3 tbsp extra-virgin olive oil (the good stuff – this is where flavor happens)
1 tbsp red wine vinegar (or fresh lemon juice if you’re feeling zesty)
Salt, black pepper & red pepper flakes (to taste – I’m heavy-handed with the flakes!)

See? Simple pantry staples with a few fresh stars. That’s why I always keep these ingredients on hand from June through September!

How to Make the Best Cucumber Tomato Salad

Okay, here’s where the magic happens! I’ve made this salad approximately a zillion times (give or take), and I’ve learned a few tricks to get it just right. The key is keeping everything fresh and not overworking it – we’re making salad, not kneading bread!

Prep Like a Pro

First, grab your biggest mixing bowl – I use my grandma’s old yellow Pyrex one because everything tastes better in it somehow. Slice those cucumbers about 1/4-inch thick (no need to peel unless the skin’s tough). For tomatoes, I like wedges for bigger pieces, but you do you!

Here’s my secret: after slicing the red onion, give it a quick ice bath for 5 minutes if you’re sensitive to the sharpness. Just dunk the slices in ice water – it takes the edge off while keeping that delicious oniony crunch. Drain well before adding!

The Perfect Toss

Now the fun part! Add all your sliced veggies to the bowl and sprinkle with that gorgeous chopped parsley. Here’s where I usually take a moment to admire how pretty everything looks before mixing – those reds and greens against the white bowl are practically art!

Drizzle the olive oil first, then the vinegar (or lemon juice if you went that route). Season with salt, pepper, and if you’re like me, a generous pinch of red pepper flakes – just enough to make your taste buds tingle without setting your mouth on fire!

The Golden Rule

Use clean hands or salad tongs to toss GENTLY – we’re going for coating, not crushing. I do about 5-6 turns max. You’ll know it’s perfect when everything glistens with that golden olive oil sheen.

Let it sit for 5 minutes if you can resist eating it immediately (I rarely can). This little rest lets the flavors get friendly. Serve at room temp or chilled – either way, prepare for compliments! And don’t be surprised when people start asking for your “secret recipe.”