Cucumber Tomato Salad Recipes

When I was growing up, a basic cucumber tomato salad recipe was a main stay all summer long. It seemed that our fresh cucumbers, delicious ripe tomatoes and savory onions were ready about the same time from our garden. This combination was a favorite of my family so we ate plenty every summer.

Most of the time we ate cucumber tomato salad with only salt and pepper or vinegar, salt and pepper. However simple this may seem let me assure you that it is still very good and very healthy. Even though this was the simplest recipe, there are so many other ways to enjoy cucumbers and tomatoes during the harvest time when they are so plentiful. Even if you do not grow your own this is the time when they are the most economical to purchase at the farmers markets.

basic cucumber tomato salad Basic Cucumber Tomato Salad

A cucumber tomato salad recipe might also consist of many other vegetables. Aside from adding onion, which I like in almost every vegetable salad, you can add carrots, celery, a variety of lettuce, mushrooms, avocado, olives and many others. Cheeses and meats added to a salad add protein making it a complete meal; on these add a piece of fruit for garnish. Many different spices added to the dressing offers flavor and ingredients like raisins and nuts give a great texture as well as flavor.

Use your imagination when making a cucumber tomato salad recipe. You really do not need a recipe; just add your favorite ingredients and see what turns out. You might be surprised!


If you like the taste of dill this easy cucumber tomato salad recipes is for you.

  • 4 Medium cucumbers thinly sliced
  • 4 Slice tomatoes
  • 1 Medium sliced onion
  • 1 Cup vinegar
  • ½ Cup cold water
  • 4 Tablespoons chopped dill
  • 4 Tablespoons sugar
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper

Slice vegetables in a bowl; combine remaining ingredients and blend well.
Pour liquid over vegetables; cover and chill.
NOTE: Another version of this is to replace liquid mixture with Italian salad dressing and simply cover the vegetables; either way it is delicious.


I love this cucumber tomato salad recipe for parties.


  • ½ Cup olive oil
  • 2 to 3 Tablespoons red wine vinegar
  • 4 to 6 Anchovy filets
  • 1 Teaspoon Dijon mustard
  • ¼ Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 1 Cup feta cheese crumbled
  • 1 Tablespoons capers drained

Prepare a day ahead so all seasonings will blend well.
Combine all ingredients together in a jar with a lid; shake well and refrigerate.

cucumber tomato salad with ice berg lettuce


  • 1 Medium tomato cut into small wedges
  • 1 Medium cucumber thinly sliced
  • 1 Medium onion thinly sliced
  • 1 Medium size romaine lettuce
  • 1 Medium size head iceberg lettuce

Place in a large bowl first the tomato, cucumber and onion.
Break up the lettuce on the top.
When ready to serve pour dressing over top, toss and serve.


This is a great cucumber tomato salad recipe for a crowd.

Italian SaladItalian Salad
  • 1 Large head iceberg lettuce
  • 1 Box cherry tomatoes washed and cut in half
  • 1 Can (14 ounces) artichoke hearts drained and cut in half
  • 1 Can (6 ounces) pitted black olives drained and cut in half
  • 1 Large chopped cucumber
  • 2 Small red onions thinly slices
  • 3 Stalks chopped celery
  • 10 to 12 Fresh mushrooms sliced or canned
  • 1 Package (10 ounces) spaghetti cooked and cooled
  • Grated Romano cheese
  • Salt, Pepper and Garlic powder to taste

NOTE: I use canned mushrooms some people are allergic to fresh


  • 1 Bottle (8 ounces) Wishbone Italian dressing
  • 1 Package dry Hidden Valley Ranch dressing

Tear up the lettuce in large bowl; add all other vegetables and spaghetti.
Combine Italian dressing with ranch dressing; pour over vegetables and spaghetti.
Toss salad and serve.

Bowl Italian SaladBowl Italian Salad


  • ½ Cup mayonnaise
  • ½ Cup sour cream
  • 1 Tablespoon Dijon mustard
  • 1 Teaspoon lemon juice
  • 1 Teaspoon Worcestershire sauce
  • ¼ Cup minced celery
  • ¼ Cup minced drained capers
  • 1 Hardboiled egg minced
  • 2 Tablespoons minced drained pimento
  • 1 Chilled cucumber peeled and finely diced
  • 1 Tablespoon minced fresh parsley
  • 1 Head leaf lettuce
  • 2 Chilled ripe avocados, halved, seeded and peeled
  • 2 Packages (6 ounces each) crab meat drained
  • Paprika
  • 4 Chilled artichoke hearts drained
  • 2 Chilled plum tomatoes peeled
  • 16 Chilled black pitted olives
  • 4 chilled hard cooked eggs

Combine and blend together mayonnaise, sour cream, mustard, lemon juice and Worcestershire sauce.
Stir in celery, capers, minced egg, pimiento, cucumber and parsley; chill.
Arrange leaf lettuce on four salad plates; place 1 avocado half on top of lettuce on each plate.
Set aside 4 pieces of crab meat for garnish.
Divide remaining crab meat and place on top of avocado halves.
Spoon ¼ of dressing over top of each avocado half; place 1 piece of reserved crab meat on top.
Sprinkle each salad lightly with paprika.
Cut each tomato in half lengthwise; place one half of tomato on each end of avocado.
Cut each artichoke heart in half lengthwise starting at the stem; place on each side of the avocado.
Cut each hard cooked egg in quarter wedges; place on each corner of the salad platter.
Place 1 whole black olive alongside each quarter of egg.
Serve immediately.


  • 6 Cups shredded Romaine lettuce
  • 2 Packages (10 ounces each) frozen peas, cooked, drained and chilled
  • 3 Cups cooked chicken chilled
  • 3 Cups tomato cut into wedges
  • 2 Cups cucumber slices
  • 3 Cups mayonnaise
  • 1 Tablespoon sugar
  • 1 ½ Teaspoons curry powder
  • 3 Cups croutons

Place ½ of shredded lettuce in a large salad bowl; add cooked, drained and chilled peas.
Add a layer of chicken; then tomatoes and cucumbers in layers.
Continue to make layers of lettuce, peas, chicken, tomatoes and cucumbers to fill bowl.
Mix mayonnaise, sugar and curry powder; pour over the top.
Refrigerate overnight; add croutons when ready to serve.


  • 6 Medium size ripe tomatoes
  • 2 Cucumbers
  • Salt/pepper
  • 1 Cup creamy mayonnaise
  • Parsley
  • Lettuce

Scald tomatoes, dip in cold water and remove skins.
Cut a slice from top of each and with a small spoon scoop out the seeds.
Peel the cucumbers and finely dice.
Season with salt and pepper and mix with half (or more) of the dressing.
Fill tomatoes with mixture; put another spoonful of dressing on top.
Sprinkle tops with chopped parsley; serve on bed of lettuce.