Easy Cucumber and Tomato Salad [Naturally Vegan]

Name: Cucumber and Tomato Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 lb Roma tomatoes, diced; 1 English cucumber, peeled and thinly sliced (approximately 10-14 oz.); 1/2 cup thinly sliced red onion; 2 tbsp extra virgin olive oil; 1 1/2 tbsp red wine vinegar ((substitute with balsamic vinegar if preferred)); 1/2 tsp Italian seasoning; fine sea salt or kosher salt to taste; freshly ground black pepper to taste

This simple and flavorful cucumber and tomato salad is light, refreshing and takes just minutes to make with only a few ingredients. Perfect for serving as a summer side salad, a light lunch or an appetizer for pasta night all year long! Naturally vegan and gluten-free.

Jump to Recipe

overhead of cucumber and tomato salad in a white bowl with a wooden spoon next to it on a kitchen napkin.

One of my absolute favorite items to order at Italian restaurants is the cucumber and tomato salad.

It's such a light and refreshing salad that's perfect either as an appetizer or as a side.

overhead of salad in white bowl with part of fork in view behind it.

And if I'm really lucky, the restaurant will have some homemade gluten-free bread to go along with it.

But when I'm craving this salad, I know I don't have to wait until we go out to eat because it's super easy to make at home!

close-up of salad in a white bowl with part of left side off screen.

In fact, it literally takes 10 minutes or less to put this dish together.

If you're a super-skilled knife-wielding Ninja, you can probably do it in 5 lol. 😉

salad in a white bowl with a wooden spoon in it.

How to make cucumber and tomato salad - step by step

Peel and slice cucumber, dice tomatoes and peel and slice red onion.

Add the cucumber, tomatoes and red onion to a large mixing bowl.

tomatoes, onion and cucumbers added to a mixing bowl.

Whisk together olive oil, red wine vinegar and Italian seasoning with a fork.

Then, whisk in salt and pepper to taste.

Pour the dressing over the cucumber, tomato and onion mixture.

Stir to combine.

overhead of salad in a white bowl with kitchen napkin behind it.

Enjoy right away or refrigerate until ready to serve.

Expert Tip: Don't be tempted to use more oil and vinegar. The cucumbers and tomatoes will create additional liquid as the salad sits. Adding too much of the dressing will result in a soggy salad and nobody wants that. 😉

Frequently asked questions

How many calories are in cucumber and tomato salad?

One serving (¼ of the recipe) clocks in at just slightly over 100 calories, making this the perfect dish for when you want a light appetizer or side.

Can I double the recipe?

Yes, you can multiply the recipe to suit your needs.

How do I store cucumber and tomato salad?

This salad is best enjoyed the same day it's made; however you can store the leftovers in an airtight container in the refrigerator for up to 2 more days.

close-up overhead of salad in white bowl with spoon partially in view behind it.

Ideas for serving

You can serve this salad as an appetizer with Italian dishes such as our easy vegan pasta with a dollop of ricotta, vegan risotto, vegan baked ziti or vegan lentil lasagna.

You can also pair it with your favorite gluten-free bread (plain or made into garlic bread).

It's also great for serving with your favorite barbecue fare such as grilled portobello mushroom caps or grilled marinated tempeh.

And it makes the perfect picnic salad along with this chickpea salad sandwich or vegan BLT (made with our tempeh bacon).

overhead of salad in a small white bowl with a fork next to it.

Substitutions and variations

If you prefer, you can replace the red wine vinegar with balsamic vinegar instead.
If you'd like, you can also mix in some fresh chopped basil.
For a twist, you can also serve this salad over some baby arugula and then top it with chopped avocado. FYI, I did this with my leftovers and it was ah-mazing! 😉
You can also try tossing in some cannellini beans, chickpeas or olives (I recommend Kalamata or oil-cured black olives).

overhead of salad in a large white bowl with a wooden spoon on a kitchen napkin behind it.

More Vegan Salads

overhead of cucumber tomato salad in white bowl with wooden spoon to the right.

Print Recipe Save Recipe

5 from 5 votes

Cucumber and Tomato Salad

This simple and flavorful cucumber and tomato salad is light, refreshing and takes just minutes to make with only a few ingredients. Perfect for serving as a summer side salad, light lunch or an appetizer for pasta night all year long!

Course Appetizer, Side Dish

Cuisine American, Gluten-Free, Italian, Vegan

Keyword cucumbers, dairy-free, gluten free, salad, tomatoes, vegan

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings

Calories 103kcal

Author Sherri Hall

Ingredients

1 lb Roma tomatoes, diced
1 English cucumber, peeled and thinly sliced (approximately 10-14 oz.)
½ cup thinly sliced red onion
2 tablespoon extra virgin olive oil
1 ½ tablespoon red wine vinegar (substitute with balsamic vinegar if preferred)
½ teaspoon Italian seasoning
fine sea salt or kosher salt to taste
freshly ground black pepper to taste

Instructions

Add the cucumber, tomatoes and red onion to a large mixing bowl.
In a small bowl or pourable vessel (such as a Pyrex measuring cup), whisk together oil, vinegar and Italian seasoning with a fork. Whisk in salt and pepper to taste.
Pour dressing over the cucumber, tomato and onion mixture. Stir to combine.
Enjoy right away or refrigerate until ready to serve.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.