Oh, I absolutely love sharing this one with you—my Refreshing Cucumber and Cherry Tomato Salad with Fresh Herbs Recipe is one of those dishes that instantly lifts your meal to the next level. It’s crisp, vibrant, and just the right balance of tangy and sweet, making it the perfect companion to everything from grilled chicken to a lazy weekend lunch. I especially enjoy making it on warm days when I crave something light yet packed with flavor.
When I first tried this salad, I was amazed at how simple ingredients taken from the garden or farmers market could transform into such a satisfying, zingy side. You’ll find that the fresh herbs and the tang of red wine vinegar combine beautifully with the natural sweetness of cherry tomatoes and the cool crunch of cucumber. This Refreshing Cucumber and Cherry Tomato Salad with Fresh Herbs Recipe is definitely worth trying whether you’re a seasoned cook or just looking for a speedy, fresh salad fix.
Why You’ll Love This Recipe
- Super Quick to Make: You can have this salad ready from chopping to serving in about 15 minutes—perfect for busy days.
- Bright, Fresh Flavors: The fresh herbs and tangy dressing bring a vibrant punch that complements any meal.
- Highly Adaptable: It works well with any type of cherry tomatoes and herbs you have on hand for endless variations.
- Family Favorite: My family goes crazy for this salad at BBQs, picnics, or even as a light dinner on hot nights.
Ingredients You’ll Need
The magic of this Refreshing Cucumber and Cherry Tomato Salad with Fresh Herbs Recipe lies in its simplicity—each ingredient brings its own sparkle to the bowl. Choosing ripe, juicy tomatoes and fresh herbs will make such a difference, so I always recommend shopping for the freshest produce you can find.
- English cucumber: I love using English cucumbers here because they’re seedless and have a thinner skin, so there’s no need to peel them—makes prep easier and keeps the nutrients intact.
- Grape or cherry tomatoes: Always go for ripe and firm tomatoes—you’ll notice the sweetness really shines through when they’re fresh.
- Red onion: Thinly sliced for just a subtle bite; soaking in cold water for a few minutes helps mellow the sharpness if you’re sensitive to raw onions.
- Olive oil: Use a good quality extra virgin olive oil—it adds richness and depth to the dressing.
- Red wine vinegar: Adds a bright, tangy acidity that balances the sweetness of the tomatoes and honey.
- Honey: Brings just a touch of natural sweetness to counter the vinegar’s tang.
- Kosher salt or fine sea salt: Seasoning is key—you’ll want to taste and adjust depending on the juiciness of your tomatoes and cucumber.
- Black pepper: Freshly cracked is best here for a little warm spice.
- Fresh parsley, dill, and/or basil: I sometimes mix these herbs depending on what’s freshest; each herb adds its own special note of freshness.
Variations
I like to think of this salad as a great blank canvas—you can easily personalize it to suit your taste or dietary needs without losing its refreshing character. Don’t hesitate to mix fresh herbs or swap out ingredients to keep things interesting.
- Add Feta Cheese: My family loves when I crumble some feta on top for a creamy, salty contrast—it makes the salad even more filling and flavorful.
- Make it Vegan: Simply skip the honey and swap for a drizzle of maple syrup or agave nectar to keep it sweet without animal products.
- Try Different Herbs: Sometimes I swap in mint or cilantro instead of parsley and dill for a fresh twist that pairs beautifully with summer dishes.
- Spicy Kick: Adding a pinch of red pepper flakes to the dressing can wake up your palate with a gentle heat.
How to Make Refreshing Cucumber and Cherry Tomato Salad with Fresh Herbs Recipe
Step 1: Prep the veggies just right
Start by trimming both ends off your English cucumber, then slice it lengthwise in half. From there, slice each half into about ¼-inch thick half-moons—this size keeps the cucumber crunchy but easy to eat. If you like, you can soak the sliced red onion in ice water for about 5 minutes to tone down its sharpness, especially if you or your guests are sensitive to raw onion flavors. Just be sure to pat it dry with a towel before adding to the bowl. Finally, halve your grape or cherry tomatoes; whole ripe tomatoes can also work if that’s what you have, just chop them into bite-sized pieces.
Step 2: Whisk together the dressing
In a small bowl, whisk 2 tablespoons of olive oil with 2 tablespoons of red wine vinegar, 1 teaspoon honey, ½ teaspoon Kosher salt, and ¼ teaspoon fresh black pepper. I find whisking by hand works best to emulsify the dressing and balance these flavors just right. Give it a quick taste and adjust seasoning if needed — sometimes I like a bit more honey or vinegar depending on the tomatoes’ sweetness.
Step 3: Toss and serve
Place the cucumbers, tomatoes, and red onion in a medium bowl. Pour the dressing over the salad and toss gently to combine, being careful not to bruise the tomatoes. Then stir in a tablespoon of chopped fresh herbs like parsley, dill, or basil for that unmistakable fresh garden flavor. You can serve it immediately if you’re eager, but letting it rest chilled for an hour helps the flavors meld beautifully.
Pro Tips for Making Refreshing Cucumber and Cherry Tomato Salad with Fresh Herbs Recipe
- Use Fresh, Firm Ingredients: I learned early on that juicy, firm tomatoes prevent the salad from getting watery too quickly—choose tomatoes with no soft spots.
- Mellow the Onion: Soaking raw onion slices in cold water for a few minutes dramatically cuts the sharp bite without losing crunch.
- Emulsify the Dressing Thoroughly: Whisking the oil and vinegar well keeps the dressing creamy and coats the veggies evenly.
- Serve Fresh or Chilled, Not Soggy: Eat within a few hours or refrigerate for flavor melding; avoid long storage to keep the crisp textures intact.
How to Serve Refreshing Cucumber and Cherry Tomato Salad with Fresh Herbs Recipe
Garnishes
For a final touch, I often sprinkle a bit of crumbled feta or toasted pine nuts on top—both add texture and a savory contrast that complements the herbs beautifully. Sometimes, a few extra fresh basil leaves on display make the salad look as good as it tastes.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or fish, but I’ve also had it alongside crispy falafel or creamy hummus for a Mediterranean-inspired lunch. It’s a great light side when you’re serving heavier mains or a simple sandwich.
Creative Ways to Present
For gatherings, I like to serve this salad in clear glass bowls or even individual mini mason jars—it lets the colors pop and feels special. Adding edible flowers or arranging herbs neatly on top makes it festive without fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and usually enjoy them within 24 hours. Just keep in mind that the cucumbers soften and the salad releases a bit of liquid, so I give it a gentle toss before serving again to redistribute the dressing.
Freezing
I don’t recommend freezing this salad because cucumbers and tomatoes become mushy when thawed, losing their crisp texture and fresh flavor.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t really needed. If you like, you can bring leftovers out of the fridge 15 minutes before serving for better flavor.
FAQs
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Can I use regular cucumbers instead of English cucumbers?
Yes, you can. Regular cucumbers work fine but usually have a thicker skin and more seeds, so you might want to peel them and remove some seeds to avoid extra bitterness and moisture.
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How long can I store this salad?
For best texture and flavor, eat the salad within 1-2 days. It will keep in the refrigerator but the cucumbers will soften and the salad might become watery over time.
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Can I prepare the salad dressing ahead of time?
Absolutely! The dressing can be whisked together up to a day in advance and stored in the fridge—just give it a quick whisk before tossing with the salad.
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What if I don’t have red wine vinegar?
You can substitute with apple cider vinegar or white wine vinegar. Each brings slightly different notes but works nicely for a tangy dressing.
Final Thoughts
This Refreshing Cucumber and Cherry Tomato Salad with Fresh Herbs Recipe holds a special place in my kitchen—it’s my go-to when I want something quick, healthy, and bursting with fresh flavors. I hope you enjoy making and eating it as much as I do, and that it becomes a favorite in your home too. Don’t be afraid to tweak the herbs and seasoning to your liking; after all, the best recipes are the ones that feel like home.
Print
Refreshing Cucumber and Cherry Tomato Salad with Fresh Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and simple Cucumber Tomato Salad featuring crisp cucumbers, juicy grape tomatoes, and red onion, dressed with a tangy olive oil and red wine vinegar dressing. This quick and easy salad is perfect as a light side dish or a healthy snack.
Ingredients
Vegetables
- 1 English cucumber, no need to peel
- 10 ounces grape or cherry tomatoes, halved
- 1/2 small red onion, thinly sliced, about 1/2 cup
Dressing
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon Kosher salt or fine sea salt
- 1/4 teaspoon black pepper
Optional
- 1 tablespoon chopped fresh parsley, dill and/or basil
Instructions
- Prepare the cucumber: Trim off the two ends of the cucumber, then halve it lengthwise. Slice into ¼-inch thick half rounds for the perfect bite-sized pieces.
- Combine vegetables: In a medium bowl, place the cucumber slices, halved tomatoes, and thinly sliced red onion together.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper until well combined.
- Toss the salad: Pour the dressing over the cucumber and tomato mixture and gently toss to coat all the vegetables evenly.
- Add herbs and serve: Stir in the fresh herbs like parsley, dill, or basil if using. Serve the salad immediately or chill in the refrigerator for an hour or two to allow the flavors to meld.
Notes
- You can also substitute grape tomatoes with whole ripe tomatoes, chopped to size.
- If the flavor of raw onions is too strong, soak sliced onion in ice water for 5 minutes to mellow it, then pat dry before adding to the salad.
- This salad is best enjoyed within a few hours of preparation; the cucumbers may soften and release liquid over time, which can water down the salad if stored longer.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
