Easy Cucumber Tomato Salad {Keto, Low Carb, Vegan, Gluten Free}

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This Cucumber Tomato Salad recipe is a flavourful low carb side dish that is perfect for quick and easy midweek meals. This salad is suitable for Vegan, Low Carb, Keto and Gluten Free diets. Post includes Weight Watchers Points.

 

cucumber tomato salad served in a blue bowl

Easy Cucumber Tomato Salad is like summertime on a plate. Light and refreshing, it is the perfect side dish for all sorts of occasions, from a backyard barbecue to an easy midweek dinner for two.

I love to make this salad on those hectic weekdays because it comes together quickly and requires just a few simple everyday ingredients. It is soooooo delicious when made with just plucked from the garden tomatoes and fresh herbs. But it is also a really great way to use up tasteless tomatoes, as the sharp flavour from the onion is diluted by the tomato juice and flavourful dressing.

blue bowl filled with cucumber tomato salad and served with a spoon and white cloth napkin

And since there is no cooking required, I can have a healthy, low carb side dish ready to serve in almost no time at all. Yeap. This is one fuss-free dish that I for one will be making allllll summer long.

So, are you ready to learn just how easy it is to make this refreshing salad? Gather up those ingredients so I can show you….

How To Make Tomato Cucumber Salad

  1. Make the cucumber salad by adding cherry tomatoes, cucumber, red onion, dill and oregano to a larger bowl. Mix to combine and set aside.
  2. Next, make the salad dressing. Pour olive oil and cider vinegar into a jar and add a pinch of salt. Place lid on jar and shake well to combine. Alternately, you can whisk the ingredients together in a bowl.
  3. Assemble the cucumber and tomato salad by pouring dressing on top of salad ingredients and toss till combined.
  4. Serve immediately, or place in the fridge for a couple of hours.

Tomato Cucumber Onion Salad Tips

  • Feel free to swap out the herbs to suit your taste. Coriander, parsley and thyme are all lovely options.
  • Make this salad a few hours ahead of time to allow the flavours to marry.
  • For even more make-ahead ease, you can prep your veggies a day or two in advance and store them in separate containers.
  • When making the dressing, you can use red wine vinegar instead of apple cider vinegar.

Cucumber Salad with Tomato For Meal Prep

Cucumber Salad with Tomato and Onion is a great meal prep solution. Not only does making this salad ahead of time enhance the flavour, it makes it soooo easy to eating healthy, even on the busiest of days.

Simply whip up a batch on Sunday, portion it into individual meal prep containers, and then keep in the fridge. Your salad will be ready to use in lunch boxes or as a quick anytime meal on the go all week long!
two servings of salad packed in glass meal prep containers

Best Way to Deseed a Cucumber

One popular deseeding method is to cut your cucumber is half, and then scoop out the seeds using a spoon. And whilst effective, I tend to prefer to deseed my cucumbers as follows:

Cut the cucumber lengthwise into four sections.

  1. Place your knife at the top of inside edge, and then slice down, and slightly diagonally to cut the seeds away in one long strip.
  2. Repeat the process with the other three sections.

How Long Does Cucumber Tomato and Onion Salad Last?

When stored in an airtight container inside the fridge, your Cucumber Tomato Onion Salad will last for about 7 days.

close up of a bowl filled with cucumber tomato onion salad

Ways to Customize Tomato and Cucumber Salad

Yeap, you can totally customize this salad so that it perfectly suits your taste. This salad is extremely flexible, so go ahead and have fun adding in different ingredients to make it your own. Here are some ideas to get you started:

  • Kalamata olives
  • Feta, fresh mozzarella, or goat cheese
  • Torn basil leaves
  • Avocado slices
  • Watermelon chunks

Tomato and Cucumber Salad Weight Watchers Points

There is just 1 WW Freestyle SmartPoint in a serving of this Tomato Cucumber Onion Salad.

Get the Cucumber Salad Recipe:

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cucumber tomato salad served in a blue bowl
Print Recipe
5 from 5 votes

Easy Cucumber Tomato Salad

Cucumber Tomato Salad is the perfect side dish for convenient midweek meals.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American, Western
Servings: 6
Calories: 62kcal
Author: Bintu Hardy

Ingredients

For the salad:

  • 375 grams (2.5 cups) cherry tomatoes grape tomatoes, halved
  • 1 cucumber deseeded and cubed
  • 3 tablespoon red onion chopped
  • 2 tablespoon fresh dill chopped
  • 1 teaspoon dried oregano

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • pinch of salt

Instructions

To make the cucumber tomato salad:

  • Add cherry tomatoes, cucumber, red onion, dill and oregano to a larger bowl and mix to combine.

To make the salad dressing:

  • Pour olive oil and cider vinegar into a jar and add a pinch of salt. Place lid on jar and shake well to combine. Alternately, whisk ingredients together in a bowl.

To assemble the tomato and cucumber salad:

  • Pour dressing on top of salad ingredients and toss till combined.
  • Serve immediately or place in the fridge for a couple of hours.
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Notes

Tomato Cucumber Onion Salad Recipe Tips
  • Feel free to swap out the herbs to suit your taste. Coriander, parsley and thyme are all lovely options.
  • Make this cucumber and tomato salad a few hours ahead of time to allow the flavours to marry.
  • For even more make-ahead ease, you can prep your veggies a day or two in advance and store them in separate containers.
  • When making the dressing, you can use red wine vinegar instead of apple cider vinegar.
Weight Watchers Points in Tomato and Cucumber Salad
There is just 1 Freestyle Point in a serving of this Tomato and Cucumber Salad.

Nutrition

Calories: 62kcal | Carbohydrates: 4g | Fat: 4g | Sodium: 8mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 16.3mg | Calcium: 19mg | Iron: 0.7mg

 

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5 from 5 votes

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5 Comments

  1. 5 stars
    Great recipe. I used fresh parsley because that’s what I had in the fridge, and it was sooooo good. Thanks for posting.