This Cucumber and Heirloom Tomato Salad is a summertime staple.
Juicy, ripe tomatoes meet cool, crisp cucumbers and sweet red onions, all tossed in a light vinaigrette with a hint of Dijon.
Finished with fresh dill, this salad is as refreshing as it is beautiful—and ready in under 10 minutes.
Why You’ll Love This Recipe
Naturally hydrating – Full of water-rich veggies like cucumber and tomato.
Quick to make – From prep to plate in less than 15 minutes.
No cooking required – Just slice, mix, and serve.
Vibrant flavors – The vinaigrette balances tang, richness, and bite.
Great for BBQs, picnics, and potlucks – A crowd-pleasing side dish.
Easily adaptable – Switch up herbs or use what’s in your fridge.
What You’ll Need (Ingredient Highlights)
Heirloom Tomatoes – Use the ripest you can find for maximum flavor and color.
Kirby or English Cucumbers – Crunchy and refreshing; leave the skin on for texture.
Red Onion – Thinly sliced for a mild bite and lovely color contrast.
Fresh Dill – Adds herby brightness and aroma; substitute with parsley or basil if you prefer.
Vinaigrette – A mix of red wine vinegar, olive oil, Dijon mustard, and salt—it pulls everything together.
Pro Tips Before You Start
Use a mandolin – For evenly thin slices that soak up the vinaigrette.
Slice just before serving – To keep the salad crisp and vibrant.
Taste before adding extra salt – Tomatoes and mustard already bring some natural salinity.
Let the salad sit for 5 minutes – This allows flavors to meld beautifully.
How to Make Cucumber and Heirloom Tomato Salad
Step 1: Prepare the Vinaigrette
In a small mason jar or bowl, combine:
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon Dijon mustard
Salt to taste
Seal and shake (or whisk) until the dressing is emulsified and smooth.
Step 2: Slice the Vegetables
Using a sharp knife or mandolin, thinly slice:
3–4 heirloom tomatoes
3–4 Kirby cucumbers (or 1 thin English cucumber)
⅓ red onion
Uniform slices help the salad look beautiful and eat easily.
Step 3: Assemble and Toss
Place the sliced vegetables in a large salad bowl.
Sprinkle with 1 tablespoon of fresh dill or your chosen herb.
Drizzle about 2 tablespoons of the vinaigrette over the salad.
Gently toss with your hands or salad spoons, being careful not to crush the tomatoes.
Add more dressing to taste if desired.
Step 4: Serve
Serve immediately for peak freshness and crunch.
This salad pairs beautifully with grilled meats, seafood, or crusty bread.
What to Serve It With
Grilled steak, chicken, or fish
A charcuterie or antipasto platter
Crusty sourdough or toasted pita
A chilled glass of white wine or sparkling water with lime
Mediterranean-inspired mains like falafel or grilled halloumi
Variations / Substitutions
Use cherry tomatoes – Halved for a bite-sized twist.
Add feta or mozzarella pearls – For a creamy, salty boost.
Switch herbs – Try parsley, basil, mint, or tarragon.
Add olives or capers – For a briny note.
Toss in chickpeas – Makes it more filling and protein-rich.
Storage & Leftovers
Fridge – Store leftovers in an airtight container for up to 1 day.
Best served fresh – Tomatoes and cucumbers release liquid over time, which can make the salad soggy.
Tip – Keep vinaigrette separate and dress only when ready to serve if making ahead.
FAQs
Can I make this salad in advance?
Yes, you can slice the veggies and store them separately from the vinaigrette.
Combine just before serving for best texture.
Is Dijon mustard necessary?
It helps emulsify the dressing and adds tangy depth.
If unavailable, substitute with multigrain or stone-ground mustard.
Can I use white wine vinegar instead?
Yes, white wine vinegar or apple cider vinegar also works well.
What if I don’t like raw onion?
Soak sliced onion in cold water for 10 minutes to mellow the flavor, or use shallots instead.
Is this salad vegan and gluten-free?
Yes! It’s naturally both—just ensure your mustard is gluten-free if needed.
Final Thoughts
This cucumber and tomato salad is one of those timeless dishes that never fails.
It’s simple yet sophisticated, and every bite is bursting with freshness.
Whether you’re prepping a weekday lunch or adding color to your dinner table, this salad delivers all the crisp, juicy, herby goodness you need—no fuss, just flavor.
Cucumber and Heirloom Tomato Salad with Dill
Ingredients
- 3 –4 ripe heirloom tomatoes
- 3 –4 Kirby cucumbers or 1 English cucumber
- ⅓ red onion thinly sliced
- 1 tbsp fresh dill or herb of choice
For the Vinaigrette:
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- ½ tsp Dijon mustard
- Salt to taste
Instructions
- Combine vinaigrette ingredients in a mason jar and shake until emulsified.
- Thinly slice tomatoes, cucumbers, and onion.
- Add all to a bowl and sprinkle with dill.
- Drizzle with 2 tbsp of dressing and toss gently. Serve immediately.
- See full steps with tips & photos → https://p4pd.org/cucumber-and-heirloom-tomato-salad-with-dill/
Notes
- Best served fresh to preserve texture and flavor.
- Add crumbled feta or mozzarella for a heartier dish.
- Substitute dill with fresh basil, mint, or parsley based on your preference.
- Store dressing separately if preparing in advance; dress just before serving.
