Mom’s Cucumber Tomato Salad Recipe

Whenever summer rolls around, I find myself falling in love all over again with Mom’s Cucumber Tomato Salad Recipe. There’s just something incredibly refreshing and effortlessly tasty about the simple combination of crisp cucumbers, juicy tomatoes, and that creamy, tangy dressing. It’s one of those salads you can whip up in minutes, perfect for lazy afternoons, BBQs, or when you want a quick side that doesn’t skimp on flavor.

I absolutely love how this salad tastes better the longer it sits — you’ll find that letting the flavors mingle really takes it next level. Whether you’re bringing it to a potluck or enjoying it fresh from the fridge, Mom’s Cucumber Tomato Salad Recipe is such a reliable go-to that feels both classic and cozy. Trust me, once you try it you’ll understand why my family goes crazy for it every summer.

Ingredients You’ll Need

Each ingredient in Mom’s Cucumber Tomato Salad Recipe plays a role in balancing creaminess, acidity, and freshness. When you shop, aim for ripe tomatoes and firm cucumbers for the best texture.

• Mayonnaise: Adds creamy richness and brings all the flavors together smoothly.
• Red Wine Vinegar: The tangy kick brightens the salad; feel free to adjust to your taste.
• Kosher Salt: Enhances the natural sweetness of the veggies without overpowering.
• Freshly Ground Black Pepper: Adds subtle heat and depth, freshly ground is best for flavor.
• Cucumbers: Peeled and thinly sliced for a crisp, cool bite.
• Tomato: Diced juicy tomato brings natural sweetness and vibrant color.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I like to mix things up sometimes, and this salad is incredibly flexible. Feel free to tweak it based on what you have or what flavors you’re craving, so it never feels boring.

• Add Fresh Herbs: I often toss in chopped dill or basil — it adds a lovely fresh note that’s just irresistible.
• Use Greek Yogurt: Swap mayo for Greek yogurt to lighten the dressing and add a tangier punch.
• Include Onion: Thinly sliced red onion gives a nice sharpness that contrasts well with the creamy dressing.
• Make it Vegan: Substitute vegan mayo to keep all the creaminess without animal products.

How to Make Mom’s Cucumber Tomato Salad Recipe

Step 1: Whisk Together the Dressing

Start by combining the mayonnaise, red wine vinegar, kosher salt, and freshly ground black pepper in a large bowl. I like to whisk everything vigorously until the dressing is perfectly smooth — that creamy, tangy blend is the heart of the salad, so take your time here. If it looks a little thick, no worries, the cucumber’s moisture will help loosen it up later.

Step 2: Prepare Your Vegetables

Next up, peel those cucumbers to avoid any bitterness from the skin, then slice them thinly across. I use a sharp knife or a mandoline if I’m feeling fancy and want perfectly even slices. Dice the tomato into bite-sized pieces — juicy but firm tomatoes work best here, as super soft ones can get mushy.

Step 3: Toss and Let it Rest

Add the cucumbers and tomatoes to the bowl with your dressing and gently toss everything together. The key here is to be gentle so you don’t crush your tomatoes but still get an even coating on all the veggies. Cover the salad and let it sit at room temperature for at least 30 minutes. I’ve learned that this resting period allows the flavors to meld beautifully — if you can, refrigerate it for a few hours or overnight for an even tastier result.

How to Serve Mom’s Cucumber Tomato Salad Recipe

Garnishes

I love finishing this salad with a sprinkle of fresh herbs—dill or parsley work wonders to brighten the flavors and add a pop of green. Sometimes, I add a few crumbled feta or a scattering of toasted nuts for crunch and a little extra indulgence.

Side Dishes

This salad pairs beautifully with grilled chicken or fish, but I also like to serve it alongside crusty bread and a cheesy pasta dish for a laid-back summer dinner. It’s such a versatile side that complements anything from barbecue ribs to a simple sandwich.

Creative Ways to Present

For summer parties, I sometimes serve this in hollowed-out tomatoes or cucumber boats — it’s a fun way to dress up the dish and keeps portions neat for guests. Layering it in a clear glass bowl also shows off all the lovely colors, making a pretty centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salad in an airtight container in the fridge. It keeps well for up to 24 hours, though the cucumbers soften a bit the longer it sits. I’d recommend eating it within a day for the freshest crunch and best flavor.

Freezing

Freezing isn’t really ideal for this salad because cucumbers and tomatoes release water and get mushy. If you want to prep ahead, just assemble the dressing separately and add the veggies fresh before serving.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you grab it from the fridge, just let it sit out for 10-15 minutes to take the chill off before serving.

FAQs

Final Thoughts

Mom’s Cucumber Tomato Salad Recipe has been a staple in my kitchen for years because it’s one of those rare dishes that’s both incredibly simple and incredibly satisfying. I love how it elevates the humble cucumber and tomato into something creamy, tangy, and bright with just a few ingredients. If you’re looking for an easy, fresh salad that works for all kinds of occasions, give this one a shot — it’s like a little taste of summer in every bite, and I’m sure you’ll adore it as much as I do!

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