This refreshing light cucumber and tomato salad It’s made with fresh cilantro and microgreens, for a tasty and nutritious punch! Tossed with a light lemon vinaigrette, the fresh flavors of this salad won’t disappoint!
Just take a look at these beautiful colors and you will fall in love! But there’s so much more to love about this recipe, including…
- Light and refreshing taste: With its hydrating cucumbers and juicy tomatoes, this salad is incredibly refreshing and perfect for hot summer days.
- Perfectly contrasting textures: The crisp cucumbers, juicy tomatoes, and fresh microgreens offer plenty of texture, while the fresh, simple dressing adds a tangy lemon flavor.
- Quick and easy: With just a few simple ingredients and minimal prep time, you can whip up this salad in no time.
- Versatile: You can serve this salad with anything because it’s so light and versatile. Dress it up with some protein for a complete meal or prepare it as a show-stealing side dish – it’s your call.
The ingredients you need
To make this irresistible cucumber and tomato salad, gather the following ingredients, along with your favorite salad bowl. For complete ingredient quantities and instructions, scroll to the printable recipe card at the bottom of this post.
- Lemons: You only need the juice here, so feel free to substitute bottled juice if you prefer.
- Oil: Choose a good quality extra virgin olive oil.
- Salt and pepper: The taste.
- Cucumber: I like to use English cucumber because the skin is very thin and doesn’t need to be peeled like some cucumbers. Either way, slice thinly and cut the circles in half to make half moons.
- Tomatoes: Cherry tomatoes cut in half. Roma tomatoes work well too!
- Onion: One red onion, thinly sliced.
- Coriander: Fresh chopped. If you don’t like cilantro, parsley is another great option. Basil is cool too!
- Microverdes: Or green salad for babies. They are optional, but tasty (and super healthy).
What’s so special about microgreens?
Microgreens are exactly what they sound like – your favorite greens, but harvested when they are small, young plants. Microgreens are generally harvested between ten days and five weeks after germination, depending on the plant. They add color, flavor, and texture to dishes like this salad. Microgreens are also often richer in nutrients than fully grown vegetables, which is a plus!
You may also see “baby greens,” which can be the same plants as microgreens, but are usually harvested a little later when they are a little larger in size. Any type of micro-greens you like can be added to this recipe. Some of my favorites include mustard greens, kale, arugula, spinach, radishes, watercress, peas and basil. Hmm.
How to make cucumber and tomato salad
Now, let’s take a look at the method for creating this delicious cucumber and tomato salad. If you know how to make a sandwich, you can do this!
- Make the sauce. In the bottom of a large salad bowl, combine the lemon juice, olive oil, salt and pepper. That’s the dressing – so simple and beautiful.
- Mix with the salad ingredients. Add the rest of the ingredients to the bowl with the sauce and stir quickly to coat.
- To enjoy! Serve the salad immediately, with extra microgreens if you like!
Recipe Notes and Variations
These helpful recipe notes and variations will ensure your salad turns out perfectly!
- More vegetables! Feel free to add other vegetables (like peppers, radishes, shredded carrots, etc.) for more crunch and flavor.
- Master the onion: If you prefer a milder onion flavor, you can soak sliced red onion in cold water for a few minutes before adding it to the salad or use chives.
- Add Protein: This salad would be great with diced or chopped ham, shrimp (peeled, cleaned, and cooked), grilled chicken breast, or even sliced flank steak! Want a vegetarian option? Add some edamame, grilled tofu, a hard-boiled egg, or some cheese.
- Add cheese: While I love the salad as is, sometimes I want to add a little creaminess with some crumbled cheese. You can use any type of cheese you like, but I recommend crumbled feta or goat cheese!
Serving suggestions
This versatile tomato and cucumber salad recipe pairs well with all types of main dishes. Try these recipes for a killer summer menu:
How to store tomato and cucumber salad
Once seasoned, this salad is best served chilled. If preparing the salad in advance, store the salad and dressing separately in the refrigerator, in an airtight container, for up to 24 hours. Mix with the sauce when ready to serve.
Can I freeze this?
Unfortunately, this cucumber and tomato salad doesn’t freeze well – cucumbers and tomatoes are very watery, and after they freeze and thaw, all that water runs out and forms a mushy, watery mixture. I recommend enjoying this fresh dish.
More healthy salad recipes
Cucumber and Tomato Salad
This refreshing and light Cucumber and Tomato Salad is made with fresh cilantro and microgreens for a tasty and nutritious punch! Tossed with a light lemon vinaigrette, the fresh flavors of this salad won’t disappoint!
- 2 lemons, squeezed
- ¼ cup oil
- Salt and freshly cracked pepper, to test
- 1 whole english cucumber, sliced and halved into moons
- 10 ounces Cherry tomato, divided in half
- 1 red onion, in thin slices
- ⅓ cup fresh coriander, chopped
- ¼ cup microgreens ou baby greens, optional
- In the bottom of a large bowl, whisk together the lemon juice, olive oil, salt and pepper. Mix to combine.
- Add the remaining ingredients and mix well. Serve immediately, with extra microgreens if desired.
Store: Once seasoned, this salad is best served chilled. If preparing the salad in advance, store the salad and dressing separately in the refrigerator, in an airtight container, for up to 24 hours. Mix with the sauce when ready to serve.
Cucumber: I like to use English cucumber because the skin is very thin and doesn’t need to be peeled like some cucumbers. Either way, slice thinly and cut the circles in half to make half moons.
More vegetables: Feel free to add other vegetables (like peppers, radishes, shredded carrots, etc.) for more crunch and flavor.
Master the onion: If you prefer a milder onion flavor, you can soak sliced red onion in cold water for a few minutes before adding it to the salad or use chives.
Add cheese: While I love the salad as is, sometimes I want to add a little creaminess with some crumbled cheese. You can use any type of cheese you like, but I recommend crumbled feta or goat cheese!
Calories: 171calories, Carbohydrates: 13g, Protein: 2g, Gordo: 14g, Saturated fat: 2g, Polyunsaturated fat: 2g, Monounsaturated fat: 10g, Sodium: 12mg, Potassium: 388mg, Fiber: 3g, Sugar: 6g, Vitamin A: 531UI, Vitamin C: 49mg, Calcium: 42mg, Ferro: 1mg
This post may contain affiliate links. Read my disclosure policy
