Classic Cucumber & Tomato Salad

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One of our favorite summertime activities is creating recipes with ingredients from our spring garden. After all, everything seems to taste better when it’s fresh-picked. Our Classic Cucumber & Tomato Salad allows us to use and combine all the juicy tomatoes and crunchy cucumbers we can muster, straight from the vines. This recipe is perfect for backyard barbecues or for a quiet lunch on the deck. We like to keep the recipe as pure as possible by using balsamic and optional honey for the perfect combination of tangy and sweet.

Be sure to also try some of our other SkinnyMs. salads, like:

Grilled Eggplant and Zucchini Salad
Garden Salad with Lemon and Oil Dressing
Asian Salad with Crispy Chicken

Classic Cucumber & Tomato Salad

ways to eat your water

Yields: 5 servings | Servings: 1 cup | Calories: 66 | Total Fat: 4 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 38 mg | Carbohydrates: 7 g | Dietary Fiber: 1 g | Sugars: 5 g | Protein: 1 g | SmartPoints (Freestyle): 3 |


  • 2 medium cucumbers, peeled and thinly sliced
  • 2 cups grape or cherry tomatoes, slice in half lengthwise
  • 1/2 red onion, thinly sliced
  • 1/4 teaspoon black pepper
  • Kosher or sea salt to taste
  • 2 tablespoons fresh Dill
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 teaspoon yellow or Dijon Mustard, no sugar added
  • 1 teaspoon honey, (optional)


  1. In a large salad bowl combine cucumbers, tomatoes and onion. Whisk together the remaining ingredients and pour over cucumber mix, toss to coat. Serve immediately.


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24 Comments on "Classic Cucumber & Tomato Salad"

  1. Dawn Teresa  March 26, 2014

    How long will this keep in the refrigerator?

    • SkinnyMs  April 2, 2014

      Dawn, for about 4 days.

  2. Bill G  March 30, 2014

    Looks amazing

  3. Linda  March 31, 2014

    I make this salad all the time when the tomatoes aare in season I use tarragon vinegar as dressing mmmmgood

  4. Shanna  April 6, 2014

    I made this tonight. I threw in some kalamata olives. My kids absolutely loved it. My 9 year old asked for seconds and my 13 year old ate some of the leftovers as part of his bedtime snack. Great recipe. We have multiple food allergies, so we often have to make things from scratch. You can bet we will be making this often this summer when our tomatoes are in season.

  5. Cathy  April 27, 2014

    Why do you suggest peeling the cucumbers? Don't they have a lot of vitamin c?

    • SkinnyMs  April 28, 2014

      They do, but grocery store cucumbers are often waxy and thick. Hothouse cucumbers or nonwaxy organic cucumbers will work.

      • Angie  July 1, 2017

        Just wondering which type of
        mustard you use? Wet or dry.

  6. Cathy  April 27, 2014

    Just wondering if you could leave the skin on the cucumber? Did you take it off as a personal preference or is it better for you?
    Looks yummy!

    • SkinnyMs  April 28, 2014

      The skin on cucumbers is good for you. Sometimes it's a little bit too thick for people. Certainly thin-skinned hothouse cucumbers and cucumbers that do not have waxy peels could be eaten with the skin on. Some people prefer to peel stripes so that the peel is not overpowering.

  7. Cathy  April 28, 2014

    Thanks! Can't wait to make it!

  8. jjford  March 29, 2015


  9. Marlene  January 8, 2017

    This sounds delicious!! How much honey do you add? I see that you talked about it for sweetness above the recipe but don’t see it in the recipe. Thank you!!

    • Nichole Furlong  January 8, 2017

      Hi Marlene,

      I would add 2 or 3 teaspoons of honey depending your sweetness preference. I’ll look into adjusting the recipe, thanks for letting us know it’s not listed!

  10. Tim  January 8, 2017

    I grew up on this salad. During the summer and fall we always had tomatoes and cucumbers in out garden and we would just go pick some of each to cut up for lunch. I still make it in my house, but my daughter and I are the only ones who eat tomatoes. (It doesn’t keep us from eating it year round.)
    I try different seasonings and dressings, but with this combination of fresh vegetables, you just can’t go wrong.
    I have so many fond memories of the lunches we had growing up, this salad and a ham sandwich. When I was working hard on my weight I had this salad every day for lunch. Filling, energizing, and this is one of my comfort foods.

    • Gale Compton  January 9, 2017

      Tim, WOW…thank you so much for sharing. Great comment! 🙂

  11. Kay  July 15, 2017

    Is there a way to print the recipe and include the picture?

    • Emilia Horn  July 15, 2017

      Kay, you can select “file, print” at the top of your browser, and everything on the webpage will print.

  12. jim  September 27, 2017

    I have always used tomato and cucumber together, with the addition of the onion and dressing it was very good. I do not use salt (blood Pressure) but the mixture for the dressing was very good I did not have olive oil so I used Vegetable oil

  13. Holly Sides  July 12, 2018

    Can I prepare this the day before an event? I’m trying it out this weekend for my fiance’s surprise birthday party. 🙂

    • Nichole Furlong  July 14, 2018

      Great question, Holly! Yes, you can prepare this the night before an event!

  14. Beth  October 20, 2018

    What a nice salad, but the description talks about using local honey, and it’s not in the ingredient list… I wonder how much honey to whisk into the dressing??

    • Gale Compton  October 20, 2018

      Beth, The honey is optional. When we do use honey, we only add 1 teaspoon for a hint of sweetness. 🙂


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