Chopped Cucumber & Tomato Salad with Lemon

4.8
(10)
7 Reviews

It doesn't get easier than a cucumber and tomato summer salad! Fresh cucumber and juicy ripe tomatoes are all you need to really make this salad shine. Marinating cucumbers and tomatoes in vinegar with a touch of lemon zest infuses the dish with tangy citrus flavor.

By
Liv Dansky
Liv Dansky
Liv Dansky
Liv Dansky has worked for EatingWell since 2019 as a recipe tester and developer and, more recently, as a writer. Her work can be found across brands like Food & Wine, EatingWell, Southern Living, Real Simple, and Serious Eats.
EatingWell's Editorial Guidelines
Updated on September 7, 2025
Reviewed by Dietitian
Christa Brown, M.S., RDN, LD
Headshot of Christa Brown
Reviewed by Dietitian Christa Brown, M.S., RDN, LD
Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition.
EatingWell's Editorial Guidelines
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Credit: Greg DuPree
Prep Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
6
Yield:
6 cups
Nutrition Profile:
Low-Carb Nut-Free Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Gluten-Free
  • Combining fresh cucumbers and ripe tomatoes, this salad is simple and easy to prepare.
  • Tomatoes are packed with nutrients that can lower heart disease and cancer risk.
  • Removing excess moisture from cucumbers keeps them crisp and prevents sogginess.

This Chopped Cucumber & Tomato Salad with Lemon is the simple summer salad you've been looking for. We love the textural differences between the crisp, clean cucumbers and the juicy, ripe tomatoes. The shallots add a delicate, sweet flavor that complements the tang from the vinegar and lemon juice, and the olive oil brings it all together. This antioxidant-packed salad is light and refreshing—the perfect addition to a perfect summer day. Keep reading for cooking success tips, including what ingredient swaps you can make.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

  • For a crisper cucumber, remove as much excess moisture as possible so it doesn't leach into the salad. Ridding the cucumber of seeds and drying it well after washing will help.
  • You can peel the cucumber if you like, but you don't have to if the skin is thin, like on an English cucumber.

Nutrition Notes

  • Nutrition-wise, English cucumbers are similar to American cucumbers. They're hydrating and filled with a plant compound that protects against cancer. English cucumbers work great for this salad because they have fewer seeds and thinner skin than other types of cucumbers. Keeping the skin on provides more nutrients than eating peeled cucumber, so keep that skin on—just wash it before you slice into it.
  • Tomatoes are part of the nightshade family—a family of vegetables that some have unnecessarily shunned (unless you have a sensitivity or allergy to them). Tomatoes offer a wealth of nutrients, including vitamins C and A. The antioxidant lycopene is abundant in tomatoes, too. Altogether, these beautiful, vibrant vegetables can help lower heart disease and cancer risk.
  • Olive oil contains primarily mono- and polyunsaturated fats, making it a heart-healthy option. There is evidence that olive oil also reduces inflammation and cancer risk, and supports healthy aging.
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 tablespoon white-wine vinegar

  • 1 teaspoon grated lemon zest

  • 1 tablespoon lemon juice

  • ¾ teaspoon salt

  • 3 tablespoons extra-virgin olive oil

  • 1 English cucumber, cut into 1-inch pieces

  • 1 pound tomatoes, cut into 1-inch pieces

  • 2 tablespoons chopped shallot

  • 2 tablespoons chopped fresh flat-leaf parsley or basil

Directions

  1. Whisk 1 tablespoon vinegar, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 3/4 teaspoon salt in a large bowl. Slowly pour in 3 tablespoons oil; whisk to combine. Add 1 cucumber, 1 pound tomatoes and 2 tablespoons shallot and toss to combine. Let stand at room temperature for at least 1 hour or up to 2 hours before serving. Just before serving, stir in 2 tablespoons parsley (or basil). Serve with a slotted spoon.

Frequently Asked Questions

  • Can I make this salad ahead?

    Absolutely. You can make the dressing a few days in advance and the salad a day ahead. Store both in airtight containers in the refrigerator. You can store leftover salad in the same way. It should last about a week, but the vegetables will soften a little with each passing day.

  • What kind of tomatoes and cucumbers are best for this salad?

    For this salad, the goal is to avoid excess moisture to keep the veggies crisp and prevent excess water in the salad. Roma and grape tomatoes have less moisture than many other varieties, and we like English cucumbers and Persian cucumbers because they have fewer seeds (less water) and tender skin that doesn't need peeling. But use any tomatoes and cucumbers you find at a farmers market or ready to harvest from your garden—your salad will still be delicious.

  • Can I use a different dressing?

    Absolutely. The lemon dressing is fabulous with this salad, but feel free to use your favorite store-bought dressing to save time, or check out some of our other popular salad dressings.

  • What should I serve with Chopped Cucumber & Tomato Salad?

    You could serve this salad for lunch alongside a cool and refreshing tuna salad or egg salad sandwich. For dinner, it would be excellent with pasta or any meat or fish coming off the grill.

EatingWell.com, May 2020; updated June 2023

Nutrition Facts (per serving)

84 Calories
7g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup
Calories 84
% Daily Value *
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 1g 2%
Total Fat 7g 9%
Saturated Fat 1g 5%
Vitamin A 788IU 16%
Vitamin C 14mg 16%
Folate 18mcg 4%
Sodium 297mg 13%
Calcium 19mg 1%
Iron 1mg 3%
Magnesium 16mg 4%
Potassium 272mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Carrie Myers, M.S.
Carrie Myers
Carrie Myers, M.S.
Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic.
EatingWell's Editorial Guidelines
and
Linda Frahm
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.
EatingWell's Editorial Guidelines