Salads
This cucumber tomato salad recipe with mayo delivers the perfect balance of cool, crisp vegetables and creamy richness in just 10 minutes. The secret lies in the right proportion of mayo—enough to coat every slice without overpowering the fresh, bright flavors of ripe tomatoes and crisp cucumbers.
I developed this recipe after years of testing variations, and it’s now my go-to for summer picnics, potlucks, or a light lunch that feels indulgent.
The beauty of this salad is its simplicity: no cooking required, just chopping and mixing. Thinly sliced cucumbers and tomatoes create a satisfying crunch, while the mayo-based dressing binds everything together with a velvety texture.
The key is using ice-cold ingredients and a light hand with the mayo—just enough to hold the salad without making it soggy. Serve it chilled for the best contrast, or at room temperature if you prefer a slightly warmer bite.
What makes this salad truly special is how it transforms basic ingredients into something restaurant-worthy. The creamy mayo adds a luxurious touch, while the acidity of the tomatoes and cucumbers cuts through the richness, creating harmony in every bite.
It’s the kind of dish that feels effortless to prepare but always impresses guests.
Pair it with grilled meats, crusty bread, or enjoy it solo as a refreshing side. The best part? It keeps well in the fridge for up to 2 days, making it perfect for meal prep. Let’s get started!
Ingredients for cucumber tomato salad recipe with mayo
Eight simple ingredients transform into a restaurant-worthy salad that's creamy, crisp, and effortlessly elegant.
| Ingredient | Amount | Notes |
|---|---|---|
| Persian Cucumbers 🥒 | 1 ½ lb | Thinly sliced, seeds removed |
| Ripe Tomatoes 🍅 | 2 large | Seedless, cored, thinly sliced |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat preferred |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, stems removed |
| Red Wine Vinegar 🍷 | 1 tbsp | For brightness, optional |
| Granulated Sugar 🍚 | 1 tsp | Balances acidity |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For subtle heat |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling, optional |
| Ice Water 💧 | ¼ cup | For rinsing cucumbers |
The cucumbers and tomatoes are non-negotiable—look for Persian cucumbers at Whole Foods or your local farmer's market for that perfect crunch. The ripeness of tomatoes makes all the difference: they should be firm but yield slightly to gentle pressure. I always rinse the cucumbers in ice water for 10 minutes before slicing—keeps them crisp for hours. The mayo? Duke's or Hellmann's are my go-tos, but any full-fat brand will work—just don't skimp on quality here. Fresh dill is ideal, but if you're using dried, cut the amount to one-third of what's listed.
No red wine vinegar? Apple cider vinegar works just as well—it adds a fruity note that pairs beautifully with the tomatoes. The sugar might seem unnecessary, but it's what balances the vinegar's acidity. Skip it if you prefer tangy. For a lighter version, use Greek yogurt mixed with mayo at a 1:1 ratio, but trust me, the classic mayo version is what makes this salad feel indulgent. The olive oil drizzle is optional, but it adds a luxurious finish that takes this from picnic side to restaurant-worthy dish. If you're prepping ahead, toss the sliced veggies with just a pinch of salt and store them separately from the dressing until ready to serve.
This salad keeps beautifully for 2 days in the fridge, but the texture starts to soften after day one. For best results, store the vegetables and dressing separately—combine just before serving. The dressing alone will last up to 5 days in an airtight container. I always double the recipe for potlucks—it disappears fast. Pro tip: Serve it ice cold for that perfect contrast between the cool veggies and creamy mayo. If you're feeling fancy, garnish with a sprinkle of toasted sesame seeds or extra dill just before serving.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just cucumbers, tomatoes, mayo, dill, and vinegar. No fancy techniques, no last-minute grocery runs. Honestly, I’ve made it while microwaving leftovers in the same kitchen.
- Creamy-Tangy Balance: The mayo keeps it rich, but the red wine vinegar cuts right through—like a cool breeze after a spicy bite. Between us, that first forkful is the reason I always buy Persian cucumbers.
- Potluck Hero: Bring this to a picnic and watch it disappear. It’s light enough for summer but hearty enough to pair with burgers or grilled chicken. (Yes, even on a Tuesday night.)
- Weeknight Workhorse: Makes enough for leftovers, but tastes fresh for days. I’ll be real: I’ve eaten this salad three days in a row without getting sick of it—proof it’s that good.
Step-by-step instructions for cucumber tomato salad with mayo
Here's how to create this refreshing, creamy salad that balances crisp textures and bright flavors.
Prepare the Vegetables for Maximum Freshness
Begin by rinsing the 1.5 lb Persian cucumbers under cold running water to remove any dirt or sand. I like to use a vegetable brush for stubborn spots on the skin. Cut the cucumbers in half lengthwise, then carefully scoop out the seeds using a spoon—this prevents that dreaded watery texture. Thinly slice the cucumber halves into ⅛-inch thick rounds, working quickly to maintain crispness.
For the 2 large ripe tomatoes, cut them in half horizontally and gently squeeze to remove seeds and excess liquid. Thinly slice each tomato half into ⅛-inch thick pieces. I prefer to keep them slightly thick to maintain structure while still allowing the creamy dressing to cling beautifully. Place both the cucumber and tomato slices in a colander and rinse them with the 0.25 cup ice water to remove any remaining bitterness or excess starch. Drain thoroughly in a clean kitchen towel for 5 minutes—this step is crucial for preventing a watery salad.
Create the Creamy Dressing Base
In a medium bowl, combine the 0.5 cup mayonnaise, 0.25 cup finely chopped fresh dill, 1 tbsp red wine vinegar, 1 tsp granulated sugar, 0.5 tsp Diamond Crystal kosher salt, and 0.25 tsp freshly ground black pepper. The sugar might seem unusual, but it's essential for balancing the vinegar's acidity and enhancing the overall sweetness of the tomatoes and cucumbers. Mix everything together with a silicone spatula until completely smooth and well incorporated.
Here's the thing—this is where the magic happens. The mayo provides that luxurious creaminess, while the vinegar and sugar create a perfect harmony of flavors. I like to taste the dressing at this stage to ensure the balance is right. If it needs more brightness, add a pinch more vinegar; if it's too sharp, a tiny bit more sugar will help. The dressing should be thick enough to coat the vegetables but still allow for easy tossing.
Combine and Chill for Perfect Texture
Gently fold the drained cucumber and tomato slices into the dressing using a large spoon or your hands. Work carefully to avoid crushing the vegetables—you want to maintain their crisp structure while ensuring even coating. Transfer the salad to a serving bowl and drizzle with the 1 tbsp extra-virgin olive oil just before serving. The oil adds another layer of richness and helps the dressing cling even better to the vegetables.
Cover the bowl and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully and ensures the salad is perfectly chilled for that refreshing contrast. The longer it chills, the better the flavors develop—up to 4 hours is ideal. When ready to serve, give it a gentle toss to redistribute the dressing evenly. The salad should be creamy yet still have that satisfying crunch from the fresh vegetables.
Final Adjustments and Serving
Just before serving, taste the salad and make any final adjustments. You might need to add a splash more dressing if the vegetables have absorbed it, or a sprinkle of additional salt if the tomatoes were particularly juicy. The salad should have a perfect balance of creamy, tangy, and slightly sweet flavors with that satisfying bite from the fresh vegetables.
Serve immediately while still chilled. The contrast of cool, creamy dressing with the crisp, refreshing vegetables is what makes this salad so irresistible. Pair it with grilled meats, crusty bread, or enjoy it as a light lunch on its own. The key to this salad is in the preparation—taking the time to properly prepare the vegetables and balance the dressing ensures every bite is perfect.
Pro Tips For Making Cucumber Tomato Salad Recipe With Mayo
- CHILL THE CUCUMBERS FIRST: I learned this the hard way—slicing Persian cucumbers straight from the fridge makes them release water like a sad sponge. Toss them in ice water for 10 minutes before cutting, then pat dry with a towel. This keeps your salad crisp instead of soggy, and the mayo won’t turn into a watery mess.
- SALT THE TOMATOES: Ripe tomatoes need a quick salt bath (1 tablespoon flaky salt per pound) for 10 minutes before draining. This pulls out excess juice and concentrates their flavor—no one wants a salad swimming in tomato water. Skip this, and your mayo dressing will dilute into a sad, thin sauce.
- DON’T SKIP THE DILL WASH: Fresh dill is stubborn—it hides dirt in those tiny crevices. Give it a quick rinse in cold water, then spin it dry in a salad spinner (or wrap it in a towel and squeeze like you’re mad at it). Wet dill makes the salad taste dull and clumps the dressing into an unappetizing paste.
- USE COLD MAYO: Straight from the fridge mayo is your friend—it thickens the dressing properly and won’t separate. If you’re using store-bought, let it sit out for 10 minutes first to soften, but never microwave it. Warm mayo curdles faster than a bad date, and you’ll be scraping lumps off your fork.
Wine and beer pairings for these flavors
Crisp White Wine Pairings
For this creamy, refreshing salad, I always reach for a dry Riesling from Germany’s Mosel region—its bright acidity and subtle honeyed notes mirror the salad’s sweet-tart balance.
The 2022 Dr. Loosen Blue Slate Riesling ($22) is my go-to, but any off-dry Riesling will add a lovely contrast to the mayo’s richness. Serve it slightly chilled (50°F) to enhance both the wine’s crispness and the salad’s cool crunch. 🍷
Crisp Lager Complements
A German Pilsner like Warsteiner or St. Pauli Girl cuts through the salad’s creaminess with its clean, effervescent profile. The light bitterness balances the mayo’s richness while the crisp finish cleanses your palate between bites.
For a local twist, try a Belgian Witbier like Hoegaarden—its coriander and citrus notes add an unexpected but delightful contrast to the dill and tomatoes. 🍺
Light Red Options
If you prefer red wine, opt for a Pinot Noir with bright acidity and red fruit notes. The 2021 Meiomi Pinot Noir ($15) is a crowd-pleaser that won’t overpower the salad’s delicate flavors.
Serve it slightly cooler than room temperature (55°F) to preserve its crispness. Avoid heavy Cabernets or Syrahs—they’ll clash with the mayo’s creaminess. 🍇
Non-Alcoholic Refreshers
For a booze-free option, try a sparkling apple cider like Martinelli’s or a ginger beer like Thomas Henry’s. The effervescence enhances the salad’s crunch, while the natural sweetness balances the vinegar in the dressing.
For a sophisticated touch, mix ½ cup sparkling water with 1 tbsp lemon juice and a splash of St-Germain elderflower liqueur for a floral, bubbly accompaniment. ✨
Nutrition facts
Frequently asked questions
Can I use Greek yogurt instead of mayo for a lighter version?
For a lighter take, mix ½ cup Greek yogurt with ½ cup mayo to maintain creaminess while cutting calories. Add an extra ½ teaspoon lemon juice to balance the tang. The texture will be slightly thicker, so you may need to add 1 tablespoon milk to loosen it. This version keeps all the fresh flavors while being more diet-friendly.
How do I prevent the cucumbers from getting watery?
The key is proper prep! Always rinse cucumbers in ice water for 10 minutes before slicing to remove excess starch, then drain thoroughly on a clean towel. Remove seeds completely and slice just before mixing with dressing. For extra crispness, toss the sliced cucumbers with 1 teaspoon cornstarch before adding other ingredients—it absorbs moisture beautifully.
Can I make this salad ahead of time?
Yes, but store components separately! Prep vegetables (sliced cucumbers/tomatoes) and dressing separately in airtight containers in the fridge for up to 2 days. Combine just before serving to maintain crispness. The dressing alone lasts 5 days refrigerated. For best texture, chill the assembled salad for 30 minutes before eating—this enhances flavor contrast without making veggies limp.
What's the best way to slice tomatoes for this recipe?
Slice tomatoes horizontally into ⅛-inch thick pieces after removing seeds. For even slices, use a sharp knife and rock the blade gently while cutting. Leave skins on for color but remove seeds to prevent excess liquid. Pro tip: Pat slices dry with paper towels before adding to salad—this helps the mayo cling better and prevents a soggy texture.
Can I add other vegetables to this salad?
Try adding ¼ cup finely diced red onion (soaked in cold water for 5 minutes first) or ¼ cup chopped bell peppers for extra crunch. For a Mediterranean twist, add 2 tablespoons chopped kalamata olives and 1 tablespoon capers. Just be mindful of proportions—stick to 20% of the total volume to maintain the salad's signature freshness and balance.