Salads
This cucumber tomato salad recipe with mayo delivers the perfect balance of crisp, cool vegetables and rich, creamy dressing—ideal for summer gatherings or light lunches. The secret lies in thinly slicing the cucumbers and tomatoes to maximize freshness while ensuring every bite offers a satisfying crunch.
I developed this recipe after years of testing variations, and it consistently receives rave reviews for its refreshing yet indulgent flavor profile.
The beauty of this salad is its simplicity—just a handful of ingredients come together to create a dish that's both elegant and effortless. Thinly sliced cucumbers and tomatoes provide the crisp, refreshing base, while the mayo-based dressing adds a creamy element that ties everything together.
The dressing can be customized with herbs, lemon juice, or a touch of vinegar to suit your taste preferences, making this salad versatile for any occasion.
What makes this salad truly special is the textural contrast between the crisp vegetables and the smooth, creamy dressing. The result is a dish that's light enough to serve as an appetizer but substantial enough to stand as a main course when paired with grilled proteins or crusty bread.
The salad stays fresh for up to 24 hours in the refrigerator, making it perfect for meal prep or entertaining.
Serve this salad chilled for the best experience, and don’t hesitate to experiment with garnishes like fresh dill, a sprinkle of black pepper, or a drizzle of olive oil for added depth.
Whether you're hosting a summer barbecue or simply craving a refreshing side, this cucumber tomato salad with mayo is sure to impress.
Ingredients for cucumber tomato salad recipe with mayo
Crisp cucumbers and juicy tomatoes meet creamy mayo for a summer classic that's effortless yet impressive.
| Ingredient | Amount | Notes |
|---|---|---|
| Persian Cucumbers 🥒 | 2 whole | Thinly sliced, seeds removed |
| Medium Tomatoes 🍅 | 3 whole | Thinly sliced, seeds removed |
| Mayonnaise 🥫 | ½ cup | High-quality, creamy mayo |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For richness and depth |
| Granulated Sugar 🍚 | 1 tsp | Balances acidity |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Red Wine Vinegar 🍷 | 1 tbsp | For tangy brightness |
| Fresh Chives 🌱 | 2 tbsp | Chopped, for garnish |
Cucumbers and tomatoes are the stars here—Persian cucumbers stay crisp longer than regular varieties, but any will work. Heirloom tomatoes add extra sweetness, but beefsteak or vine-ripened work too. I grab mine from Whole Foods or the local farmers market when they're in season. Thinly slicing them (about 1/8-inch thick) is key—mandoline slicer makes this job a breeze. For the mayo, Hellmann's or Duke's are my go-tos, but any high-quality brand will do. The secret to the best texture? Remove the seeds from both veggies—it keeps the salad from getting watery.
No fresh dill? Dried dill at half the amount works in a pinch, but fresh is worth hunting down. Short on lemon juice? Lime juice works too, though it'll shift the flavor slightly. The sugar balances the acidity—honey or maple syrup can substitute if you prefer. For extra tang, apple cider vinegar swaps in well. The olive oil adds richness, but avocado oil has a neutral taste that won't overpower. Pro tip: If your tomatoes are particularly juicy, let them sit in a colander for 10 minutes after slicing to drain excess liquid.
This salad keeps beautifully for up to 24 hours in the fridge, though the texture starts to soften after 12 hours. Store the dressing separately if prepping ahead—just toss everything together before serving. For extra crunch, add a handful of crispy fried shallots right before serving. The flavors actually improve after a few hours as everything melds together. Double the batch—it disappears fast at summer gatherings. Serve chilled in a big bowl with extra herbs sprinkled on top for that restaurant-quality presentation.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—Persian cucumbers’ thin skin and juicy bite, tomatoes bursting with acidity, mayo’s creamy cling, and dill’s bright punch. Honestly, the way lemon juice cuts through the richness? It’s the kind of balance that makes you pause mid-bite.
- No-Fuss Assembly: Between us, I’ve made this salad while waiting for chicken to bake, with one hand while scrolling through my phone, and even as a last-minute picnic fix. Slice the veggies, toss with mayo and dill, squeeze in lemon—done. The only tool you’ll need is a knife you already own.
- Picnic to Potluck: This salad is my go-to for summer BBQs, lazy Sunday brunches, or when I forget to pack lunch. It holds up in a cooler, pairs with grilled anything, and even elevates a charcuterie board. (Yes, even on a Tuesday night when you’re pretending to be fancy.)
- Leftovers That Don’t Suffer: Unlike most salads, this one tastes better the next day—mayo gets a chance to marry with the veggies, and the flavors deepen. I’ll make a big batch for the week, and it’s the only side dish that doesn’t wilt into sadness by Wednesday. Budget win, too—cucumbers and tomatoes stretch far.
Step-by-step instructions for cucumber tomato salad with creamy mayo dressing
This refreshing salad delivers that perfect balance of crisp vegetables and velvety mayo dressing.
Prepare the Vegetables for Maximum Crunch
Start by cutting the 2 whole Persian cucumbers in half lengthwise, then slice them thinly—about ⅛-inch thick—using a sharp chef's knife. Remove any seeds that cling to the flesh as you work. The thinner you cut them, the more satisfying that first crisp bite will be. Place the cucumber slices in a large mixing bowl immediately to prevent browning.
Next, take the 3 whole medium tomatoes and slice them similarly thin. The key here is to remove the seeds and any white pith from the center of each slice—this prevents your salad from becoming watery. As you slice, you'll notice the tomatoes release their juices. Don't worry about draining them completely; we'll handle that in the next step. Add these to the cucumbers in the bowl.
Whisk Together the Creamy Dressing
In a separate medium bowl, combine the 0.5 cup mayonnaise, 0.25 cup chopped fresh dill, 2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon granulated sugar, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1 tablespoon red wine vinegar. Using a whisk, blend everything together until completely smooth and well incorporated.
Here's the thing—don't rush this step. The dressing needs to be perfectly emulsified so it coats each vegetable slice evenly. Taste as you go and adjust the seasoning if needed. I like to add a pinch more salt or a splash of lemon juice if the dressing feels too mild. The sugar balances the acidity from the vinegar and lemon, while the olive oil adds that luxurious richness.
Combine and Toss Gently for Even Coating
Pour the dressing over the cucumber and tomato mixture in the large bowl. Using a large spoon or spatula, gently toss everything together until every slice is lightly coated. Be careful not to overmix—you want the vegetables to retain their shape and crispness. The salad should look vibrant with the green dill peeking through the creamy dressing.
Let the salad sit for 5-10 minutes before serving. This brief resting period allows the flavors to meld together beautifully. The acidity from the lemon and vinegar will soften just enough to make the salad more approachable, while the vegetables stay crisp and refreshing. If you're serving this as a side, this is also the perfect time to prepare your main dish.
Garnish and Serve Immediately
Just before serving, sprinkle the 2 tablespoons chopped fresh chives evenly over the top. These delicate green strands add a final pop of color and a subtle onion-like brightness that complements the creamy dressing. Give the salad one final gentle toss to distribute the chives evenly.
Serve immediately while the vegetables are still crisp. This salad is best enjoyed fresh out of the bowl, where the contrast between the cool, creamy dressing and the refreshing vegetables shines. Pair it with grilled meats, sandwiches, or enjoy it as a light lunch on its own. The creamy mayo dressing transforms this simple vegetable combination into something truly special—each bite delivers that perfect balance of textures and flavors.
Pro Tips For Making Cucumber Tomato Salad Recipe With Mayo
- CHILL THE CUCUMBERS FIRST: I learned this the hard way—skipping this step means soggy salad in 10 minutes. Toss Persian cucumbers in ice water for 15 minutes before slicing, then pat thoroughly dry. Cold veggies hold their shape, and you’ll avoid the dreaded mayo-slurry situation.
- SALT THE TOMATOES: Sounds weird, but it works: Sprinkle sliced tomatoes with ½ teaspoon salt and let sit for 5 minutes before mixing. This pulls out excess moisture so your salad stays crisp, not watery. (Yes, even if you’re impatient like me.)
- USE DILL STEMS TOO: Don’t toss those tough dill stems—they’re packed with flavor. Roughly chop them with the leaves and add to the mayo mixture. It’s the non-negotiable step that makes the difference between "good" and "restaurant-quality" salad.
- DRESS THE SALAD LAST: Mix mayo, lemon juice, and dill first, then fold in cucumbers and tomatoes just before serving. Waiting until the last minute keeps the veggies from wilting into a sad, limp mess. (Your future self will thank you.)
Pro cooking tips for great cucumber tomato salad recipe with mayo
Knife Skills Matter
Thin, even slices are the secret to that perfect crisp texture—aim for ⅛-inch thickness using a sharp chef's knife or mandoline slicer. I use a Japanese santoku knife for precision, but a good 8-inch chef's knife works too.
Always cut cucumbers and tomatoes lengthwise first to remove seeds and prevent wateriness. The thinner the slices, the more satisfying the crunch. 🔪
Dressing Emulsion
Whisking the mayo dressing properly is key—don't skip this step! Combine mayo, lemon juice, and vinegar first, then slowly add olive oil while whisking vigorously. This creates a stable emulsion that coats each vegetable perfectly.
If your dressing breaks, add 1 tsp Dijon mustard as a stabilizer. Taste and adjust seasoning immediately—salt and sugar should balance the acidity completely.
Prevent Browning
Cucumbers and tomatoes oxidize quickly, turning unappetizing brown. To prevent this, toss sliced veggies with 1 tbsp lemon juice immediately after cutting, then refrigerate until ready to assemble.
For extra protection, cover with plastic wrap touching the surface. I also like to chill the vegetables for 10 minutes before mixing with dressing—this helps maintain crispness longer.
Gentle Tossing Technique
When combining the dressing, use a large spoon or spatula to gently fold everything together. Overmixing crushes the vegetables and releases excess liquid. The goal is light, even coating—just enough to taste the dressing between each crisp bite.
For extra flair, reserve 2 tbsp chopped dill to sprinkle on top right before serving for that restaurant-quality finish.
Make-Ahead Magic
This salad actually tastes better the next day—the flavors meld beautifully. Store components separately: veggies in one container, dressing in another. When ready to serve, toss gently and add fresh herbs.
For extra crunch, add ¼ cup crushed potato chips or toasted breadcrumbs right before serving. The salad keeps well for 24 hours in the fridge, making it perfect for meal prep.
Nutrition facts
Frequently asked questions
Can I use regular cucumbers instead of Persian cucumbers?
Yes, you can! While Persian cucumbers stay crisp longer, regular cucumbers work fine if you remove the seeds and slice them ⅛-inch thick. For extra crunch, chill the sliced cucumbers for 10 minutes before mixing with the dressing. The key is thin slicing—this prevents wateriness and keeps the texture satisfying.
What if my salad gets watery after mixing?
This happens when tomato juices release too much liquid. To fix it, drain excess moisture by spreading the sliced tomatoes on paper towels for 5-10 minutes before mixing. For future batches, remove tomato seeds completely and avoid overmixing. If it's already watery, let it sit uncovered in the fridge for 30 minutes to evaporate excess liquid.
Can I make this salad ahead of time?
Store the sliced vegetables and dressing separately in airtight containers for up to 24 hours. When ready to serve, toss them together and add fresh herbs like dill or chives. The flavors actually improve after resting, making it perfect for meal prep. For extra crunch, add ¼ cup crushed potato chips right before serving.
Is there a lighter version without mayo?
Yes! Replace the mayo with ¼ cup Greek yogurt or avocado puree for a lighter texture. Keep the same dressing ratio but add 1 tsp Dijon mustard to help emulsify. The acidity from lemon and vinegar will still balance the creaminess, just with fewer calories. This version works great as a low-fat option while keeping the refreshing flavor.
How do I keep the salad from turning brown?
Oxidation causes browning—prevent it by tossing sliced veggies with 1 tbsp lemon juice immediately after cutting. Store them in an airtight container with plastic wrap touching the surface. For longer storage, keep the dressing separate until ready to serve. Chilling the vegetables for 10 minutes before mixing also helps maintain their vibrant color and crispness.