Cucumber Salad with Spicy Tomato Vinaigrette

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Fresh cucumbers, tomatoes, and red onions are combined with a spicy tomato vinaigrette to make this Cucumber Salad. I usually make this salad right before serving, but it can also be made several hours ahead of time and then chilled in the refrigerator until ready to serve.
Cucumber Salad with Spicy Tomato Vinaigrette

An abundance of fresh vegetables led me to try this Cucumber Salad for the first time many years ago. I wanted something a little different, so I scanned a couple of my cookbooks looking for a new dressing to try. I found this vinaigrette recipe in an old Cooking Light cookbook and it did not disappoint.

This salad was spicy and tangy and different from anything I’d tried in the past. My husband really liked it and my oldest son even requested more of it later as a snack. In the years since, I’ve made this salad many times and every time we make it, it gets two thumbs up. For an unforgettable meal, pair this salad with Easy Baked Falafel and impress your family!

Cucumber Salad with Spicy Tomato Vinaigrette - get the recipe at

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For more great summer salads to try, check out this Balsamic Berry Salad, the best ever Creamy Pasta Salad, Garlic Lover’s Potato Salad, and this Summer Israeli Couscous Salad. This gorgeous Mediterranean Bean Salad and this Ramen Noodle Salad are both on my summer meal plan as well.
Kitchen Tip: I use this knife and this bowl to make this recipe.

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Cucumber Salad with Spicy Tomato Vinaigrette - get the recipe at

Cucumber Salad with Spicy Tomato Vinaigrette

5 from 2 votes
Vinaigrette adapted from and with thanks to Cooking Light Complete Cookbook
Prep Time: 15 minutes
Servings: 4


  • 3 medium size cucumbers halved, seeded and thinly sliced
  • 6 medium size Roma tomatoes
  • 1/3 red onion very thinly sliced
  • 3 tablespoons tomato juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • ¼ - 1/2 teaspoon hot sauce I used Sriracha
  • 1/8 teaspoon freshly ground black pepper


  • Combine cucumbers, tomatoes and onion in a large bowl. Whisk together the remaining ingredients. Pour over the vegetables and toss well to combine. Chill in the fridge for at least an  hour before serving. Enjoy!


Calories: 82kcal · Carbohydrates: 10g · Protein: 2g · Fat: 4g · Sodium: 171mg · Potassium: 577mg · Fiber: 2g · Sugar: 6g · Vitamin A: 985IU · Vitamin C: 22.7mg · Calcium: 41mg · Iron: 0.9mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 6/26/11 – recipe notes and photos updated 6/20/18}

This unforgettable cucumber salad is just what your summer needs! get the recipe at


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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Cynthe says


    This caught my eye in the "You Might Also Like" recipe feed. LOVE cukes and homegrown tomatoes! I'm a long-time vegetarian, so will have to substitute a veggie Worcestershire sauce and I have an absolutely delish Chipotle powder that might be amazing in this vinaigrette. Thanks for the idea.

    • Mary says

      That isn't information that I track, Lori. There are a number of calorie / carb calculators online that should be able to help you with that. Enjoy!

  2. Mimi says

    The salad is great! (I just posted on a cucumber salad with Asian flavors, that tomatoes could easily be added to.) But I do love your vinaigrette!