This Simple Salad Is Our Most Popular Side Dish Of 2024 So Far

A great side dish is like a skilled backup singer. It should be something that supports the main dish and makes it shine, without completely disappearing into the background. And this year’s most popular side dish, Tomato Cucumber Salad, does just that.

Why We Love Cucumber Tomato Salad

• Simple ingredient list: This simple side salad, a combination of fresh vegetables in an herb vinaigrette, only requires four ingredients and a few pantry staples. But it tastes like more than the sum of its parts—even if you’re using tomatoes and cucumbers that are out of season. Obviously, summer is the best time of the year to make this side dish, but cucumbers are available year-round, and you can find cherry tomatoes pretty much all year as well. 
• Serve it chilled: Another reason to love this salad is that it can be served chilled or at room temperature and can sit out on the table without any worries. It’s also very easy to dress up. If you feel like getting creative, add crumbled cheese (like feta or gorgonzola), swap out the shallot for scallions or chives, toss in some diced bell peppers, and the list goes on.

The Secret To Tomato Cucumber Salad

One small step keeps this salad flavorful and not watery. Toss the tomatoes and cucumbers with a little salt, then let them drain in a colander for 15 minutes. This helps draw out some of the moisture in the vegetables and keeps the side dish from turning soggy.

What Commenters Said

In addition to giving this recipe a nearly perfect rating, a few commenters shared variations that they tried. (While others enjoyed the salad as-is.)

“I made this for a party. I used red onion sliced thin and sprinkled a little feta on top.”

“Exchange the shallots for pitted green olives, (the expensive huge Marzetti green olives are the best, hand slice if you like) and you all just made my favorite cucumber tomato salad! Yum.”

“I made this just as it said and I love it, it's almost good as Mom’s. I did say almost, but close enough for it to be my go to recipe, so thanks Southern Living.”