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If you’re looking for a fresh summer salad that goes beyond the usual cucumber and tomato combination, this cucumber tomato salad with bacon is one of my favorite recipes to make. The crisp cucumbers, juicy tomatoes, smoky bacon, and simple dressing come together in just minutes, making it an easy side dish for everything from weeknight dinners to backyard cookouts.

Cucumber Tomato Salad With Bacon

One of the things I love most about this recipe is that it’s a delicious way to use fresh garden vegetables when cucumbers and tomatoes are in season. Every summer, I find myself looking for new ways to enjoy the produce from my garden, but this is one recipe I come back to again and again. The bacon adds just enough savory flavor to turn a simple vegetable salad into something everyone reaches for first.

I’ve made this salad for family dinners, BBQs, and potlucks, and it’s always one of the first dishes to disappear. It’s easy to prepare ahead of time, and after chilling in the refrigerator for a little while, the flavors come together beautifully. Just wait to stir in the bacon until you’re ready to serve so it stays nice and crispy.

Why I Keep Coming Back to This Recipe

Every summer, as soon as the cucumbers and tomatoes start coming in from my garden, this salad finds its way onto our table. It’s one of those recipes that’s incredibly simple, but the combination of fresh vegetables, crispy bacon, and a light dressing makes it taste like so much more than the handful of ingredients it takes to make.

Here’s why this recipe has become one of my favorite summer side dishes:

You can make most of it ahead of time. I like to prepare the vegetables and dressing in advance, then stir in the bacon just before serving so it stays nice and crisp.

It’s one of the easiest ways to use fresh garden produce. If you’re growing cucumbers and tomatoes, this recipe lets their fresh flavor shine without a lot of extra ingredients.

The bacon makes all the difference. It adds a smoky, savory flavor that turns a traditional cucumber and tomato salad into something people always ask about.

It’s quick enough for busy weeknights. You can have everything chopped, mixed, and ready to serve in about 15 minutes.

It’s perfect for entertaining. Whether I’m serving burgers on the grill, bringing a dish to a summer BBQ, or making dinner for my family, this salad always disappears fast.

How To Make Cucumber Tomato Salad With Bacon

• Cut tomatoes and cucumbers to your desired shape and size.
• Cook your bacon (I microwaved mine in two batches)
• Salt your tomatoes and start combining the tomatoes, cucumbers, and bacon crumbles. (save some bacon crumbles to sprinkle on top)

• Combine your mayonnaise, garlic powder, and pepper.

• Combine your mayonnaise mixture with your tomato, cucumber, and bacon mixture.

Tips for the Best Cucumber Tomato Salad

This recipe is wonderfully simple, but a few small tips can make an even bigger difference.

• Use the freshest vegetables you can find. Garden cucumbers and tomatoes have the best flavor, but English cucumbers and ripe Roma or vine-ripened tomatoes are excellent choices from the grocery store, too.
• Drain extra moisture if needed. If your tomatoes are especially juicy, let them sit in a colander for a few minutes after chopping. This helps keep the dressing from becoming watery.
• Wait to add the bacon. For the best texture, stir in the crispy bacon just before serving so it stays crunchy.
• Let the salad chill. While you can serve it immediately, I think it tastes even better after about 20 to 30 minutes in the refrigerator. The vegetables absorb the dressing, and the flavors blend together beautifully.
• Taste before serving. Depending on the sweetness of your tomatoes and the saltiness of your bacon, you may want to add a little extra salt, pepper, or a splash of vinegar right before serving.

Easy Variations

One of the reasons I make this salad so often is because it’s easy to change based on what I have on hand.

• Add sliced avocado just before serving.
• Sprinkle crumbled feta or mozzarella pearls over the top.
• Toss in thinly sliced red onion for a little extra bite.
• Add fresh basil or parsley from the garden.
• Use cherry or grape tomatoes instead of larger tomatoes.
• Make it heartier by adding chopped grilled chicken.

Storage

This salad is best enjoyed the day it’s is made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

As it sits, the cucumbers and tomatoes will naturally release more liquid, so don’t be surprised if you notice extra dressing at the bottom of the bowl. Simply give everything a quick stir before serving again.

If you’re making this salad ahead of time, I recommend preparing everything except the bacon. Stir the bacon in just before serving to keep it crisp.

I don’t recommend freezing this recipe, since the fresh vegetables lose their texture once thawed.

Frequently Asked Questions

Can I make cucumber tomato salad ahead of time?

Yes! You can prepare the vegetables and dressing several hours in advance. Store the bacon separately and stir it in just before serving.

What are the best cucumbers to use?

Garden cucumbers are my first choice during the summer, but English cucumbers are a great option because they have fewer seeds and a thinner skin.

Can I use cherry tomatoes?

Absolutely! Cherry or grape tomatoes work just as well and are especially convenient because they don’t release quite as much juice.

Should cucumbers be peeled?

That’s completely up to you. If you’re using English cucumbers or tender garden cucumbers, I usually leave the peel on. For larger cucumbers with thicker skins, peeling them is often more enjoyable.

Can I make this without bacon?

Yes. The salad is still fresh and delicious without it, although the bacon adds a smoky flavor that really makes this recipe stand out.

Melissa’s Kitchen Notes

After making this recipe many times, these are the little things I’ve found that make the biggest difference:

• I almost always make this when my garden starts producing cucumbers and tomatoes because the fresh flavor is hard to beat.
• Chilling the salad for about 30 minutes gives the dressing time to soak into the vegetables.
• I always save the bacon until the very end so it stays crisp instead of softening in the dressing.
• This recipe is one of my favorite side dishes for burgers, grilled chicken, steaks, and just about any summer cookout.
• If I have fresh basil growing, I’ll chop a few leaves and toss them in right before serving.

Yield: 4 4

Cucumber Tomato Salad With Bacon

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Delicious Bacon Cucumber Tomato Salad that is reminiscent of the most delicious BLT with half the calories.  

Print

4.5 Stars (79 Reviews)

Ingredients

• 2 Large Cucumbers
• 1 Pint cherry tomatoes or 4 Nice Sized Tomatoes, seeds removed
• 1 Package Bacon
• 1/3 Cup Mayonnaise
• 1/2 Tsp Garlic Powder
• Salt to taste, I put mine on my tomatoes
• Pepper to taste

Instructions

1. Cut tomatoes and cucumbers to your desired shape and size.
2. Cook your bacon (I microwaved mine in two batches)
3. Salt your tomatoes and start combining the tomatoes, cucumbers and bacon crumbles. (save some bacon crumbles to sprinkle on top)
4. Combine your mayonnaise, garlic powder and pepper.
5. Combine your mayonnaise mixture with your tomato, cucumber and bacon mixture.
6. Sprinkle bacon crumbles on top and serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

6
Amount Per Serving: Calories: 134Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 7mgSodium: 216mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 3g

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