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This Cucumber Tomato Salad, with juicy tomatoes, crisp cucumbers, and red onions, is the definition of simplicity done right. Tossed with a simple, tangy dressing and made with fresh summer produce, it is perfect for a BBQ dinner, entertaining, or a summer cookout.
Looking for more recipes for garden-fresh tomatoes? Don't miss Tomato Bruschetta, Blender Salsa, and Tomato Pizza.
Cucumber Tomato Salad at a Glance
- Serves: 4
- Time Needed: 10-minute prep + 30-minute chill
- Use Seasonal Summer Produce: This salad is best when made with ripe, vine-ripened tomatoes
- What Makes This Salad Stand Out: A handful of seasonings and fresh basil marinate the cucumbers, tomatoes, and red onions, allowing their natural juices to flavor the dish.
Recipe Highlights
Kristen's Keys for Cucumber Tomato Salad
Just like my recipes for Corn and Tomato Salad, Caprese Salad, and Honey Lime Fruit Salad, this recipe proves summer produce doesn't need much to shine.
That said, there are a few things you will want to keep in mind to enjoy the most flavorful results.
- Use the freshest ingredients available to you. Summer salads are at their best when made with ripe, seasonal ingredients. Look for ripe tomatoes, firm cucumbers, and vibrant fresh herbs.
- Cut everything into bite-sized pieces. Slice the tomatoes into wedges, cucumbers into half-moons, and slice the onion thinly. This will ensure the salad is easy to eat.
- Hate the flavor of raw onions? Soak the sliced onion in cold water for 5 minutes and then drain and pat dry before adding to the salad. It will help mellow out the sharp flavor.
- Serve within a few hours of preparation. While you can let the flavors meld for an hour or two, I don't recommend preparing much earlier than that. As the salad sits, the tomatoes and cucumber will release liquid, making the salad watered down and soggy.
Happy Cooking! xo Kristen
Notes on Ingredients
- Tomatoes: Use ripe vine-ripened or heirloom tomatoes when in season. Otherwise, opt for grape or cherry tomatoes, which allow you to enjoy this salad year-round.
- Cucumber: I typically opt for using hothouse or Persian cucumbers, as they do not need to be peeled or seeded. If using garden cucumbers, I recommend peeling them and removing the seeds for the best texture.
- Onion: Use a red onion for a pungent punch of flavor or a Vidalia onion for sweet, mild notes.
- Apple Cider Vinegar: For a mild, slightly sweet, and acidic finish that brightens and balances the salad. Feel free to replace the apple cider vinegar with white wine vinegar or red wine vinegar.
- Olive Oil: Opt for high-quality extra virgin oil for the best flavor.
- Basil: A natural pairing with tomatoes.
How to Make Cucumber Tomato Salad
- Prepare dressing first. I recommend whisking the vinegar, olive oil, salt, and pepper together in a large mixing bowl or serving dish to reduce the number of dishes needed.
- Add the veggies. Add the sliced cucumbers, tomato wedges, and sliced onion to the bowl and toss to coat.
- Cover and rest. While you can enjoy it right away, I find the salad is infinitely better after it has rested for 30 minutes. You can leave it covered on the counter if you plan to enjoy it within 30 minutes. Otherwise, cover and chill up to 4 hours.
- Serve with basil. Right before serving, add the basil and toss to coat. This keeps the basil vibrant, rather than bruised.
Serving Suggestions
This Cucumber Tomato Salad pairs perfectly with almost any main dish.
- For a Quick Lunch: Serve alongside turkey bacon wraps or avocado chickpea salad sandwiches.
- Alongside Grilled Entrées: I love serving with grilled homemade burgers, grilled BBQ chicken breasts, grilled shrimp skewers, or grilled marinated flank steak.
- For a Date Night: Serve with balsamic pork tenderloin, ribeye steak, or baked salmon for a simple yet impressive date night in.
- Enjoy with Pasta: Serve with creamy cavatappi pasta or lemon garlic pasta for a hearty vegetarian dinner.
Recipe Modifications
- Craving Cheese? Add crumbled feta cheese, fresh mozzarella pearls, or torn burrata to the salad right before serving.
- Love Olives? I often add up to ¼ cup of pitted Kalamata olives to add a briny touch.
- Love Avocado? Add diced Hass avocado to the salad for a rich, creamy element.
- Add More Spices: Feel free to add up to ½ teaspoon dried oregano or 1 teaspoon minced garlic, if desired.
- Swap Vinegar for Lemon Juice: It adds a fresh, acidic punch that vinegar achieves.
- Change out the Herbs: Swap basil for fresh dill, parsley, tarragon, oregano, or chives. Whatever you have on hand or growing in your garden.
More Simple Summer Salads
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Cucumber Tomato Salad
This delicious cucumber tomato salad features juicy tomatoes, sharp red onions, crisp cucumbers, and a light and tangy dressing
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 large vine-ripened tomatoes, cut into bite-sized chunks
- 1 large English cucumber, cut into half-moons
- 1 small red onion or Vidalia onion, thinly sliced
- 15 fresh basil leaves, whole or cut into ribbons
Instructions
- In a large bowl, whisk together 2 tablespoons extra virgin olive oil. 1 tablespoon apple cider vinegar, ½ teaspoon kosher salt, and ½ teaspoon freshly cracked black pepper until well combined.
- Add the diced tomatoes, sliced cucumbers, and thinly sliced onions to the prepared dressing and gently toss gently to coat the vegetables with the dressing.
- Cover and let rest for 30 minutes or up to 4 hours. If planning to enjoy within 30 minutes, you can leave at room temperature. Any longer, it is best to refrigerate.
- Right before serving, add the basil, gently toss, and taste to see if any additional seasonings are needed. Then serve immediately.
Notes
Tomatoes: Use any variety of seasonal ripe tomatoes you like. Out of season, replace the vine-ripened tomatoes with 1 pint of halved grape or cherry tomatoes.
English/Hothouse Cucumber: Feel free to use regular cucumber in place of an English cucumber. Just be sure to peel and remove the seeds for best results.
No Apple Cider Vinegar? Replace it with fresh lemon juice, red wine vinegar, or white wine vinegar.
Optional Spices: Feel free to add up to ½ teaspoon dried oregano or 1 teaspoon minced garlic, if desired.
Note on Storage: This salad is best served within 4 hours after preparation. After that, the salad will begin to become watered down and soggy.
Nutrition
Calories: 119kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 308mgPotassium: 437mgFiber: 2gSugar: 8gVitamin A: 922IUVitamin C: 19mgCalcium: 45mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This salad is the best! So light and refreshing!
I appreciate you sharing, Kat and of course, love hearing you enjoy!
It was a delicious side salad. A great summer dish with fresh tomatoes and fresh basil.
So happy to hear you enjoyed 🙂