Tomato Cucumber Salad Recipe
Summer Favorite Salads.
A light and refreshing salad with crisp cucumbers and juicy tomatoes, perfect for any summer meal.
I remember my grandmother making a salad just like this from her garden. She’d send me out to pick the cucumbers, their skins still warm from the sun. The smell of the fresh dill she’d chop in her small kitchen... it was everything. It wasn't a complicated recipe; it was about capturing a feeling. So, this is my version of that memory. A little piece of quiet joy on a plate.
Why This Salad Feels Like Sunshine
- •It's incredibly fresh and light.
- •Takes less than 15 minutes to make, from start to finish.
- •The simple dressing is bright and so flavorful.
- •Perfect for picnics, barbecues, or just a quiet lunch.
- •It uses simple, beautiful ingredients you probably have on hand.
Wow, I made this for a potluck last weekend and it was the first thing to disappear. Everyone asked for the recipe! It's so light and refreshing, and it went perfectly with everything. This is my new go-to side dish for summer.
Essential Ingredient Guide
- English Cucumber: I love using English or Persian cucumbers because their skin is thin and they have very few seeds. It gives you that perfect, crisp crunch without any bitterness. No need to peel them, either.
- Ripe Tomatoes: Good tomatoes are the heart of this salad. Use cherry or grape tomatoes because they’re sweet and hold their shape well. Look for ones that are vibrant and firm.
- Fresh Herbs: Please use fresh dill and parsley if you can. Dried herbs just don't have that same bright, alive flavor. The scent of fresh dill is what truly makes this salad sing.
- Good Olive Oil: Since the dressing is so simple, the quality of your olive oil really shines through. A nice extra virgin olive oil with a fruity note is just lovely here.
Complete Cooking Process
- Wash and dry your cucumber and tomatoes.
- Thinly slice the cucumber. I like to use a mandoline for perfectly even slices, but a sharp knife works beautifully.
- Halve the cherry tomatoes.
- Slice the red onion as thinly as you possibly can. This way, its flavor is present but not overwhelming.
- Find a small jar with a tight-fitting lid. It’s my favorite way to make dressing.
- Add the olive oil, red wine vinegar, Dijon, minced garlic, salt, and pepper to the jar.
- Screw the lid on tight and just give it a good shake until it’s all emulsified. It’s so easy.
- Taste it. Does it need a little more salt? Go ahead and adjust.
- Place all your prepared vegetables in a big, pretty bowl.
- Sprinkle the chopped fresh dill and parsley over the top.
- Pour the vinaigrette all over everything.
- Use a gentle hand to toss it all together. You just want to coat everything, not bruise the vegetables.
- Let it rest for a few minutes. This is where the magic happens and the flavors get to know each other.
A Few Common Questions
→Can I make this salad ahead of time?
Honestly, it's best made right before you serve it to keep the cucumbers super crisp. If you need to prep ahead, you can chop the vegetables and store them in the fridge, and mix the dressing separately. Then just toss it all together when you're ready to eat.
→What kind of tomatoes work best?
I really prefer cherry or grape tomatoes because they are sweet and not too watery. If you use larger tomatoes, like Roma or vine-ripened, I suggest scooping out the seeds to prevent the salad from becoming soggy.
→Can I add other ingredients?
Of course! This salad is a wonderful canvas. Crumbled feta cheese is a classic addition. Chickpeas would add some protein, and some sliced avocado would be lovely for creaminess. Make it your own.
→Can I use a different type of vinegar?
Yes, you can. White wine vinegar or apple cider vinegar would also work well. Each will give the dressing a slightly different character, so feel free to experiment.
Tomato Cucumber Salad Recipe
Fresh tomato cucumber salad recipe. A light and refreshing salad perfect for any meal. Simple, easy, and bursting with flavor!
Timing
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Recipe Details
Ingredients
For the Salad
- 011 large English cucumber, thinly sliced
- 021 pint cherry or grape tomatoes, halved
- 031/2 red onion, very thinly sliced
- 041/4 cup chopped fresh dill
- 051/4 cup chopped fresh parsley
For the Vinaigrette
- 011/4 cup extra virgin olive oil
- 023 tablespoons red wine vinegar
- 031 teaspoon Dijon mustard
- 041 clove garlic, minced (optional)
- 051/2 teaspoon sea salt, or to taste
- 061/4 teaspoon black pepper, freshly ground
Instructions
In a large bowl, gently combine the sliced cucumber, halved tomatoes, and thinly sliced red onion.
In a small bowl or a jar with a lid, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic (if using), salt, and pepper until well combined.
Pour the vinaigrette over the vegetables. Add the fresh dill and parsley to the bowl.
Toss everything together gently until the vegetables are lightly coated in the dressing.
For the best flavor, let the salad sit for about 10 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
Notes & Tips
- 1Feel free to add other fresh vegetables like bell peppers or radishes for extra crunch and color.
- 2A handful of Kalamata olives can add a lovely briny bite.
- 3If you're not a fan of dill, fresh oregano or mint would also be delicious.
- 4For a creamier version, you can stir in a spoonful of plain yogurt or tahini into the dressing.
Tools You'll Need
- •Slice your red onion very, very thin. If you find its flavor too strong, you can soak the slices in cold water for 10 minutes, then drain and pat them dry before adding to the salad.
- •Don't dress the salad until you're ready to serve. This keeps the cucumbers from releasing too much water and keeps everything crisp.
- •Use fresh herbs. The difference in flavor between fresh and dried dill here is night and day.
- •Let the salad sit for about 10-15 minutes after tossing. It really helps the flavors to meld together.