This refreshing tomato cucumber salad is my new obsession!
The vibrant red tomatoes and crisp green cucumbers make for a beautiful color contrast. And I love how the simple olive oil and vinegar dressing lets the natural flavors shine through.
A sprinkle of fresh herbs from my garden takes it to the next level.
It’s so perfect for summer potlucks, picnics, and barbecues!
Why You’ll Love This Tomato and Cucumber Salad
Fantastically Flavorful: The dressing on this salad has it all. Tangy vinegar, pungent garlic, and sweet honey. Pair all that with the salad’s ingredients, and wow. There’s an explosion of flavor in every bite.
Quick & Easy: You can prepare tomato and cucumber salad in just a few minutes. It’s perfect for busy weeknights and last-minute gatherings.
Make-Ahead Friendly: Prepare it in advance, then store it in the refrigerator. The longer it chills, the better the flavors will meld. It also makes it great for meal prepping.
Versatile Side: This salad pairs well with a variety of main courses. Try it with everything from grilled meats to pasta dishes.
Ingredients
- English Cucumbers: This salad works best with English cucumbers. They’re thin-skinned, virtually seedless, and delicately sweet. You won’t even have to peel them!
- Ripe Tomatoes: Look for medium-sized ones that are juicy, sweet, and bursting with summer flavor. They add the perfect pop of red to your salad.
- Small Red Onion: Just a little onion adds a crisp bite and sharp, pungent aroma. Don’t worry, it’ll mellow after marinating in the dressing.
- Fresh Parsley: This herbaceous accent brings a bright, peppery flavor and vibrant green hue.
- Fresh Basil: Basil gives this salad its signature summery flavor.
- Dressing: Tangy red wine vinegar, smooth Dijon, savory garlic, olive oil, and a touch of honey are all it takes.
How to Make Tomato and Cucumber Salad
Follow these steps to make this refreshing summer salad:
1. Combine the veggies. Mix the cucumbers, tomatoes, red onion, parsley, and basil in a large bowl. Mix well.
2. Make the dressing. Whisk together the olive oil, red wine vinegar, Dijon, garlic, honey, salt, and pepper in a small bowl.
3. Toss the salad. Pour the dressing over the salad. Gently toss to coat. Adjust seasonings as needed.
4. Refrigerate and serve. Cover the salad and pop it in the fridge for at least 30 minutes. Then, serve it chilled, and enjoy!
Tips for the Best Tomato and Cucumber Salad
My best tip for this salad is not to be afraid to experiment. As with any salad recipe, the ingredients can be customized to suit your tastes.
- Only have regular cucumbers? You can use them instead. However, you’ll want to peel and de-seed them first. If you have Persian cucumbers, you can skip these steps.
- Think thin. You’ll get the best texture if you slice the onions and cucumbers as thinly as possible. The thinner they are, the better they’ll mix with the other ingredients.
- Be generous with salt. After slicing the cucumbers, sprinkle them liberally with salt. Then, let them sit for 10 to 15 minutes to draw out any excess moisture.
- Make it creamy. For a creamy version, add a spoonful of sour cream or mayo to the dressing.
- Have fun with variations. Add chickpeas or white beans for extra protein. Or mix in some feta or mozzarella for a creamier salad. Other add-ins include fresh dill, bell peppers, olives, and more.
How to Store
The trick to making this salad last is to store it separately from the dressing. Place the veggies in one air-tight container and the red wine vinaigrette in another.
To Store: Place the separate containers in the fridge away from the door. The salad will last about 3 days, and the dressing can last up to a week.
Combine the two immediately before serving to maintain the veggies’ crispness.
More Summer Sides to Try
Crispy Smashed Potato Salad
Mexican Street Corn Salad
Hawaiian Macaroni Salad
Avocado Salad
Cajun Potato Salad
Tomato and Cucumber Salad
6
servings10
minutes110
kcalThis tomato cucumber salad is light, refreshing, and so colorful! Serve it as a tasty side dish or add protein to make it the main event.
Ingredients
- For the Salad
2 English cucumbers, sliced into 1/4-inch rounds
4 medium ripe tomatoes, cut into 1-inch chunks
1/2 small red onion, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
- For the Dressing
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the sliced cucumbers, tomatoes, red onion, parsley, and basil.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
- Pour the dressing over the cucumber tomato salad and gently toss to coat evenly. Taste and adjust seasonings if needed.
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Toss again before serving.
- Serve chilled or at room temperature. Enjoy!
