This Summertime Tomato and cucumber Salad is everything I love about summer cooking. It is fresh, simple, and packed with flavor, and with only a few ingredients, you don't need much to make this shine.
My grandmother was born and raised in Italy, and as a child growing up, she would visit us every summer for two months. I remember that if she wasn't making some amazing Italian Pasta Dish, she was making something fresh from the garden. That's really where I first learned the heart of this tomato cucumber salad. Over the years, I've made it my own by adding balsamic, fresh basil, and bell peppers, but it still carries the same simple, fresh spirit she taught me. Every time I make it, serve it, or take a bite, it takes me right back to those summer days with her in the kitchen.
If you like this summertime salad, check out my Asian Cucumber Salad and Grilled Watermelon Salad.
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Why You'll Love this Recipe
- Uses simple ingredients - this lets the fresh tomatoes shine.
- Easy and quick - This quick marinade brings out the natural juices and flavor of the vegetables.
- Ready in under 10 minutes.
- It goes with everything - This salad is juicy and flavorful, but the flavor profile plays well with nearly any spread.
What is Tomato and Cucumber Salad?
A cucumber and tomato salad is a fresh, crisp, and simple summer side dish by tossing sliced cucumbers and tomatoes together. It is a popular, no-cook, Mediterranean-style dish often dressed with olive oil and vinegar.
Herbs like parsley, basil, or dill are the usual herbs used to season this salad.
Ingredients
- Cucumber - I love using a garden cucumber or an English cucumber, because they have a thin skin and don't need to be peeled.
- Tomato - The ripest tomatoes you can find for this salad. The better the tomato the better the flavor.
- Red Onion - This adds a little bite and crunch to the salad.
- Orange or Yellow Bell Pepper - Adds a sweet crunch and fun color to the salad.
- Salt - Enhances all the natural flavors.
- Pepper - Adds a little warmth and depth.
- Garlic Powder - Gives a subtle savory flavor.
- Basil - Fresh is best! It adds a bright garden-fresh finish.
- Olive Oil - A good quality oil gives the best flavor.
- Balsamic Vinegar - Brightens up everything and balances out the sweetness of the tomatoes.
How to make Summertime tomato and Cucumber salad
- Prep the vegetables: Wash and dry the vegetables thoroughly.
- Chop: Slice the tomatoes and cucumbers into bite-sized pieces (about ½ inch). Dice the red onion and bell pepper. Finely chop the fresh basil.
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, black pepper, and garlic powder.
- Toss the salad: Add all the vegetables to a large bowl, and pour the dressing over the top. Toss until everything is well coated.
- Let it rest: Let the salad sit for 10-15 minutes before serving. This will allow the flavors to blend.
Substitutions and Variations
- Toss in Feta to make a cucumber and tomato salad with feta.
- Add avocado for a heartier salad.
- Sprinkle with toasted nuts or seeds for texture and crunch.
- Replace tomatoes with carrots and make a carrot and cucumber salad.
- Swap the red onion for a sweet white onion or shallots.
Tim's Expert Tips
- Let it rest - I know it can be hard to wait, but letting it sit for 10-15 minutes really will enhance the flavors.
- Don't over-mix - Toss gently so the tomatoes hold their shape and don't break down too much.
- Fresh Parmesan - A little freshly grated Parmesan on top adds a salty, savory finish that brings everything together.
- Use fresh vegetables when possible - The fresher the tomatoes and cucumbers, the better this salad will taste. Fresh, in-season produce takes it to the next level.
What to Serve with Salad
- Sourdough Bread or Garlic Butter Rolls
- Pellet Grilled Salmon
- Smoked Pork Steaks
- Grilled Ribeye or Filet Mignon
Storage tips
- Storage - Leftover salad keeps well in an airtight container in the fridge for up to two days.
- Make-ahead - You can prep the vegetables earlier in the day, waiting to toss with dressing until closer to being ready to serve.
FAq
No, especially with English cucumbers. The skin is tender and adds color and nutrients.
Yes, but it is best served within 1-2 hours.
Yes, it is highly nutritious, low in calories, and rich in vitamins C and K, fiber, and potassium.
More Salad Recipes
Recipe
Summertime Tomato and Cucumber
Equipment
- 1 Knife
Ingredients
- 1 Whole Cucumber Diced
- 6 Medium Tomatoes Diced
- ½ Red Onion Diced
- 1 Bell Pepper Diced
- 1 ½ teaspoon Sea Salt
- 1 Tsp Pepper
- 1 ½ Tsp Garlic Powder
- 3 tablespoon Fresh Basil Diced
- 3 tablespoon Extra Virgin Olive Oil
- 1 ¾ Tbsp Balsamic Vinegar or Red Wine Vinegar
Instructions
- Prep the vegetables: Wash and dry all vegetables thoroughly.
- Chop: Slice the tomatoes and cucumbers into bite-sized pieces (about ½ inch). Dice the red onion and bell pepper. Finely chop the fresh basil. 6 Medium Tomatoes 1 Whole Cucumber ½ Red Onion 1 Bell Pepper 3 tablespoon Fresh Basil
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, black pepper, and garlic powder. 3 tablespoon Extra Virgin Olive Oil 1 ¾ tablespoon Balsamic Vinegar 1 ½ teaspoon Sea Salt 1 teaspoon Pepper 1 ½ teaspoon Garlic Powder
- Toss the salad: Add all the vegetables to a large bowl, and pour the dressing over the top. Toss until everything is well coated.
- Let it rest: Let the salad sit for 10-15 minutes before serving. This will allow the flavors to blend.
Notes
- Let it rest - I know it can be hard to wait, but letting it sit for 10-15 minutes really will enhance the flavors.
- Don't over-mix - Toss gently so the tomatoes hold their shape and don't break down too much.
- Fresh Parmesan - A little freshly grated Parmesan on top adds a salty, savory finish that brings everything together.
- Use fresh vegetables when possible - The fresher the tomatoes and cucumbers, the better this salad will taste. Fresh, in-season produce takes it to the next level.
- Storage - Leftover salad keeps well in an airtight container in the fridge for up to two days.
- Make-ahead - You can prep the vegetables earlier in the day, waiting to toss with dressing until closer to being ready to serve.
Nutrition
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Carla Dee Washington says
This looks absolutely amazing and delicious! One of the all time favorite summer salads that can go with everything. I will definitely be making this take on it!👍🏽
CookitwithTim says
Thanks Carla, hope you ablesolutely love it.