Fresh Tomato Cucumber Salad
A crisp summer side dish with juicy tomatoes, crunchy cucumbers, and a bright vinaigrette that comes together in about ten minutes. Perfect alongside grilled chicken, as a light lunch, or scooped up with warm pita.
Prep
5 min
Cook
N/A
Total
10 min
Servings
4 servings
Ingredients
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Instructions
- 1
Prep the vegetables. Halve the cherry tomatoes (or dice the large tomatoes into roughly ¾-inch pieces). Slice the cucumber into ¼-inch half-moons. Peel and thinly slice the red onion — thin enough that it adds flavor without overpowering a bite.
- 2
Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper until combined. It should look slightly emulsified and smell sharp and bright.
- 3
Toss everything together. Add the tomatoes, cucumber, and onion to a large bowl. Pour the dressing over the top and toss gently until every piece is lightly coated. Tear the fresh basil over the salad and give it one more gentle fold.
- 4
Let it sit for 5 minutes. This short rest lets the salt draw out a little juice from the tomatoes, which mixes with the vinaigrette and creates a light, flavorful pool at the bottom of the bowl. That's the good stuff — spoon it over when you serve.
- 5
Taste and adjust. Check for salt and acid. If the tomatoes are very sweet, a small extra splash of vinegar balances things out. Serve immediately for the crunchiest texture.
Used in this recipe: Garlic Press Balloon Whisk (Amazon, affiliate links)
Nutrition (per serving)
120 kcal
Calories
1g
Protein
7g
Carbs
11g
Fat
2g
Fiber
290mg
Sodium
This tomato cucumber salad is cherry tomatoes, cucumber and thin red onion tossed with a simple red wine vinegar and olive oil dressing and fresh basil. It takes 5 minutes of prep (10 minutes total with a short rest), serves 4, and works as a side with grilled meats, a light lunch, or a mezze-style spread with pita.
Ingredients
For the salad
- 2 cups cherry tomatoes, halved (or 2-3 large ripe tomatoes, diced)
- 1 English cucumber, sliced into half-moons
- ¼ medium red onion, thinly sliced
- 2 tablespoons fresh basil, roughly torn (dill or parsley also work well)
For the dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 small garlic clove, minced or pressed
- ½ teaspoon kosher salt
- Freshly cracked black pepper to taste
With so few ingredients, tomato quality matters most. In-season summer tomatoes make a big difference, and if the cherry or grape tomatoes look better than the large ones, use those, since they are more reliably sweet year-round.
How to Make Tomato Cucumber Salad
- Prep the vegetables. Halve the cherry tomatoes (or dice large tomatoes into roughly ¾-inch pieces). Slice the cucumber into ¼-inch half-moons. Peel and thinly slice the red onion, thin enough that it adds flavor without overpowering a bite.
- Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt and pepper until combined. It should look slightly emulsified and smell sharp and bright.
- Toss. Add the tomatoes, cucumber and onion to a large bowl. Pour the dressing over and toss gently until every piece is lightly coated. Tear the basil over the top and fold once more.
- Rest for 5 minutes. The salt draws a little juice out of the tomatoes, which mixes with the vinaigrette into a flavorful pool at the bottom of the bowl. Spoon it over when you serve.
- Taste and adjust. Check for salt and acid. If the tomatoes are very sweet, a small extra splash of vinegar balances things. Serve immediately for the crunchiest texture.
How to Keep Tomato Cucumber Salad from Getting Watery
Salt draws moisture out of both tomatoes and cucumbers, so the timing matters. Keep the salt in the dressing rather than seasoning the vegetables on their own, and don’t dress the salad until you’re ready to eat. The 5-minute rest is enough for a good pool of juice; much longer and the cucumbers start to soften and release water. If your cucumber is especially seedy, scoop the seeds out with a spoon before slicing.
Using regular cucumbers instead of English: peel them first, since the skin can be waxy and tough, and seed them by cutting lengthwise and scraping out the center, because they hold more water.
Swaps and Add-Ins
- Vinegar: white wine vinegar or apple cider vinegar work in place of red wine vinegar. Lemon juice gives a brighter, more Mediterranean taste. Balsamic is fine in a pinch but darkens the color.
- Cheese: crumbled feta is the most popular addition and moves the salad toward a Greek one.
- Crunch and richness: kalamata olives, toasted pine nuts or diced avocado all work. Add them after tossing so they don’t get crushed.
- Herbs: dill or parsley can replace the basil.
What to Serve with Tomato Cucumber Salad
It pairs naturally with grilled steak, Mediterranean baked salmon or chicken, and suits a mezze spread with hummus, olives and flatbread. For a cookout, try it next to grilled marinated steak. If you like the combination of tomato and fresh herbs, the easy caprese salad is a close cousin. For a heartier version, spoon it over cooked couscous or orzo.
Making It Ahead and Taking It to a Cookout
Chop the vegetables and mix the dressing up to a few hours in advance, keeping them in separate containers in the refrigerator, and toss right before serving. A dressed salad holds for about 30 minutes before the cucumbers soften. At a cookout, don’t leave it out for more than 2 hours, or 1 hour when it’s above 90°F. Refrigerate leftovers and eat them within 3-4 days, though the texture is best the same day.
Tomato Cucumber Salad FAQ
Can I make it ahead?
Yes, in parts: chop the vegetables and whisk the dressing in advance, then combine just before serving.
What if I don’t have red wine vinegar?
White wine or apple cider vinegar works, and lemon juice makes it a little brighter.
