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Tomato Cucumber Salad

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overhead shot of Tomato Cucumber Salad in a bowl
This tomato cucumber salad is loaded with fresh cucumbers, juicy tomatoes, and crisp onions, all smothered in a simple dressing for a delicious summer side dish.
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Table of Contents
  1. Tomato Cucumber Salad Ingredients
  2. How to Make This Tomato Cucumber Salad Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

The fresh ingredients in this tomato cucumber salad are simple, but the flavor is amazing. Cool crisp cucumber, fresh onions, and juicy red tomatoes drenched in a tangy vinaigrette make this salad a go-to option for the perfect summer side dish.

overhead shot of Tomato Cucumber Salad in a bowl

Tomato Cucumber Salad Ingredients

Tomato Cucumber Salad raw ingredients that are labeled

You’ll need:

For the Dressing

  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme
  • 2 teaspoons chopped fresh flat parsley
  • 2 teaspoons fresh minced garlic
  • 2 teaspoons balsamic vinegar 
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper 

For the Salad

  • 6 medium vine ripe tomatoes
  • 1 English cucumber (peeled or unpeeled) 
  • ½ cup thinly sliced red onion

SUBSTITUTIONS AND ADDITIONS

FRESH HERBS: You can substitute 2 teaspoons of dried thyme for the fresh thyme in this easy recipe. You can also substitute 1 teaspoon of dried parsley for the fresh chopped parsley.

CUCUMBERS: You can use 2 regular salad cucumbers instead of the English version in this simple salad.

CHEESE: Add feta cheese as a great way to add a little bit of tangy cheese to this colorful salad.

How to Make This Tomato Cucumber Salad Recipe

STEP ONE: Add the olive oil, red wine vinegar, fresh thyme, chopped parsley, balsamic vinegar, honey, Italian seasoning, kosher salt, and cracked black pepper to a pint-size canning jar with a lid. Shake vigorously and set it aside.

OUR RECIPE DEVELOPER SAYS

If you do not have a pint-size canning jar with a lid, add the dressing ingredients to a small bowl and whisk to combine.

oil, vinegar, thyme, parsley, honey, italian seasoning, salt and pepper added to a jar.

STEP TWO: Slice the tomatoes in half horizontally. Then slice into quarters, and then cut each quarter in half. This should give you 6 cups.

sliced tomatoes on a cutting board

STEP THREE: Slice the cucumber in half. Then slice the cucumber in half long ways. Slice each half cucumber into ¼-inch slices. This should give you 2½ cups.

PRO TIP:

If you are using regular cucumbers rather than English cucumbers, you may want to peel the skin as they tend to be tougher than English cucumber skins.

sliced cucumbers on a cutting board

STEP FOUR: Add the quartered tomatoes, sliced cucumber, and red onion to a large salad bowl.

tomatoes, sliced cucumbers and red onions added to a bowl

STEP FIVE: Pour the dressing over the salad and toss to combine. 

PRO TIP:

You can also use a gallon-size Ziploc baggie to toss the salad in. 

dressing poured over the salad in a bowl

How To Serve

This refreshing salad makes an easy side dish, especially during tomato season when you have an abundance of ripe, juicy tomatoes. Whip up this salad with a delicious meal cooked on the barbecue, such as our grilled chicken breast or pineapple chicken kabobs and a pasta salad.

Our cucumber salad and watermelon salad are two more refreshing summer salads you will love adding to your menu.

Storage

IN THE FRIDGE: Store any leftovers of this cucumber tomato onion salad in an airtight container for up to 2 days.

IN THE FREEZER: This fresh salad won’t freeze well at all. The tomatoes and cucumbers will become soggy once thawed.

a close up shot of a fork getting a piece of Tomato Cucumber Salad

If you’re looking for a light and refreshing summer salad, this cucumber and tomato salad is definitely worth trying! Simple ingredients such as crunchy cucumbers and ripe tomatoes plus a classic vinaigrette dressing make this an easy recipe to whip up when the craving strikes.

FREQUENTLY ASKED QUESTIONS

Can I use a different type of cucumber for this recipe?

You can use a different variety of cucumbers in this delicious recipe, although we do recommend the English cucumber as it has fewer seeds than regular cucumbers as well as thinner skin.

How long will this tomato onion cucumber salad keep in the fridge?

This simple cucumber tomato salad recipe is best made and served fresh as it will become soggy fairly quickly. If you do have leftovers, it will keep for a couple of days in the fridge.

Should I peel the cucumber for this easy salad?

While it is entirely up to you if you want to peel the cucumbers before adding them to this tomato and cucumber salad, if you are using English cucumbers, it isn’t necessary as they have fairly thin skins. If you are using a different variety of cucumbers, you may want to remove the skin.

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overhead shot of Tomato Cucumber Salad in a bowl

Tomato Cucumber Salad

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This tomato cucumber salad is loaded with fresh cucumbers, juicy tomatoes, and crisp onions, all smothered in a simple dressing for a delicious summer side dish.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8

Ingredients
  

Dressing

  • cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme
  • 2 teaspoons chopped fresh flat parsley
  • 2 teaspoons fresh minced garlic
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper

Salad

  • 6 medium vine ripe tomatoes
  • 1 English cucumber, peeled or unpeeled
  • ½ cup thinly sliced red onion

Instructions
 

  • Add the olive oil, red wine vinegar, fresh thyme, chopped parsley, balsamic vinegar, honey, Italian seasoning, kosher salt, and cracked black pepper to a pint-size canning jar with a lid. Shake vigorously and set it aside.
  • Slice the tomatoes in half horizontally. Then slice into quarters, then slice each quarter in half. This should give you 6 cups.
  • Slice the cucumber in half. Then slice the cucumber in half long ways. Slice each half cucumber into ¼-inch slices. This should give you 2 ½ cups.
  • Add the quartered tomatoes, sliced cucumber, and red onion to a large salad bowl.
  • Pour the dressing over the salad and toss to combine.

Notes

  • If you do not have a pint-size canning jar with a lid, add the dressing ingredients to a small bowl and whisk to combine.
  • If you are using regular cucumbers rather than English cucumbers, you may want to peel the skin as they tend to be tougher than English cucumber skins.
  • You can also use a gallon-size Ziploc baggie to toss the salad in.

Nutrition

Calories: 119kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 298mg | Potassium: 308mg | Fiber: 2g | Sugar: 6g | Vitamin A: 857IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg
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