Tomato Cucumber Salad

5 from 3 votes

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 Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: Tomato Cucumber Salad Recipe

Servings:

Calories: 119kcal

Ingredients

Dressing

⅓ cup olive oil, extra virgin
3 tablespoons red wine vinegar
1 tablespoon fresh thyme
2 teaspoons flat parsley, chopped fresh
2 teaspoons garlic, fresh minced
2 teaspoons balsamic vinegar
1 tablespoon honey
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 red onion, thinly sliced

Instructions

Add the olive oil, red wine vinegar, fresh thyme, chopped parsley, minced garlic, 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 2½ 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