There’s something magical about a simple Tomato-Cucumber Salad on a hot summer day. It’s like biting into sunshine—juicy tomatoes, crisp cucumbers, and a tangy dressing that dances on your tongue. This isn’t just a side dish; it’s a celebration of fresh, vibrant flavors that make you feel alive. Whether you’re throwing a backyard barbecue or just need a quick, healthy lunch, this salad is your go-to. And the best part? It’s ready in minutes, no fuss, no stress—just pure, delicious simplicity.
Why This Recipe Works
- Quick & Easy: 15 minutes from chopping to serving.
- Customizable: Toss in herbs, cheese, or grains to make it your own.
- Nutrient-Packed: Hydrating, fiber-rich, and loaded with vitamins.
The Story Behind the Sauce
- Hydration Hero: Cucumbers and tomatoes are basically edible water with benefits.
- Gut-Friendly: All that fiber keeps your digestion happy.
- Light & Fresh: Low-calorie but big on flavor—no guilt here.
Essential Ingredients & Tools
Ingredients for the Salad
- 3 medium tomatoes: Go for ripe but firm—heirlooms if you want that extra sweetness (vine-ripened Romas work too).
- 1 large cucumber: English or Persian for that perfect crunch. Peel if the skin’s too tough (regular cucumbers are fine, just deseed them).
- ½ red onion: Thinly sliced for a sharp kick. Soak in cold water to mellow it out (white onion works in a pinch).
- ¼ cup fresh parsley: Bright and herbaceous. Swap in cilantro or basil if you’re feeling adventurous.
Ingredients for the Dressing
- 3 tbsp extra-virgin olive oil: The good stuff—rich and smooth (avocado oil for a milder taste).
- 1 tbsp red wine vinegar: Tangy and bright. Lemon juice works too.
- 1 tsp Dijon mustard: Adds depth and helps the dressing cling (yellow mustard is a fine substitute).
- ½ tsp salt: Brings out all the flavors.
- ¼ tsp black pepper: Freshly cracked for that little kick.
Tools You’ll Need
- Chef’s knife: For clean, even cuts (a sharp paring knife will do).
- Mixing bowl: Big enough to toss without making a mess.
- Whisk or fork: To blend that dressing into perfection.
- Measuring spoons: Because balance is key.
Serves: 4 | Prep: 10 min | Total: 15 min
How to Make Tomato-Cucumber Salad
- Prep Like a Pro: Dice the 3 medium tomatoes into ½-inch cubes—big enough to stay juicy but not turn to mush. Slice the 1 large cucumber a tad thicker (¼-inch) so it keeps its crunch. For the ½ red onion, slice it thin against the grain and soak it in cold water for 10 minutes to take the edge off.
- Salt the Tomatoes: Sprinkle the 3 medium tomatoes with a pinch of salt and let them sit for 5 minutes. This draws out excess water and amps up their flavor. Drain any liquid before mixing.
- Make the Dressing: Whisk together the 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper until smooth. Taste and adjust—maybe a little extra vinegar if your tomatoes are super sweet.
- Combine with Care: Gently toss the 3 medium tomatoes, 1 large cucumber, and ½ red onion with the dressing in a big bowl. Add the ¼ cup fresh parsley last to keep it fresh and green. Let it sit for 5–10 minutes so the flavors meld.
- Serve with Style: Pile it onto a shallow dish, drizzle with a little more olive oil, and crack some black pepper on top. If you want it chilled, 30 minutes in the fridge is perfect—any longer and it loses its spark.
Pro Technique
Salt Your Tomatoes Right
Salting isn’t just for taste—it’s a game-changer. It pulls out water and concentrates the tomatoes’ natural sweetness. Use fine sea salt and drain the liquid after 5 minutes for the best results.
Meal Prep Magic
If you’re making this ahead, layer the ingredients: cucumbers on the bottom, tomatoes next, then onions and herbs. Keep the dressing separate until you’re ready to eat to avoid sogginess.
Dressing Temperature Matters
Room-temperature dressing coats the veggies better than cold. If your oil’s been in the fridge, warm the bowl with your hands before whisking.
Chef’s Wisdom
Tomatoes Make or Break It
Great salads start with great tomatoes. Heirlooms are my favorite for their complex flavor, but vine-ripened Romas are a solid backup. Never refrigerate them—cold kills their texture and taste.
Balance the Dressing
A perfect dressing is all about balance. Too tart? Add a pinch of sugar. Too flat? A little lemon zest can brighten it right up.
Play with Texture
Add some crunch with toasted pine nuts or creaminess with avocado slices. For a fancy touch, shave the cucumbers with a mandoline for delicate ribbons.
Storage & Freshness Guide
Short-Term Storage
Keep undressed salad in an airtight glass container for up to 2 days. A paper towel at the bottom absorbs extra moisture.
Revive Your Dressing
If the dressing separates, warm the jar in warm water for 2 minutes and shake it up. A little honey helps stabilize it for longer storage.
Leftover Ideas
- Bruschetta: Turn leftovers into bruschetta.
- Gazpacho: Blend them into a quick gazpacho. Waste not, want not!
Nutrition Profile
This salad is a hydration powerhouse, packed with vitamins A and C, potassium, and lycopene.
| Nutrient | Amount |
|---|---|
| Calories | 90 |
| Fat | 7g |
| Protein | 1g |
| Carbs | 6g |
| Fiber | 2g |
Perfect Pairings
Complementary Dishes
- Grilled Lemon-Herb Chicken: The salad’s acidity cuts through the richness of grilled chicken, while fresh herbs echo the parsley in the dish. Serve with warm pita to soak up the dressing.
- Falafel Platter: The cool, crisp salad balances the spiced, fried falafel. Add a dollop of tahini sauce for creaminess.
Drinks
- Sauvignon Blanc: This wine’s crisp citrus notes mirror the salad’s tangy dressing. Choose a New Zealand bottle for pronounced grapefruit flavors.
- Sparkling Water with Cucumber Ribbons: Infuse water with leftover cucumber slices and a sprig of mint for a hydrating, non-alcoholic option.
Something Sweet
- Honey-Drizzled Figs: The natural sweetness of ripe figs contrasts the salad’s savory notes. Drizzle lightly to avoid overpowering.
- Lemon Sorbet: A palate-cleansing finish that echoes the dressing’s citrus undertones. Serve in chilled glasses for elegance.
Tomato-Cucumber Salad
Make this easy Tomato-Cucumber Salad in 15 minutes! Fresh, hydrating, and bursting with flavor—perfect for summer meals. Get the simple recipe now!
Ingredients
For the Salad
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3 medium tomatoes (diced)
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1 large cucumber (sliced)
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½ red onion (thinly sliced)
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¼ cup fresh parsley (chopped)
For the Dressing
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3 tbsp extra-virgin olive oil
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1 tbsp red wine vinegar
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1 tsp Dijon mustard
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½ tsp salt
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¼ tsp black pepper
Instructions
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Dice 3 medium tomatoes and sprinkle with salt. Let sit for 5 minutes, then drain.01
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Slice 1 large cucumber and ½ red onion. Soak onion in cold water for 10 minutes.02
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Whisk 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper until smooth.03
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Toss vegetables with dressing and ¼ cup fresh parsley. Let sit for 5–10 minutes before serving.04
