Cucumber Tomato Salad

Summer produce doesn’t get much better than this. When cucumbers and tomatoes are at their peak, they need little more than a simple dressing to shine.

This salad comes together in minutes, but the flavors are anything like an afterthought. Crisp cucumbers meet juicy tomatoes in a tangy vinaigrette that somehow tastes both bright and savory.

It’s the kind of dish that disappears fast at potlucks. I’ve watched people go back for seconds before they’ve even finished their main course.

Why You’ll Love This Recipe

The vinaigrette is balanced and simple. Red wine vinegar gives it tang, olive oil adds richness, and a touch of garlic brings everything together.

It’s also incredibly flexible. Serve it alongside grilled chicken, add it to your lunch bowl, or just eat it straight from the bowl with a fork.

The salad actually gets better after sitting for 15-20 minutes. The vegetables release their juices and mingle with the dressing, creating something even more flavorful than when you first tossed it.

Ingredients

For the salad:

• 2 large cucumbers, cut into half-moons
• 3 cups cherry tomatoes, halved (or 4 medium tomatoes, chopped)
• ½ red onion, thinly sliced
• ¼ cup fresh basil leaves, torn
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano

Instructions

Cut the cucumbers in half lengthwise, then slice into half-moons about ¼-inch thick. If your cucumbers have large seeds, you can scoop them out with a spoon first.

Halve the cherry tomatoes and place them in a large bowl with the cucumbers. If using regular tomatoes, chop them into bite-sized pieces.

Slice the red onion as thinly as possible. If the onion flavor is too sharp for your taste, you can soak the slices in cold water for 5 minutes, then drain and pat dry.

In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, pepper, and oregano. Shake or whisk vigorously until the dressing is well combined.

Pour the dressing over the vegetables and toss gently to coat everything evenly. Add the torn basil and chopped parsley, then toss once more.

Let the salad sit at room temperature for 15-20 minutes before serving if time allows. This gives the flavors a chance to meld together.

Taste and adjust seasoning if needed. Sometimes I add an extra pinch of salt or a splash more vinegar depending on how sweet or acidic the tomatoes are.

Serve immediately, or refrigerate for up to 2 hours. This salad is best enjoyed the day it’s made, as the vegetables will release water and become less crisp over time.

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