Chopped cucumbers, sliced red onion, and cherry tomatoes are tossed in a house-made light vinaigrette.
Easy Garden-Fresh Cucumber and Tomato Salad is the perfect summer dish. This salad is light and refreshing and is a great way to use up fresh cucumbers and tomatoes from your garden. This salad can be served as a side dish or a main course and can be made ahead of time for easy entertaining.
This easy tossed salad contains no cheese and is perfect for anyone with dairy allergies. If you like this salad, you will also love this Tangy Cucumber Salsa which is also perfect for an abundance of cucumbers.
Ready to make the this good recipe for cucumbers? Lets explore what you’ll need from your garden and pantry.
Cucumber Tomato Salad Ingredients
Cucumber – I used two medium-sized garden-fresh cucumbers. If your garden is not in-season at the time of making this recipe I suggest using English cucumber from the market. After cleaning, you can leave all the peel, some or none on.
Tomato – We had a ton of cherry tomatoes in the garden which needed to be used. You can use store-bought variety, or even chopped heirloom, vine-ripened, plum or beef steak tomatoes if that is what you have on hand.
Onion – We had red onions available but sweet Vidalia onion would really balance of the sweet and savory of this recipe.
Spices – I used ground black pepper, dry parsley, and dry Italian seasoning. You could use dry basil as well as dried thyme, oregano, etc.
Vinegar – Red wine vinegar is what I typically gravitate to for simple vinaigrettes. However, white wine vinegar, champagne, or even apple cider vinegar should work well.
Oil – Extra virgin olive oil is the prime oil to use when making dressings. The better the quality, the tastier your dressing will be.
How to Make Cucumber Tomato Salad
This cucumber tomato salad is the perfect side dish for any summer barbecue or picnic. It’s easy to make, and it’s packed with flavor. The best part is that it can be made ahead of time, so you don’t have to worry about last-minute preparations.
To make the salad, start by slicing the cucumbers in half. If your cucumber is seedy, use an ice cream scoop to remove the excess seeds.
Then, chop the cucumbers into small, pieces. Add the cucumbers to a large bowl along with the halved tomatoes and thinly sliced onions.
Next, add your desired dressing ingredients and whisk them in a small bowl.
Add the dressing to the veggies and stir.
Season the salad with salt and pepper to taste, and then refrigerate it for at least an hour to allow the flavors to meld together.
When you’re ready to serve, add some fresh herbs for a pop of color and flavor. This cucumber tomato salad is best served chilled, so be sure to take it out of the fridge shortly before serving. Enjoy!
How to Store Cucumber Salad
Store the cucumber salad in the refrigerator in an airtight container. The cucumbers will release moisture from the salt so be sure to mix before enjoying. This salad should be fresh for up to 3 days. Sadly this cannot be frozen.
Summer Cucumber Recipes to Try
- Zesty Red Onion Cucumber Salad
- Cucumber Cups with Chicken Salad
- Mediterranean Chickpea Salad
- Greek Pasta Salad
- Asian Cucumber Salad
Easy Garden-Fresh Cucumber and Tomato Salad
- Measuring Cups & spoons
- cutting board & knife
- large mixing bowl
- small bowl
- 2 medium cucumbers diced
- 2 cups cherry tomatoes halved
- 1 medium red onion sliced thinly
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon dried parsley
- salt & pepper to taste
- Start by slicing the cucumbers in half. If your cucumber is seedy, use an ice cream scoop to remove the excess seeds.
- Then, chop the cucumbers into small, pieces. Add the cucumbers to a large bowl along with the halved tomatoes and thinly sliced onions.
- Add extra virgin olive oil, vinegar, and spices to a small bowl and whisk.
- Add the dressing to the veggies and stir.
- Season the salad with salt and pepper to taste, and then refrigerate it for at least an hour to allow the flavors to meld together.
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