Tomato Cucumber Salad
A crisp, refreshing salad that celebrates peak summer produce. Juicy ripe tomatoes and cool cucumbers are tossed in a simple, tangy vinaigrette, making it the perfect light side for grilled meats, burgers, or just about any backyard barbecue spread. Ready in minutes with no cooking required.
For 4 servings
- prep · ~10 min
Prep the vegetables.
1.Cut 3 medium ripe tomatoes into wedges or large chunks.2.Halve 1 large cucumber lengthwise, then slice into half-moons.3.Thinly slice 1 small red onion into rings. - mix · ~2 min
Make the vinaigrette.
In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, a pinch of salt, and a pinch of freshly cracked black pepper until well combined.
- assemble · ~2 min
Toss the salad.
Place the tomatoes, cucumber, and red onion in a large serving bowl. Drizzle with the vinaigrette and toss gently to coat. Sprinkle with fresh parsley.
TIPLet the salad sit for 5 minutes before serving so the tomatoes release their juices and mingle with the dressing. - serve
Serve immediately or let it rest.
Serve the salad at room temperature for the best flavor. If making ahead, hold the dressing and toss just before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the ripest, in-season tomatoes you can find for the sweetest flavor.
- 2Salt the cucumber slices lightly and let them sit for 10 minutes, then pat dry, to prevent a watery salad.
- 3Slice the red onion paper-thin and soak in cold water for 10 minutes to mellow its bite.
- 4Let the dressed salad rest for 5 to 10 minutes at room temperature before serving so the juices meld.
- 5For the brightest flavor, use a good-quality extra-virgin olive oil and a sharp red wine vinegar.
- 6Make ahead: prep vegetables and dressing separately, then combine and toss just before serving.
Adapt it for your goals.
Herb garden
Swap the parsley for fresh basil, mint, or dill (or a mix) for a different aromatic profile. Perfect for pairing with Mediterranean or Middle Eastern mains.
feta crunchFeta crunch
Add 1/4 cup crumbled feta cheese and a handful of pitted Kalamata olives to turn this into a heartier side or light lunch with tangy, salty notes.
creamy avocadoCreamy avocado
Dice one ripe avocado and fold it in gently after dressing for a creamy texture and healthy fats that round out the acidity.
low oilLow-oil
Replace the olive oil with a splash of reserved tomato or cucumber juice and extra vinegar for a nearly fat-free vinaigrette that still packs a punch.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are a top source of lycopene, a powerful antioxidant linked to heart health and skin protection, and the olive oil helps your body absorb it.
Hydrating & Low Calorie
Cucumbers are over 95% water, making this salad naturally hydrating and very low in calories—perfect for light summer eating.
Heart-Healthy Fats
Extra-virgin olive oil provides monounsaturated fats that support cardiovascular health and help reduce inflammation.
Good for Digestion
Both cucumbers and tomatoes supply fiber and water, promoting regular digestion and a feeling of fullness.
Frequently asked questions
Salt the cucumber slices first, let them sit for 10 minutes, then pat dry with paper towels before adding to the bowl.
