Tomato & Cucumber Summer Salad – Fresh, Simple, and Bright
Nothing says summer like a bowl of crisp cucumbers and juicy tomatoes tossed in a light, tangy dressing. This Tomato & Cucumber Summer Salad is the kind of recipe you can pull together in minutes and feel good about serving to anyone. It’s clean, colorful, and endlessly versatile.
Keep it simple for a weeknight dinner, or dress it up with a few add-ins for a backyard cookout. Either way, it’s the kind of dish that disappears fast.
Tomato & Cucumber Summer Salad – Fresh, Simple, and Bright
Ingredients
Method
- Prep the tomatoes: If using large tomatoes, core and cut into bite-size wedges or chunks. For cherry/grape tomatoes, slice in half. Place in a large mixing bowl.
- Slice the cucumbers: Trim the ends and slice into half-moons.If the cucumbers are very seedy, scoop out the seeds with a spoon for a cleaner crunch.
- Thinly slice the onion: Cut the red onion into very thin slices. If you’re sensitive to sharp onion flavor, soak the slices in cold water for 10 minutes, then drain and pat dry.
- Chop the herbs: Roughly chop parsley or dill. Use both if you like.Add to the bowl with the tomatoes, cucumbers, and onion.
- Mix the dressing: In a small jar or bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic (if using), salt, pepper, and dried oregano. Add a small pinch of sugar or a light drizzle of honey if your tomatoes aren’t very sweet.
- Toss and taste: Pour the dressing over the vegetables and herbs. Toss gently to coat.Taste and adjust salt, pepper, and acidity as needed.
- Add extras if you want: Fold in crumbled feta and olives for more richness and a briny kick. Keep it light, so the salad stays fresh and crisp.
- Rest briefly: Let the salad sit for 5–10 minutes to allow the flavors to mingle. Serve slightly chilled or at room temperature.
What Makes This Recipe So Good
This salad shines because it’s all about fresh, high-quality ingredients and straightforward flavors. There’s no heavy dressing to mask the taste; instead, a bright mix of olive oil, lemon, and vinegar brings everything to life.
You get a satisfying crunch from cucumbers, the juicy sweetness of tomatoes, and a little zip from red onion.
It also fits just about any meal. Serve it with grilled chicken or fish, spoon it over toasted bread, or tuck it into a pita with hummus. It’s budget-friendly, easy to scale, and ideal for meal prep.
Most importantly, it tastes like summer in every bite.
Shopping List
- 4 ripe tomatoes (Roma or cherry/grape tomatoes work well)
- 2 medium cucumbers (Persian or English cucumbers for fewer seeds)
- 1/2 small red onion
- 1/4 cup fresh parsley or dill (or a mix)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 small garlic clove, finely minced (optional)
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano (optional)
- Pinch of sugar or a drizzle of honey (optional, to balance acidity)
- Feta cheese, crumbled (optional, for serving)
- Kalamata olives, pitted and halved (optional)
Instructions
- Prep the tomatoes: If using large tomatoes, core and cut into bite-size wedges or chunks. For cherry/grape tomatoes, slice in half. Place in a large mixing bowl.
- Slice the cucumbers: Trim the ends and slice into half-moons.If the cucumbers are very seedy, scoop out the seeds with a spoon for a cleaner crunch.
- Thinly slice the onion: Cut the red onion into very thin slices. If you’re sensitive to sharp onion flavor, soak the slices in cold water for 10 minutes, then drain and pat dry.
- Chop the herbs: Roughly chop parsley or dill. Use both if you like.Add to the bowl with the tomatoes, cucumbers, and onion.
- Mix the dressing: In a small jar or bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic (if using), salt, pepper, and dried oregano. Add a small pinch of sugar or a light drizzle of honey if your tomatoes aren’t very sweet.
- Toss and taste: Pour the dressing over the vegetables and herbs. Toss gently to coat.Taste and adjust salt, pepper, and acidity as needed.
- Add extras if you want: Fold in crumbled feta and olives for more richness and a briny kick. Keep it light, so the salad stays fresh and crisp.
- Rest briefly: Let the salad sit for 5–10 minutes to allow the flavors to mingle. Serve slightly chilled or at room temperature.
Keeping It Fresh
Tomatoes release juice over time, which can water down the salad.
To keep it crisp, you have a few options. Toss the salad right before serving, or store the dressing separately and add it when it’s time to eat. If you’re prepping ahead, combine cucumbers and onion in one container and tomatoes in another.
For leftovers, refrigerate in an airtight container for up to 2 days.
The flavor actually deepens, but the texture softens, which some people love. If it becomes too juicy, add a handful of extra chopped cucumbers or a little more herb to freshen it up. A quick splash of vinegar and a pinch of salt can bring it back to life.
Health Benefits
- Hydration and fiber: Cucumbers and tomatoes have high water content and provide fiber that supports digestion and keeps you full without heaviness.
- Antioxidants: Tomatoes are rich in lycopene, which is linked to heart health.Fresh herbs also deliver antioxidants and anti-inflammatory compounds.
- Healthy fats: Extra-virgin olive oil adds heart-healthy monounsaturated fats. It also helps your body absorb fat-soluble nutrients from the vegetables.
- Lower sodium option: You control the salt. If you’re watching sodium, skip salty add-ins like olives and feta, or use them sparingly.
- Fresh, real ingredients: The short ingredient list means fewer additives and a more wholesome bowl of food.
What Not to Do
- Don’t use mealy tomatoes: Flavor and texture matter here.Choose firm, ripe tomatoes with good color and aroma.
- Don’t overseason early: Salt draws out moisture. If you’re serving later, wait to fully season until just before eating.
- Don’t drown the salad: Too much dressing can make it soggy. Start with less; you can always add more.
- Don’t skip the acidity: Lemon and vinegar brighten everything.Without them, the salad can taste flat.
- Don’t mince the onion too fine: Tiny pieces can spread harsh flavor. Thin slices give a gentler bite.
Alternatives
- Herb swap: Try basil, mint, or chives in place of parsley or dill. Basil adds sweetness; mint brings a cooling note.
- Creamier twist: Add a spoonful of Greek yogurt to the dressing for a light, creamy finish.Balance with extra lemon juice.
- Hearty add-ins: Chickpeas or white beans add protein and make it more filling. Farro or quinoa turns it into a full meal.
- Different acids: Use sherry vinegar, champagne vinegar, or lime juice for a new flavor profile.
- Spice it up: Sprinkle in Aleppo pepper, red pepper flakes, or a touch of sumac for a warm, tangy kick.
- No dairy: Skip feta and add avocado for creaminess. Season with a pinch of extra salt and lemon to balance.
- No onion bite: Swap red onion for thinly sliced scallions or shallots for a milder flavor.
FAQ
Can I make this salad ahead of time?
Yes, but keep the dressing separate until serving for the best texture.
If you must mix it ahead, leave out the salt until right before you eat, and store in the fridge up to 24 hours.
Which tomatoes work best?
Use what’s ripe and flavorful. Cherry or grape tomatoes hold their shape well and taste sweet. In peak season, heirlooms or Romas are excellent choices.
Do I need to peel the cucumbers?
No.
If you’re using English or Persian cucumbers, the skin is thin and pleasant. If using standard cucumbers with thicker skin or wax, peel partially or fully based on preference.
How do I cut the onion flavor?
Soak sliced red onion in cold water for 10 minutes, then drain. This softens the bite without losing the onion’s crisp texture.
What can I serve with this salad?
It pairs well with grilled chicken, salmon, steak, or tofu.
It’s also great next to pasta, tucked in a wrap, or piled onto crusty bread with a smear of hummus.
Can I use dried herbs?
Fresh herbs are best for brightness, but you can use a small pinch of dried oregano or dill in the dressing. Keep it light to avoid a musty flavor.
Is there a way to keep it from getting watery?
Salt the tomatoes lightly and let them sit for a few minutes, then drain excess juice before mixing. Or toss everything with dressing right before serving.
Wrapping Up
This Tomato & Cucumber Summer Salad is proof that simple ingredients can deliver big flavor.
It’s quick to make, easy to tweak, and perfect for warm days when you want something fresh and satisfying. Keep the dressing bright, the cuts chunky, and the herbs generous. With a few pantry staples and peak-season produce, you’ve got a salad you’ll come back to all summer long.
