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An easy, breezy Tomato Cucumber Salad is the vibrant side that goes with anything and everything — all year, but especially in the summer when fresh garden produce is abundant. Whip this up today to add some color to your plate and some crunch to your palate.
The cooking should always be easy, but never more so than during summer, with warm temperatures and outdoor activities in full swing! Super simple sides like this tomato cucumber salad are just the ticket to getting vibrant, tasty meals on the table without fuss or frenzy at the end of the day.
To make this salad, all you truly need is some cucumber and tomato, plus a glug of olive oil and sprinkles of salt and pepper. This said, a bit of red onion adds delightful tang and color, red wine vinegar punches up the light dressing, and herbs elevate the whole thing.
So, when you see those neighborhood gardens and farm stalls start to burst with tomatoes, that’s your cue to put this on the menu!
Related: White Bean Tomato Cucumber Salad
Make the Meal
Serve this salad alongside Greek chicken skewers and a simple pesto pasta for a delicious yet super easy summer meal! It also pairs perfectly with Greek chicken meatballs, baked lemon herb salmon, or even a balsamic pork tenderloin you can toss in the Crockpot and serve when ready.
How To Make Cucumber Tomato Salad
This is even simpler than the average salad, which is really saying something.
- Chop cucumber, tomatoes, and onion, if using. If you’re able to use an English or Persian cucumber, you will not even need to peel it or remove any seeds. Large tomatoes can be quartered, mid-sized tomatoes can be halved, and cherry or grape tomatoes can be tossed in whole. The point is simply to have everything comfortably bite-sized.
- Drizzle on olive oil and red wine vinegar, then sprinkle with dried oregano, salt, and black pepper. Toss to combine. I do not find it necessary to mix the dressing separately!
- Sprinkle generously with fresh herbs. Dill is my favorite, especially if pairing with Greek chicken or shrimp. Fresh basil or fresh oregano are a close second and pair perfectly with pasta or a more Italian-themed main.
Storage
This salad keeps reasonably well in the fridge for a day if you have some leftover, but it’s really got the best texture when served right away.
Variations and Add-Ins
Treat this salad as a base and have fun adding whatever you like. Crumbled or cubed feta, small mozzarella balls, or diced avocado are all tasty ways to add something creamy. More vegetables make for more color and nutrition: chopped bell pepper is my go-to.
Related Recipes
Our other favorite summer sides include a tomato cucumber pearl couscous mix, zucchini casserole, peach arugula salad, and a juicy, beautiful peach Caprese. All perfect ways to round out dinner without much hassle or heat in the kitchen!
If you try this Tomato Cucumber Salad, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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Super Simple Tomato Cucumber Salad
IngredientsÂ
- 1 English cucumber, sliced and halved
- 1-2 cups small tomatoes, quartered
- 1/4 red onion, chopped or thinly sliced
- 2 Tablespoons olive oil
- 1 and 1/2 Tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 6-8 cranks fresh-ground black pepper
- fresh dill, optional
InstructionsÂ
- Combine cucumber, tomato, and onion in a large bowl. Drizzle with olive oil and vinegar, then sprinkle oregano, salt, and pepper on top. Stir well to combine. Sample and season with extra salt and pepper to taste.
- Sprinkle with fresh dill, or other herbs if desired, and serve cold. Enjoy!
Notes
- Storage: This salad keeps reasonably well in the fridge for a day, but it’s really got the best texture when served right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
