Tomato Cucumber Salad
by Katie Webster
July 3, 2023 (updated 4/4/24) Jump To Recipe
The simple perfection of summer ripe tomatoes and crunchy garden fresh cucumbers come together in this easy Tomato Cucumber Salad. The combination of cucumbers and tomatoes need little more than a bit of garlic, chopped basil, vinegar, olive oil and seasoning to highlight their fresh flavors.
Table of contents
We Love This Tomato Cucumber Salad Recipe
It’s summertime and we’re knee-deep in seasonal produce at Healthy Seasonal Recipes where we’re hitting our stride creating veggie recipes. Topping our list of summer vegetables are tomatoes and cucumbers, a classic pairing in recipes ranging from Gazpacho to Greek Salad.
The sweet juicy flavors of cucumber and tomatoes are best paired with garlic, fresh basil, vinegar, oil and seasoning. Serve this Cucumber and Tomato Salad for your next backyard barbecue, a picnic with friends or as a simple seasonal side dish for a weeknight meal.
If you have a lot of fresh tomatoes on hand make sure to try our Simple Tomato Salad too!
Ingredient Notes
- Tomatoes: You can use either large slicing tomatoes, heirloom tomatoes, grape tomatoes or cherry tomatoes. Better yet, try a combination of multiple varieties of tomatoes. You’ll need 24 ounces total or 4 1/2 cups. That’s about 4 medium or 3 large tomatoes, cored and cut into wedges. Note that yellow tomatoes and green tomatoes are very delicate and can start to fall apart when they are tossed into the salad. So stir with care so they do not get mushy.
- Cucumbers: For the salad you’ll also want one large European cucumber. You can use two regular cucumbers instead. Wash the cucumber, then peel and chop.
- Basil: You’ll need a little chopped fresh basil. If you do not have fresh you can omit it. Do not substitute dried basil.
- Olive Oil: For the dressing choose your best quality extra-virgin olive oil. Since this recipe is all about making the most of a few simple ingredients, choosing a high-quality fruity-tasting olive oil will make all the difference.
- Red Wine Vinegar: Our preferred vinegar for this salad is red wine vinegar for it’s strong acidity and neutral flavor. Lemon juice is our recommended alternative if you do not have it. Balsamic vinegar is another option, but it has a strong flavor and mild sweetness that will be more noticeable.
- Seasonings: Fresh garlic, salt, pepper, and dried oregano are the additional seasonings needed for the dressing.
Check out our Variations To Try below the recipe card to discover more ways to customize this recipe and make ingredient substitutions.
How To Make Cucumber Tomato Salad
- Whisk oil, vinegar, garlic, oregano, salt and pepper in a large bowl.
- Add tomatoes, cucumber and basil and toss to coat. Serve immediately.
Expert Tips and FAQs
This salad has 9 grams total carbs per 1 cup serving, and 2 grams of fiber giving it a total of 7 grams net carbs which falls within the limit of carbohydrates for most keto diets. Some individuals following ketogenic diets avoid tomatoes due to their naturally occurring sugar content. Read more here, and check with your doctor or dietitian to see if this salad is suitable for your carbohydrate budget.
Cucumber peels are completely edible and do not have to be removed if you do not mind the texture. The skin is thick and if you do not care for the texture you can peel it with a vegetable peeler. European cucumbers (or English cucumbers) are thin-skinned and are very good with the skin left on.
Rinse the tomatoes well. If they have produce stickers on them, remove the sticker. REmove the stem by gently twisting and pulling it up and away. Cut out the core with a sharp pairing knife cutting in an upside-down cone shape. Cut into wedges for the salad. Cherry tomatoes can be cut in half. Medium-sides tomatoes (such as Campari tomatoes) can be cut into quarters.
This salad has 124 calories per 1 cup serving.
Cucurbitacin is a naturally occurring compound found in some cucumbers that causes a bitter taste. Cucumber vines that are stressed due to very hot conditions are prone to producing bitter cucumbers. If you grow your own cucumbers, water them regularly and make sure to taste them before adding them to salad.
Red wine vinegar salad dressing is the best choice for tomato and cucumber salad because it is not too sweet and has a bright tart acidity that goes well with the fresh flavors of the tomatoes and cucumbers. Our blend includes garlic, olive oil and dried oregano. Alternatives to the dressing we’ve described below are our Lemon Juice Dressing or this Red Wine Vinaigrette. Our Walnut Balsamic dressing is another option for fans of balsamic dressing- and it isn’t too sweet.
Storage and Make Ahead
If you would like to prep this salad ahead you can do the following:
- Cut the cucumbers and store them in an air-tight container in the refrigerator up to 2 days.
- Mix the dressing in a jar and store in the refrigerator up to 4 days. Bring to room temperature by setting the jar into a bowl of warm water.
- Cut the tomatoes and basil just before tossing with the cucumbers and dressing.
Both cucumbers and tomatoes let off moisture once they are mixed into salad (with dressing) so we do not recommend mixing this ahead of time.
More Easy Summer Salads
While cucumbers and tomatoes are in season, make sure to check out these other cucumber and tomato salads
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Tomato Cucumber Salad
- Total Time: 10 minutes
- Yield: 6 cups 1x
Description
This simple summery Cucumber Tomato Salad is a simplified version of a classic Greek salad. It is made with fresh tomatoes and cucumbers mixed with a red wine vinaigrette dressing.
Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 small clove garlic, finely minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 4 medium or 3 large tomatoes, cored and cut into wedges
- 1 large European cucumber, peeled and chopped
- 2 tablespoons chopped fresh basil
Instructions
- Whisk oil, vinegar, garlic, oregano, salt and pepper in a large bowl.
- Add tomatoes, cucumber and basil and toss to coat. Serve immediately.
Notes
To Make Ahead
Cut the cucumbers and store them in an air-tight container in the refrigerator up to 2 days.
Mix the dressing in a jar and store in the refrigerator up to 4 days. Bring to room temperature by setting the jar into a bowl of warm water.
Cut the tomatoes and basil just before tossing with the cucumbers and dressing.
- Prep Time: 10 minutes
- Cook Time: na
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 124
- Sugar: 5 g
- Fat: 10 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g
Substitutions and Variations To Try
Instead of Basil: Use fresh dill, parsley or chives. Finely chopped arugula is also wonderful. If you are growing it in your garden fresh oregano is a great sub for the dried oregano (double the amount) and also if you have epazote in your garden try adding a little bit! It’s wonderful!
Additional Veggies and Such: Add in thinly sliced red onion or chunks of avocado. We also would like this with roasted red peppers, artichoke hearts and olives. Capers are another great choice!
Canned Beans: We like to add a can of chickpeas to this salad to make it heartier. Simply drain and rinse the garbanzos, then stir in with the cukes and tomatoes. White beans are also excellent with this combo. You can adjust the dressing a little bit if necessary.
Cheese: Last time I made this I added in crumbled feta and everyone loved it. Goat cheese, fresh mozzarella or burrata would also be obvious choices to add to this. Start with 1/4 cup of feta or goat cheese, or 8 ounces (drained) of fresh diced or pearl mozzarella or burrata, torn into bite-size pieces.
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
The crunchy cucumbers mixed with the other veggies and that flavorful dressing make this one refreshing salad!
I’m glad you like the variety of textures and flavors! Thanks, Sharon!
The tomato cucumber salad with cranberries is not only visually appealing but also a taste sensation.
Thank you, Alison. So glad you liked the cranberries!
The fresh, juicy tomatoes paired with crisp cucumbers create the perfect refreshing and light dish. It’s a fantastic option for a healthy and delicious summertime salad.
I’m thrilled you love our tomato cucumber salad! Thank you, Gianne!
What a fantastic tomato and cucumber salad. I love the variety of tomatoes used and the dressing. I’m looking forward to trying this.
Thank you, Kathleen! Hope you enjoy. 🙂
This was everything a gourmet salad should be, and then some! Easy, quick and delicious; definitely, a new favorite recipe!
I’m so glad you think so, Sara! Thank you!