Tomato and cucumber salad is a simple, refreshing, and healthy dish that is perfect for any season, but especially delightful during the summer months when tomatoes and cucumbers are at their peak. This classic salad can be found in many cuisines around the world, from Mediterranean and Middle Eastern dishes to Eastern European and American versions. It’s quick to prepare, requires minimal ingredients, and offers a burst of fresh flavors and textures. Whether served as a side dish, a light appetizer, or even a main course with a protein addition, this salad is a versatile staple for any table.
Ingredients
Here are the basic ingredients you’ll need to make a classic tomato and cucumber salad:
- 2 cups cherry tomatoes, halved (or 3-4 medium tomatoes, chopped)
- 2 medium cucumbers, sliced or chopped
- 1/4 red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh herbs (such as parsley, dill, basil, or mint)
Optional additions:
- Crumbled feta cheese or fresh mozzarella balls
- Sliced olives (black or green)
- Avocado cubes
- Chickpeas for protein
Instructions
1. Prepare the Vegetables
Start by washing the tomatoes and cucumbers thoroughly. If you’re using cherry tomatoes, slice them in half. If using larger tomatoes, chop them into bite-sized pieces. Peel the cucumbers if desired (especially if the skin is thick or waxy), and slice them into rounds or half-moons. Thinly slice the red onion.
2. Combine Ingredients
Place the tomatoes, cucumbers, and onions in a large salad bowl. If you are adding any optional ingredients like olives, cheese, or avocado, now is the time to toss them in as well.
3. Make the Dressing
In a small bowl, whisk together the olive oil and red wine vinegar (or lemon juice). Add a pinch of salt and pepper to taste. If you like, you can add a bit of Dijon mustard or a crushed garlic clove to boost the flavor.
4. Toss the Salad
Pour the dressing over the salad and toss gently to combine, ensuring that the vegetables are well coated. Add fresh herbs and mix again. Taste and adjust seasoning as needed.
5. Chill and Serve
Although you can serve the salad immediately, letting it chill in the refrigerator for 15–30 minutes allows the flavors to meld beautifully. Serve cold or at room temperature.
Tips for the Best Tomato and Cucumber Salad
- Use ripe, flavorful tomatoes. In-season tomatoes have the best flavor. Heirloom varieties or vine-ripened tomatoes are excellent choices.
- English or Persian cucumbers are great because they have thin skins and fewer seeds.
- Red onions add a nice sharpness, but if you find them too strong, soak them in cold water for 10 minutes before adding them to the salad.
- Fresh herbs elevate the dish and add a burst of brightness. Choose herbs based on the other flavors you’re including.
Variations
This salad is very adaptable. Here are a few popular variations:
- Greek-style: Add Kalamata olives, feta cheese, and oregano.
- Middle Eastern-inspired: Use lemon juice, mint, and a sprinkle of sumac.
- Italian version: Add basil and mozzarella, and use balsamic vinegar instead of red wine vinegar.
Final Thoughts
Tomato and cucumber salad is a go-to recipe for healthy eating and easy preparation. It’s colorful, full of vitamins, and endlessly customizable. Whether you’re making it for a weekday lunch or a festive potluck, this salad is guaranteed to be a hit. Try different variations to keep things exciting and enjoy the crisp, fresh taste of this timeless dish.
