I serve a Simple Cucumber Tomato Salad of quartered tomatoes, crisp cucumbers, and ribbons of fresh mozzarella that leaves people wondering what my secret is.

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I keep coming back to this Easy Tomato Cucumber Salad, it’s bright and weirdly addictive. I toss quartered ripe tomatoes with slices of English cucumber and there’s something about how they sit in the bowl that makes me want to call it a Marinated Cucumber And Tomato Salad even when I haven’t given it time to chill.

It isn’t the old Simple Cucumber Tomato Salad you expect, there’s these little pops of flavor that surprise you and make you pause, like maybe add more or maybe leave it alone. I bring it to casual dinners cause people always ask for more.

Ingredients

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Bright, juicy and rich in vitamin C, fiber and lycopene, gives sweet acidity.
Cool, crisp water weight, low calories, some fiber, adds refreshing crunch to salad.
Sharp, slightly sweet when soaked, has antioxidants and a pungent bite that wakes dish.
Velvety fat that boosts absorption of vitamins, brings richness and fruity peppery notes.
Bright acid that balances oil, adds tangy sour zip and light fragrance.
Herby, aromatic leaf, offers fresh perfume, vitamin K and a slightly sweet peppery finish.
Salty, creamy crumble, adds protein, calcium, tangy savory note that lifts flavors.
Tiny punch of savory umami, antibacterial benefits, gives warm aromatic backbone if minced.

Ingredient Quantities

2 large ripe tomatoes, quartered (about 1 1/2 lb)

1 medium English cucumber or 2 Persian cucumbers, sliced into 1/4 inch rounds

1/2 small red onion, thinly sliced

1 garlic clove, minced

3 tbsp extra virgin olive oil

2 tbsp red wine vinegar or lemon juice

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup fresh basil leaves, roughly chopped (or parsley)

1/4 cup crumbled feta cheese optional

1/2 tsp sugar or honey optional

How to Make this

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1. Quarter the tomatoes (about 1 1/2 lb) and, if they seem watery, gently squeeze out the excess seeds/juice or scoop out the cores; slice the English cucumber into 1/4 inch rounds (or use two Persian cukes), thinly slice 1/2 small red onion, and mince 1 garlic clove.

2. If your cucumber looks wet, sprinkle a little salt on the slices and let them sit in a colander for 10 minutes, then pat dry with paper towel — this keeps the salad from getting soggy.

3. In a small bowl whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar or lemon juice, the minced garlic, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp sugar or a drizzle of honey if you like a touch of sweetness.

4. Put the tomatoes, cucumber and red onion in a medium bowl and pour the dressing over them.

5. Toss everything gently but thoroughly so the dressing coats the pieces, being careful not to mush the tomatoes.

6. Let the salad sit at room temperature for at least 10 to 15 minutes so the flavors meld; for deeper flavor chill 30 minutes to an hour, but add herbs near the end.

7. Fold in 1/4 cup roughly chopped fresh basil (or parsley) right before serving so it stays bright, and sprinkle 1/4 cup crumbled feta on top if using.

8. Taste and adjust: add a pinch more salt, pepper, or a bit more vinegar/lemon if it needs brightness. Serve chilled or at room temp with crusty bread or as a side for grilled meats.

Equipment Needed

1. Cutting board, sturdy so tomatoes dont slip
2. Sharp chef knife for quartering tomatoes and slicing cucumber
3. Paring knife for cores and picky bits
4. Medium mixing bowl to toss the salad in
5. Small bowl or jar for whisking the dressing
6. Whisk or fork to emulsify the oil and vinegar
7. Colander or fine mesh sieve to drain cucumbers if theyre wet
8. Measuring spoons for oil, vinegar and seasonings
9. Salad servers or tongs to gently toss without crushing the tomatoes
10. Paper towels or a clean kitchen towel to pat veggies dry

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can make it 1 to 2 hours ahead, but toss the dressing just before serving if you want crisper cucumbers and tomatoes; if you dress it too early it gets watery and soggy.

Q: How do I stop the salad from getting watery? A: Salt the cucumber slices lightly and let them sit 10 to 15 minutes, then blot with a paper towel; also don't dress the salad until just before serving, or drain excess liquid from tomatoes first.

Q: Can I use regular cucumbers instead of English or Persian? A: Yes, but peel and seed them if they are waxed or very seedy, otherwise they'll add extra water and a bitter skin flavor.

Q: Is this salad vegan if I skip the feta? A: Totally, just leave out the feta or use a plant based cheese; the dressing and herbs give lots of flavor on their own.

Q: What can I substitute for red wine vinegar? A: Lemon juice is a perfect swap and gives a fresher brighter taste, just use the same amount; white wine vinegar works too.

Q: How long will leftovers keep? A: Stored in an airtight container in the fridge it's best eaten within 24 hours, maybe 48 if you're ok with softer veggies, but texture and flavor drop after the first day.

Easy Tomato Cucumber Salad Recipe Substitutions and Variations

Tomatoes: If you dont have 2 large ripe ones, use about 2 cups halved cherry or grape tomatoes, or 3–4 Roma/plum tomatoes, theyre less watery and hold up well.
Cucumber: Swap the English cucumber for 2 Persian cucumbers, or try 1 small firm zucchini thinly sliced for a milder, crunchy alternative (seed large regular cukes first).
Red onion: Use 2 shallots thinly sliced for a subtler bite, or 2–3 green onions for a light, fresher onion note.
Red wine vinegar or lemon juice: Replace with equal parts white wine vinegar or apple cider vinegar, or use 1 1/2 tbsp balsamic plus 1/2 tbsp water for a slightly sweeter, deeper flavor.

Pro Tips

1) Pick your tomatoes by smell not size, a tomato that smells sweet at the stem will give you way more flavor even if it looks a little soft. If one is too mushy roast it quickly on high heat for 8 to 10 minutes it turns into concentrated flavor and still works great in this salad.

2) To keep the salad from getting soggy press the cucumber between layers of paper towel or kitchen towel for 10 minutes, stack a plate on top to add a little weight. Also slice cucumbers thin and leave seeds out if they look watery, that simple step saves the whole salad.

3) Make the dressing into a quick emulsion so it clings to the veg, crush the garlic with a pinch of salt into a paste before adding the oil, that mellows it and spreads the flavor. If you have a little Dijon or even mayo add half a teaspoon it helps the oil and vinegar stay together and tastes nicer. Taste as you go, sometimes a tiny splash more vinegar or a drizzle of honey fixes it.

4) Finish at the last second, fold in basil and sprinkle feta right before serving, otherwise the herbs go limp and the cheese gets soggy. If you need to store leftovers keep the dressing separate from the veggies and add it when you serve again, bring it to room temp for best flavor.

Easy Tomato Cucumber Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I serve a Simple Cucumber Tomato Salad of quartered tomatoes, crisp cucumbers, and ribbons of fresh mozzarella that leaves people wondering what my secret is.

Servings

servings

Calories

160

kcal

Equipment: 1. Cutting board, sturdy so tomatoes dont slip
2. Sharp chef knife for quartering tomatoes and slicing cucumber
3. Paring knife for cores and picky bits
4. Medium mixing bowl to toss the salad in
5. Small bowl or jar for whisking the dressing
6. Whisk or fork to emulsify the oil and vinegar
7. Colander or fine mesh sieve to drain cucumbers if theyre wet
8. Measuring spoons for oil, vinegar and seasonings
9. Salad servers or tongs to gently toss without crushing the tomatoes
10. Paper towels or a clean kitchen towel to pat veggies dry

Ingredients

2 large ripe tomatoes, quartered (about 1 1/2 lb)
1 medium English cucumber or 2 Persian cucumbers, sliced into 1/4 inch rounds
1/2 small red onion, thinly sliced
1 garlic clove, minced
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar or lemon juice
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup fresh basil leaves, roughly chopped (or parsley)
1/4 cup crumbled feta cheese optional
1/2 tsp sugar or honey optional

Directions

Quarter the tomatoes (about 1 1/2 lb) and, if they seem watery, gently squeeze out the excess seeds/juice or scoop out the cores; slice the English cucumber into 1/4 inch rounds (or use two Persian cukes), thinly slice 1/2 small red onion, and mince 1 garlic clove.
If your cucumber looks wet, sprinkle a little salt on the slices and let them sit in a colander for 10 minutes, then pat dry with paper towel — this keeps the salad from getting soggy.
In a small bowl whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar or lemon juice, the minced garlic, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp sugar or a drizzle of honey if you like a touch of sweetness.
Put the tomatoes, cucumber and red onion in a medium bowl and pour the dressing over them.
Toss everything gently but thoroughly so the dressing coats the pieces, being careful not to mush the tomatoes.
Let the salad sit at room temperature for at least 10 to 15 minutes so the flavors meld; for deeper flavor chill 30 minutes to an hour, but add herbs near the end.
Fold in 1/4 cup roughly chopped fresh basil (or parsley) right before serving so it stays bright, and sprinkle 1/4 cup crumbled feta on top if using.
Taste and adjust: add a pinch more salt, pepper, or a bit more vinegar/lemon if it needs brightness. Serve chilled or at room temp with crusty bread or as a side for grilled meats.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.