Cucumber Tomato Salad: A Fresh Summer Classic

There’s just something about a cucumber tomato salad. It’s like summer in a bowl-simple, crisp, and so refreshing. You’ll find it everywhere, from Mediterranean tables to backyard barbecues. Why does everyone love it? Because it’s easy, it’s colorful, and it brings people together.

I first fell in love with this salad at a friend’s cookout. The sun was out, the grill was sizzling, and this bright bowl of veggies stole the show. My take? It’s got a Mediterranean twist-think fresh dill, parsley, a hint of sugar, and a sprinkle of dried basil. The best part? You don’t need fancy skills or equipment. Just a cutting board, a sharp knife, and a big bowl.

Quick Recipe Overview

• Ready in: 15 minutes flat. No stove, no oven.
• Servings: About 4 as a side, but you can easily double or halve it.
• Skill level: Super easy. Great for beginners, but tasty enough for anyone.
• Equipment:
  • Large mixing bowl
  • Small bowl or jar (for the dressing)
  • Sharp knife
  • Cutting board
  • Whisk or fork (or shake the dressing in a jar-works like a charm)

Make-ahead tip:
Chop your veggies and herbs the night before. Keep them in the fridge, undressed. Mix the dressing and stash it in a jar. Toss everything together just before serving so it stays crisp.

Ingredients: What You’ll Need

Let’s break it down:

• Tomatoes (3 cups): Ripe and juicy is the goal. Roma, heirloom, or cherry tomatoes all work. Cut into small wedges.
• Cucumbers (2 cups): English or Persian cucumbers are best-thin skin, hardly any seeds. Cube them up.
• Red Onion (½ medium): Slice into thin quarter moons. Too sharp? Soak in cold water for 10 minutes to mellow it out.
• Fresh Dill (1 tbsp) & Fresh Parsley (1 tbsp): Chop just before adding for max flavor.
• Extra Virgin Olive Oil (3 tbsp): Go for the good stuff if you can.
• Red Wine Vinegar (2 tbsp): Or swap in white wine vinegar or lemon juice for a change-up.
• Sea Salt (1 tsp) & Black Pepper (¼ tsp): Don’t skip these-they make the flavors pop.
• Dried Basil: Just a pinch. Or use fresh if you’ve got it.
• Sugar (to taste): A little balances the tang and brings out the sweetness.

Substitutions?

• Swap vinegar for lemon juice or balsamic.
• Try fresh basil or mint instead of dill/parsley.
• Use shallots or sweet onion for a milder bite.
• Any neutral oil works, but olive oil gives the best flavor.

Pro tip:
Let your veggies and herbs come to room temp before you start. Cold tomatoes can taste bland.

Let’s Make Cucumber Tomato Salad

1. Prep the Veggies:
   Chop tomatoes into small wedges. Cube the cucumbers. Slice the onion thin-if you’re sensitive to raw onion, soak it in cold water for 10 minutes, then drain.
2. Chop the Herbs:
   Finely chop dill and parsley. If you’re using basil, tear it gently by hand.
3. Mix It Up:
   Toss tomatoes, cucumbers, onion, and herbs in a big bowl. You want a colorful, even mix.
4. Make the Dressing:
   Whisk olive oil, vinegar, salt, pepper, dried basil, and a pinch of sugar in a small bowl or jar. Taste and adjust-add more sugar if your tomatoes are super tangy, or more vinegar if you want extra zing.
5. Dress and Toss:
   Pour the dressing over the salad. Gently toss-fold it together so the tomatoes don’t get mushy.
6. Taste and Adjust:
   Try a bite. Need more salt? More vinegar? Fix it up. If you’ve got time, let the salad sit for 10–15 minutes. The flavors blend and the veggies get juicier.

What to look for?
Your salad should look glossy and vibrant. Tomatoes will release some juice, mixing with the dressing for a creamy, pink-tinted finish. Herbs should be scattered throughout, and onions should look soft, not harsh.

Common Pitfalls

• Don’t over-mix-tomatoes get mushy fast.
• Avoid under-ripe or fridge-cold tomatoes-they taste flat.
• Don’t skip the salt. It brings everything together.

My secret:
I once made this salad with tomatoes straight from the fridge. Big mistake. The flavor just wasn’t there. Now I always let them warm up a bit first.

Variations & Customization

This salad is like a blank canvas. Try these twists:

• Need it vegan or gluten-free? You’re set. Add crumbled feta or vegan cheese for richness.
• Want some heat? Toss in a pinch of red pepper flakes or fresh chili.
• Feeling fancy? Top with toasted pine nuts, feta, or a drizzle of pomegranate molasses.
• In a hurry? Skip the herbs and just use cucumber, tomato, and onion.
• Seasonal swap: Use heirloom tomatoes and basil in summer. In winter, cherry tomatoes work great.

Serving & Storage

Serve chilled or at room temp. Pile it high in a bowl or on a platter-let those colors shine. It’s perfect with grilled meats, fish, kebabs, falafel, or even spooned over toasted bread.

Storing leftovers:
Keep in an airtight container in the fridge for up to 2 days. The veggies will soften, but the flavors get even better. If you’re prepping ahead, keep the dressing separate until serving.

No reheating needed.
If it’s been sitting, just toss again before serving.

Freezing?
Don’t do it. The veggies will turn to mush.

Ingredient Scaling Table

Servings	Tomatoes	Cucumber	Onion	Dill	Parsley	Olive Oil	Vinegar	Salt	Pepper
2	1.5 cups	1 cup	1/4	1.5 tsp	1.5 tsp	1.5 tbsp	1 tbsp	1/2 tsp	1/8 tsp
4	3 cups	2 cups	1/2	1 tbsp	1 tbsp	3 tbsp	2 tbsp	1 tsp	1/4 tsp
8	6 cups	4 cups	1	2 tbsp	2 tbsp	6 tbsp	4 tbsp	2 tsp	1/2 tsp

The good news? This salad is as easy as it gets, but there’s plenty of room to make it your own. Whether you’re a kitchen rookie or a seasoned pro, you’ll want to make this all summer long.

Give it a try. Let me know how it goes-I’d love to hear your twist!

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