Fresh Cucumber and Tomato Salad

So, you’ve stared into the fridge, hoping a fully-prepared, delicious, and healthy meal would magically appear. Instead, you’re met with a lonely cucumber, a slightly suspicious tomato, and a sense of impending doom about turning on the stove. Friend, I have been there. Let’s abandon that sad fate and make something gloriously simple instead. Let’s talk about the Fresh Cucumber and Tomato Salad—the hero we all need when the sun is blazing and our ambition is… not.

Why This Recipe is Awesome?

Let’s cut to the chase. This Fresh Cucumber and Tomato salad is the culinary equivalent of pulling off a stylish outfit with zero effort. It looks like you tried, but the secret is that it’s almost impossible to mess up.

First, it requires zero cooking. Your kitchen stays cool, and you don’t have to wrestle with any complicated equipment. Second, it comes together in about 10 minutes, which is less time than it takes to decide what to watch on Netflix. And third, it’s stupidly versatile. It’s a side dish for grilled chicken, a topping for tacos, or a refreshing snack all on its own. It’s idiot-proof, even I didn’t mess it up, and I once confused salt for sugar.

Ingredients

Gather your squad. This is all you need for a salad that serves about 4 people as a side.

• 1 large English cucumber: Or 2-3 regular ones. The English kind just has fewer seeds and thinner skin, so you’re less likely to end up with a watery puddle. But we’re not snobs here—use what you’ve got!
• 3-4 medium ripe tomatoes: The redder and happier they look, the better. Heirlooms are a gorgeous, flavorful choice if they’re looking good at the store.
• 1/2 small red onion: This adds a gorgeous purple color and a nice zing. If you’re sensitive to the sharpness, see my pro-tip below.
• A handful of fresh parsley or basil: Parsley for a brighter, more classic vibe, basil for a sweet, summery punch. Your choice, you culinary rebel.
• For the Dressing: This is where the magic happens.
  • 3 tablespoons extra virgin olive oil: The good stuff. It’s the backbone of the flavor.
  • 1 tablespoon red wine vinegar: Or white wine vinegar, or even a squeeze of lemon juice in a pinch.
  • 1 garlic clove, minced: Or 1/2 tsp of garlic powder if you’re feeling lazy (no judgment).
  • 1/2 teaspoon salt, plus more to taste.
  • 1/4 teaspoon black pepper.
  • Optional MVP: A big pinch of dried oregano. Trust me on this.

Step-by-Step Instructions

Ready? Let’s do this. The whole process is basically “chop, mix, devour.”

1. Chop All The Things. Grab a large bowl. Chop the cucumber into half-moons, about 1/4-inch thick. Chop the tomatoes into similar-sized chunks. Finely slice the red onion. Give the herbs a rough chop. Throw it all into the bowl.
   • Pro-Tip: If raw onion is a bit too intense for you, soak the sliced onion in a small bowl of cold water for 10 minutes before adding it. This tames the bite significantly!
2. Whisk the Zesty Dressing. In a small bowl or a jar with a lid, combine the olive oil, vinegar, minced garlic, salt, pepper, and oregano (if using). Whisk it vigorously or shake the jar like you’re mad at it until it looks all combined and lovely.
3. Combine and Toss Gently. Pour the dressing over the chopped veggies in the big bowl. Using a large spoon or your hands (washed, please!), toss everything together until every piece is glistening with herby, garlicky goodness.
4. Let it Get to Know Itself. This is the most important step for maximum flavor. Let the salad sit for at least 10-15 minutes before serving. This allows the salt to draw out the juices from the tomatoes and cucumbers, which then mingles with the dressing to create an insanely delicious, light broth at the bottom of the bowl. Don’t skip the rest!

Common Mistakes to Avoid

Let’s learn from the mistakes of others (namely, me) so your salad is perfect.

• Skipping the Resting Time: I know, you’re hungry. But serving this immediately is like introducing yourself to someone and then immediately leaving the party. You need to let the flavors mingle! Patience is rewarded here.
• Using Sad, Pale Tomatoes: The salad is only as good as your ingredients. If your tomatoes taste like watery cardboard, your salad will, too. Wait until they’re ripe and fragrant.
• Overcomplicating the Dressing: This isn’t the time for 15 exotic ingredients. The beauty is in the simplicity of oil, vinegar, and seasonings. Don’t muddy the waters.
• Cutting Veggies Too Small: You want satisfying chunks, not a mushy salsa. Keep your pieces bite-sized but substantial.

Alternatives & Substitutions

Got an allergy or just don’t have something? No worries. This recipe is a fantastic base for experimentation.

• No Red Wine Vinegar? Lemon juice is a brilliant substitute. White wine vinegar or even a tiny splash of balsamic (it will turn the salad a bit brown, but taste great) works too.
• Not an Onion Fan? Leave it out! Try adding some thinly sliced radishes for crunch and color instead.
• Want More Protein? Toss in some chickpeas, crumbled feta cheese, or chopped mozzarella balls to make it a full meal. Feta, IMO, is a game-changer.
• Herb Swap: Dill is another fantastic herb here. Or use a mix of mint and basil for a truly refreshing twist.
• Spice it Up: Add a pinch of red pepper flakes to the dressing for a subtle kick.

More Recipes:

• Broccoli Salad Recipe
• Classic Cheese Enchiladas Recipe
• Comforting Italian Chicken Soup

FAQs of Fresh Cucumber and Tomato Salad

Can I make this salad ahead of time?

You can prep it ahead of time, but I’d hold off on tossing it with the dressing until about 30 minutes before you plan to serve. Chop the veggies, make the dressing, but keep them separate in the fridge. Otherwise, the veggies can get a bit too soft and watery.

How long will leftovers last?

Honestly, it’s best the day it’s made. But you can keep it covered in the fridge for up to 24 hours. It will be more watery, but the flavor is still great. Just know the texture won’t be as crisp.

Can I use balsamic vinegar instead?

You can, but it will darken the beautiful colors of the veggies. If you don’t mind a darker, slightly sweeter salad, go for it! A balsamic glaze drizzled on top at the end is also a delicious option.

Is there a way to make it less watery?

Yes! After chopping, sprinkle the cucumber and tomato with a little salt and let them sit in a colander for 10-15 minutes. This draws out excess water. Pat them dry with a paper towel before adding the dressing. FYI, this is a pro move for peak crispness.

My salad is too acidic! How can I fix it?

Easy fix! Add a tiny pinch of sugar to the dressing. It won’t make it sweet, but it will perfectly balance the acidity of the vinegar.

Can I add avocado?

Absolutely! But add it right before serving, as it will get mushy if it sits in the dressing for too long.

Final Thoughts

And there you have it. The simplest, most satisfying Fresh Cucumber and Tomato  salad that proves you don’t need to be a fancy chef to make something truly delicious. It’s a celebration of summer, a testament to simplicity, and your new go-to for pretty much any occasion.