Description
This Tomato Cucumber Salad is the perfect summer side dish—quick, healthy, and packed with fresh flavor. Featuring juicy tomatoes, crisp cucumbers, red onions, and a tangy vinaigrette, it’s an easy, no-cook recipe ideal for busy weeknights, backyard BBQs, or light lunches. Bright, nostalgic, and totally satisfying!
Ingredients
For the Salad:
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5 large tomatoes, quartered
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1 English cucumber, peeled and sliced
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½ large red onion, thinly sliced
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh cilantro
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Pinch of kosher salt
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Pinch of black pepper
For the Vinaigrette:
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½ cup olive oil
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¼ cup red wine vinegar
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1 garlic clove, minced
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1 teaspoon kosher salt
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Pinch of black pepper
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½ teaspoon honey or brown sugar (optional)
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1 teaspoon dried oregano
Instructions
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In a large bowl, combine the tomatoes, cucumber, red onion, parsley, and cilantro. Season with salt and black pepper.
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In a small bowl or mason jar, whisk (or shake) together olive oil, red wine vinegar, garlic, salt, pepper, oregano, and honey (if using).
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Pour the vinaigrette over the vegetables and toss gently to coat.
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Cover and let rest at room temperature for 1 to 3 hours to allow flavors to blend.
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Serve and enjoy chilled or at room temperature.
Notes
Letting the salad rest improves flavor and texture—don’t skip it!
De-seed tomatoes if overly juicy to prevent a watery salad.
Add feta cheese or olives for a Mediterranean twist.
Red pepper flakes give it a little kick, if desired.
Best served the same day; refrigerate leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-American