If you’re looking for a way to bottle up the joy of summer and serve it on a plate, this tomato cucumber salad is your golden ticket. It’s crunchy, juicy, creamy, and bursting with bright flavors—all in under ten minutes. As someone who finds solace in a sunlit kitchen, chopping vibrant veggies and swirling in bold dressings, I can tell you this salad is a whole mood. Whether hosting a backyard barbecue, packing a picnic basket, or just trying to keep dinner simple and fresh, this dish checks all the boxes. No oven, no fuss—just a fresh summer salad that will always steal the spotlight.
Why You’ll Love This Tomato Cucumber Salad
This salad is the food version of that favorite sundress you keep reaching for: it’s flattering on every occasion, goes with everything, and makes you feel amazing. It’s refreshing and satisfying with juicy cherry tomatoes, cool cucumbers, creamy mozzarella, and tangy Italian dressing. Bonus? It takes just 10 minutes from start to finish. That’s less time than it takes to locate your flip-flops!
Ingredients
- 2–3 cucumbers (approx. 600–900 g / 21–32 oz), peeled and cubed
- 20–25 cherry tomatoes (approx. 300 g / 10.5 oz), halved
- 475 ml / 2 cups mozzarella, cubed
- 120 ml / ½ cup Italian dressing
- Salt and pepper to taste
Steps to Make It Happen
- Peel the cucumbers and slice each lengthwise into quarters. Then cut crosswise into ½-inch pieces. Toss those fresh cubes into a large mixing bowl.
- Halve the cherry tomatoes (yes, they’re like nature’s candy!) and join them with the cucumbers.
- Add the cubed mozzarella—sneak a cube for yourself, chef’s privilege.
- Pour that zesty Italian dressing over the top and toss gently to coat everything in deliciousness.
- Season with salt and pepper to taste, mix again lightly, and serve. This is fabulous right away, but even better chilled for a bit.
Tips for a Better Bowl
- Choose firm cucumbers and sweet cherry tomatoes—this fresh summer salad depends on peak produce.
- Want a lighter twist? Use a balsamic vinaigrette or even lemon juice with olive oil.
- If making ahead, keep the dressing separate until ready to serve to avoid sogginess.
- Add chopped basil or a pinch of red pepper flakes for some pizzazz.
My Family’s Favorite for a Reason
I still remember the first time I tossed this together. It was one of those “I have nothing in the fridge” nights, and I just had some cucumbers, tomatoes, and leftover mozzarella. One happy accident later, it became my go-to for everything from family cookouts to last-minute potlucks. My kids love it, my friends request it, and I love that it makes me look like I tried harder than I did. It’s a total win.
What to Serve with Tomato Cucumber Salad
This easy veggie side pairs perfectly with grilled chicken, burgers, or a simple pasta dish. It also shines next to heartier fare like barbecue ribs or pulled pork. Pile it onto toasted baguette slices for a light lunch with an open-faced sandwich vibe. And don’t be surprised if it outshines the main course—it’s just that good.
How to Store Leftovers
If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to two days. The veggies may release some water, so give the salad a quick toss before serving again. If you can, store the dressing separately to keep things crisp.
FAQs
Can I substitute the mozzarella?
Absolutely! Try feta for a tangy twist or vegan mozzarella if you’re dairy-free.
Can I use a different dressing?
Sure thing. A light vinaigrette or homemade lemon-garlic dressing works beautifully.
Is this tomato cucumber salad keto-friendly?
Yes! Just check the ingredients in your Italian dressing to keep it low-carb.
What’s the best cucumber to use?
English or Persian cucumbers work great because they’re tender and low on seeds.
A Summer Classic That Never Gets Old
This tomato cucumber salad is summer simplicity at its finest. It’s colorful, flavorful, and just the kind of easy veggie side we all need more of in our lives. Whether feeding a crowd or just treating yourself to a quick lunch, this salad is a guaranteed crowd-pleaser. Please keep it in your recipe rotation; you’ll have the perfect dish for every warm-weather occasion.
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The Freshest Bite of Summer: Tomato Cucumber Salad for Every Table
- Total Time: 10 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This tomato cucumber salad is a fresh, colorful summer celebration in every bite. It’s the perfect side dish for any occasion, with crisp cucumbers, juicy cherry tomatoes, creamy mozzarella, and a zesty Italian dressing. It’s quick to prep, endlessly versatile, and sure to steal the show at your next barbecue or picnic.
Ingredients
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2–3 cucumbers (approx. 600–900 g / 21–32 oz), peeled and cubed
-
20–25 cherry tomatoes (approx. 300 g / 10.5 oz), halved
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475 ml / 2 cups mozzarella, cubed
-
120 ml / ½ cup Italian dressing
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Salt and pepper, to taste
Instructions
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Peel cucumbers and cut them lengthwise into quarters. Then chop into ½-inch cubes and place in a large bowl.
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Halve the cherry tomatoes and add them to the bowl with the cucumbers.
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Add cubed mozzarella to the mixture.
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Pour the Italian dressing over the salad and toss gently until all ingredients are well coated.
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Season with salt and pepper to taste, toss lightly again, and serve immediately or chill before serving.
Notes
For best flavor, use ripe cherry tomatoes and firm cucumbers.
Substitute mozzarella with feta or a dairy-free alternative if needed.
Swap dressing for a vinaigrette or lemon-olive oil mix for a lighter option.
Add fresh basil or red pepper flakes to enhance flavor.
If prepping ahead, store dressing separately to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: Mediterranean / American