Just like our Cucumber Tomato Avocado Salad, or our Cucumber Salsa, this simple cucumber tomato salad is a perfect way to use up your summer produce! It’s healthy, has a refreshing flavor, and makes a perfect side dish for potlucks and BBQ’s!
Fresh + Simple salad
Summer is a time for salad! While I love salads all year long, there is just something extra special and delicious about summer salads. I might be because I often fill them with my summer veggie harvest! If you have ever had a garden, you know that cucumbers and tomatoes are probably about the easiest to grow… and you tend to get a TON! There are many Italian recipes I can think of to use up tomatoes in, and cucumbers are great in any salad. But this fresh Cucumber Tomato Salad is one easy side that I can use them both! It’s so simple and easy to make. Just a light dressing and you’re good to go. Whip up this tasty side for a BBQ, potluck or as a light lunch. You’re going to love it – promise.
How to make cucumber tomato salad
This salad is beyond simple! VEGETABLES. In a large bowl, combine the tomatoes, cucumbers and fresh basil in a bowl. (If you’re using mozzarella balls, add them now as well.) DRESSING. Whisk together dressing ingredients in a separate bowl. TOSS. Pour over tomato and cucumber mixture and toss until well covered. Add salt and pepper to taste. Cucumber Tomato Salad is perfect to serve with an assortment of protein. Chicken Souvlaki, Easy Baked Salmon, and Fried Pork Chops are some of our favorites.
Salad additions
I love the bright simple ingredients in the salad, but you can easily change it up by adding additional vegetables and ingredients. Some ideas include:
Sliced red onionFeta cheeseDiced avocadoFresh garlicUse red wine vinegar instead of white for extra flavor
Cucumber: Skinny English cucumbers worked perfectly with this recipe. The skin is tender enough that it doesn’t need to be peeled. They are also thin enough that they can be sliced into perfect bite sized pieces.
If you only have regular cucumbers, then I suggest peeling them all or part of the way. Slice the cucumber in half lengthwise, remove the seeds and then chop into bite sized pieces.Persian cucumbers also work well.
Can you make this salad ahead of time? Make this salad the day before and STORE it covered in the fridge. I would toss it in only half of the dressing. When you’re ready to serve, drain any excess liquid and toss with the remaining dressing. How to store? STORE leftovers in an airtight container in the fridge for 2-3 days. Leftover dressing can be kept in the fridge for up to a week.
For more simple Salads, try:
Arugula SaladAsparagus SaladQuick Caprese SaladSummer Corn SaladBroccoli Slaw
