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Top-down view of a large white bowl holding a fresh, vibrant cucumber tomato salad with slices of red onion.

Simple Cucumber Tomato Salad

mylifeinbalancegroup.com/cucumber-tomato-salad/
Vibrant, flavorful, and super refreshing, this gorgeous salad combines cucumbers, tomatoes, and red onion with a sweet and tangy vinaigrette to create a perfect summer side dish.
Prep 10 minutes
Cook 0 minutes
Total 10 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • small mixing bowl
  • whisk
  • Cutting board
  • Vegetable peeler optional
  • Sharp chef's knife
  • Large bowl
  • 2 large wooden spoons

Ingredients

For the Vinaigrette

  • 3 tablespoons high-quality olive oil
  • 1 ½ tablespoons white wine vinegar (or apple cider vinegar)
  • 1 teaspoon honey (or 1 ½ teaspoons granulated white sugar, see Notes)
  • ½ teaspoon salt (more or less to taste)
  • ¼ teaspoon freshly ground black pepper (more or less to taste)

For the Cucumber Tomato Salad

  • 1 large English cucumber (approximately 12 ounces)
  • 2 medium red tomatoes (approximately 4-6 ounces each)
  • ¼ of one medium red onion (halved, thinly sliced; approximately 2 ounces)
  • 10 leaves fresh basil (thinly sliced)

Instructions

For the Vinaigrette

  • Add 3 tablespoons high-quality olive oil, 1 ½ tablespoons white wine vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to small mixing bowl.
  • Whisk ingredients together vigorously until mixture is fully incorporated. Set vinaigrette aside.

For the Cucumber Tomato Salad

  • Peel 1 large English cucumber, then slice cucumber in half lengthwise, creating 2 long moon-shaped halves. Slice each cucumber half into roughly ¼-inch-thick half circles and place cucumber slices in large bowl.
  • Slice 2 medium red tomatoes in half vertically, creating 4 tomato halves. Cut away and discard seeds. Chop each tomato half into roughly ½-inch pieces and add chopped tomatoes to bowl with cucumber slices.
  • Add red onion slices and sliced fresh basil to bowl with cucumbers and tomatoes.
    Ingredients for cucumber tomato salad in a large white bowl.
  • Pour prepared vinaigrette into bowl, covering salad ingredients as evenly as possible. Use 2 large spoons to gently toss ingredients together until well-blended and fully coated in vinaigrette.
  • Serve prepared salad immediately, or cover bowl with lid or plastic wrap and refrigerate at least 30 minutes, then serve chilled.

Recipe Notes

  • The cucumber and tomato pieces can be as small or as large as you like. I prefer to make everything bite-sized from the beginning but there's no right or wrong here.
  • Chill: Chilling the salad is totally optional, but if you've got time, I recommend it.
  • Make it Vegan: Use sugar instead of honey. Make sure your sugar is 100% vegan and not processed with bone char.
  • Leftovers: Refrigerate leftover salad in an airtight container up to 4 days. Note that the cucumber and tomatoes will begin to break down over time and the tomatoes especially can become mushy and mealy.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 134calProtein: 2gFat: 11gSaturated Fat: 2gSodium: 298mgPotassium: 356mgTotal Carbs: 9gFiber: 2gSugar: 6gNet Carbs: 7gVitamin A: 865IUVitamin C: 15mgCalcium: 29mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/cucumber-tomato-salad/