Summer Tomato and Cucumber Salad combines juicy ripe tomatoes, crisp cucumber, red onion, basil, and parsley in a bright red wine vinaigrette. The salad is fresh and lightly tangy, with enough garlic and oregano to season the vegetables without covering their natural flavor.
This no-cook side dish takes about 20 minutes to prepare and benefits from a short rest before serving. It pairs well with grilled chicken, fish, burgers, sandwiches, or a simple summer pasta dinner.
Why This Recipe Works
- Ripe tomatoes provide enough juice to blend naturally with the vinaigrette and create a flavorful dressing in the bottom of the bowl.
- English cucumber adds crunch without requiring peeling or extensive seed removal.
- Thinly sliced red onion distributes its sharp flavor evenly instead of creating harsh bites.
- Red wine vinegar balances the sweetness of summer tomatoes, while olive oil rounds out the acidity.
- A 20-minute rest gives the herbs, garlic, and oregano time to season the vegetables.
Equipment Needed
- Large mixing bowl
- Small mixing bowl or liquid measuring cup
- Whisk
- Chef’s knife
- Cutting board
- Large serving spoon
Ingredients List
For the Salad
- 1 1/2 pounds (680 g) ripe tomatoes, cored and cut into 1-inch pieces
- 1 large English cucumber, about 1 pound (450 g), halved lengthwise and sliced 1/4 inch thick
- 1/2 small red onion, about 2 ounces (60 g), very thinly sliced
- 1/4 cup (10 g) loosely packed fresh basil leaves, torn or thinly sliced
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
For the Vinaigrette
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 small garlic clove, about 3 g, finely grated or minced
- 1 teaspoon (5 g) Dijon mustard
- 1/2 teaspoon dried oregano
- 3/4 teaspoon (4 g) fine sea salt
- 1/4 teaspoon (0.5 g) ground black pepper
Ingredient Notes and Substitutions
- Tomatoes: Use ripe tomatoes that feel heavy and yield slightly to gentle pressure. Cherry or grape tomatoes can be substituted in the same weight; halve them so they release some juice into the dressing.
- English cucumber: English cucumber has thin skin, small seeds, and a crisp texture. Two to three Persian cucumbers can be used instead. A standard cucumber also works, but peel it if the skin is thick and scoop out large, watery seeds.
- Red wine vinegar: Red wine vinegar provides clean acidity that complements tomatoes. Fresh lemon juice or white wine vinegar can replace it in the same quantity, though lemon will taste brighter and white wine vinegar will be milder.
- Fresh basil: Basil adds a sweet, peppery aroma. Fresh dill or mint may be substituted, but each will noticeably change the salad’s flavor.
- Red onion: Red onion adds color and sharpness. Shallot can replace it for a milder flavor. If the onion tastes especially strong, soak the slices in cold water for 10 minutes, then drain and pat dry.
Step-by-Step Instructions
Step 1: Prepare the tomatoes
Core the tomatoes and cut them into roughly 1-inch pieces. Place them in a large mixing bowl, including any juices collected on the cutting board.
Step 2: Slice the cucumber
Halve the English cucumber lengthwise and cut it into 1/4-inch slices. If the center is unusually watery, scrape out some of the seeds with a spoon before slicing.
Step 3: Add the onion and herbs
Add the sliced cucumber, red onion, basil, and parsley to the bowl with the tomatoes. Toss gently so the herbs are distributed without crushing the tomatoes.
Step 4: Make the vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, garlic, Dijon mustard, oregano, salt, and black pepper. The vinaigrette should look lightly thickened and evenly blended.
Step 5: Dress the salad
Pour the vinaigrette over the vegetables. Fold everything together gently, lifting from the bottom of the bowl so the tomatoes remain intact.
Step 6: Rest the salad
Let the salad stand at room temperature for 20 minutes. Stir it once halfway through. The tomatoes will release some juice, creating a light, flavorful dressing.
Step 7: Taste and serve
Toss the salad again and taste. Add a small pinch of salt or a splash of vinegar only if needed. Serve with some of the tomato vinaigrette spooned over each portion.
Storage, Freezing, and Make-Ahead Instructions
- Refrigerate leftover salad in an airtight container for up to 2 days. The vegetables will continue releasing liquid and will become softer over time, so the salad has its best texture on the day it is prepared.
- For make-ahead preparation, cut the cucumber and onion and prepare the vinaigrette up to 1 day in advance. Refrigerate them in separate airtight containers. Cut the tomatoes and herbs shortly before assembling, then dress the salad about 20 minutes before serving.
- Freezing is not recommended because the tomatoes and cucumber will become watery and lose their crisp texture after thawing.
FAQ
Can I make Summer Tomato and Cucumber Salad ahead of time?
The components can be prepared ahead, but the salad is best assembled shortly before serving. Keep the vinaigrette, vegetables, and herbs separate, then combine them about 20 minutes before the meal.
How do I keep the salad from becoming watery?
Use firm ripe tomatoes, remove unusually watery cucumber seeds, and avoid dressing the salad too far in advance. Some liquid is expected because the tomato juices become part of the vinaigrette.
Can I add cheese?
Yes. Fold in 4 ounces (115 g) of crumbled feta or diced fresh mozzarella shortly before serving. Feta adds saltiness and tang, while mozzarella gives the salad a milder, creamier flavor.
Can I use cherry tomatoes?
Yes. Use 1 1/2 pounds (680 g) of cherry or grape tomatoes and cut them in half. Halving them allows their juices to mix with the vinaigrette.
What can I serve with this salad?
Serve it with grilled chicken, steak, fish, shrimp, burgers, sandwiches, pasta, or crusty bread. It also works as a fresh side for picnics and cookouts when kept properly chilled.
Ingredients
Method
- Core the tomatoes and cut them into roughly 1-inch pieces. Place them in a large mixing bowl, including any juices collected on the cutting board.
- Halve the English cucumber lengthwise and cut it into 1/4-inch slices. If the center is unusually watery, scrape out some of the seeds with a spoon before slicing.
- Add the sliced cucumber, red onion, basil, and parsley to the bowl with the tomatoes. Toss gently so the herbs are distributed without crushing the tomatoes.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, Dijon mustard, oregano, salt, and black pepper. The vinaigrette should look lightly thickened and evenly blended.
- Pour the vinaigrette over the vegetables: Fold everything together gently, lifting from the bottom of the bowl so the tomatoes remain intact.
- Let the salad stand at room temperature for 20 minutes. Stir it once halfway through. The tomatoes will release some juice, creating a light, flavorful dressing.
- Toss the salad again and taste: Add a small pinch of salt or a splash of vinegar only if needed. Serve with some of the tomato vinaigrette spooned over each portion.
