Tomato Cucumber Salad

Tomato and cucumber salad in a serving bowl with a wooden spoon.

5 from 1 vote

Tomato Cucumber Salad

This tomato and cucumber salad is perfect for summer. Cucumber, tomatoes, and red onion are tossed together in a lemony, herb-packed dressing. It's quick and easy and it goes with just about anything.

Prep Time10

Total Time15

Course: Appetizer, Appetizer Salads, Salad

Cuisine: American

Keyword: cucumber tomato onion salad, tomato and cucumber salad, tomato cucumber salad

Servings:

Author: Katerina | Diethood

Equipment

Ingredients

1 large English cucumber peeled, cut in half longwise, and thinly sliced into half-moons
2 pints cherry tomatoes halved
1 small red onion thinly sliced
⅓ cup chopped fresh parsley
¼ cup chopped fresh dill
2 large lemons juiced
¼ cup extra virgin olive oil
1 teaspoon sea salt
½ teaspoon fresh ground black pepper

Instructions

Combine the cucumber slices, tomatoes, and red onions in a mixing bowl. Set aside.
In a separate bowl, whisk together the parsley, dill, lemon juice, olive oil, salt, and pepper.
Drizzle the olive oil dressing over the vegetables and gently toss to coat.
Let the salad rest for about 15 minutes, then serve.

Notes

Cucumbers: I almost always use English cucumbers for salads because of the fewer seeds, but you can also use a couple of garden cucumbers for this salad.
Tomatoes: Colorful cherry tomatoes are delicious, and they look beautiful, too, but you can also use chopped heirloom tomatoes or red grape tomatoes.
Red Onions: Slice the red onion as thinly as possible. Large chunks of onion will overwhelm the whole dish.
If you want to change it up a bit, add crumbled feta or goat cheese, sliced radishes, carrots, or sliced bell peppers.
Storing Leftovers: Seal the salad in an airtight container and store it in the refrigerator for up to 3 days. The flavor of the red onion tends to seep into the rest of the ingredients as the salad sits, so I suggest eating it sooner rather than later (unless you're a huge fan of onions).

Nutrition