Bright, refreshing, and simple, this Cucumber Tomato Salad is the perfect side dish. Complemented by red onion and a zingy red wine vinaigrette, this easy salad transports you to summer no matter what season you’re in.
It’s a typical New Englander problem to have an overabundance of tomatoes and cucumbers in the fridge. It’s irresistible to go to the farm stand during the summer and load up on garden fresh tomatoes and cucumbers. This simple tomato and cucumber salad was created out of that overabundance. Speaking of abundance, I love oven roasting tomatoes since they are so versatile and deliscous! Whether your veggies are from the farmstand, your garden, or the grocery store, this salad is delicious any season!
Ingredients for Cucumber Tomato Salad
- Cherry tomatoes: These tomatoes offer bite-sized bursts of sweet juiciness.
- Pickling cucumbers: Pickling cukes add a crunch and soak up the delicious dressing.
- Red onion: Red onion adds a zesty kick of flavor and vibrant purple/red color.
- Red wine vinegar: Red wine vinegar makes this salad come to life with its robust acidity and slight fruity undertone.
- Extra virgin olive oil: EVOO brings it all together.
- Salt & pepper: Salt & pepper is a necessity and balances out the salad.
- Chives or basil (optional): Add chives or basil to enhance the freshness of the salad and add an herbaceous pop.
How to Make Cucumber Tomato Salad
Full instructions in the recipe card; this is just an outline!
- Combine.
Toss all ingredients together.
- Marinate.
Let your salad in the fridge, covered for 30 minutes.
- Serve.
Toss again before serving and top with fresh herbs if desired.
Variations & Additions
- Cheese: Adding different types like feta cheese, goat cheese, or mozzarella can provide creaminess and a tangy contrast.
- Proteins: Grilled chicken, shrimp, tuna, or steak can turn the salad into a hearty meal.
- Nuts and Seeds: Time to get nutty! Toasted pine nuts, sunflower seeds, pumpkin seeds, or chopped almonds are always a great addition.
- Avocado: Healthy fats anyone? Perfectly ripe avocado slices or chunks add healthy buttery texture
- Olives: Kalamata or green olives bring a briny and salty element.
- Citrus: Veggies and fruit = heaven. Segments of oranges, grapefruits, or lemon zest can provide a refreshing burst of acidity.
- Grains: Quinoa, couscous, or bulgur wheat can transform the salad into a larger meal!
- Dressing Variations: Experiment with different dressings like balsamic vinaigrette, lemon herb dressing, yogurt-based dressings, or a southwest dressing with lime.
Frequently Asked Questions (FAQs)
Yes, you can toss it fully with dressing up to 24 hours ahead for optimal freshness. I recommend a minimum of 30 minutes of marinating before serving.
Absolutely, while red wine vinegar is traditional, you can use apple cider vinegar, white wine vinegar, or balsamic vinegar for a different flavor profile.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the salad might become slightly watery as the vegetables release moisture.
More Salad Recipes You’ll Love
- Classic Italian Salad
- Easy Asian Cucumber Salad
- Greek Salad (With Lettuce)
- BEST Chicken Caesar Salad
- Green Goddess Salad (Healthy Dressing!)
- Southwest Salad (with Chili Lime Dressing)
- How to Make AMAZING Egg Salad
Ingredients
- 1 pound cherry tomatoes halved
- 6 pickling cucumbers ends removed and cut in half-moons
- ½ red onion very thinly sliced
- 3 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- Salt & pepper
- Optional: chives or basil to garnish
Instructions
- In a large bowl, toss together cherry tomatoes, cucumbers, thinly sliced red onion, red wine vinegar, extra virgin olive, and salt and pepper to taste.
- Best if salad marinates in the fridge, covered, for 30 minutes. Toss again before serving!
- Garnish with fresh basil or chives (optional).
