Cucumber Tomato Salad

This classic Cucumber Tomato Salad is just like summer in a bowl!! You’ll love the fresh taste of cucumbers and tomatoes, along with a simple Italian dressing. Use in-season produce for the best flavor, and you’ll have the easiest side dish or lunch! 

If you’re weekend was anything like mine, you might be ready for a vegetable reset. I have you covered with this super easy Cucumber Tomato Salad! After a 4th of July weekend at the beach filled with indulgent treats and some cocktails, coming home to a fresh veggie salad was exactly what I needed.

If there is one thing I love most about summer, it’s actually the food! I live for summer produce. Ripened and juicy tomatoes, fresh basil, crunchy cucumbers are all on the short list of my favorites. I frequently find myself tossing all of my favorites in one dish. This Cucumber Tomato Salad is just one of the many sides I’ve had on repeat lately! It’s always a good idea….

So let’s get started, and make this super easy recipe!

How to make Cucumber Tomato Salad:

We start by gathering our simple ingredients. If you have a garden, these might be your staples! I always recommend buying local when it comes to summer produce, this allows for the best possible flavor.

• Cucumbers
• Cherry tomatoes
• Red onion
• Fresh basil
• Avocado oil (or olive oil)
• Red wine vinegar
• Dijon mustard
• Italian seasoning
• Sea salt

Cut up your veggies. I like to keep my cucumber skin on for more nutrients, but you can also peel the cucumber. Slice them up, then half each slice.  Dice up your tomatoes into quarters, and also create thin slices of red onion.

In a separate container, you will make the Italian dressing. I use a jar or container with a lid. Combine the oil, vinegar, dijon mustard, Italian seasoning, and salt. Give it a good shake and that’s it!!

Pour on top of the salad, and then toss.

Garnish with fresh basil and serve!  Top with sea salt, this is a must. That extra sea salt makes all the difference. You can let this salad sit in the fridge and serve later in the day. This is helpful for entertaining guests or if you need to pack and take with you.

Variations:

Looking for some additional add-ins? Here are a few that I love:

• Red or green bell pepper
• Artichoke hearts
• Feta cheese
• Arugula

What to serve with Cucumber Tomato Salad:

I love to eat this with grilled chicken, like my Balsamic Rosemary Chicken. You can also serve along grilled shrimp for a light meal, or with my Greek Marinated Flank Steak. A vegetarian option, and one that pairs perfectly with summer, is to serve with my Avocado Melon Gazpacho.

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Cucumber and Tomato Salad

Prep Time 15 minutes

Servings 4

Calories 195 kcal

Author Amy Rains

4.75 from 4 votes

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Ingredients

• 1 large cucumber
• 2 cups cherry tomatoes
• 1/2 medium red onion
• 1/3 cup avocado oil or olive oil
• 2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 2 tsp Italian seasoning
• pinch of salt + more to taste
• 1/4 cup chopped fresh basil

Instructions

1. Prepare your veggies: Slice your cucumber (peeled or unpeeled) into slices, then half each slice. Quarter the cherry tomatoes, and thinly slice the red onion. Pour into a medium to large size bowl.

2. Using a container with a lid, combine the oil, vinegar, dijon mustard, Italian seasoning, and a pinch of salt. Shake until nice and smooth. Pour on top of the cucumber/tomato mixture.

3. Season with additional sea salt and top with fresh basil to serve.

Calories 195kcal

Fat 19g

Saturated fat 2g

Sodium 54mg

Potassium 303mg

Carbohydrates 7g

Fiber 2g

Sugar 3g

Protein 2g

Vitamin A 514%

Vitamin C 21%

Calcium 42%

Iron 1%