Fresh cucumbers, tomatoes, and basil are drizzled with a simple balsamic and oil dressing to make this simple Cucumber Tomato Salad.
Tossed together just before serving, or made a few hours in advance, this refreshing salad is perfect for a casual dinner night or for feeding a crowd at a potluck.
Cucumber Tomato Salad
Inspired by an abundance of very ripe tomatoes, this salad (like so many of our recipes) was a spur of the moment decision and it was a great one. I like to serve this Cucumber Tomato Salad with crispy chicken, pulled pork sandwiches, or a steak dinner.
This salad has become a staple on our menu plan over the past year and it’s also become one of the most popular summer recipes here on the blog. I made a quick little video last week, just for fun, so that I could share it with you today as we go into tomato season!
Sometimes my salads have lots of ingredients, layers, and toppings but others, like this cucumber and tomato salad recipe, are quite simple. The beauty of this salad is in its simplicity.
The flavors of fresh ripe tomato and crisp cucumber are allowed to shine with just the right amount of basil to enhance the experience. A light dressing of olive oil and balsamic vinegar is all you need to bring it all together.
The red onions are an optional ingredient in my family. To be honest, I prefer the salad milder and a little sweeter without the onions, but Sean and Sam love it best with plenty of onions. So, feel free to add in as many or few as you like.
I’ve used several different kinds of tomatoes in this recipe and they’ve all tasted wonderful. Roma tomatoes, cherry tomatoes, beef tomatoes–all work great. A combination of different kinds of tomatoes tastes (and looks) beautiful as well.
For best results, use the freshest and ripest tomatoes you can find! Or in the manner I typically do, just use whichever tomato is at hand. The veggies are the stars in this salad recipe so the better tasting your tomatoes and cucumbers, the better your finished salad will be.
And it almost goes without saying but also be sure to use fresh basil leaves in the recipe. Subbing dried basil just won’t taste the same.
This cucumber salad is perfect for the summer when produce is abundant, the weather is hot and you don’t want to turn on a stove. It goes well with just about any main dish or sandwich and looks so pretty on a summer table.
You can serve this salad right away OR store it covered in the fridge until ready to serve. It tastes good both ways!
Leftovers can be stored in an airtight container in the fridge for a couple of days (though I rarely end up with a lot of leftovers because everyone loves this salad so much).
Cucumber Salad Recipes
Crunchy sliced cucumbers are among my favorite salad ingredients. The mild flavor and crisp texture make them adaptable to so many different methods of preparation.
If you like cucumber salads and spice, you’re bound to love this Cucumber Salad with Spicy Tomato Vinaigrette, a zesty take on cucumber salad with red onions, roma tomatoes and tomato sauce.
Cucumbers are paired with tomatoes and olives in this Italian Pasta Salad, and tossed with noodles and Chinese vegetables in this Asian Pasta Salad. Mexican flavors dominate in this Cilantro Lime Cucumber Salad.
There’s no shortage of ways to enjoy cucumber salads all summer long without getting bored!
Salads are often front and center on my summer menus. With lots of fresh produce available, I can’t get enough of them. I also enjoy that salads let me cook something wonderful without needing to turn on the oven and heat up the whole kitchen (essential during a hot Arizona summer!).
If you’re looking for more summer salad inspiration, check out a few of our favorite summer sides: Creamy Summer Pasta Salad, Mango Quinoa Salad, Sweet Kale Vegetable Salad, Southern Coleslaw, and the Pineapple Mojito Fruit Salad.
This Israeli Chopped Salad by The View from Great Island is also light and refreshing. My friend Heidi’s Cantaloupe Mozzarella Caprese Salad has been on my radar since last year and I’m looking forward to finally trying it this week.
In the midst of a Phoenix summer, I can’t get enough of these light and refreshing salads.
Cucumber Tomato Salad Recipe
- Combine the tomatoes, cucumbers, and basil in a bowl.
- Drizzle with olive oil and vinegar.
- Sprinkle with sugar, salt, and pepper.
- Stir well to coat.
- Serve immediately or cover and refrigerate until ready to serve.
Cucumber Tomato Salad is a light and refreshing side dish for any meal.
- 1 1/2 pounds tomatoes diced, about 2 cups worth
- 1 large English cucumber peeled, halved, and thinly sliced, about 2 cups worth
- 1/4 small red onion sliced thin, about 1/3 cup's worth
- 5 large basil leaves thinly sliced
- 3 tablespoons light flavored olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Combine the tomatoes, cucumbers, onions (if desired), and basil in a bowl. Drizzle with olive oil and vinegar. Sprinkle with sugar, salt, and pepper.
Stir well to coat. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Feel free to use a mix of whichever tomatoes you like best. I've used just about every kind of tomato and they all work well. This salad will keep nicely in the refrigerator for up to 24 hours.