Garden Cucumber and Tomato Salad

A classic combo with lots of fresh flavor. Super easy and super good, we make this multiple times per week in the summer when the garden just keeps pumping out the veggies. You’ll love the homemade dressing.

It’s not rocket science, but it is delicious. Make this with an easy dinner on the grill for those hot summer afternoons where cooking feels like the least appealing task on earth.

What You’ll Need

Everything you need is pretty basic. And if you have a kitchen garden, you might have it all right outside your door.

This will make 4 servings but you can easily make a big batch. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Large mixing bowl
• Small whisk or fork
• Cutting board and knife

Ingredients

Salad

• 2 large cucumbers peeled and sliced, about 10-12 ounces each
• 4 medium tomatoes or 1 pound cherry tomatoes diced or halved
• ½ red onion thinly sliced

Dressing

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon honey or sugar optional
• 2 tablespoons fresh basil chopped
• 1 tablespoon fresh parsley chopped
• Salt and pepper to taste

How to Make

Step One: Prep your Veggies

Grab a big bowl and toss in your sliced cucumbers, chopped tomatoes, and that red onion. Don’t stress about perfect cuts..rustic looks good here.

Step Two: Whisk Up the Dressing

In a smaller bowl, combine your olive oil, red wine vinegar, honey (if you want a touch of sweetness), herbs, salt, and pepper. Whisk it for a minute or two until it actually comes together instead of looking like separated oil floating around.

Step Three: Mix It All Up

Pour that dressing right over your veggies and give everything a gentle toss. You want every piece coated but you’re not making mush here.

Step Four: Let It Sit (If You Can)

This step isn’t required, but if you’ve got 30 minutes, stick it in the fridge. Taste it before serving and add more salt or pepper if needed.

Serving & Storing

Make this with my favorite chicken marinade (with pickle juice!), corn on the cob, or as a side to any of these recipes that use leftover smoked chicken.

If you have leftovers, store them in an airtight container in the fridge. But, remember that the salad is best enjoyed fresh. The vegetables will continue to release moisture over time.

We prefer to mix this up immediately before serving.

This recipe does not freeze well.

More Recipes for Your Garden Harvest

It’s summertime, and the side dishes are easy 😉.

• These cucumbers and onions in vinegar are dressed in a tangy and sweet marinade. They add a delightful crunch to your summer picnics.
• A vibrant mix of fresh cucumber, ripe tomato, and creamy mozzarella, all in this family-favorite pasta salad.
• My Amish scalloped corn is a heartwarming side dish. It has a creamy texture and golden crust. It brings a touch of tradition to every meal.

Printable Recipe