Easy Tomato Cucumber Salad

Ah, cucumber tomato salad. A true summer classic. It’s light, it’s cooling, and it’s bursting with fresh flavor. This easy salad is the perfect way to showcase those beautiful, juicy tomatoes and crisp cucumbers gracing your farmer’s market haul.

A Celebration of Freshness

There’s nothing quite like the feeling of throwing together a big bowl of this salad when the markets are overflowing with summer’s bounty. It’s a celebration of fresh, seasonal ingredients that come together in perfect harmony.

Making it is a breeze. Simply whip up the vinaigrette (recipe below!), slice your veggies, and toss everything together. I love adding a touch of the Mediterranean to this dish with a sprinkle of oregano and basil. But don’t be afraid to experiment! Fresh dill or parsley can add another layer of herbal goodness.

Cucumber Choice: English or Regular?

For this recipe, English cucumbers are my go-to. Their thin skins mean no peeling is required, and they have practically no seeds. But don’t worry if you only have regular salad cucumbers on hand. Those work just fine! Just peel them, and if the seeds seem large, scoop them out before slicing.

A Simple Dressing to Let the Veggies Shine

Honestly, this salad doesn’t need a lot of fuss. A simple vinaigrette keeps things light and lets the fresh flavors of the vegetables take center stage. A splash of vinegar, a drizzle of olive oil, and a pinch of salt and pepper are all you really need. I usually use red wine vinegar, but feel free to use your favorite (infused oils and vinegars would be a lovely touch!).

Make-Ahead Magic

The beauty of this salad is that it tastes even better chilled and can be made ahead of time. While it’s best enjoyed the day you make it, you can definitely store it in the fridge for a couple of days, just be sure to drain any excess liquid that accumulates.

Here’s a tip for those nights when you want to get a head start on dinner: In the bowl you plan to use for the salad, whisk together the vinaigrette ingredients. Then, slice and toss your onions in the dressing. Cover it up and refrigerate for up to a day. The onions will stay nice and crisp, while the dressing mellows and develops even more flavor. When you’re ready to serve, all you have to do is slice the cucumbers and tomatoes, toss them with the dressed onions, and give it a quick chill in the fridge.

Fun Additions and Beyond!

This recipe is just the foundation for your creativity. Feel free to add other delicious ingredients like crumbled feta cheese, mozzarella balls, creamy avocado chunks, or even chopped fennel for a delightful anise twist. Have some leftover bread? Croutonize it and transform this salad into a hearty Panzanella!

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