This is my salad of summer. Every weekend, and most weekdays, cucumber and tomato salad is on the dinner table. If tomatoes are in season, I am eating them—as many as I can. And I can eat a lot of tomatoes. I love this salad for how simple it is: peak-season produce tossed with some oil and vinegar. It’s juicy, bright, and exactly what you want to eat in summer.
I’ll do endless variations of this salad depending on what I have on hand, don’t have, or need to use up. I’ll switch up the herbs, go no onions, and occasionally I’ll use balsamic vinegar if I don’t have red wine available. Nothing is set in stone. But the recipe here is my classic version. The ideal version. Juicy tomatoes, cool cucumbers, slivers of red onion, lots of basil, a generous drizzle of olive oil and vinegar—all soaking together to become one of the best summer salads you can throw together in under 10 minutes.
This is my salad of summer. Every weekend, and most weekdays, this salad is on the dinner table. If tomatoes are in season, I am eating them. As many as I can. And I can eat a lot of tomatoes.
What is cucumber and tomato salad?
Cucumber and tomato salad (or tomato and cucumber salad) is exactly what it sounds like: a refreshing mix of ripe tomatoes and crisp cucumbers, usually dressed with oil, vinegar, salt, and pepper. It’s the definition of easy summer salad. Italian cucumber and tomato salad is the version I make most: add red onion, fresh basil, and you’re there.
What To Eat it with?
I’m usually eating this alongside some type of grilled fish and rice, but it’s also great spooned over a thin, grilled chicken cutlet or my favorite if I’m eating alone: a can of oil packed tuna flaked on top. And lots of crusty bread to go alongside. Turns into a kinda tuna panzanella salad. Delicious.
Ingredients You’ll Need to Make a Cucumber and Tomato Salad?
- Cucumbers – Cucumbers are half of the staring role in this salad, so make sure you get the best ones you can find. You can either use one large English, or seedless cucumber, a few smaller Persian ones, or even a homegrown one if you’ve got it. No need to peel unless the skin is waxy or tough.
- Tomatoes – For this version I used a few larger tomatoes that were locally grown since it was peak tomato season. But, you can certainly use some really good cherry tomatoes, heirloom tomato or another favorite, sungold tomatoes. Any good tomato would work here. Get the best ones you can find and make sure they’re ripe. Its one of the main ingredients for this salad so you want a good tomato!
- Red Onion* – I tend to like using red onions in my cucumber and tomato salad. I think their sharp flavor pairs really well with the salad plus the pretty purple color looks nice too. You can use a sweet onion like a Maui onion or Vidalia onion if you can get them. Really any onion works here. I’ve also used shallots too. They’re nice and mild, and since they’re smaller you can use the whole thing.
- Red Wine Vinegar – Red wine vinegar is my first choice for this salad. It’s sharp and doesn’t have an overpowering flavor. But, you can also use apple cider vinegar, or rice vinegar. And even balsamic vinegar goes really well. It makes it a slightly different salad since the balsamic has a more pronounced taste, but will be totally delicious!
- Olive oil – I’ve said it a million times before, get the best one you can for this. The recipe has only a handful of ingredients so you want each one to really shine. Use an extra virgin olive oil here.
- Fresh Basil** – Fresh basil is one of my summer obsessions. I cannot get enough of it and generally will use this cucumber and tomato salad as an excuse to eat more basil. You want fresh basil for this, usually a classic Genovese basil. But, I have used Thai basil, purple basil, cinnamon basil and even mini Greek basil in the past and all are delicious. The combo of the fresh vegetables, dressing and then the licorice hit of the basil is perfect.
NOTES: I do insist on the excess dressing, it’s a must. You’ll notice there seems to be a lot of oil and vinegar when you make this. It gets mixed with the juices from the tomatoes and cucumbers, then drizzled over any rice you’re having with dinner, used for dipping in chunks of bread or fresh pitas. You want this salad juicy. Don’t skimp. Generously dress this salad.
*One note about raw onions: if they are too much for you, just too strong, you can mellow them out by thinly slicing and soaking them in ice water. It will draw out some of the sulphur compounds in the onion, making them more palatable. And it also gives them a nice bit of extra crunch. They should only need to soak for about 5 to 10 minutes.
**No fresh Basil? With all that being said, if you don’t have any fresh basil, or just don’t like it, you can certainly not use it and just leave it out of the recipe. Or, add in some fresh dill, a handful of chopped parsley or even a pinch of dried oregano. All very good alternatives.
How to make cucumber and tomato salad
This is an incredibly simple salad to make.
- Combine chopped cucumbers, tomatoes, and thinly sliced onions in a large bowl.
- Season generously with salt and pepper. Let sit for 5-10 minutes so the salt draws out the juices.
- Add olive oil, red wine vinegar, and lots of fresh basil. Toss gently.
- Serve immediately with grilled chicken, fish, or a big hunk of crusty bread to soak up the dressing.
What are some variations to cucumber and tomato salad?
This is a great salad to use as a base and adjust and add to it however you like. A few variations are below:
Greek Tomato Cucumber Salad – Add in some crumbled feta cheese, a pinch of dried oregano, some Kalamata olives and you have one of the best salads ever!
Tuna Tomato Cucumber Salad – Some oil packed tuna over top this cucumber tomato salad, makes it a bit more filling with the added protein and more of a full meal. Totally delicious.
Chic Pea Cucumber Tomato Salad – A drained canned of chic peas is great. Add in a little pinch of oregano and lots of fresh parsley. So good! It’s filling with the added chic peas and it’s a great vegan option.
Mozzarella Tomato and Cucumber Salad – A classic version is a tomato cucumber and mozzarella salad. Toss in some torn up fresh mozzarella and substitute some balsamic vinegar for an Italian version.
Dill Tomato Cucumber Salad – A generous handful of chopped dill added to this salad is delicious. Fresh dill adds an herby hit to the salad and a whole different vibe than using the fresh basil. So, so good!
Storage Tips
This salad is best eaten right away. If you do have leftovers, store in the fridge and eat within a day. Just know the tomatoes will lose some flavor and things may get a little watery—but it’ll still be delicious.
More Summer Salads To Try:
Cantaloupe Salad With Cucumber and Feta – This refreshing cantaloupe salad with cucumber and feta is the perfect sweet and salty summer side. Quick to prep, topped with crunchy pistachios, fresh basil, and a bright lime dressing.
Panzanella Salad – A classic Italian panzanella salad with tomatoes, cucumbers and a red wine vinegar and anchovy dressing.
Orzo Pasta Salad – A mediterranean style orzo pasta salad with feta, olives, dried oregano, dill and parsley.
Tomato Tonnato – The classic Italian tuna sauce served with tomatoes, fried capers and crispy breadcrumbs.
Watermelon Salad With Feta – This watermelon salad with feta recipe has lots of Castelvetrano olives, fresh basil, cracked black pepper and delicious quick pickled onions.
Stone Fruit Caprese Salad – This stone fruit caprese salad is a delicious twist on the classic! Juicy peaches, plums, tomatoes and fresh mozzarella get topped with fresh mint and oregano.
Cucumber Peach Salad With Basil, Wild Rice & Chicken – A refreshing cucumber and peach salad with basil, wild rice, and chicken. Perfect for a summer meal with a quick and easy dressing!
Did you make this recipe?
Did you try this Cucumber and Tomato Salad recipe? Leave a comment and start rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Prefer some quick step-by-step visuals?
View How to Make Cucumber and Tomato Salad as a web story.
Cucumber and Tomato Salad
Ingredients
- 1 large cucumber chopped in rough irregular shapes
- 1 large tomato chopped in rough irregular shapes
- 1/4 onion thinly sliced
- 1 handful of cherry tomatoes halved
- 1/4 c olive oil
- 1/ 4 c red wine vinegar
- salt
- pepper
- 1 small handful fresh basil leaves
Instructions
- Combine cucumbers, tomatoes, and onions in bowl. Season generously with salt and pepper. Let sit for at least 5 minutes.
- Finish salad by dressing with oil, vinegar and lots of basil. Toss and serve.
Nutrition
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Want more recipes like this delivered right to your inbox?
Sign-up to the Substack newsletter below:
Subscribe
Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
