Tomato Cucumber Salad Recipe with Fresh Herbs

This tomato cucumber salad recipe is one of my favorite ways to use up all those ripe summer tomatoes when they start piling up on the counter. Crisp English cucumbers, juicy tomatoes, thinly sliced red onion, fresh basil, and dill get tossed in a simple red wine vinegar dressing that keeps everything light, crisp, and fresh.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free, Low Fat, Vegan

Keyword: tomato cucumber salad recipe

Method: No Cook

Servings: servings

Author: Ashley McCrary

Ingredients

Salad

2 English cucumbers sliced
4 large ripe tomatoes (I like the ones on the vine)
½ medium red onion thinly sliced
3 tbsp red wine vinegar
⅓ cup olive oil
1 tsp Italian seasoning
2 tbsp lemon juice
salt and black pepper to taste

Garnish

fresh basil
fresh dill

Instructions

Slice the English cucumbers into thick rounds and add them to a large serving bowl. Add the tomatoes, cut into chunky 1-inch pieces, along with the thinly sliced red onion.
In a small bowl or mason jar, whisk together the red wine vinegar, olive oil, lemon juice, Italian seasoning, salt, and black pepper until smooth and well combined. Pour the dressing over the vegetables and gently toss until everything is evenly coated.
Fold in the fresh basil and dill, giving it one more light toss. Let the salad sit for 10–15 minutes before serving so the flavors can meld together. Finish with extra fresh basil and dill on top before serving.

Notes

Use ripe tomatoes that still feel slightly firm when gently squeezed. Overripe tomatoes tend to break down quickly once salted.
Make sure your cucumber slices are thick! Thick slices hold their texture better after the salad sits.
Y’all, trust me, don’t skip the resting time. Even 10 minutes helps the tomatoes release a little juice, which mixes with the dressing and makes the whole salad taste better.
Add the herbs at the end so they stay bright and fresh instead of bruising too much while tossing.
If your tomatoes release a lot of juice, a slotted spoon makes serving easier.
This tomato cucumber salad recipe is best the day it’s made while the cucumbers still have plenty of crunch. Leftovers can be stored in the fridge for up to 2 days, though the vegetables will naturally release more liquid as they sit.
If you’re prepping for a cookout or family dinner, chop the vegetables and mix the dressing ahead of time, then toss everything together shortly before serving.
This salad pairs especially well with grilled meats and easy summer dinners.

Nutrition