Tomato and Cucumber Salad

This Tomato and Cucumber Salad is a light and refreshing side that is perfect for any get together! Fresh, crisp and delicious!

My garden is in full bloom and soon I’ll be having an abundance of fresh tomatoes and vegetables. This Tomato and Cucumber Salad is fresh, crisp and so delicious, it’s a great side dish that goes with every main. Fresh, juicy tomatoes, crisp cucumbers and red onions are tossed with an easy, homemade dressing that brings all these great summer flavors together.

Tips for the Freshest Tomato and Cucumber Salad

• Grape tomatoes: I love the flavor of grape tomatoes. They are nice and juicy while not being too soft or soggy. However, any type of garden fresh tomatoes are perfect for this salad!
• Mini-cucumbers: If you use mini-cucumbers you don’t need to peel the skin off. In addition, they are nice and crisp!
• Red Onion: Adds a nice sharp flavor and additional contrasting color to this salad.
• Uniform sized veggies: Chop the tomatoes and cucumbers about the same size. This way everything will fit on your fork creating the perfect bite!
• Make it fresh: This salad is best if served within about 1-2 hours after making it. It will last roughly 2-3 days in an airtight container in the refrigerator. However, as it sits, the juices from the tomatoes are released and it will make for a much more liquidy salad. In addition, the tomatoes may become soggy.
• Time savers: Prepare all the vegetables ahead of time. Store them separately and place them in the refrigerator. Make the dressing and place in the refrigerator. About 45-60 minutes before serving, mix everything together, serve and enjoy!

Tomato and Cucumber Salad-Ingredients

• 1 package grape tomatoes 1 pint
• 1 package mini-cucumbers 6 per package
• 1/2 red onion
• 2 tbsp fresh cilantro
• 2 tbsp fresh parsley

Homemade Dressing

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tsp salt
• 1/4 tsp fresh ground pepper
• 1-2 garlic cloves, minced
• 2 tsp honey
• 1 tsp dried oregano

Instructions

• In a large mixing bowl, add tomatoes, cucumbers, red onion, cilantro and parsley. 
• In a cruet or small mixing jar, add olive oil, balsamic vinegar, salt, pepper, honey and dried oregano. Shake vigorously until combined. 
• Pour the dressing over the vegetables and toss until combined. Cover the bowl with plastic wrap and refrigerate for 1-2 hours. 
• Before serving toss gently.
• Enjoy!
• This salad is best if eaten within a few hours of making it. However, to store, refrigerate, covered for 2-3 days.

For additional vegetable sides try:

Fresh and Crisp Corn Salad

Easy Summer Corn Caprese Salad

Simple Grilled Asparagus

Sliced Tomatoes with Arugula and Corn

Three Bean Salad

Zucchini and Tomato Au Gratin

Fresh Zucchini and Tomato Tart