This tomato and cucumber salad recipe is a refreshing summer BBQ side dish that’s even better with garden fresh vegetables! Made with an olive oil and vinegar dressing with red onion and fresh herbs, it will become a family favorite recipe!
I’ve been making this salad every summer for probably 15 years or so now and it always gets eaten quickly! I make it to serve at BBQs or other family parties and sometimes just for us here at home. It’s always a hit, though, and you’re guaranteed to get asked for this recipe.
Luckily, it’s a really easy recipe that takes hardly any time to put together!
How to Make Tomato and Cucumber Salad
Red Wine Vinegar
Start with tomatoes that are ripe and juicy. I prefer plum tomatoes or on the vine tomatoes. You really can cut these however you like as long as you leave them pretty chunky pieces. I cut mine into 6 wedges and then cut each wedge in half horizontally.
As you’re cutting them, most of the seeds should naturally fall out. If they don’t, I usually take the big sections of seed out so that my dressing doesn’t get too watered down by them. It really doesn’t harm anything if you prefer to leave them in, though.
I prefer to use English cucumbers for this salad recipe, because they tend to stay firmer longer which means they hold up to the dressing better. They also don’t have as many large seeds. Feel free to use a regular cucumber, though, if that’s what you have access to!
I cut the end of each side of the cucumber and then slice it in half lengthwise. Bring your two long halves back together and slice them into 1/4″ thick slices.
I use about half of a large red onion and dice it up really well. Then chop up your parsley and cilantro. If you don’t have a pair of herb scissors I highly recommend grabbing some! They’re inexpensive, last forever and make the chopping herbs step go so much faster!
In a large bowl, add your chopped tomatoes, cucumbers, red onions and herbs.
Cucumber and Tomato Salad Dressing
In a small bowl, add all of your dressing ingredients: extra virgin olive oil, red wine vinegar, kosher salt, minced garlic, brown sugar and oregano. Whisk it all together and then pour over your vegetables.
Toss it all together until everything is coated with the dressing. Then refrigerate for at least 1 hour so the flavors have a chance to blend.
You can make it up to 4 hours ahead of time, though, if you’re trying to get some dishes prepped.
I wouldn’t recommend making it the day before you’re going to serve it, though, While it does last for up to 3 days, the appearance starts to change as the dressing settles and the veggies will start breaking down some.
I try to make it about 2 hours before I’m going to serve it and we try to eat it all within 2-3 days at the most.
Tomato & Cucumber Salad
- 9 Plum tomatoes
- 1 English cucumber
- 1/2 Red onion
- 2 Tbsp Parsley chopped
- 2 Tbsp Cilantro chopped
- 1/2 tsp Kosher salt
- 1/2 cup Olive oil
- 1/4 cup Red wine vinegar
- 1 tsp Kosher salt
- 1.5 Tbsp Garlic minced
- 2 tsp Brown Sugar
- 1 tsp Oregano
- Cut each tomato into 4-6 wedges. Remove seeds. Then cut each wedge into half horizontally. Add to large bowl.
- Cut the ends off of the English Cucumber. Then cut the cucumber lengthwise. Then cut the 2 halves into 1/4" slices. Add to bowl with tomatoes.
- Chop red onion and add to bowl. Chop parsley and cilantro and add to bowl. Sprinkle with salt and toss ingredients.
- In a small bowl, add all of the dressing ingredients. Whisk dressing ingredients until well combined. Pour over veggies and toss well to coat.
- Refrigerate for 1-4 hours before serving. Best served on the day it's made but can be stored in the fridge for up to 3 days.