Easy Tomato Cucumber Salad Recipe

I keep coming back to this tomato cucumber salad because it’s crisp, juicy, and always the first bowl to disappear. It’s simple enough for dinner yet fresh enough to steal the spotlight at any potluck.

I’m obsessed with this Easy Tomato Cucumber Salad because it tastes like the part of dinner I actually want most: crisp, juicy, cold, and bright. I love how the tomatoes bring that sweet-tart pop, while the English cucumber keeps every bite clean and crunchy.

No heavy vibes. No fussy mood.

Just fresh stuff doing its job. And honestly, I could eat a bowl of this straight from the fridge and call it lunch.

But I also love it next to grilled anything, piled onto a picnic plate, or parked in the middle of a potluck table. So refreshing.

Every time.

Ingredients

• Tomatoes bring juicy sweetness, and they’re the whole reason this salad feels summery.
• Cucumber adds that cool crunch you’ll keep going back for.
• Red onion gives a sharp little bite, but not too much attitude.
• Fresh basil makes it taste garden-fresh, even if you bought everything at the store.
• Olive oil helps the veggies feel glossy, rich, and a little more satisfying.
• Red wine vinegar adds tang, so the salad doesn’t taste flat.
• Kosher salt wakes everything up.

  Basically, don’t skip it.

• Black pepper adds a tiny kick without taking over.
• Feta makes it creamy, salty, and more filling if you’re hungry.
• Plus, a little sugar or honey balances super-tangy tomatoes fast.

Ingredient Quantities

• 1.5 pounds tomatoes, quartered (about 4 medium or 3 cups chopped)
• 1 large English cucumber, sliced and halved or 2 Persian cucumbers (about 2 cups)
• 1 small red onion, thinly sliced (about 1/2 cup)
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces feta cheese, crumbled (optional)
• 1/2 teaspoon granulated sugar or honey (optional, to taste)

How to Make this

1. Wash and dry tomatoes and cucumbers; quarter the tomatoes and slice the English cucumber lengthwise then halve the slices, or slice Persian cucumbers into rounds.

2. Thinly slice the red onion and place it in a small bowl of cold water for 5 minutes to mellow the bite, then drain and pat dry.

3. In a large mixing bowl combine the tomatoes, cucumber, and drained red onion.

4. Add torn basil leaves to the bowl.

5. In a small jar or bowl whisk together the extra virgin olive oil, red wine vinegar, kosher salt, black pepper, and the optional sugar or honey until the dressing is blended.

6. Pour the dressing over the vegetables and gently toss to coat evenly, using a spatula or salad tongs to avoid crushing the tomatoes.

7. Let the salad sit at room temperature for 10 to 15 minutes or chill for up to 1 hour to let flavors meld.

8. Just before serving, taste and adjust seasoning if needed, then sprinkle crumbled feta over the top if using and give a final gentle toss.

Equipment Needed

1. Cutting board
2. Chef’s knife (plus a paring knife if desired)
3. Large mixing bowl
4. Small bowl or jar for dressing
5. Measuring spoons and measuring cup
6. Whisk or fork for dressing
7. Salad tongs or rubber spatula for tossing
8. Small colander or fine mesh strainer for draining onion
9. Serving bowl or platter
10. Kitchen towel or paper towels for drying produce

FAQ

Easy Tomato Cucumber Salad Recipe Substitutions and Variations

• Tomatoes: Use cherry or grape tomatoes halved for a sweeter, bite sized salad; Roma tomatoes for firmer texture that holds up longer.
• English cucumber: Substitute Persian cucumbers for a thinner skin and fewer seeds, or use seedless mini cucumbers if availability is limited.
• Red onion: Swap with thinly sliced shallots for a milder, more delicate onion flavor, or use thinly sliced scallions for a greener, less pungent bite.
• Feta cheese (optional): Replace with crumbled goat cheese for a tangy creaminess, or omit and add toasted pine nuts for savory richness and crunch.

Pro Tips

1. Salt the tomatoes lightly and let them sit for 10 minutes, then blot any excess liquid. That concentrates their flavor without turning the salad soupy.

2. Keep the cucumber and tomato pieces similar in size so every bite has balance. For very juicy tomatoes, remove some seeds before chopping.

3. Make the dressing in advance and taste it on a cucumber slice before tossing the whole salad; a touch more acid or sweetness can brighten the whole dish.

4. Add the crumbled feta just before serving and fold gently with a spatula so the cheese stays intact and the salad looks fresh.