This cucumber and tomato salad is so light and refreshing, and if you can nab some really ripe, bright tomatoes, you’re onto a winner! Serve by itself or bring to a BBQ and serve with meat or even pop some cheese (burrata anyone?) into it, it’s an easy crowd-pleasing salad.
When spring and summer come around, I find myself searching for foods that feel good to eat. Unlike winter when you’re searching for heavy, more comforting foods, I opt for light and bright and tasty. THIS SALAD IS THAT. It’s so delicious, especially when you’ve got really ripe and delicious tomatoes. Any tomatoes will do, it doesn’t matter if they’re standard, roma or even cherry tomatoes, just as long as they’re ripe and ready for eating.
While you could serve this cucumber and tomato salad as is, it’s great as a side dish for a beautiful steak, or you could add little mozzarella balls or even burrata to make it a meal in itself.
Can I tempt you with another salad recipe? You might like to try my summer pasta salad, or roast vegetable couscous salad, or even the best salad in the world (it involves halloumi).
How to make Cucumber and Tomato Salad
This salad is so simple to make! Just chop everything up and place it into a salad bowl. I could only get my hands on curly parsley in this instance, but if I could, I would always opt for continental parsley – it just works better.
If you’re making this ahead, it’s best to make just 1 to 2 hours ahead of time, any longer and you’ll want to just chop everything separately and combine it closer to serving.
Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.
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Cucumber and Tomato Salad
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Cuisine: Salad
Ingredients
6 ripe roma tomatoes, halved and quartered
1 cucumber, peeled, halved and sliced
1/2 large red onion, sliced thinly
2 tablespoons fresh parsley, chopped
2 tablespoons fresh coriander, chopped
Salt & pepper, to taste
DRESSING
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, crushed
1 teaspoon honey
Salt and pepper, to taste
1 pinch of dried oregano
Instructions
1. Make the salad by combining the cucumber, tomato, red onion, parsley and coriander in a salad bowl. Sprinkle with salt and pepper.
2. Place all of the dressing ingredients into a jar, top with a lid and shake to combine. You want it emulsify a little, so shake until blended.
3. Pour the dressing over the salad, and toss gently to combine. Tomatoes love being at room temperature, so you can leave this salad out for up to an hour before serving, otherwise place in the fridge and bring out to room temperature before serving.
