The Salad That Tastes Like Sunshine (And Comes Together in 10 Minutes!)

Hey there, friend! Come on in, pull up a stool. Can you smell that? It’s the scent of ripe tomatoes, crisp cucumbers, and fresh herbs – it’s basically summer in a bowl. If there’s one recipe I make on repeat from June straight through September, it’s this utterly simple, gloriously fresh Cucumber Tomato Salad.

I’m talking about that kind of recipe you don’t even need to think about. The farmers’ market is bursting, your garden is overflowing, or your fridge just has a few stragglers that need loving attention. This salad is the answer. It’s not just a side dish; it’s a vibes-setter. It’s the crunch at your backyard BBQ, the bright note next to a rich pasta, the refreshing lunch you pack for the beach, and the “oh, I whipped this up” star that always gets rave reviews.

Best part? We’re talking 10 minutes, one bowl, and a handful of ingredients that sing together in perfect harmony. No fancy techniques, no stress. Just chopping, whisking, and tossing your way to something that tastes like pure, sun-ripened joy. So, tie on your apron (the messy one is always my favorite), and let’s make something that’s going to make your taste buds do a happy dance.

Why This Salad? A Little Story About Big Flavors

This salad takes me right back to my grandma’s kitchen table, the one with the red-checkered vinyl tablecloth. Every summer, without fail, she’d have a giant Tupperware bowl of something that looked just like this chilling in the fridge. It wasn’t a “recipe,” per se. It was just what you did when the garden gave you gifts.

I remember standing on a stool, “helping” her slice cucumbers with a butter knife (safe, she insisted), stealing cherry tomatoes when she wasn’t looking, and being mesmerized as she made the dressing right in the salad bowl with a quick glug of oil and a squeeze from a mysterious yellow lemon-shaped bottle. She’d let me give it one big stir with a wooden spoon. To me, it was magic. It was the taste of afternoons spent running through sprinklers, of family gathered on the porch, of simplicity that felt like a celebration.

My version is just a slightly grown-up homage to hers. I use fresh lemon now, and I’ve learned the magic of letting it sit for 20 minutes to let the flavors marry. But the soul of it? That’s all Grams. It’s a reminder that the best food isn’t complicated. It’s honest, it’s fresh, and it’s made to share. Every time I make it, that memory – and that feeling – comes right back to the table with us.

Gathering Your Garden Party: The Ingredients

Here’s the beautiful cast of characters. I love to think of each one as bringing its own special talent to the party. Pro-tip: The better the quality of your ingredients, the less you have to do to make them shine!

• 1½ cups cucumber, sliced: I love Persian or English cucumbers here. They have thinner skins (so no need to peel!), smaller seeds, and a delightfully crisp, sweet flesh. If you have a standard garden cucumber, that’s totally fine! Just give it a quick peel to avoid any waxiness and scoop out the big seeds with a spoon.
• 1½ cups cherry or grape tomatoes, halved: These little guys are sweet, juicy, and less watery than big tomatoes, which keeps our salad from getting soggy. Halving them lets all that lovely juice mingle with the dressing. Colorful heirloom cherry tomatoes make this salad a true showstopper!
• ¼ cup red onion, thinly sliced: That sharp, peppery bite is essential for balancing the sweetness. Chef’s Hack: If raw onion is too intense for you, soak the slices in a bowl of ice water for 10 minutes. It mellows the flavor and makes them extra crisp!
• 2 tbsp fresh parsley or basil, chopped: This is the fragrant, green confetti that finishes everything. Parsley is bright and grassy; basil is sweet and summery. Use what you love or what’s taking over your herb garden!

For the Simple-as-Sunshine Dressing:

• 2 tbsp extra virgin olive oil: The fruity, peppery base of our dressing. A good EVOO makes a difference here.
• 1 tbsp red wine vinegar or fresh lemon juice: Vinegar gives a sharper tang, lemon juice brings a sunny, fresh acidity. I lean towards lemon in the summer – it just feels right.
• ½ tsp Dijon mustard (optional, but genius): My little secret weapon! It doesn’t make the salad taste like mustard. Instead, it acts as an emulsifier, helping the oil and vinegar stay combined, and adds a subtle, complex tang in the background.
• Salt & freshly cracked black pepper to taste: Don’t be shy! Salt amplifies all the natural flavors. I always season, toss, taste, and then season again.

Let’s Make Some Magic: Your Step-by-Step Guide

Ready? Let’s turn these beautiful bits into a cohesive, crave-worthy salad. I’ll walk you through each step with all my favorite little kitchen hacks.

1. Prep Your Veggies:Grab your cucumbers and give them a rinse. If using Persian/English, I just slice them into nice, hefty coins. For a garden cuke, peel, slice in half lengthwise, and use a spoon to scrape out the seeds before slicing. Toss them into a large, welcoming bowl – we want room to toss! For the tomatoes, pile them on your cutting board and slice them in half with a sharp knife. If they’re on the larger side, you can quarter them. Let those gorgeous halves tumble into the bowl with the cucumbers. Now, take your red onion, slice it in half, peel it, and then slice it as thinly as you can. Add it to the party. See how pretty it already is?
2. Make Your Dressing (The Whisk & Taste Method):You can make this right in a small jar or a little bowl. I’m a bowl person – I like to see it come together. Add your olive oil, acid (vinegar or lemon juice), and that sneaky half-teaspoon of Dijon if you’re using it. Now, season generously with salt and a few good cracks of black pepper. Take a whisk and go to town! Whisk until the mixture looks smooth, slightly thickened, and unified – that’s your emulsion. Critical Tip: DIP A CUCUMBER SLICE IN AND TASTE IT. This is non-negotiable. Is it bright enough? Need more salt? More pepper? Adjust now. This dressing should make you pucker just a little with happiness.
3. The Grand Toss & The Rest:Drizzle that perfectly tuned dressing all over your waiting vegetables. Using your hands or two big spoons, toss everything gently but thoroughly. You want every nook and cranny to get kissed by that dressing. Now, here’s the pro move: walk away. Let the salad sit at room temperature for 15-20 minutes before serving. This isn’t idle time; it’s flavor-building time. The salt draws out a tiny bit of the veggies’ natural juices, which mingles with the dressing to create a light, incredible “juice” at the bottom of the bowl. This is the secret sauce!
4. The Finishing Touch:Just before serving, chop up your fresh herbs. I like a rough chop for lots of texture. Sprinkle them generously over the top of the salad and give it one final, gentle fold. This keeps the herbs vibrant and fragrant.

How to Serve Your Masterpiece

This salad is the ultimate team player! I love serving it in a big, wide, shallow bowl so all the gorgeous colors can shine. For a casual meal, it’s perfect straight from the mixing bowl. To elevate it, try serving it on a large platter, maybe over a bed of soft butter lettuce leaves. It’s incredible alongside anything from grilled chicken or fish to a gooey cheese pizza. Spoon some of that amazing accumulated “juice” from the bottom of the bowl over everything – that’s liquid gold!

Make It Your Own: Fun Twists & Swaps

The beauty of this template is how easily it adapts! Here are a few of my favorite riffs:

• The Creamy Dream: Add ½ cup of crumbled feta or creamy goat cheese right at the end. The salty, tangy cheese against the fresh veggies is *chef’s kiss*.
• Protein Powerhouse: Toss in a can of rinsed chickpeas or white beans, or some grilled shrimp or shredded chicken to turn this into a hearty main-dish salad.
• Avocado Lover’s Delight: Add 1 diced, ripe avocado just before serving for incredible creaminess. (A squeeze of extra lemon juice on the avocado keeps it green!)
• Italian Vibe: Swap the parsley for fresh basil or oregano, use red wine vinegar, and add a handful of pitted, sliced olives and a pinch of red pepper flakes.
• Vegan & Supercharged: Use a tablespoon of nutritional yeast in the dressing instead of Dijon for a cheesy, umami flavor boost!

From My Kitchen to Yours: A Few Parting Thoughts

This recipe has evolved from my grandma’s “little bit of this, little bit of that” method to my more measured version, but its spirit is unchanged. I’ve made it for fancy dinners and eaten it straight from the container while standing in my kitchen. It never fails.

A funny story: I once brought this to a potluck, and a friend spent ten minutes trying to guess the “secret complicated ingredient” in the dressing. She couldn’t believe it was just lemon, oil, salt, and pepper! That’s the power of great produce and a little resting time.

My biggest advice? Don’t skip the resting step. And always, always taste your dressing before it goes on the salad. Trust your palate – you’re the chef of your own kitchen!

Your Questions, Answered!

Q: Can I make this salad ahead of time?
A: Absolutely! Prep the veggies and make the dressing up to a day ahead, but keep them separate in the fridge. Toss everything together 20-30 minutes before you plan to serve it. This keeps the cucumbers crisp and perfect.

Q: My salad got a little watery after sitting. What did I do wrong?
A: You didn’t do anything wrong! The salt naturally draws moisture out of the veggies, creating that delicious “juice.” If you prefer it less juicy, you can salt the cucumber slices lightly in a colander, let them drain for 10 minutes, then pat them dry before adding to the bowl. But honestly, I love that juice for dipping bread in!

Q: What’s the best substitute for red wine vinegar?
A: Fresh lemon juice is my #1 swap. White wine vinegar, champagne vinegar, or even a dash of balsamic (it will darken the salad but tastes amazing) also work beautifully.

Q: I don’t have fresh herbs. Can I use dried?
A: For this salad, fresh is really best for that bright flavor and color. If you’re in a pinch, use 1 teaspoon of dried oregano or Italian seasoning mixed into the dressing, but know it will be a different (though still tasty) experience.

Fresh Cucumber Tomato Salad : Crisp, Juicy & 10-Minute Easy

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• Author: OliviaBennett

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Description

Fresh, crisp, and bursting with summer flavor, this Cucumber Tomato Salad is one of those recipes you’ll make on repeat. Juicy tomatoes, crunchy cucumbers, a touch of red onion, and fresh herbs come together with a light lemony dressing for a side dish that’s refreshing, versatile, and endlessly crowd-pleasing. It’s perfect for barbecues, picnics, quick lunches, or as a bright contrast to richer meals—and it comes together in just minutes.

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Ingredients

Scale 1x2x3x

Salad

• 1½ cups cucumber, sliced (Persian, English, or peeled garden cucumber)

• 1½ cups cherry or grape tomatoes, halved

• ¼ cup red onion, thinly sliced

• 2 tablespoons fresh parsley or basil, chopped

Dressing

• 2 tablespoons extra virgin olive oil

• 1 tablespoon fresh lemon juice or red wine vinegar

• ½ teaspoon Dijon mustard (optional)

• Salt and freshly cracked black pepper, to taste

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Instructions

• Prepare the vegetables: Add cucumbers, tomatoes, and red onion to a large bowl.

• Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice (or vinegar), Dijon (if using), salt, and pepper. Taste and adjust seasoning.

• Toss: Pour the dressing over the vegetables and toss gently to coat.

• Rest: Let the salad sit for 15–20 minutes at room temperature to allow flavors to meld.

• Finish: Add fresh herbs just before serving and give one final gentle toss.

Notes

• Use ripe tomatoes: The sweeter and juicier, the better the salad.

• Soak the onion: If red onion is too strong, soak slices in cold water for 10 minutes, then drain.

• Don’t skip resting time: This step builds flavor and creates a light, delicious natural “juice.”

• Taste before serving: Adjust salt and acidity right at the end.

Quick Nutritional Snapshot

Per serving (based on 4 servings, without optional add-ins): Calories: ~110 | Carbohydrates: ~8g | Fat: ~8g (mostly healthy monounsaturated from olive oil) | Protein: ~2g | Fiber: ~2g. It’s a light, vitamin-packed side that brings flavor without weighing you down!

Final Thoughts: Your Taste of Sunshine Awaits

And there you have it—your ticket to summer, any day of the week.

This salad is more than just cucumbers and tomatoes. It’s a feeling. It’s that moment when you taste something so simple, so honest, that it stops you in your tracks. It’s the crunch that reminds you of picnics, the brightness that cuts through a hot day, and the simplicity that feels like a small, delicious victory.

I hope this recipe becomes a backdrop for your own memories—the laughter around a crowded table, the quiet satisfaction of a solo lunch on the patio, the “wow” from friends when you bring it to a gathering. Let it be your kitchen companion all season long, adaptable, forgiving, and always wonderfully refreshing.