When summer gardens overflow with juicy tomatoes and crisp cucumbers, there’s no better way to celebrate than with a classic Italian Cucumber and Tomato Salad. Bursting with flavor and simplicity, this Mediterranean-inspired salad brings out the best in seasonal produce. It’s a colorful, crunchy, and refreshing dish perfect for hot days, outdoor dinners, and light lunches.
The magic lies in its simple ingredients—fresh cucumbers, ripe tomatoes, zesty red onions, olive oil, vinegar, and fragrant Italian herbs. This salad requires minimal effort but delivers maximum flavor.
Whether served as a side for grilled meats or paired with crusty bread for a light meal, it’s the kind of recipe that never goes out of style. Additions like mozzarella balls or marinated artichokes can elevate it for dinner parties, but the base recipe is perfect on its own.
And best of all? It’s healthy, low-carb, and naturally gluten-free. With a quick prep time and zero cooking required, this salad is your answer to “what to serve with anything” all summer long.
Ingredients:
- For the vegetables:
- 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice)
- 1 pinch brown sugar
- 1 English cucumber (fresh and firm)
- 1/2 large red onion
- 2 Tbsp chopped fresh Italian parsley
- 2 Tbsp chopped fresh cilantro
- 1 pinch kosher salt
- 1 pinch black pepper
- For the dressing:
- 1/2 cup extra virgin olive oil (very good quality)
- 1/4 cup red wine vinegar
- freshly ground black pepper (to taste)
- 1 tsp kosher salt
- 2 garlic cloves (pressed)
- 1 tsp brown sugar
- 1 tsp dried oregano
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Instructions:
1 ) Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well.
2 ) Cut the cucumber in half lengthwise, then slice it into 1/4″ thick slices. Add the cucumbers to the tomatoes.
3 ) Slice half the red onion into very thin slivers crosswise. Then cut the slivers in half, or leave as is, depending on your preference. Add to cucumbers and tomatoes. Add the chopped parsley and cilantro.
4 ) To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.
5 ) Pour the dressing over the vegetables and toss gently using both hands. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 6 hours. This will allow the flavors to meld together. Then serve and refrigerate the leftovers for up to 3 days.
Pro Tips
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Use ripe, but firm tomatoes for the best flavor and texture. Roma or heirloom tomatoes work beautifully.
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English or Persian cucumbers are preferred for their thin skins and minimal seeds.
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Salt your cucumbers and let them sit for 10 minutes before mixing to prevent a watery salad.
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Chill before serving for at least 30 minutes to allow flavors to meld.
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Add fresh herbs like basil, parsley, or oregano for a fragrant, authentic touch.
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Splash of balsamic can be added for a slightly sweeter and deeper flavor profile.
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Make it a meal by tossing in crumbled feta, tuna, or chickpeas for protein.
FAQs:
Can I make Italian cucumber and tomato salad ahead of time?
- Yes! You can prep it a few hours ahead and store it in the fridge. Just wait to add salt and vinegar until shortly before serving to avoid sogginess.
What kind of vinegar works best in this salad?
- Red wine vinegar is traditional, but balsamic or white wine vinegar also works well depending on your flavor preference.
How long does this salad last in the fridge?
- It’s best eaten fresh but will keep in the fridge for up to 2 days. Be sure to drain any excess liquid before serving leftovers.
Can I use cherry tomatoes instead of regular tomatoes?
- Absolutely. Cherry or grape tomatoes offer a slightly sweeter taste and hold up well in salads.
