This Cucumber Tomato Salad with tangy vinegar dressing is a summertime classic. So simple, crisp, and utterly refreshing!
This easy cucumber salad has been a summertime staple for years. It’s incredibly simple, yet so flavorful with crisp cucumbers, juicy tomatoes, and a tangy vinaigrette.
It’s a great seasonal dish to make in the summer because of the abundance of garden or farmer’s market produce which are at peak flavors.
Ingredients for Cucumber Salad
- Cucumber (I use English/hothouse, but regular garden cucumbers work well too)
- Onion (any color: yellow, white, red)
- Ripe roma tomatoes (or grape, cherry, beefsteak, etc.)
- White wine vinegar
- Olive oil (can omit for oil-free)
- Dried oregano (or fresh herbs like dill, parsley, basil, etc.)
I often use hothouse cucumbers, but it’s a fantastic recipe for garden-fresh cucumbers and tomatoes if you have them. Just be sure to find ripe, flavorful produce because it can make all the difference.
Fresh dill, parsley, or basil are also lovely additions and enhance the freshness even more.
- 2 large English/hothouse cucumbers (or other cucumber)
- 1/2 small onion (any color)
- 3 roma tomatoes (or grape/cherry tomatoes)
For the vinegar dressing:
- 3 Tbsp. white wine vinegar (or red wine vinegar)
- 1/2 Tbsp. olive oil (optional, omit for oil-free)
- 1 tsp. dried oregano (or fresh herbs*)
- 1/8 tsp. salt
- Make the dressing: add all dressing ingredients to a small bowl and whisk to combine.
- Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
- Add the dressing and toss to combine. Salt/pepper further to taste if desired.
- Can enjoy immediately, but best if refrigerated in a sealed container for at least an hour to let the flavors combine.
Nutrition Per Serving (Estimate)
If you’re enjoying this salad, also check out:
- Quinoa Avocado Spinach Power Salad
- BBQ Chickpea Chopped Salad
- Asian Style Chopped Salad with Sesame Vinaigrette
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