Recipes Etc.

This Cucumber Tomato Salad is one of the easiest, freshest ways to use up the abundance of garden veggies we have every year, and it’s a recipe I come back to again and again. Every summer, our garden explodes with life—tomatoes, cucumbers, onions, green beans, peppers, squash, melons, carrots, potatoes, and more. It’s one of my favorite parts of the season, especially when I can walk just 30 feet from the back door and pick exactly what I need at peak ripeness.

This salad comes together in minutes and is wonderfully cool and refreshing—exactly what you want on those hot summer days when the thought of turning on the oven feels unbearable. It’s an easy side dish for lunch or dinner, and it pairs beautifully with any grilled meat for a simple cookout meal.

You can elevate the flavor with an infused oil or keep things extra simple with a store‑bought Italian or Greek dressing. Fresh herbs are always a welcome addition, and letting the salad sit for at least an hour helps all the flavors meld together into something truly delicious.

I love using English cucumbers because of their thin skins and minimal seeds, but honestly, I just grab whatever is ripe from the garden. Peel and seed as needed and it works perfectly. This recipe is also a great way to use up cherry tomatoes—just slice them in half and toss them in.

Why you will love this recipe

• Perfect for garden season, using fresh, homegrown veggies at their peak ripeness.
• Quick and refreshing, ideal for hot summer days.
• Flexible and customizable, from herbs to dressings to veggie swaps.
• Make‑ahead friendly, with flavors that improve as it chills.
• Pairs with anything, especially grilled meats for easy summer meals.

Ingredients

• 3 cups cucumbers
• 2 cups tomatoes
• 1/2 cup onion
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• Pepper to taste

How to make cucumber tomato salad

• Peel and seed the cucumbers, if needed.
• Dice up the cucumbers, tomatoes, and thinly slice the onion.
• Mix together the apple cider vinegar, olive oil, salt, Italian seasoning, and pepper.
• Toss the diced vegetables in the dressing mixture.

How to store cucumber tomato salad

• Store this cucumber tomato salad in an airtight container in the refrigerator for up to 3 days.

More deliciuos summertime recipes

• Loaded Potato Salad
• Italian Pasta Salad
• Classic Lemonade

Cucumber Tomato Salad

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Ingredients

• 3 cups cucumbers

• 2 cups tomatoes

• 1/2 cup onion

• 1/4 cup apple cider vinegar

• 1/4 cup olive oil

• 1 teaspoon salt

• 1 teaspoon Italian seasoning

• Pepper to taste

Directions

• Peel and seed the cucumbers, if needed.
• Dice up the cucumbers, tomatoes, and thinly slice the onion.
• Mix together the apple cider vinegar, olive oil, salt, Italian seasoning, and pepper.
• Toss the diced vegetables in the dressing mixture.