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Tomato cucumber salad recipe for fresh summer dining
Emily

Fresh Garden Tomato and Cucumber Salad

This vibrant Mediterranean-inspired salad is a timeless summer classic, celebrating the natural sweetness of garden-fresh tomatoes and the crisp, refreshing snap of English cucumbers. Tossed in a perfectly balanced sweet and acidic marinade, this side dish is the ultimate accompaniment to grilled proteins or light pasta. It is a simple, healthy, and nostalgic recipe that allows the quality of your fresh produce to shine through, perfect for effortless entertaining or a refreshing weeknight vegetable side.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 English cucumber sliced into thin rounds
  • 3 garden tomatoes cut into thick wedges
  • 1 sweet onion thinly sliced
  • 1 cup white vinegar
  • 2 tbsp olive oil
  • 1/4 cup water
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Method
 

  1. Wash and slice the English cucumber into thin, uniform rounds.
  2. Cut the garden tomatoes into firm, rustic wedges.
  3. Thinly slice the sweet onion and add all vegetables to a large bowl.
  4. In a separate small bowl, whisk together the white vinegar, water, sugar, salt, and pepper until the sugar dissolves.
  5. Pour the dressing over the vegetable mixture and toss to coat evenly.
  6. Cover and refrigerate for at least one hour before serving to allow the flavors to marinate.

Notes

Using olive oil provides a heart-healthy fat content compared to standard vegetable oil. If you prefer a sharper taste, feel free to substitute the sweet onion with purple red onion. The salad keeps well in the refrigerator for up to 24 hours; discard after that as the tomatoes will begin to break down too much.