Crisp Tomato & Cucumber Salad with Lemon Vinaigrette

This fresh tomato and cucumber salad comes straight from my garden. Below I’ll show how simple it is to make a healthy, flavorful salad using homegrown vegetables.

How to make tomato and cucumber salad

Summer is in full swing and the garden is finally yielding. Tomatoes tend to ripen first, so I like to keep things simple with a tomato and cucumber salad. It’s vibrant, refreshing, and quick to prepare—perfect for hot days when you want something light and healthy.

A perfect side for grilled or roasted meats

• SHEET PAN DINNER WITH SAUSAGES
• ITALIAN PORK OSSO BUCO
• CHICKEN FAJITAS

Cut tomatoes according to their size. Halve cherry tomatoes; quarter Roma or larger tomatoes. The goal is bite-sized pieces that are easy to eat and let the dressing coat every piece.

For cucumbers, peel if they’re garden cucumbers with thicker skin. English or Lebanese cucumbers usually don’t need peeling. Peel and thinly slice the onion; red onion will add sharp color, while yellow or Spanish onions give a milder flavor.

What tomatoes to use

Use whatever tomatoes you have on hand. This salad benefits from variety—different colors and textures look great and add flavor. This season I used a mix of red and yellow tomatoes along with Roma and cherry varieties. Roma tomatoes are notably sweet and juicy, while cherry tomatoes have thin skins and a tender texture that’s easy to enjoy.

What aromatic herbs to use

Basil is the classic pairing with tomatoes—sweet, aromatic, and it ties the whole salad together. If you prefer a different profile, fresh oregano is a nice alternative, especially when you like a Greek-style dressing. Fresh herbs always deliver a brighter flavor than dried, so add them at the end to keep the aroma fresh.

Pairing other vegetables

Cucumbers are the natural companion here: salad or Lebanese cucumbers are ideal, but English cucumbers work well too. For the onion, yellow or red both work; choose Spanish (sweet) onion if you want a milder, sweeter note.

Dressing for tomato salad

Start with a good quality extra virgin olive oil. I usually use a flavorful oil for the best result. For acidity, white wine vinegar or a light red wine vinegar work well; balsamic or fig-reduced balsamic add sweetness and depth if you prefer a richer dressing. A simple mix of olive oil and vinegar, seasoned with salt and freshly ground black pepper, is all you need.

For a slightly sweeter dressing, add a teaspoon of honey or use a sweeter balsamic. Combine oil and vinegar, drizzle over the vegetables, then toss to coat evenly.

Chill the salad briefly—about 10 minutes—so the flavors meld, then serve. This salad is best enjoyed fresh the same day.

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