There are some foods that just belong to summer, and this fresh tomato and cucumber salad is absolutely one of them. Or, as I’ve always called it, tomato and cuke salad.
Fresh tomatoes. Crisp cucumbers. Fresh basil. A little olive oil and balsamic. Salt and pepper.
That’s it.
And when those tomatoes and cucumbers came from a local farm or farmers market? Even better.
Actually, the BEST.
Because there is just no comparison between a cucumber picked in the middle of summer and one that has been sitting in a grocery store in January. Farm-fresh cukes have that wonderful CRUNCH, and summer tomatoes have a sweetness and texture you simply cannot get the rest of the year.
And don’t talk to me about tomatoes and cukes in the winter.
No.
This is a summer salad. 😂
Start With the Freshest Veggies You Can Find
Whenever possible, I get my cucumbers and tomatoes from a local farm or farmers market. This is one of those recipes where the ingredients really do make all the difference because there isn’t much being done to them.
We aren’t cooking them.
We aren’t covering them in a heavy sauce.
We’re basically letting those beautiful summer vegetables show off.
And they do.
For the cucumbers, I leave the skins ON whenever they’re tender and unwaxed. If I’m using grocery-store cucumbers with those thick, waxy skins?
Bleh.
I peel those suckers OFF.
Back to my farm veggies…
How I Cut My Cucumbers and Tomatoes
There really isn’t a right or wrong way to chop everything.
I usually slice my cucumbers lengthwise into quarters and then chop them crosswise into bite-sized pieces. I cut my tomatoes into roughly the same size pieces because I like getting a little tomato and cucumber together in each bite.
But you do you.
You can use big cucumbers, little cucumbers, English cucumbers, Persian cucumbers or whatever beautiful cukes you happen to find at the farm stand.
The little ones are especially easy. Just chop them up and toss them in.
Easy peasy.
And Then There Are the Tomatoes…
Oh, summer tomatoes.
There are SO many varieties you can use for tomato and cuke salad.
Heirloom tomatoes are one of my absolute favorites in the summer. They’re beautiful, juicy and full of tomato flavor.
Beefsteak tomatoes are big, meaty and perfect when you want substantial chunks of tomato in your salad.
Plum or Roma tomatoes are a little firmer and less juicy, so they hold up beautifully after everything is tossed together.
Cherry tomatoes are sweet, easy and delicious. Cut them in half and you’re done.
Grape tomatoes work just as well and usually have that wonderful little pop when you bite into them.
And then there are all the gorgeous yellow, orange, striped and purple tomatoes you can find at farmers markets in the summer.
Use a mixture!
Honestly, if the tomato is ripe, sweet and tastes wonderful on its own, it’s going to taste wonderful in this salad.
And now I’m thinking about tomato toast sandwiches.
DELICIOUS.
And a thick slice of ripe tomato on a cheeseburger…
Okay. I’m going down a tomato rabbit hole.
I may need to write an entire post about tomatoes.
ANYWAY.
Back to the salad.
The Simple Dressing
Once my cucumbers and tomatoes are chopped, I keep the dressing very simple.
Sometimes I drizzle them with a little extra virgin olive oil and balsamic vinegar.
Other times, when I want this to be even easier, I use a good balsamic vinaigrette dressing.
Then I chop some fresh basil and toss that in.
Finish everything with salt and freshly ground black pepper, give it a gentle toss, and you’re done.
Seriously.
That’s the recipe.
Tomato and Cucumber Salad
Ingredients
- 2 medium cucumbers chopped
- 3 to 4 ripe tomatoes chopped
- 2 tablespoons fresh basil chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- Freshly ground black pepper to taste
- Optional: Use your favorite balsamic vinaigrette instead of the olive oil and balsamic vinegar.
Instructions
- Chop the cucumbers and tomatoes into similar-sized bite-sized pieces and place them in a large bowl.
- Add the fresh basil.
- Drizzle with the olive oil and balsamic vinegar.
- Season with salt and freshly ground black pepper.
- Gently toss everything together until the vegetables are lightly coated.
- Taste and add a little more balsamic, salt or pepper if needed.
- Serve right away or let it sit for about 10 to 15 minutes before serving to allow the flavors to mingle.
Notes
- Use the freshest tomatoes and cucumbers you can find. Farm-fresh or garden vegetables are especially wonderful here.
- Leave the cucumber skins on if they are tender and unwaxed. Peel cucumbers with thick or waxed skins.
- Any ripe tomato will work, including heirloom, beefsteak, Roma, cherry or grape tomatoes.
- For the best crunch, make this salad fairly close to serving time. Once salted, the tomatoes and cucumbers will begin releasing their juices.
- Try adding thinly sliced red onion, fresh mozzarella, feta, avocado or fresh corn for an easy variation.
One little tip: tomatoes and cucumbers will release quite a bit of liquid once they’re salted, so I like making this fairly close to when we’re going to eat it. A little time for the flavors to mingle is wonderful, but this salad is at its best while those cucumbers still have their beautiful crunch.
What to Serve With Tomato and Cuke Salad
This is one of those summer dishes that goes with practically anything.
Serve it alongside burgers or hot dogs from the grill, grilled chicken, steak, pork chops, seafood or sandwiches. Put it out with crusty bread and let that bread soak up some of the tomato-balsamic goodness left at the bottom of the bowl.
Ohhhh, yes.
It also makes a fabulous little summer appetizer or something to put out while everyone is hanging around outside waiting for dinner to come off the grill.
And because it takes only a few minutes to throw together, it’s perfect for those summer nights when you really don’t want to cook another side dish.
A Few Easy Add-Ins
I usually keep my tomato and cuke salad simple because I want those fresh vegetables to be the stars, but there are plenty of ways to change it up.
Try adding thinly sliced red onion, crumbled feta, fresh mozzarella, avocado or even some fresh corn cut right off the cob.
But when the tomatoes are sweet, the cucumbers are crunchy and the basil is fresh?
They really don’t need much help.
The Best Kind of Summer Food
This is exactly the kind of food I love in the summertime.
Nothing complicated. Nothing fancy.
Just vegetables that taste the way vegetables are supposed to taste.
A crunchy cucumber. A sweet, juicy tomato. Fresh basil. A splash of balsamic.
Put it in a bowl, grab a fork and enjoy it while summer is here.
Because before we know it, January will roll around and the grocery store will be trying to sell us those sad winter tomatoes again.
And I’m not interested. 😂
