Serve this Simple Tomato Cucumber Salad as a side dish at your next summer BBQ! It's refreshing, full of garden-fresh produce and incredibly quick and easy to make.
Toss all ingredients in a bowl and serve immediately.
Notes
Ingredient notes
Tomatoes: Either cherry tomatoes or regular work. For regular tomatoes, you may want to discard some of the seeds if they are very watery. You could also use a variety of heirloom tomatoes for a super pretty salad!
Cucumber: I like using English cucumbers for salad, because they have less seeds and a thinner skin. If your cucumbers have lots of large seeds, again, consider scooping them out before slicing the cucumber to add to the salad. A lot of seedy/watery vegetable parts contribute to a watered-down dressing. Also, if your cucumber has very thick skin, consider peeling it.
Fresh herbs: Use any soft fresh herbs you enjoy. My favorites in this salad are parsley and basil. Chives or dill are also delicious!
Red onion: I love it for a pop of flavor and color in the salad. If you are not a fan of raw onion, leave it out. Other alternatives are sliced green onions or plenty of chives.
Vinaigrette: I use my recipe for white balsamic vinaigrette. Feel free to use your favorite vinaigrette instead!
Recipe tips
It’s a good idea to generally keep all the veggies roughly the same size when you chop them up. It’s also a good idea to chop them small enough to be considered bite-size for your youngest dinner guest. Just saves you extra work at the table later!
To be very transparent for a minute here, I would usually just whip up the dressing in the salad bowl and then add the veggies and toss it all – no need to dirty an extra bowl or jar. But because I do this food blog thing here for a living (what!) I kicked my butt into gear and shook up the dressing in a separate jar. I mean, anything for the elusive pouring shot ??♀️?