This simple Tomato Cucumber Salad recipe is bright, light, fresh, and delicious. It’s an easy summer salad made with English cucumbers, cherry tomatoes, crunchy red onion, and covered in a sweet and tangy oil-free dressing.
How To Make Tomato Cucumber Salad
Summer dishes are great because there’s usually very little cooking. I love to cook, but I don’t like sitting over a hot stove in the middle of July. And, I don’t like recipes that take a long time to prepare. That’s why this is one of my favorite recipes.
This refreshing cucumber tomato salad is perfect during hotter months. It’s as simple as…
- Dice up some cucumber, tomatoes, and onion
- Make the world’s easiest oil-free dressing
- Toss everything into a large bowl and mix together
The majority of recipes like this use English cucumbers and I do as well. They’re delicious, practically seedless, and the peel if very forgiving. If you have not tried an English cucumber this would be a good place to start.
Dressing For Tomato Cucumber Salad
With any good salad, the dressing is essential. Sadly, almost all are loaded with oil and leave you feeling heavy and greasy. But, not this one. It’s light, refreshing, and completely oil-free. But, I assure it’s just as delicious and no one will miss the oil.
So, how do you make it?
All you need is a little red wine vinegar for tanginess. Some maple syrup for the sweetness. And, a small amount of dried oregano to give it that Mediterranean vibe. Finally, just season with salt and pepper to your own taste.
How Long Does Tomato Cucumber Salad Last
You can cover and store this salad in the fridge for 2-3 days. These Rubbermaid containers are perfect and inexpensive. But, my favorites are these glass containers. They’re a little more expensive but well worth the money.
I hope you enjoy this Tomato Cucumber Salad. It’s…
- So easy to make
- Oil-free and fat-free
- Tangy and sweet
- Absolutely delicious
More Summer Salad Recipes
- Chickpea Salad Sandwich
- Chipotle Chickpea Kale Salad with Tahini Dressing
- Quinoa Black Bean Salad
- Classic Three Bean Salad
Did you make this recipe? Please be sure to leave a comment and star rating below and let me know your thoughts. Your feedback is helpful.
This recipe was inspired by my dear friend, Donya, at A Southern Soul.Print
- Slice the cucumber, tomatoes, and onion and place them in a large mixing bowl.
- Add the dressing ingredients to a separate small bowl and whisk until everything is well combined.
- Pour over the cukes, tomatoes, and onion. Toss well to coat.
- You can serve immediately but I think it’s best once it’s chilled in the fridge for 30 minutes.
If you don’t have an English cucumber regular cukes will work. But, I would scoop out the seeds and peel the cucumber.
- Prep Time: 10 mins.
- Category: Salads & Dressings
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
- Serving Size:
- Calories: 31
- Sugar: 5.1 g
- Sodium: 4.5 mg
- Fat: 0.1 g
- Carbohydrates: 7.3 g
- Fiber: 0.8 g
- Protein: 0.7 g
- Cholesterol: 0 mg
Keywords: tomato cucumber salad, cucumber tomato salad, summer salad, oil-free, vegan recipes, plant-based recipes