If you need a refreshingly simple way to use up summer produce, this easy tomato cucumber salad has you covered. It’s bright, juicy, and tossed in a classic vinaigrette that ties all those garden-fresh flavours together. Whether you’re serving it at a backyard BBQ or looking for a light weeknight side, this garden vegetable salad is guaranteed to bring colour and crunch to your plate.

With its fresh herbs, crisp cucumbers, and ripe tomatoes, this fresh summer salad is a reminder that good food doesn’t need to be complicated.

Why You’ll Love This Tomato Cucumber Salad

It’s fast, flexible, and fabulous. The vinaigrette salad dressing is zesty and just a touch sweet, while the fresh herbs brighten every bite. You can prep it ahead, let it sit to soak up flavor, and it only gets better. It’s also naturally vegan and gluten-free, making it a hit with any crowd.

What You’ll Need:

For the Salad:

5 large tomatoes, quartered (about 700 g)
1 English cucumber, peeled and sliced (about 300 g)
½ large red onion, sliced (about 60 g)
2 tablespoons chopped fresh parsley (4 g)
2 tablespoons chopped fresh cilantro (4 g)
1 pinch kosher salt + 1 pinch black pepper

For the Vinaigrette:

½ cup olive oil (120 ml)
¼ cup red wine vinegar (60 ml)
1 teaspoon kosher salt + 1 pinch freshly ground black pepper (5 g)
1 garlic clove, minced (3 g)
½ teaspoon honey or brown sugar (optional, 2 g)
1 teaspoon dried oregano (1 g)

How to Make It:

Combine the tomatoes, cucumber, red onion, parsley, and cilantro in a large salad bowl. Season with a pinch of salt and pepper.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, garlic, salt, black pepper, oregano, and sweetener if using.
Pour the vinaigrette over the veggies and toss gently to coat.
Cover and let sit at room temperature for 1 to 3 hours to allow the flavours to meld.
Serve chilled or at room temperature.

Olivia’s Tips for Salad Success

Letting the salad rest is key—those juices mingle and turn magical.
Use ripe, juicy tomatoes, but avoid overripe ones that may get mushy.
Fresh herbs add so much flavour. Don’t skip them!
This vinaigrette salad dressing is also delicious on grilled veggies or pasta salad.

My Go-To for Garden Season

This tomato cucumber salad came to life one summer when our backyard garden exploded with tomatoes and cucumbers faster than we could eat them. I tossed them with a quick vinaigrette and a handful of herbs and suddenly had the easiest crowd-pleasing salad. It’s now a warm-weather staple, especially when the grill is fired up.

What to Serve With It

This garden vegetable salad goes with everything. Serve it with grilled meats, seafood, sandwiches, or part of a picnic spread. It’s especially great alongside Mediterranean dishes or as a light lunch on its own with crusty bread.

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. The veggies will soften as they sit, but the flavor stays fantastic. Stir before serving and add a dash of vinegar or salt to refresh it.

FAQs

Can I use cherry tomatoes instead?

Definitely. Just halve them and proceed as directed.

What if I don’t like cilantro?

Leave it out or substitute with more parsley or fresh basil.

Can I make this ahead of time?

Yes! It’s best after sitting for at least an hour.

Is this a healthy salad?

Absolutely. It’s packed with fresh produce and heart-healthy olive oil.

Your New Favourite Summer Side

This tomato cucumber salad is simple, fresh, and incredibly satisfying. With every bite, you get juicy, herby, tangy goodness that perfectly captures the flavours of the season. It’s a dish that belongs on every summer table—easy to make, easy to love.

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Juicy, Herby, and Full of Summer Vibes: This Tomato Cucumber Salad Is a Must-Make

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Author: Olivia Hartwellen
Total Time: 1 hour 15 minutes (including resting time)
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

This tomato cucumber salad is a vibrant, juicy summer side featuring ripe tomatoes, crisp cucumbers, red onion, and fresh herbs tossed in a classic red wine vinaigrette. It’s light, tangy, herby, and bursting with garden-fresh flavor—perfect for backyard BBQs, picnics, or any warm-weather meal.

Ingredients

Scale

For the Salad:

5 large tomatoes, quartered (about 700 g)
1 English cucumber, peeled and sliced (about 300 g)
½ large red onion, sliced (about 60 g)
2 tablespoons chopped fresh parsley (4 g)
2 tablespoons chopped fresh cilantro (4 g)
1 pinch kosher salt
1 pinch black pepper

For the Vinaigrette:

½ cup olive oil (120 ml)
¼ cup red wine vinegar (60 ml)
1 garlic clove, minced (3 g)
1 teaspoon kosher salt
1 pinch freshly ground black pepper
½ teaspoon honey or brown sugar (optional, 2 g)
1 teaspoon dried oregano (1 g)

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Instructions

In a large bowl, combine tomatoes, cucumber, red onion, parsley, and cilantro. Season with salt and pepper.
In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, pepper, oregano, and optional sweetener.
Pour vinaigrette over the vegetables and toss gently to coat.
Cover and let sit at room temperature for 1–3 hours to allow flavors to develop.
Serve chilled or at room temperature.

Notes

Use cherry tomatoes for a sweeter, smaller variation.

Fresh herbs like parsley, cilantro, or basil add brightness—adjust to your taste.

Letting the salad rest is essential for full flavor.

Also works well as a topping for grilled proteins or stuffed in pita.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean-American