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Cucumber tomato salad served in three white ramekins, flanked atop by white salt and pepper shakers and a tin container of olive oil.

Cucumber and Tomato Salad Recipe

Author: Tiffany Aasted
Quick and easy to make, mixing up a batch of this Cucumber and Tomato Salad Recipe is a simple, refreshing way to welcome warmer days ahead. It’s actually quite delicious any time of the year.
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine American, Mediterranean
Servings 3

Ingredients
  

  • 1 ½ cups hot house, beefsteak, vine ripened (on-the-vine) or campari tomatoes diced
  • 2 cucumbers diced
  • salt and pepper to taste
  • 2 tablespoons olive oil (optional)

Instructions
 

  • Dice tomatoes, keeping the seeds. Set aside.
  • Peel the cucumbers. Quarter the cucumbers lengthwise, cutting in half once and then again on the bias. Once quartered, dice the cucumbers.
    Quartered cucumber and tomatoes for salad on a cutting board next to a knife
  • In a mixing bowl, combine the tomatoes and cucumbers.
  • Add olive oil, salt and pepper. Toss salad to combine.
  • Serve immediately.

Notes

Serving Suggestions
Serve this cucumber and tomato salad as an appetizer, side dish or snack.
  • Appetizer - A cucumber and tomato salad appetizer is great served in small, individual bowls. I use ramekins, because, you know, they’re cute. Serve with pita bread and hummus.
  • Side Dish - Cucumber and tomato salads are often served as a side dish in Mediterranean or Middle Eastern meals. Serve with pita bread and hummus.
  • Topping - This cucumber and tomato salad can also be served as a topping for gyros or pitas.
Tips
Consume the same day. Refrigerating tomatoes causes changes in the DNA, making tomatoes soggy as well as flavorless. It is best to consume this cucumber and tomato salad the same day.
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