Cucumber Tomato Salad

Today I’m sharing a super easy side dish that we enjoy throughout spring and summer months.

I was browsing through some old Facebook pictures that I posted on my personal page last year, and saw where I posted a cell phone pic of this recipe for cucumber tomato salad before I started the blog.

Cucumber Tomato Salad

I just love fresh cucumbers.  My Mom has a green thumb to die for and always shares her organic fresh veggies and fruits with me.

My Mom's Garden

This is her yard and greenhouse.  Good darn thing they are just out of the city limits and have a well for their water supply.  I don’t think they’d be able to afford a city water bill!  LOL :-)

All there is to this recipe is slicing some cucumbers, tomatoes, red onions and chopping some basil…

Sliced Cucumbers, Tomatoes, Red Onions & Basil

Then making a vinaigrette dressing with olive oil, apple cider vinegar, red wine vinegar, dill weed, sugar, salt and pepper.  Drizzle it over the salad.  Waalaa.

Cucumber Tomato Salad

I hope you enjoy this awesome little salad as much as we do!

5 from 1 reviews
Cucumber Tomato Salad
Prep time
Total time
Serves: 4 servings
For the salad:
  • Approximately 3 cups peeled & sliced cucumbers
  • 3 Roma tomatoes, sliced into chunks
  • ⅓ cup chopped red onion
  • ¼ cup chopped fresh basil
For the dressing:
  • ¼ cup extra virgin olive oil
  • ¾ cup apple cider vinegar
  • ½ tablespoon red wine vinegar
  • ½ teaspoon dill weed
  • 1 teaspoon sugar
  • Salt & pepper, to taste
  1. Place salad ingredients in large bowl and toss.
  2. Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.


  1. says

    I love this salad…I have been making it for years…so yummy with fresh homegrown tomatos…when I lived in TN and could get the TN tomato it was even better!!! I make a great summer pasta that is super easy with lots of tomatos and basil…love basil with tomatos

  2. J says

    So I came across the picture of your mama’s garden while searching for garden pictures, and I have to say its very nice. OMG I would be in heaven if I had a greenhouse too!
    Hoping to get one soon! I love gardening and eating all the fresh veggies and fruit.

  3. Jennifer says

    OMG!!! LUV! You just made my day! I have had this and I have tried a few ways of making it without really knowing but it just never tasted the same!! You make me wanna get my butt out there in the garden and plant all the cukes and tomatoes I can!! Soo happy I came across this!!! O and BTW….take the skins from the cukes and rub on your skin!! what a nice refresher!!

  4. Bonnie says

    Do you actually use that much vinegar ( 1 1/4 cup)? Seems like a lot compared to only 1/4 cup of olive oi.

    • Amy @ The Blond Cook says

      Hi Bonnie! That is how I make it and like the taste of the dressing on the vinegar side. I”d add more olive oil or less vinegar to suit it to your personal taste… hope you enjoy it!

  5. Brittany says

    Can you use dried basil if you can’t get fresh basil? Just wondering if you’ve ever made it that way.

    • Amy @ The Blond Cook says

      Hi Brittany, yes you can! I prefer it with fresh basil, though. I wouldn’t use as much because it won’t be loosely packed. Adjust the amount to your taste.

  6. Angela says

    Can this be refrigerate and eaten later or will it get soggy as it seems like a lot of liquid at the bottom. The recipe is great by the way its my second time making it :)

    • Amy @ The Blond Cook says

      Hi Angela, I’ve refrigerated leftovers of this recipe and eaten it the next day and it was fine. So glad you’re enjoying it!!

  7. Linda says

    I love this and make it a lot. I had problems with the cucumbers! I do not digest them well. So now I use raw zucchini and sometimes I add red bell pepper. I love crunch. thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: