Tomato and cucumber salad recipe

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Recipes
Dish type
Salad
Vegetable salad
Tomato salad

This is a chopped salad with lots of tomatoes, onions, cucumbers and green peppers. Fresh parsley, basil and garlic are added before chilling to allow the flavours to blend.

175 people made this

IngredientsServes: 7

5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 fresh green pepper, chopped
handful chopped fresh basil

good handful chopped fresh parsley
6 cloves garlic, crushed
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar

MethodPrep:15min ›Ready in:15min

In a large bowl, combine all ingredients. Toss well, chill and serve.

Reviews & ratingsAverage global rating:(119)

Reviews in English (95)

Made for a special family lunch today, it went down so well. Thankyou.The herbs make it taste so fresh and the dressing was delicious..-23 May 2013

I've made this a few times now & it's lovely with fish or chicken and very versatile. I chopped the garlic into 3 or 4 pieces each & removed it after the salad had been sitting for a couple of hours (so not to get garlic breath). Have also added olive oil & used dried herbs when out of fresh & this works well too. The dressing you get from this salad is so tasty, believe me even if the tomatoes are a little hard nothing will be left.-14 Mar 2010

I omitted the green pepper because I didnt have one. Substituted white wine vinegar for balsamic and added fresh oregano. Macerated overnight and added some grated Parmesan. Delicous.-22 May 2017

Cucumber Tomato Salad

Freshness galore with this Cucumber Tomato Salad! Fresh Campari tomatoes, cucumber, red onion and garlic in a lemony dressing is the perfect side salad to chicken or lamb.

If you stopped by yesterday, you saw my post for the most delicious lamb kofta open-faced pitas. Toasty pita, hummus, kofta and topped with a cucumber tomato salad [and a garlicky yogurt sauce]. Originally, I wasn’t planing to do a whole separate post for this salad. Until I tasted it. And then ate it every day with 1/2 a slice of pita bread.

There’s no secret ingredient, just fresh ingredients. Which, let’s face it, is the best ingredients. With that said, Campari tomatoes are my favorite tomato for salads like this. When you want wedges of tomatoes, but not too big of tomato wedges they are your tomatoes. And their flavor is sublime.

To Make this Cucumber Tomato Salad you will need:

1 large English cucumber
a pound Campari tomatoes
1/2 a medium red onion
a clove of fresh garlic
3/4 teaspoon dried parsley
a 1/2 teaspoon dried oregano
juice of 1/2 a lemon
2 teaspoons olive oil
kosher salt
freshly ground black pepper
fresh mint, for garnish

First, rinse off the cucumber and trim the ends. Cut it in half and then the halves lengthwise.

Next, grab a spoon and scrape out all of the seeds. Then slice into 1/4-inch thick slices and throw them into a large mixing bowl. Because the seeds hold water, removing them will keep this salad from getting soggy.

Then quarter the tomatoes, slice the red onion and finely mince up the clove of garlic and add it to the bowl. Next measure the dried herbs into your palm. Pinch the herbs in-between your fingers and rub together, over and into the bowl.

Lastly, drizzle in 2 teaspoons olive oil and season with kosher salt and freshly ground black pepper to taste.

Cucumber Tomato Salad is fresh and flavorful and ready in minutes.

This salad is delicious served as is or with my Lamb Kofta Open-faced Pitas!

Enjoy! And if you give this Cucumber Tomato Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Tomato and cucumber salad recipe - Recipes

RELATED RECIPE COLLECTIONS

Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.

Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).

With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.

Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.

Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers serve at room temperature.

Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).

Classic Israeli Salad (Pareve)

This chopped tomato and cucumber salad is so iconic of Israeli cuisine that it has been dubbed "Israeli Salad," and shows up on the table any time of day—breakfast included. And it's virtually impossible to imagine stuffing a falafel sandwich or enjoying some freshly baked pita and hummus without it.

The truth is, Israelis aren't the only ones who appreciate this simple salad–you'll find similar ones throughout the Middle East and Mediterranean region. Some include fresh herbs, other vegetables, or vinegar. Giora Shimoni's version is nice and simple and makes a great template for embellishment with herbs, cheese, pine nuts, chickpeas, or whatever else strikes your fancy. His only advice? Shimoni says "the secret to a really good Israeli salad is finely chopped vegetables." As for seasoning, he notes "Israelis tend to sprinkle on quite a bit of salt." If you're watching your sodium intake, try sprinkling on some za'atar instead—you'll end up adding more flavor and less salt, especially if you make your own spice blend.

How to make this cucumber tomato salad ahead of time

If you want to make this salad ahead of time, I recommend doing everything EXCEPT the last step- mixing the onion mixture in with the other ingredients.

The onions can stay in the vinegar/olive oil mixture for a while- up to 3 or 4 days in the fridge. The oil may solidify in the fridge- just shake it up, run warm water over the container you have it in, or leave it at room temperature for a little while.

Just before serving, mix the cucumbers, tomato, and feta cheese with the pickled red onion mixture.

Why can&rsquot you mix it all up beforehand? Salt will draw the liquid out of the cucumbers and tomatoes, so the longer it sits in the dressing, the more watery it will be. For the most flavor and best texture, toss it together just before serving.

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Stuck in a rut or looking for fun new recipes to try?

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You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Cucumber Tomato Orzo Salad

This refreshing and zippy Cucumber Tomato Orzo Salad is always a hit at gatherings and is one of my go-to recipes when I need to bring a side dish.

This orzo pasta salad is seasoned with fresh mint and basil, all tossed in an easy homemade lemon, red wine vinegar, and honey vinaigrette dressing.

The Perfect Summer Pasta Salad

This is my all time favorite summer pasta salad. It&rsquos tangy and light &mdash no mayo anywhere in sight. The recipe came from a coworker who put her own spin on Giadia&rsquos Orzo salad recipe from Food Network. Of course, I then added my own twist.

I kept my coworker&rsquos inclusion of cucumbers and got rid of Giada&rsquos chick peas, then adjusted the measurements since I wanted a little less oil. I substituted grape seed oil for the olive oil since my hubby can&rsquot have olive oil (poor guy). I often use grape seed oil as an olive oil substitute since the flavor is nicer than regular cooking oil.

What ingredients are in this summer orzo salad recipe?

You&rsquoll need some fresh ingredients for this pasta salad but the benefit, of course, is a wonderfully light and refreshing pasta salad.

Fresh ingredients include: cucumber, grape tomatoes, basil, red onion, and mint.

You&rsquoll make a simple homemade vinaigrette dressing using: apple cider vinegar, oil, lemon juice, and a touch of honey seasoned with salt and pepper.

The base of this pasta salad is: orzo pasta cooked in chicken (or vegetable) bullion for extra flavor.

Combine everything together and chill for a cool summer side dish!

This pasta salad is easy to make!

Watch how it all comes together:

This orzo pasta salad has hints of Mediterranean flavor.

The combination of mint and lemon are what gives this dish it&rsquos most recognizably &ldquoMediterranean&rdquo flavor. Although Mediterranean foods commonly employ a number of other spices, mint and lemon can be found as the main flavors in other Mediterranean dishes such as tabbouleh.

Love Mediterranean flavors? Browse all my Mediterranean inspired recipes.

Feeding a crowd?

Make more or less depending on your need.

The recipe below makes enough for our small backyard barbecues, so if you wanted to make this for lunches or just as a dinner side item, then I&rsquod half the recipe.

I&rsquove gotten a lot of rave reviews from friends and family every time I make this so I have a feeling you&rsquore going to enjoy this one! You may want to make a big batch. 😉

Vegetarian?

No problem. Substitute the chicken bullion with vegetable bullion when cooking the orzo.

Add feta!

For a punch of extra flavor, and to give this pasta salad a Greek flair, trying adding feta cheese. It totally changes the taste so if you make this recipe often, this is a great way to mix things up from time to time.

How to Make and Store this Homemade Vinaigrette Dressing

You&rsquore going to l-o-v-e this honey vinaigrette dressing, I promise! It goes great on anything. Fresh veggies, garden salads as well any cold pasta salad.

So if you want to, you can actually double or triple the recipe for the dressing and then save the extra. It stores well, kept cold in the fridge for several months.

I use a Mason Jar with a pour cap to store the extra dressing.

Want more easy side dish ideas?

Celebrate the flavors of summer

I know everyone is already focused on cooler weather, but it’s still in the 80’s and 90’s in most of the country. As summer starts to wind down, my tomato population is still going strong. This tomato cucumber salad recipe celebrates the flavors of the season, because it’s still summer for another few weeks. I’m ready to enjoy the fall, but I also don’t want to feel rushed to abandon all the gorgeous vegetables that are plentiful right now.

Sometimes I am hesitant to put recipes here that I think will be too simple or maybe you just won’t find that interesting. Recently, there was a discussion amongst a few of my foodie friends regarding the subject of “overdoing” food. Adding so many components to something that is already delicious on its own to the point that it’s nearly unrecognizable. I have never quite understood that.

My point is, sometimes food doesn’t need fussing with. When you are working with gorgeous produce (or any other food for that matter), it’s ok to let it stand on its own. If something is at its absolute best, let that be the focal point. This is the salad to make when everything you have is at its peak.

This tomato cucumber salad recipe is a perfect light and refreshing side to grilled fish or chicken. It is a healthy swap for potato chips when you need something with a little crunch and texture alongside your sandwich. Or, if you’re like me, an afternoon nibble when you just need “a little something”.

If possible, use a variety of tomatoes as they each have slightly different flavors and textures. The mix of colors will also make it more visually appealing and everyone know we eat with our eyes first. When something is gorgeous, like this salad, we can’t wait to dig in.