Refreshing Easy Tomato Cucumber Salad Ready in 10 Minutes

When the summer heat hits and you can’t bear to turn on the stove, this Easy Tomato Cucumber Salad has been my go-to lifesaver for years. I first had it at my aunt’s backyard barbecue when I was twelve – one bite of those juicy tomatoes and crisp cucumbers with that bright lemony dressing and I was hooked! Now I make it at least twice a week during tomato season. What I love most is how effortlessly it comes together – just chop, toss, and you’ve got this refreshing Mediterranean-style side that makes any meal feel special. On sweltering days when cooking sounds unbearable, this 10-minute wonder is exactly what you need.

Why You’ll Love This Easy Tomato Cucumber Salad

This isn’t just any salad—it’s the kind of recipe that becomes your summer obsession. Here’s why:

• Lightning-fast: Done in 10 minutes flat (perfect when hunger strikes NOW)
• Cool as a cucumber: That crisp crunch and lemony zing feel like air conditioning for your taste buds
• Secretly healthy: Packed with fresh veggies but tastes like pure indulgence
• Shape-shifter: Fancy it up with feta, toss in some olives, or serve over greens—it always works

Trust me, once you try it, you’ll be making this weekly like I do!

Ingredients for Easy Tomato Cucumber Salad

Here’s everything you’ll need to make this refreshing salad – I promise it’s all simple stuff you might already have:

• 2 large tomatoes, diced into 1/2-inch chunks (go for ripe ones – those slightly soft ones that smell amazing at the stem end)
• 1 English cucumber, sliced into thin half-moons (leave the peel on for pretty color and extra crunch)
• 1/4 red onion, paper-thin slices only (soak in ice water for 5 minutes if you want to tame the bite)
• 2 tablespoons good olive oil (the fruity kind makes all the difference)
• 1 tablespoon fresh lemon juice (none of that bottled stuff – roll your lemon first to get every drop!)
• 1/4 teaspoon kosher salt (plus more for sprinkling on the tomatoes as you chop)
• 1/4 teaspoon freshly cracked black pepper (use a mill if you can)
• 1 tablespoon chopped parsley (flat-leaf Italian has the best flavor)

Pro tip: Lay everything out before you start – this salad comes together so fast you’ll want everything within arm’s reach!

How to Make Easy Tomato Cucumber Salad

Making this salad is seriously foolproof – just follow these simple steps and you’ll have a refreshing side dish in no time:

1. Prep your veggies first: Dice those tomatoes into generous ½-inch chunks (they’ll break down if too small). Slice the cucumber thin enough to see light through it – about ¼ inch thick is perfect.
2. Onion situation: Cut the red onion into whisper-thin slices – I use a mandoline when I’m being fancy, but a sharp knife works too. If raw onion’s too strong for you, give the slices an ice water bath for 5 minutes first.
3. Dressing magic: In a small bowl, whisk together the olive oil and lemon juice until they look slightly creamy. The acid will mellow the onions beautifully.
4. Gentle does it: Combine everything in your favorite serving bowl, sprinkle with salt, pepper, and parsley, then toss like you’re turning pages of a delicate book – you don’t want to mush those perfect tomato cubes!
5. Timing tip: Serve immediately for maximum crunch, or chill 10 minutes to let the flavors marry beautifully.

Tips for the Best Easy Tomato Cucumber Salad

Want to take this salad from good to “Oh my goodness, give me the recipe!” good? Here are my secrets:

• Salt your tomatoes first: Sprinkle them lightly with salt while chopping – it draws out their natural sweetness.
• Feta is your friend: Crumble some over top for a salty, creamy contrast that’s downright addictive.
• Fresh herbs matter: If you’ve got basil or dill, throw some in with the parsley for an herby punch.

Ingredient Substitutions

Out of something? No worries – this salad is super flexible! Lime juice works great instead of lemon for a slightly different tang. Shallots make a milder swap for red onion (skip the soaking!). If you’re out of parsley, try fresh mint or basil. Just avoid watery veggies like zucchini – they’ll dilute that perfect dressing texture.

Serving Suggestions for Easy Tomato Cucumber Salad

This salad shines alongside grilled chicken skewers or lemony shrimp for a light Mediterranean meal. I love draping it over toasted pita bread with hummus or pairing it with falafel for a vegetarian feast. The bright flavors cut beautifully through rich dishes like garlicky lamb chops too!

Storage and Reheating

Pop any leftovers (if you’re lucky enough to have any!) in an airtight container in the fridge for up to 2 days. The cukes will soften a bit but still taste fresh. Freezing? Don’t even think about it – the texture turns into a sad, soggy mess. No reheating needed – this salad’s meant to be enjoyed crisp and cool!

Easy Tomato Cucumber Salad Nutrition Information

Let’s talk about what makes this salad such a guilt-free delight! While nutrition can vary slightly based on your exact ingredients, here’s the scoop on what you’re getting in each generous serving:

• Calories: About 70 per cup (perfect for light eating)
• Fats: 5g of the good kind from that heart-healthy olive oil
• Carbs: Just 6g total – mostly from the natural sugars in ripe tomatoes
• Bonus: 2g of fiber to keep you satisfied longer

My grandma always said “Food this fresh doesn’t need nutrition labels,” but I know some folks like the numbers. Remember – these are estimates since tomato sizes and cucumber thickness vary. The real magic? You’re getting a big dose of vitamins A and C, plus hydration from all those juicy veggies!

FAQs About Easy Tomato Cucumber Salad

Can I make this tomato cucumber salad ahead?
Absolutely! Just keep the dressing separate until right before serving – I mix the veggies in one container and the dressing in another, then combine them when I’m ready. Those juicy tomatoes will stay firmer this way. Give it a quick toss and it’ll taste freshly made!

What kind of cheese can I add?
Oh, feta cheese is my absolute favorite addition – the salty crumbles against the sweet tomatoes is magic! Goat cheese works beautifully too if you want something creamier. For cheese lovers, I sometimes do half feta, half shredded Parmesan for extra umami. Just avoid super melty cheeses that’ll disappear into the dressing.

How long does this cucumber tomato salad last in the fridge?
Honestly, it’s best eaten the day you make it when everything’s perfectly crisp. But if you must store it, 2 days max in an airtight container. The cucumbers will soften a bit (still tasty though!), and the onions mellow even more. Just drain any excess liquid that accumulates before serving leftovers.

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