Fresh cucumbers, tomatoes, and basil are drizzled with a simple balsamic and oil dressing to make this simple Cucumber Tomato Salad. Tossed together just before serving, or made a few hours in advance, this refreshing salad is perfect for a casual dinner night or for feeding a crowd at a potluck.
Inspired by an abundance of very ripe tomatoes, this salad (like so many of our recipes) was a spur of the moment decision and it was a great one. I like to serve this Cucumber Tomato Salad with crispy chicken, pulled pork sandwiches, or a steak dinner.
This salad has become a staple on our menu plan over the past year and it's also become one of the most popular summer recipes here on the blog. I made a quick little video last week, just for fun, so that I could share it with you today as we go into tomato season!
COOK'S NOTE: Feel free to use a mix of whichever tomatoes you like best. I've used just about every kind of tomato and they all work well. This salad will keep nicely in the refrigerator for up to 24 hours.
Cucumber Tomato Salad
Yield: 6-8 servings
(printable recipe)
1 1/2 pounds tomatoes, diced, about 2 cups worth
1 large English cucumber, peeled, halved, and thinly sliced, about 2 cups worth
5 large basil leaves, thinly sliced
3 tablespoons light flavored olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine all the ingredients in a bowl, stir well to coat. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Inspired by an abundance of very ripe tomatoes, this salad (like so many of our recipes) was a spur of the moment decision and it was a great one. I like to serve this Cucumber Tomato Salad with crispy chicken, pulled pork sandwiches, or a steak dinner.
This salad has become a staple on our menu plan over the past year and it's also become one of the most popular summer recipes here on the blog. I made a quick little video last week, just for fun, so that I could share it with you today as we go into tomato season!
If you're looking for more summer salad inspiration,
check out a few of our favorite summer sides:
check out a few of our favorite summer sides:
COOK'S NOTE: Feel free to use a mix of whichever tomatoes you like best. I've used just about every kind of tomato and they all work well. This salad will keep nicely in the refrigerator for up to 24 hours.
Cucumber Tomato Salad
Yield: 6-8 servings
(printable recipe)
1 1/2 pounds tomatoes, diced, about 2 cups worth
1 large English cucumber, peeled, halved, and thinly sliced, about 2 cups worth
5 large basil leaves, thinly sliced
3 tablespoons light flavored olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine all the ingredients in a bowl, stir well to coat. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
{originally published 5/3/15 - recipes notes and video updated 5/23/16}
Here are a few more salads you might like:
Avocado Tomato Salad by Taste and Tell
Cantaloupe Mozzarella Caprese Salad by FoodieCrush
Greek Cucumber and Arugula Salad by Iowa Girl Eats
Grilled Mexican Street Corn Salad by Foodie with Family
Israeli Chopped Salad by The View From Great Island
Here are a few more salads you might like:
Avocado Tomato Salad by Taste and Tell
Cantaloupe Mozzarella Caprese Salad by FoodieCrush
Greek Cucumber and Arugula Salad by Iowa Girl Eats
Grilled Mexican Street Corn Salad by Foodie with Family
Israeli Chopped Salad by The View From Great Island
Bagikan
Cucumber Tomato Salad
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Oleh
fairy
