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–+ servings
A close-up view of a cucumber tomato salad in a large oval white platter garnished with chopped herbs.

Cucumber Tomato Salad

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Calories: 72kcal
Author: Kris Longwell
This salad is an amazing combination of bright summer flavors. Seek out farm-fresh tomatoes, cucumbers, and herbs. The dressing brings it all together. And it comes together in about 15 to 20 minutes!
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Ingredients

  • 4 large cucumbers peeled and cut into bite-sized pieces
  • 4 large tomatoes beefsteaks or heirlooms, stemmed and cut into bite-sized pieces
  • ½ red onion chopped
  • ¼ cup mint fresh, chopped
  • ¼ cup chives finely chopped
  • ½ cup parsley fresh, chopped, plus extra for garnish
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon red wine vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1½ teaspoon Kosher salt or more, to taste
  • 1 teaspoon black pepper

Instructions

  • Add the cucumbers, tomatoes, onion, mint, chives, and parsley to a large bowl.
    4 large cucumbers, 4 large tomatoes, ½ red onion, ¼ cup mint, ¼ cup chives, ½ cup parsley
  • Make the dressing by adding the apple cider vinegar, red wine vinegar, extra-virgin olive oil, salt, and pepper to a jar with a lid. With the lid on, vigorously shake for about 1 minute, until fully combined and emulsified.
    2 tbsp apple cider vinegar, 2 tbsp red wine vinegar, 2 tbsp extra-virgin olive oil, 1½ tsp Kosher salt, 1 tsp black pepper
  • Pour the dressing over the salad. Use two large spoons, or your hands, to mix the salad until all components are coated with the dressing.
  • If desired, transfer to a serving platter, garnish with extra chopped parsley, and serve at once. Or, cover with plastic wrap and chill in the refrigerator for up to 1 hour. Drain excess liquid with a spoon, if necessary.

Notes

NOTE: Watch the video in the recipe card for visual guidance.
We don't recommend making the salad more than several hours in advance.  The tomatoes and cucumbers will release water and make the salad very wet.  
You can prep everything up to 12 hours in advance, keep it in airtight containers in the fridge, and then assemble it up to 1 hour before serving. 

Nutrition

Calories: 72kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 447mg | Potassium: 456mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1290IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 1mg