This cucumber tomato salad is crisp cucumber, ripe tomatoes and thinly sliced red onion, dressed with olive oil, red wine vinegar and torn basil. It takes 10 minutes, needs no cooking, and serves 4 as a side, with about 95 calories per serving. It’s best in summer, when tomatoes are at their sweetest, and goes with almost anything grilled.
- Serves: 4 as a side
- Prep time: 10 minutes, plus 10 minutes resting if you have time
- Cook time: none
- Total time: 10 to 20 minutes
Ingredients
- 1 large cucumber (about 300 g), or 2 to 3 small ones
- 400 g (about 4 medium) ripe tomatoes, or a mix of cherry tomatoes
- ½ small red onion (about 50 g), very thinly sliced
- A small bunch of basil (about 10 g of leaves)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt and black pepper
Method
- Wash the cucumber and tomatoes. Peel the cucumber in stripes if the skin is thick or waxed, or leave it on.
- Halve the cucumber lengthwise and slice it into half-moons about 5 mm (¼ inch) thick.
- Cut the tomatoes into wedges or chunks. Halve cherry tomatoes.
- If raw onion tastes too strong for you, soak the slices in cold water for 5 minutes, then drain and pat dry.
- Whisk the olive oil, vinegar, salt and pepper in a large bowl.
- Add the cucumber, tomatoes and onion and toss gently.
- Tear in the basil and toss again. If you have time, leave the salad for 10 minutes so the tomatoes release some juice into the dressing.
- Taste, add more salt, pepper or vinegar if needed, and serve.
Tips
- Use ripe tomatoes at room temperature. Fridge-cold tomatoes lose flavor, so store them on the counter until they’re ripe.
- Salt just before serving. Salt draws water out of the cucumber, which makes the salad watery if it sits too long.
- Slice the onion paper-thin, with a sharp knife or a mandoline used with a hand guard.
- Add basil at the end so the leaves stay bright.
- Mop up the juices with bread. They’re the best part.
Swaps and variations
- Greek style: add olives, feta and a pinch of dried oregano.
- Herbs: use mint, dill or parsley instead of basil.
- More filling: add a can of drained chickpeas or white beans, or some cooked quinoa, to make it a light main.
- Creamy: stir in 2 tablespoons of plain yogurt with the dressing.
- Avocado: add a diced avocado just before serving.
- Tangy: use lemon juice instead of vinegar.
- Spicy: add a little chopped fresh chili or a pinch of chili flakes.
Nutrition per serving (estimate)
One serving is a quarter of the recipe. These figures were calculated from USDA FoodData Central values for raw cucumber with peel, red tomatoes, red onion, basil, olive oil, red wine vinegar and salt.
| Nutrient | Per serving |
|---|---|
| Calories | 95 kcal |
| Protein | 1.5 g |
| Carbohydrate | 8 g |
| Fiber | 2 g |
| Sugars | 4.5 g |
| Fat | 7 g |
| Saturated fat | 1 g |
| Sodium | 200 mg |
Most of the calories come from the olive oil, which is mainly monounsaturated fat. The rest of the salad is vegetables, which are mostly water and add vitamin C, potassium and some fiber. If you’re watching calories, halve the oil. Our guides to cucumber nutrition and eating more vegetables have more ideas.
Contains: no major allergens. Check your vinegar if you’re sensitive to sulfites.
Food safety
Wash the cucumber and tomatoes under running water before cutting, even if you plan to peel them, because a knife can carry dirt from the skin into the flesh. Our guide on how to wash vegetables explains why. Don’t leave the salad at room temperature for more than 2 hours, or 1 hour on a very hot day, as the USDA advises.
Storage
This salad is best eaten fresh. Leftovers keep, covered, in the fridge for a day but turn softer and wetter. Drain off the liquid and add some fresh basil before eating, or blend leftovers into a quick chilled soup like gazpacho.
What to serve with it
- Grilled chicken, fish or halloumi.
- Our grilled shrimp skewers or homemade burgers.
- Hummus, warm pita and falafel.
- Rice, quinoa or any grain bowl.
Common questions
Should I peel or seed the cucumber?
There’s no need. The skin adds color, crunch and a little fiber. If your cucumber has large, watery seeds, scrape them out with a teaspoon to keep the salad crisp.
Can I make it ahead?
Cut the vegetables and make the dressing up to a few hours ahead, and keep them separate in the fridge. Combine and add the basil just before serving.
Which tomatoes are best?
Any ripe, flavorful tomato. Heirloom tomatoes, cherry tomatoes and vine-ripened tomatoes all work well.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
