Refreshing Tomato and Cucumber Salad with Lemon Vinaigrette

Tomato and Cucumber Salad: the simplest three-vegetable salad with a light dressing that always impresses. It’s a summer favorite when tomatoes and cucumbers are at their peak.

Tomato and Cucumber Salad Recipe

This uncomplicated salad is a staple in many Ukrainian homes and across households that grow their own vegetables. It takes about 10–15 minutes to prepare and requires no special equipment. Fresh, ripe garden tomatoes and crisp cucumbers make the difference; they deliver superior aroma and texture compared with most store-bought produce.

It’s perfect for summer gatherings, quick weeknight dinners, or when unexpected guests arrive. The combination of juicy tomatoes, crunchy cucumbers, and sweet onion tossed with a simple oil-and-vinegar dressing is refreshing, light, and versatile. The recipe is forgiving — you can adjust quantities and seasoning to taste.

Ingredients

• 1 lb (about 4 medium) ripe red tomatoes
• 3 small cucumbers, or 1 English cucumber
• 1 small yellow sweet onion

Salad Dressing

• 3 tablespoons grapeseed oil or sunflower oil
• 1 tablespoon distilled white vinegar
• 1/2 teaspoon fine salt, or to taste
• 1/8 teaspoon ground black pepper, or to taste

How to Make Tomato and Cucumber Salad

1. Wash the tomatoes and cucumbers and pat them dry with a paper towel. Cut the tomatoes into roughly 1-inch pieces and place them in a large mixing bowl.

2. Halve the cucumbers lengthwise, then slice into 1–2 inch pieces or half-moons depending on preference. Add to the bowl with the tomatoes.

3. Peel and halve the small yellow onion, then thinly slice it into half-rings. If the onion is strong, soak the slices in cold water for a few minutes and drain before adding to the salad to mellow the flavor.

4. To make the dressing, combine 3 tablespoons grapeseed or sunflower oil, 1 tablespoon distilled white vinegar, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper in a small bowl and whisk until blended.

5. Drizzle the dressing over the vegetables just before serving and toss gently to coat. Taste and adjust salt and pepper as needed.

Serving Suggestions

This salad pairs wonderfully with simple starches and proteins. Serve it alongside mashed potatoes, roasted or baked potato wedges, pan-fried meatballs, grilled chicken, or any piece of roasted meat. It also makes a bright side to seafood or cold cuts and is a great addition to picnic spreads.

Tips and Variations

• If using store-bought tomatoes and cucumbers, you may need to increase the salt slightly because garden produce tends to be more flavorful.
• For more acidity, substitute a portion of the vinegar with freshly squeezed lemon juice. For a milder tang, use apple cider vinegar.
• Add fresh herbs such as chopped dill, parsley, or basil for extra fragrance and color.
• To make the salad heartier, toss in crumbled feta, cubed mozzarella, or sliced olives.
• For a vinaigrette variation, whisk in a teaspoon of Dijon mustard or a pinch of sugar to balance the acidity.

Storage

This salad is best eaten fresh. If you need to store leftovers, keep them refrigerated in an airtight container for up to 24 hours. Note that salted, dressed tomatoes will release some juice over time, which can make the salad softer; stir gently before serving again. If you plan to store, consider keeping the dressing separate and adding it just before serving.

More Tomato Salad Ideas

If you enjoy simple vegetable salads, try combining a wider range of produce—thinly sliced radishes, bell peppers, or shredded carrots add crunch and color. A classic all-vegetable salad or a quick tomato-only salad are both excellent options when summer produce is abundant.

Recipe Summary

Tomato and cucumber salad is an essential, effortless summer dish. It features fresh tomatoes, crisp cucumbers, and sweet onion dressed with a simple oil-and-vinegar dressing. Fast to prepare and endlessly adaptable, it’s ideal for family meals, barbecues, and unexpected visitors.