Tomato Cucumber Salad Dressing

Few things beat the crisp snap of tomatoes and cucumbers dressed in an herby vinaigrette This Tomato Cucumber Salad is one of those ultra-fresh dishes that makes even lunch at home feel like a bright picnic I have whipped it up for Sunday barbecues and also dinner-for-one and it always disappears fast

When I first tossed this together for a backyard dinner last spring I was amazed how much my friends raved about it Every time I share this salad it brings the taste of summer to the table

Ingredients

• Olive oil extra virgin: Gives a silky base for the dressing Choose a high quality oil for best flavor
• Red wine vinegar: Brightens everything and keeps the salad crisp Look for deeply colored vinegar
• Fresh thyme: Adds savory herbal notes Snip leaves from tender stems and use them whole
• Flat parsley chopped: Brings fresh green flavor Curly parsley works but flat leaf is more tender
• Garlic minced: Packs punch Pick plump firm cloves with tight skins
• Balsamic vinegar: Rounds out acidity and boosts umami Opt for aged balsamic for sweetness
• Honey: Balances tartness Golden runny honey makes mixing easy
• Italian seasoning: A quick hit of dried Mediterranean herbs
• Kosher salt: Ensures even seasoning Larger flakes dissolve beautifully in the dressing
• Fresh cracked black pepper: Gives gentle heat and earthiness Always use freshly cracked for the best aroma
• Vine ripe tomatoes: Juicy and full flavored Ripe but still firm tomatoes hold up best
• English cucumber seedless: Crunchy and sweet Peel if you prefer a softer look and bite
• Red onion thinly sliced: Adds mellow bite A sharp knife or mandoline makes slicing easy

Instructions

Make the dressing:

Add olive oil red wine vinegar fresh thyme parsley garlic balsamic vinegar honey Italian seasoning salt and black pepper to a pint sized canning jar with a tight fitting lid Secure the lid tightly Shake the jar vigorously about 30 seconds until the dressing looks thick and glossy and set aside

Prepare the tomatoes:

Cut each tomato in half horizontally Place each half cut side down and slice into quarters Then cut each quarter in half so you end up with about six cups of evenly sized tomato pieces Tomatoes prepared this way hold their shape and soak up the dressing well

Slice the cucumber:

Slice the cucumber in half crosswise Lay each half flat and cut lengthwise into two pieces Stack and slice each quarter into thin quarter inch crescents This will make about two and a half cups Cucumber cuts this way give more surface area for flavor

Prep the onion:

Use a very sharp knife or mandoline to slice the red onion into very thin rings or half moons The thin cut takes the bite out and helps them meld with the salad

Combine the salad:

In a large serving bowl gently toss the tomatoes cucumbers and red onions together

Dress and toss:

Pour all the dressing over the salad Use clean hands or salad servers to toss very gently so the vegetables glisten and absorb the vinaigrette Let it rest five to ten minutes if you can wait for maximum flavor

Tomatoes are one of my forever pantry heroes They bring a burst of sunshine to any dish I especially love using homegrown tomatoes from the garden on late August nights This salad was also my grandma’s favorite bite to cool down long summer afternoons and her memory always sneaks into my first bite

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days The vegetables will release some liquid as they sit so give it a quick toss before serving The dressing actually tastes even better absorbed overnight

Ingredient Substitutions

If red wine vinegar is absent apple cider vinegar or white wine vinegar work well too Swap fresh thyme with basil or oregano if those are on hand Cherry tomatoes are a fun sub for vine tomatoes for little bursts of sweetness

Serving Suggestions

Serve chilled or at room temperature for best flavor It is lovely as a side at picnics barbecues or brunch Add cubed feta or grilled chicken for a heartier dish I serve it with warm pita and hummus for a Mediterranean lunch

Cultural and Seasonal Notes

This salad is a mainstay across Mediterranean tables particularly in the heart of summer Harvest season is when tomatoes and cucumbers are at their peak making every bite perfectly juicy and sweet In Greek or Turkish households versions often include olives or cheese for added flavor

Seasonal Adaptations

Add sweet peppers in late summer for more crunch Stir in chopped mint or dill for a late spring twist Try roasted chickpeas or lentils to make the salad a complete meal

Success Stories

When I took this to a neighborhood block party last July it was one of the first bowls to empty Plus every single person asked for the recipe including stubborn non veggie lovers It makes the best conversation starter

Freezer Meal Conversion

This salad does not freeze well The fresh vegetables lose their crispness and become watery if frozen For a chilly treat though try refrigerating just the dressing then toss with just chopped tomatoes and cucumbers straight from the fridge

Serve immediately or after a short rest to let flavors mingle This salad always tastes like summer in a bowl

Recipe FAQs

→ What type of tomatoes work best?

Vine ripe tomatoes offer juiciness and flavor, but cherry or heirloom varieties are tasty alternatives.

→ Can I leave the cucumber unpeeled?

Yes, English cucumbers have a thin skin that can be left on for texture and color.

→ How long does the salad stay fresh?

It's best enjoyed immediately, but it can be refrigerated for up to 24 hours. Stir before serving.

→ Is it possible to make the dressing ahead?

Absolutely! Prepare and chill the dressing up to 3 days in advance for quick assembly.

→ What herbs can I substitute?

Fresh basil, dill, or oregano can be swapped for thyme or parsley for different flavor notes.