Easy 10-Minute Tomato Cucumber Salad. This healthy, light, and refreshing side pairs well with burgers, wraps, flatbread, falafel, and veggie bowls. It's the perfect way to use up your summer tomatoes and fresh herbs.
This recipe was in inspired by my gluten-free Quinoa Tabbouleh recipe on this site, as well as this high-protein Salad with Asian Dressing.
My favorite way to serve this Tomato Cucumber Salad is to make a falafel bowl with hummus, my Vegan Air Fryer Falafel, and a generous drizzle of Easy Falafel Sauce. Meal prep this combo ahead of time and enjoy it throughout the week.
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📖 Ingredients
- Roma (plum) tomatoes have a dense and meaty texture and a lower water content than other tomato varieties. This makes them good for salads when you are trying to reduce the water content. Halved grape tomatoes, and vine tomatoes also work well in this recipe.
- English cucumber is ideal for this recipe. The peels are tender enough that there is no need to peel them, and the seeds are virtually nonexistent. However, you can also use regular salad cucumber. I recommend peeling them first, and, if the seeds seem tough, scooping them out before slicing. Persian cucumber is also well-suited for this salad.
- Fresh herbs brighten this recipe. I prefer to use parsley, and mint, but you can also use basil, dill or herbs you have on hand.
- Kalamata olives add richness and umami to this simple salad. They are also a good source of healthy fats.
See recipe card for quantities.
🍅 Substitutions
- Tomatoes - instead of Roma (plum) tomatoes, use one (10-ounce) carton grape tomatoes or three small vine tomatoes
- English cucumber - substitute with regular cucumber, or Persian cucumber instead
- Lemon - use red wine vinegar instead as needed
- Herbs - use fresh parsley, mint, basil, dill or herbs you have on hand
- Red onion - add chopped or thinly sliced red onion or pickled onion for a kick
- Roasted chickpeas - add some for more protein and a crunch
Visit my Vegan Salad Recipes page for more easy salad ideas.
📖 Instructions
Step 1. Transfer the tomatoes and cucumber to a large bowl.
Step 2. Add chopped fresh herbs such as mint, parsley, basil, or dill.
Step 3. Add the chopped, pitted Kalamata olives.
Step 4. Squeeze in fresh lemon juice.
Step 5. Drizzle with extra-virgin olive oil.
Step 6. Press the garlic into the bowl and mix well until all the ingredients are fully incorporated.
💡 Expert Tips
- Use jarred pitted Kalamata olives to save time.
- If you plan on refrigerating the salad, consider seeding the tomatoes, and salting the tomatoes and cucumber to remove excess moisture.
- Storage: Refrigerate any remaining salad in an airtight container for up to 3 days.
🙋🏽♀️ Recipe FAQs
To reduce the moisture in this salad so it lasts longer in the fridge, halve the tomatoes and seed them using a spoon. Then chop the tomatoes and cucumber them before adding them to the salad. The salt draws out the liquid because of the natural tendency of salt water solutions to equalize when mixed together. Reserve the tomato juice from salting and add it to the salad when serving for more flavor!
Tomatoes are a good source of vitamins and minerals including vitamins C and K, potassium, and folate. They also antioxidants such as lycopene, which may lower the risk of certain chronic diseases. Cucumbers contain vitamins K and C, and potassium. Both cucumbers and tomatoes are low in calories and high in water content, making them a weight-friendly and hydrating option.
The skin contains a significant portion of a cucumber's nutritional value, including fiber, vitamins, minerals, and antioxidants.
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📖 Recipe
Tomato Cucumber Salad
Ingredients
- 3 small Roma (plum) tomatoes seeded (optional), small dice
- ½ large English cucumber small dice
- ⅓ cup chopped fresh herbs parsley, mint, basil, or dill
- ¼ cup chopped pitted Kalalmata olives
- 2 small cloves garlic
- 1 small lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Transfer the tomatoes, cucumber, herbs, and olives to a large bowl.
- Press the garlic into the bowl with a garlic press or add finely minced garlic.
- Squeeze in the fresh lemon juice, and add the olive oil. Mix well to combine.
- Season with salt, pepper, and more lemon juice to taste.
Notes
- Use jarred pitted Kalamata olives to save time.
- If you plan on refrigerating the salad, consider seeding the tomatoes, and salting the tomatoes and cucumber to remove excess moisture.
- Storage: Refrigerate any remaining salad in an airtight container for up to 3 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
zachary j felch
So basically a shirazi salad. With some extra ingredients
Nisha Melvani
Yes:)
Susan
So delicious and easy to prepare! Perfect summer side dish!
Nisha Melvani
I'm so glad you enjoyed it! Thank you.