Cucumber Tomato Salad

This Cucumber Tomato Salad is tangy, sweet, and zesty - perfect for BBQs, picnics, or a quick weeknight dinner side.

Prep Time: 10

Total Time: 10

Course: Salads, Side Dish

Cuisine: American

Servings:

3 cups medium vine-ripened tomatoes about 3, sliced and quartered. Or if cherry/grape tomatoes, halved.
1 English cucumber sliced
½ red onion thinly sliced
1 teaspoon sea salt or to taste
Pepper 10 turns or to taste
2 tablespoons olive oil extra virgin
1 tablespoon red wine vinegar
1 tablespoon white vinegar
1-2 cloves garlic minced
1 teaspoon maple syrup
1 teaspoon dried oregano OR 1 tablespoon fresh, chopped

Get Recipe Ingredients

Rinse and slice tomatoes. Rinse the cucumber and slice into half-moons (I like to keep the cucumber skin on for added nutrients and texture).
Sprinkle the cucumber slices with a pinch of salt. This helps draw out excess moisture. Let them sit while you prepare the rest of the ingredients.
Thinly slice the red onion into slivers.
In a small bowl, whisk together the olive oil, red wine vinegar, white vinegar, garlic, maple syrup, oregano, and salt.
In a large bowl, combine the sliced tomatoes, salted cucumbers (pat dry with a paper towel), and red onion. Pour the dressing over the vegetables and toss gently to coat.
Taste and adjust the seasoning as needed. You can add more balsamic vinegar for tanginess, a touch more salt for flavor, or even a touch of maple syrup to balance the acidity.
For more intense flavors, let the salad marinate in the refrigerator for 30 minutes before serving.

Choose ripe, juicy tomatoes. Heirloom varieties or those from your local farmers' market are always a good bet, but any ripe, juicy tomato will work.
I like using English cucumbers for this salad because they’re naturally sweeter, have thinner skin (so no peeling needed!), and contain fewer seeds.
This salad gets even better as it sits. Make it ahead and let the flavors combine in the fridge.