Fresh & Simple. Tomato Cucumber Salad

With the heat of the summer sun blazing down, I find myself looking to either cook more outside on the BBQ or preparing simple salads in the kitchen so I do not need to fire up the oven or stovetop. That’s where the beauty and simplicity of cucumbers and tomatoes shine—together in a tasty and refreshing salad that’s incredibly easy to prepare.

As for the ingredients, I prefer the seedless english cucumbers or using several persian-style and smaller cucumbers. As for the tomatoes, there’s nothing like vine-riprened or beefsteaks. To keep things cleaner and looking sweet, I like to seed them for this salad.

Sip this on your patio or in your backyard with a crisp Spanish Albariño or a Vino Verde from Portugal, both perfect and refreshing summer wines with my tomato and cucumber salad.


1 English cucumber, diced

3 Vine-ripe tomatoes, seeded and cut into small pieces

2 Leaves green leaf lettuce, cut chiffonade

Sea or kosher salt and fresh ground pepper to taste


1 Garlic clove, large minced

1 Teaspoon fresh squeezed lemon juice

2 Tablespoons, extra virgin olive oil

1 Tablespoon balsamic vinegar

1 Tablespoon red wine vinegar


  1. Combine garlic with ingredients for vinaigrette and let stand for 10 minutes.
  2. In a medium-sized bowl combine salad ingredients with vinaigrette and gently toss. Add salt and pepper to taste.

I could eat this every day. But I do like to mix it up. So if you want to experiment try these variations. Substitute basil leaves for the lettuce and add a 1/2 teaspoon of fresh oregano leaves. To maintain the crunch of the lettuce and even better idea is use one leaf lettuce and a handful of basil leaves, both cut chiffonade style. Fresh goat or feta cheese is also a variation.

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