Tomato and Cucumber Salad with Lemon Vinaigrette

There’s something incredibly refreshing about a classic Tomato and Cucumber Salad with Lemon Vinaigrette. I’ve found that this simple combination of crisp vegetables and bright, citrusy dressing creates the perfect side dish for almost any meal. What I love most about this recipe is how it transforms basic ingredients into something spectacular, using just a handful of fresh components that you probably already have in your kitchen.

Ingredients

For the salad:

• 3 medium tomatoes, cut into wedges
• 2 English cucumbers, sliced into half-moons
• 1/2 red onion, thinly sliced
• 1/4 cup fresh herbs (parsley, dill, or both)
• Salt and fresh black pepper to taste

For the lemon vinaigrette:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon honey (optional)

Instructions

1. Start by preparing the vegetables. Cut tomatoes into evenly sized wedges and transfer them to a large bowl.
2. Slice cucumbers into uniform half-moons, about 1/4 inch thick. Add to the bowl with tomatoes.
3. Thinly slice the red onion and add to the bowl. Pro tip: If you find raw onions too strong, soak the slices in cold water for 10 minutes before adding them to the salad.
4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, and honey if using.
5. Pour the dressing over the vegetables and toss gently to combine.
6. Add fresh herbs and season with salt and pepper to taste.
7. Let the salad rest for 5-10 minutes before serving to allow flavors to meld together.

Cook Time and Serving Size

Prep Time: 15 minutes
Total Time: 15 minutes (plus 5-10 minutes resting time)
Servings: 4-6 as a side dish

Recipe Notes

For best results, keep these helpful tips in mind:

• Choose firm, ripe tomatoes – they’ll hold their shape better in the salad
• English cucumbers work best as they have fewer seeds and a crunchier texture
• Make sure your knife is sharp to avoid crushing the tomatoes while cutting
• The salad is best served at room temperature to enhance the flavors
• If preparing in advance, add the dressing just before serving to maintain maximum crispness
• Store any leftover salad in an airtight container in the refrigerator for up to 24 hours
• For a Mediterranean twist, add crumbled feta cheese and kalamata olives

Tomato and Cucumber Salad with Lemon Vinaigrette

A refreshing salad with crisp vegetables and a bright, citrusy dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Calories 150 kcal

Ingredients

  

• 3 medium tomatoes cut into wedges
• 2 English cucumbers sliced into half-moons
• 1/2 red onion thinly sliced
• 1/4 cup fresh herbs parsley, dill, or both
• Salt and fresh black pepper to taste
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small garlic clove minced
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon honey optional

Instructions

 

• Cut tomatoes into evenly sized wedges and transfer them to a large bowl.
• Slice cucumbers into uniform half-moons, about 1/4 inch thick. Add to the bowl with tomatoes.
• Thinly slice the red onion and add to the bowl. Pro tip: If you find raw onions too strong, soak the slices in cold water for 10 minutes before adding them to the salad.
• In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, and honey if using.
• Pour the dressing over the vegetables and toss gently to combine.
• Add fresh herbs and season with salt and pepper to taste.
• Let the salad rest for 5-10 minutes before serving to allow flavors to meld together.