Cucumber Tomato Salad

A bowl of fresh salad with chopped tomatoes, cucumbers, herbs, and a wooden spoon. Small plates of salad, seasonings, and a glass of water are nearby on a red tablecloth.

Cucumber Tomato Salad

A fast, herb-loaded cucumber tomato salad with Persian cucumbers, ripe tomatoes, four fresh herbs, and a bright sumac-lemon vinaigrette. No cooking required! Just chop, toss, and chill for 10–15 minutes before serving.

Course Salad

Cuisine Mediterranean-Inspired

Keyword cucumber, tomatoes

Prep Time 20

Total Time 20

Servings as a side salad

Calories 138kcal

Author Maria Koutsogiannis

Ingredients

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 ½ tsp red wine vinegar
½ tsp sumac
1 ½ tsp kosher salt
¼ tsp ground pepper

For the salad

4 persian cucumbers, halved lengthwise and then cut on the bias
3 large tomatoes, cut in wedges and then halve the wedges - about 3 cups chopped
2 tbsp fresh chopped dill
2 tbsp fresh chopped mint
2 tbsp fresh chopped parsley
2 tbsp fresh chopped basil
Optional add-ins: red onion

Instructions

Make the dressing: To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it to combine. Set aside.
To a medium mixing bowl add the cucumbers, tomatoes, fresh chopped dill, fresh chopped mint, fresh chopped parsley and fresh chopped basil. Whisk the dressing one more time and then drizzle over top of the salad.
Refrigerate the salad for 10-15 minutes before serving.

Notes

Fresh herbs: you need ½ cup total fresh chopped herbs so you can also use just 2-3 of the fresh herbs to total 1/2 cup chopped if that’s all you have on hand.
Store in the fridge for up to 1 day in an airtight container before serving.

Nutrition