A simple yet refreshing side dish that is perfect for lunch, dinner or to take along for a party, this Cucumber Tomato Salad comes together in minutes for a tasty treat!
Every time I make this at my house, I make extra. Yet, it’s always gone before I know it. It’s just one of those situations in which something that sounds almost crazy simple end up being so good that people actually request this recipe. To be totally honest, it’s hard to even call this Cucumber Tomato Salad a recipe since there are only 5 ingredients, but nonetheless, it’s an idea, a combo of foods and flavors that is so yummy that it deserves it’s very own special place on my blog. One special ingredient, however, that I do really want to call out, is the Himalayan pink salt, which totally makes the recipe. If you haven’t tried this delicious salt, please do, and you are likely to become as obsessed as I am about it.
What is the best cucumber to eat for this salad?
I prefer to use English cucumber, which (as I’ve recently learned) are also known by several other names including hothouse, seedless or burpless. They have a nice thin edible skin and minimal soggy seeds in the middle, making them perfect for this salad.
I also specify grape tomatoes in this salad.
Are cherry and grape tomatoes the same?
Nope. Grape tomatoes are about half the size and meatier, so they won’t be watery and mushy in your salad, which would just not be super appealing.
How do you make cucumber tomato salad?
- quarter and slice cucumber
- quarter or halve tomatoes
- toss with olive oil, salt and pepper
Yes, that’s it! And I call it a salad. My family loves it and I can whip it up quickly when I don’t have another good and healthy side option to serve with dinner. I always hope for leftover for lunch, but it seems to go quickly at my house. If you do have leftovers, they will keep a couple of days, mostly because we used the right kind of tomatoes and cucumbers!
Cucumber Tomato Salad
- Remove ends from cucumber and slice lengthwise into quarters, then slice into quarter inch thick pieces
- Quarter tomatoes (or halve if they are small)
- Toss in bowl with oil, salt and pepper
- Serve immediately or cover tightly and refrigerate for up to 2 days