Tomato Cucumber Salad with Herb Vinaigrette

Donya’s Tips That Take This Salad to the Next Level

Start with the best produce you can find: Grape tomatoes are sweet, meaty, and hold up without getting watery. English cucumbers stay crisp and need no peeling. Good ingredients do most of the work here.

Let it marinate before serving: Ten minutes in the refrigerator after tossing makes all the difference. The vegetables soak up the vinaigrette, and the flavors come together beautifully.

Slice thin and uniform: Thin cucumber and onion slices mean every bite is balanced. A sharp knife or mandoline makes quick work of it.

Dress it lightly if making ahead: Add half the dressing before storing and the rest right before serving. That one trick keeps everything crisp and fresh.

Taste before it hits the table: Every batch of tomatoes is a little different. A pinch more salt or a squeeze of extra lemon can take it from good to great.

Ingredients You’ll Need

• Grape tomatoes — Sweet, meaty, and perfectly bite-sized. Roma or cherry tomatoes work just as well. Slice them in half so the juices can mingle with the vinaigrette.
• •English cucumber — Crisp, cool, and thin-skinned. No peeling required. Kirby cucumbers are a great swap if that is what you have.
• •Red onion — Thin slices add a sharp, colorful bite that balances the sweetness of the tomatoes. Vidalia or sweet yellow onion works beautifully if you prefer something milder.
• •Olive oil — The base of the vinaigrette. Use a good extra-virgin olive oil here — it makes a difference in a dressing this simple.
• •Balsamic vinegar — Adds depth, a touch of sweetness, and that deep, rich flavor that sets this dressing apart from a basic vinaigrette. Red wine vinegar or white wine vinegar both work as substitutes.
• •Lemon juice — Brightens the whole dressing and adds a fresh citrus note. A little goes a long way.
• •Italian seasoning and garlic — The herb and savory backbone of the vinaigrette. Together, they make this dressing taste like it has been sitting all day.
• •Sugar, salt, and pepper — A small amount of sugar balances the acidity. Salt draws out the natural juices. Pepper adds just enough bite.

Dress It Up or Keep It Simple — Either Way It’s Perfect

Add fresh herbs: A handful of fresh basil, dill, or flat-leaf parsley takes this salad from simple to stunning. Tear the basil instead of chopping it to keep the flavor bright.

Make it a Mediterranean salad: Toss in a handful of Kalamata olives, crumbled feta cheese, and a few pepperoncini peppers. Serve alongside grilled chicken for a full meal.

Add creamy cheese: Crumbled feta, mini fresh mozzarella balls, or shaved Parmesan all work beautifully. The salty, creamy contrast against the tangy vinaigrette is hard to beat.

Bulk it up with protein: Sliced grilled chicken, shrimp, or salmon turns this side dish into a light summer lunch or dinner. Add it right before serving.

Throw in more vegetables: Diced avocado, sliced bell pepper, grilled corn, or blanched green beans all play well with the vinaigrette. Load it up with whatever is fresh.

Make it a caprese: Swap the red onion for fresh mozzarella and add a big handful of fresh basil. A drizzle of balsamic glaze over the top and it looks like something you ordered at a restaurant.

Make It Ahead — It Only Gets Better

This salad is one of the best make-ahead side dishes in my summer rotation. Prep it up to two hours ahead, dress it with half the vinaigrette, and store it covered in the refrigerator. Add the remaining dressing and toss right before it hits the table — that one trick keeps everything crisp and fresh.

Leftovers keep beautifully in an airtight container for up to three days. Give it a good stir and a fresh squeeze of lemon before serving again. Taking it to a cookout or potluck? Pack the extra dressing on the side and toss at the table for the best presentation.