Today I’m sharing my prettiest salad, my Tomato and Cucumber Summer Salad, so easy that you’ll make it over and over again. It is the perfect way to celebrate the abundant and beautiful produce of summer.
There is nothing better than homegrown tomatoes warm from your garden, but these days grocers are providing high quality heirloom tomatoes – my favorites. To make this salad, I use ripe plum tomatoes (also called Roma tomatoes). They are evenly sized, have very few seeds, and are close to the same diameter size as cucumbers. This makes it so easy to lay out the concentric circles.
Often my favorite recipes are the simplest. These are the ones that I turn to over and over, making them so often that I never need to look at a recipe. I have made this salad for many years, often for casual get-togethers with friends. The simplicity of this salad lets the luscious flavors of field ripened fruits and vegetables shine!
To make it a little prettier plus adding flavor and color, I mince chives or green onions and sprinkle them on top and often add chopped fresh herbs. You can use simple parsley, or try fresh thyme, a touch of rosemary, or some oregano to add pops of flavor. If you grow herbs in your kitchen window or garden, this is the perfect opportunity to use them. Grab your scissors, clip of a couple of sprigs and sprinkle the leaves over the top. Easy peasy!
I love that I can get the salad all sliced and laid out, then cover with plastic wrap and tuck it in the refrigerator for an hour or two. Just before I’m ready to serve, I season the vegetables, drizzle with the vinaigrette, sprinkle with the onions, and pop it on the table while I finish up the rest of dinner. It gives the dressing time to soak into the vegetables and I always have a pitcher of extra vinaigrette on the table in case anyone wants more (that’s usually me LOL).
Of course, you don’t have to present this Tomato and Cucumber Summer Salad the way I do, most restaurants serve the tomatoes in wedges with chunks of cucumbers, and diced red onions. You can do the same and just add your favorite dressing. It can’t be any easier and everyone will love it!
Make your dressings in a jar and shake instead of whisking!
Be sure you slice the tomatoes a little thinner than you normally would so the slices lay flat and fairly even on the plate. I use what’s called a tomato knife that makes slicing tomatoes a dream. If you only buy one quality knife, this would be the one I recommend (along with a chef’s knife and a paring knife of course, LOL).
Enjoy the beautiful produce of summer with this simple, easy, and delicious Tomato and Cucumber Summer Salad!
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Ingredients needed for Tomato and Cucumber Summer Salad:
- Shallots, fresh lemon juice, vinegar, Dijon mustard, extra-virgin olive oil, thyme, tomatoes, cucumbers, chives or green onions
PRO Tip:
Want a shortcut? Use a high-quality store-bought vinaigrette* type of salad dressing if you don’t want to make your own from scratch. You can use any of your favorite flavors, but a simple vinaigrette lets the flavors of the tomatoes and cucumbers shine.
PRO Tip: Why peel the cucumbers?
It is optional, but I prefer peeled cucumbers because the peels can be tough. You can also peel it in long strips, creating a striped pattern that is very attractive and a good compromise. Either way, be sure you wash the cucumbers before cutting!
How to make Tomato and Cucumber Summer Salad:
- Make the Dressing: In a jar with a tight lid, whisk the shallots, lemon juice, vinegar, salt and pepper; then whisk in the mustard
- Add the oil and thyme, put on the lid and shake vigorously until emulsified; can be made several days in advance
- Make the Salad: Cut the tomatoes and cucumbers into 1/4-inch-thick slices; arrange in concentric circles alternating like in the photos
- Drizzle with the dressing and sprinkle the top with chives or green onions; serve at room temperature
PRO Tip:
Plum tomatoes (also called Roma, with an elongated oval shape) have fewer seeds and are a good choice for salads. But if you can find them, my preference will always be heirloom tomatoes, full of true tomato flavor and great texture.
PRO Tip:
Being able to serve this at room temperature makes this a great option for buffets, picnics, and summer barbecues.
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Gluten-Free Tips:
* If you are using a store-bought salad dressing, be very careful to look for hidden gluten. Some of the sweeteners they often use can contain gluten ingredients. It’s always safest to make your own from scratch.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Tomato and Cucumber Summer Salad (GF)
This is seriously the easiest, prettiest salad you can make. Slice the veggies and let the kids help you put the salad together - getting them involved helps them appreciate food more and become more adventuresome eaters as well as boosting their confidence and pride!!
Ingredients
Vinaigrette Dressing
- 1 small shallot, peeled and minced (use half if they are very large)
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp champagne vinegar or red wine vinegar
- Pinch of kosher or fine sea salt
- Freshly ground black pepper, to taste
- 2 tsp Dijon mustard
- 1/2 cup (118 mL) extra virgin olive oil
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
Salad
- 4 large ripe plum tomatoes or round heirloom tomatoes
- Kosher or fine sea salt
- 2 medium cucumbers, peeled and sliced about 1/4-inch thick
- Freshly ground black pepper
- Finely chopped green onions or chives
Instructions
- Make the Dressing: In a clean jar with a tight lid, combine the shallots, lemon juice, vinegar, salt, and pepper. Whisk until the salt is fully dissolved then add the mustard and whisk to combine. Add the oil and thyme, put on the lid, and shake vigorously for about 30 seconds or until the dressing is emulsified. Taste and adjust seasonings.
- The dressing can be made up to several days in advance. Shake well again before drizzling over the salad.
- Prepare the Salad Ingredients: Rinse and cut the ends off the tomatoes. Cut into about 1/4-inch (6.4 mm) thick slices. Peel the cucumbers and cut into slices about 1/4-inch (6.4 mm) thick. Finely chop the onions or chives.
- Assemble the Salad: On a large plate, starting at the outside, make a circle with the tomatoes around the edge of the plate placing each one slightly over the last one. Then just below the tomatoes, add a layer of cucumber slices. Repeat with remaining tomatoes and cucumbers in overlapping concentric circles. Finish with a single piece in the center.
- Grind some pepper over the top and add a little more salt if needed. Shake the dressing well and drizzle lightly over salad. Sprinkle with the chives or onions and serve. Pass the remaining dressing at the table.
Recipe found at www.theheritagecook.com
Notes
* If you are using a store-bought salad dressing, be very careful to look for hidden gluten. Some of the sweeteners they often use can contain gluten ingredients. It’s always safest to make your own from scratch.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 175mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Create a New Tradition Today!
This recipe is part of Food Network’s weekly Summer Soiree Fest celebration. See the links below for this week’s inspiring recipes!
Feed Me Phoebe: Steamed Clams with Chorizo, Tomatoes and Kale
The Mom 100: Pasta with Fresh Tomato Sauce
Homemade Delish: Roasted Tomato and Poblano Salsa
The Wimpy Vegetarian: Easy Summer Tomato Tart with Artichoke Spread
Creative Culinary: Fresh Tomato Summer Pie
Napa Farmhouse 1885: Tomato, Peach & Melon Salad
Taste with the Eyes: Spaghetti al Pomodoro with a Twist
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Aug 2016. The article was updated in 2025.
nadia@maisontravers
What a pretty salad, so appetizingly fresh.
Jane Bonacci
Thank you Nadia! I’m glad you like it as much as I do 🙂
susan | the wimpy vegetarian
This is such a gorgeous little salad! I love how fresh it looks, and it’s the perfect way to celebrate tomatoes!!
Jane Bonacci
Thanks so much Susan, I love this salad and have made it for many years. So perfect for warm summer dinners!