Tomato Cucumber Salad - Danielle Walker

Summer is in full swing here in California, which has me excited for family gatherings and summer barbecues, and this Tomato Cucumber Salad. If you have been a long-time follower, you know that my garden has always been a labor of love. Since moving to my new house a few years ago, we have been blessed with an abundance of fresh fruit and vegetables. Thankfully, the previous owners set us up so well for success with everything they established.

My kids go through 2 mini Persian cucumbers (each!) a day, so we grow them, as well as English, frequently in the garden. I took the crisp, low-seed cucumbers they love so much and combined them with sweet tomatoes and herbs for this summer’s produce salad. It’s a welcomed departure from our usual green salad and a way for me to use up our harvest.

It’s uncomplicated but fresh and vibrant and features a beautiful medley of cucumbers, tomatoes, cilantro, and red onion. Basil, parsley, or chives would be an easy substitute. The salad is drizzled with a light dressing of olive oil, lemon juice, salt, and pepper. It pairs well with all proteins, but I first created it to serve alongside Mediterranean-inspired lamb kabobs for my new cookbook Healthy in a Hurry.

Bright and colorful Tomato Cucumber Salad on a white plate on gray marble table with a gold spoon

Prepping and storing
This easy side dish can be made in less than 10 minutes, but if you are hosting a large gathering and pressed for time you can certainly prep it the day before. I suggest cutting all the vegetables and making the dressing 1-2 days before serving. Store the dressing separately and drizzle over top just before serving to help prevent the moisture from the cucumbers pooling. Once you have dressed it, can store it in an airtight container for 3 days. If you have any leftovers and are looking to repurpose, I spoon it over a green salad, or on top of a simple piece of grilled chicken or fish to liven up a simple meal.

If you are looking for more simple side dishes for summer gatherings, below are some of my favorites!

Whipped Feta with Roasted Beets Salad

Seaweed Salad

Tangled Thai Salad

Zucchini Ribbon Salad

Roasted Pineapple and Sweet Potatoes with Cinnamon Cashew 

Classic Pickles, Two Ways page 128 in Eat What You Love

Cumin-Garlic Summer Squash page 236 Meals Made Simple

Roasted Basil Eggplant page 232 Meals Made Simple

Jicama Apple Bacon Slaw page 230 Meals Made Simple

Bright and colorful Tomato Cucumber Salad on a white plate on gray marble table with a gold spoon

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Tomato Cucumber Salad

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  • Author: Danielle
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 4-6 servings 1x
  • Category: Appetizer
  • Cuisine: American


  • 1 English cucumber, halved and seeded
  • 1 pint cherry tomatoes
  • 1⁄4 cup cilantro leaves and tender stems
  • 1⁄2 red onion
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon freshly ground black pepper


  1. Dice the cucumber, halve the tomatoes, coarsely chop the cilantro, and thinly slice the onion. Transfer them all to a salad bowl, add the olive oil, lemon juice, salt, and pepper, and toss to coat.


Tomato Cucumber Salad


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