A white porcelain bowl full of Simple Summer Tomato Cucumber Salad.

Simple Summer Tomato Cucumber Salad

  • Author: Shanna Mallon


The basic formula for this salad is equal parts tomatoes and cucumbers to quarter or half parts onion, with all of it dressed by a blend of balsamic, apple cider vinegar, olive oil and salt. Fresh herbs complete the picture, which is a bright, fresh salad with the crunch of cucumber and the tang of tomato juice. It’s summer eating at its finest.



  • 1 to 1 1/2 pounds (fresh summer!) tomatoes
  • 1 to 1 1/2 pounds cucumbers
  • 1 small (i.e., 1/2 pound) yellow onion
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon raw apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 to 1 teaspoon salt (to taste)
  • Handful of fresh basil (maybe 10 to 15 leaves), torn roughly


  1. Cut out the stem and any bruises of tomatoes; then slice them into pieces. Slice those pieces in half and slice those halves in half again. Place these tomato quarters into a large bowl.
  2. Peel cucumbers (I find a paring knife works best and fastest for me with the tough cucumber skin) and slice into rounds. Add to bowl of tomatoes.
  3. Peel onion and cut it in half. Slice halves into thin pieces, pulling apart the resulting half-moons and adding them to the tomato and cucumber bowl.
  4. Toss vegetables with balsamic vinegar, apple cider vinegar and olive oil. Add salt to taste. Add basil, toss again and serve.
  5. While this salad is crunchy and refreshing on its own, it’s also particularly nice with crusty bread, especially so you can use the bread to sop up the juices.