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Horizontal image of a white bowl with slices of fresh summer vegetables garnished with whole basil leaves next to a blue towel and silverware.

Simple Summer Tomato Cucumber Salad

  • Author: Fanny Slater
  • Total Time: 30 minutes
  • Yield: 4-6 servings as a side dish 1x


For a refreshing summer side that’s as vibrant as it is delicious, try this cucumber tomato salad with sweet onions and fragrant basil.


  • 1 pound ripe heirloom beefsteak tomatoes, cut into wedges
  • 1 pound English (hothouse) cucumbers, cut into 1/2-inch-thick half-moons
  • 1 small sweet yellow onion, thinly sliced into thin half-moons
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon raw apple cider vinegar
  • 1/2 teaspoon coarse salt, plus more to taste
  • 1/4 cup packed fresh basil leaves, gently torn


  1. In a large bowl, add the tomatoes, cucumbers, and onions. Drizzle in the olive oil, balsamic vinegar, apple cider vinegar, and salt. Toss to combine.
  2. Allow the salad to marinate for at least 20 minutes in the fridge, or up to a few hours. Just before serving, add the basil and toss to combine. Season to taste with additional salt if necessary.
  • Prep Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Side Dish

Keywords: salad, cucumber, tomato, basil, cider vinegar