Cucumber and Tomato Salad

This cucumber and heirloom tomato salad celebrates summer's finest produce in a simple, elegant dish that lets the vegetables shine. The bright acidic tomatoes balance perfectly with cool cucumbers and sharp red onions, all tied together with a classic vinaigrette that enhances rather than overwhelms.

I first made this salad for an impromptu backyard gathering when the temperature hit 95 degrees. The vibrant colors and fresh flavors had everyone asking for the recipe, and it's now my go-to when heirloom tomatoes appear at the farmers market.

Ingredients

• 3 to 4 ripe heirloom tomatoes: select ones that feel heavy for their size and yield slightly to gentle pressure
• 3 to 4 Kirby cucumbers or 1 English cucumber: Kirbys have fewer seeds and firmer flesh making them ideal for salads
• 1/3 red onion: thinly sliced, adds a pleasant sharpness that balances the sweet tomatoes
• 1 tablespoon fresh dill: brings a fragrant brightness that elevates the entire dish

For the dressing

• 2 tablespoons red wine vinegar: provides the perfect tangy foundation
• 3 tablespoons quality extra virgin olive oil: use the best you can afford as the flavor really matters here
• 1/2 teaspoon Dijon mustard: acts as an emulsifier while adding subtle complexity
• Salt: to taste, enhances all the flavors and draws out juices from the vegetables

Step-by-Step Instructions

Prepare the vinaigrette:

Combine red wine vinegar, olive oil, Dijon mustard, and salt in a small mason jar. Secure the lid tightly and shake vigorously until the mixture becomes uniform and slightly thickened. The mustard helps emulsify the dressing, creating a smooth texture that coats the vegetables beautifully. This dressing can be made up to 3 days ahead and kept refrigerated.

Slice the vegetables:

Using a sharp knife or mandolin on a thin setting, slice cucumbers into delicate rounds approximately 1/8 inch thick. For tomatoes, aim for slightly thicker slices to maintain their juiciness while ensuring they hold their shape. For the red onion, slice as thinly as possible to prevent overwhelming the salad with strong onion flavor. The thin, uniform slices allow the dressing to coat every surface evenly.

Assemble the salad:

In a large bowl, gently layer the cucumber slices, tomato slices, and red onion pieces. The arrangement doesn't need to be perfect as you'll be tossing them, but starting with some layering helps distribute ingredients evenly. Sprinkle the fresh dill across the top, allowing the aromatic oils to begin flavoring the vegetables.

Dress and serve:

Start by drizzling just 2 tablespoons of the prepared vinaigrette over the salad. Using two large spoons or your hands, gently toss the ingredients together with a lifting motion rather than stirring, which can damage the delicate slices. Taste and add more dressing if desired. The salad should be lightly coated, not swimming in dressing. Serve immediately for the freshest flavor and texture.

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The first time I served this salad to my mother-in-law, a notoriously picky eater, she asked for seconds and then requested I bring it to every family gathering. The secret is truly in the quality of the tomatoes nothing compares to the complex sweetness of a perfectly ripe heirloom.

Make-Ahead Options

While this salad is best enjoyed fresh, you can prepare components separately up to a day ahead. Slice the cucumbers and onions, store them in separate containers in the refrigerator, and make the dressing in advance. Wait to slice the tomatoes until just before serving, as refrigeration diminishes their flavor. Assemble everything just before your meal for the best texture and taste.

Seasonal Variations

This salad can evolve throughout the growing season. In early summer, try substituting strawberries for some of the tomatoes for a surprising sweet element. As fall approaches, add thinly sliced fennel bulb for a licorice note that pairs beautifully with the dill. During winter months when fresh tomatoes lack flavor, pivot to a citrus version with blood oranges and grapefruit segments instead of tomatoes.

Serving Suggestions

This versatile salad pairs beautifully with grilled proteins like chicken, fish, or even a robust steak. For a complete meal, serve alongside crusty bread drizzled with olive oil and a soft cheese like burrata or fresh mozzarella. The acidic components cut through rich dishes making it an excellent counterpoint to heavier fare. For an elegant presentation, serve on individual plates with a small mound of microgreens on top.

The Mediterranean Connection

This salad has roots in Mediterranean cuisine, where simple preparations let quality ingredients speak for themselves. Similar variations appear throughout Greece, Italy, and Spain, often with regional tweaks like adding olives, capers, or different herbs. The combination of cucumbers and tomatoes appears in many cultures because these vegetables ripen simultaneously in the garden creating a natural seasonal pairing that has stood the test of time.

Frequently Asked Questions

→ How do I prevent the salad from getting soggy?

To prevent sogginess, slice the vegetables just before serving and add the dressing right before tossing the salad.

→ Can I use different types of tomatoes?

Yes, feel free to use any ripe, flavorful tomatoes such as cherry tomatoes or Roma tomatoes as a substitute for heirloom tomatoes.

→ What other herbs can I use instead of dill?

Fresh herbs like parsley, basil, or cilantro work well as alternatives to dill in this salad.

→ Can I make the dressing ahead of time?

Yes, the vinaigrette can be prepared a day in advance. Store it in a sealed jar in the refrigerator and shake well before use.

→ What is the best way to slice the vegetables thinly?

A mandolin slicer is ideal for achieving uniformly thin slices. Alternatively, use a sharp knife and take your time for precision.