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Garden Tomato & Cucumber Salad

There are few dishes that capture the essence of summer quite like a simple tomato and cucumber salad. When the garden is producing ripe heirloom tomatoes and crisp cucumbers every day, there’s no need to overcomplicate things. This is one of those recipes where the ingredients do all the work.

In our garden, Cherokee Purple tomatoes bring a rich, smoky sweetness, while Brandywine adds a juicy, old-fashioned tomato flavor that’s hard to find anywhere else. Paired with cool cucumbers, fragrant basil, and a light vinaigrette, every bite tastes like the peak of the growing season.

Whether you’re serving this alongside grilled steak, roasted chicken, fresh fish, or simply enjoying it with a loaf of crusty artisan bread, this salad celebrates everything that makes a summer garden so rewarding. It’s quick enough for a weeknight dinner, elegant enough for entertaining, and proof that the best recipes often begin just a few steps from your back door.

Garden Tomato & Cucumber Salad

Fresh-picked heirloom tomatoes, crisp cucumbers, sweet red onion, and garden basil come together in this vibrant summer salad that's as beautiful as it is delicious. A simple dressing of extra-virgin olive oil and red wine vinegar allows the natural sweetness of the tomatoes to shine, while flaky sea salt draws out flavorful juices that become an irresistible dressing all on their own. This easy garden-to-table recipe is the perfect way to enjoy the bounty of peak tomato season.
Print Recipe
Servings: 4 people
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2–3 large heirloom tomatoes Cherokee Purple, Brandywine, Pineapple, etc., cut into bite-sized wedges
  • 1 or 2 English or garden cucumbers sliced into half-moons
  • ¼ small red onion very thinly sliced
  • ¼ cup fresh basil leaves torn
  • 2 tablespoons chopped fresh parsley optional
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar or fresh lemon juice
  • ½ teaspoon flaky sea salt adjust to taste
  • Freshly ground black pepper
  • Pinch of oregano optional
Optional additions
  • 4 oz crumbled feta
  • Kalamata olives
  • Avocado
  • Toasted sourdough croutons
  • Fresh mozzarella or burrata

Method
 

  1. Slice the tomatoes and place them in a large bowl.
  2. Add the cucumber and red onion.
  3. Sprinkle with the salt and let everything sit for 10–15 minutes. This draws out a little juice and creates an incredibly flavorful dressing.
  4. Add the olive oil, vinegar, pepper, basil, and parsley.
  5. Toss gently.
  6. Taste and adjust with more salt or vinegar if needed.
  7. If using feta or mozzarella, fold it in just before serving.

Notes

A few tips that make a big difference

  • Don’t refrigerate your tomatoes before making the salad. Room-temperature tomatoes have much better flavor.
  • If your cucumbers have large seeds, scoop them out first.
  • Use a good-quality extra-virgin olive oil—the dressing is simple, so every ingredient matters.
  • Let the finished salad rest for 10 minutes before serving so the flavors meld.

 

The juices from those heirloom tomatoes mix with the olive oil and vinegar into an amazing dressing—don’t let it go to waste. Serve the salad with crusty bread to soak up every last bit. It’s one of the best parts of peak tomato season.

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