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Cucumber Tomato Salad

Updated: Aug 20, 2021

If you're craving something fresh, flavorful and simple from the garden to satisfy you on a hot summer day, this colorful salad is a delightful treat on any summer plate.


  • 1 pint grape tomatoes – sliced in half or Roma tomatoes

  • 1 English cucumber – sliced

  • 1/2 medium red onion – thinly sliced


  • 1/2 cup olive oil

  • 1/4 cup balsamic vinegar

  • 1 tablespoon lemon juice

  • 1 teaspoon sugar

  • 1 teaspoon Italian seasoning

  • 1 tablespoon minced garlic

  • 1 teaspoon kosher salt

  • 1/2 teaspoon cracked pepper


  • In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.

  • Add the basil and pulse until combined.

  • With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

  • For variations in flavor add any of the following: red pepper flakes, nutritional yeast (in place of parmesan), 2-3 sun dried tomatoes, jalapeño, or a few drops of honey to cut any sharpness in flavor


  • Place tomatoes, cucumbers and onions in a large bowl, set aside.

  • In a mixing cup or small bowl, add olive oil, balsamic vinegar, lemon juice, sugar, Italian seasoning, garlic, salt and pepper. Using a whisk, blend until well mixed. Pour dressing over tomatoes, cucumbers and onions. Toss salad.

  • Can be served immediately or stored in the fridge, covered for up to 2 days.

  • ***If making the salad ahead of serving, use half of dressing to toss salad and reserve half to add in later.

  • Preparation time: 10 minutes

  • Cook time: 0 minutes

  • Total time: 10 minutes

  • Total servings: 4 servings


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