Tomato Cucumber Salad

Make Tomato Cucumber Salad quickly: a bright, crunchy salad ready in minutes — perfect for summer sides and easy gatherings.

Ingredients

• 2 cups cherry tomatoes (, halved)
• 5 mini cucumbers (, sliced into 1/4'' coins, or 1 1/2 English cucumbers)
• 3 teaspoons olive oil
• 1 teaspoon red wine vinegar
• salt and freshly ground black pepper (, to taste)
• 2 Tablespoons red onions (, diced)
• 2 Tablespoons fresh basil leaves (, chopped)

Instructions

Step 1: Combine the halved cherry tomatoes and sliced cucumbers in a mixing bowl

Gently place the glossy halved cherry tomatoes and the crisp 1/4" cucumber coins into a clear round mixing bowl. Let the vivid reds and bright greens nestle together — this is where the salad’s color story begins. Keep the tomatoes slightly tilted so their juicy interiors face up, and arrange cucumber slices in a loose, overlapping pattern so each piece stays visible and texturally distinct.

Step 2: Add the dressing and seasonings

Drizzle 3 teaspoons of olive oil and 1 teaspoon of red wine vinegar over the vegetables, then sprinkle salt and freshly ground black pepper to taste. Use a light hand so the dressing sits as a glossy sheen on the tomato cut surfaces and beads on the cucumber edges; the goal is a thin, even coating that highlights texture rather than drowns it.

Step 3: Toss until everything is evenly coated

Using a pair of salad servers or a gentle folding motion, toss the salad so every tomato half and cucumber coin gets a touch of oil, vinegar, salt, and pepper. Aim for a loose, airy toss — you want to avoid bruising the tomatoes while ensuring the dressing clings to the surfaces. The result should read as uniformly dressed, with tiny droplets of oil catching the light across the bowl.

Step 4: Garnish and finish with red onion and fresh basil

Scatter 2 tablespoons of finely diced red onion over the top for a crisp, purple contrast, then finish with 2 tablespoons of freshly chopped basil leaves, torn slightly so the aromatic oils release. Give the bowl one final gentle lift to settle the garnish, then serve immediately so the textures stay bright and the basil remains vibrant.

Notes

• Use ripe, firm cherry tomatoes for the best texture and flavor.
• Tear basil leaves by hand just before serving to release aroma without bruising.
• If onions are too sharp, soak diced onion in cold water for 10 minutes and drain before adding.
• Keep dressing light and add more at the table if needed.
• Serve immediately for best crunch; refrigerated leftovers are best within 24 hours.