Tomato Cucumber Salad
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A fresh and simple healthy summer Tomato Cucumber Salad with tomatoes, cucumber, red onions, cilantro, and zesty lemon!
If you enjoyed this recipe, you’re sure to also like my Roasted Butternut Squash Salad, Mediterranean Salad with Greek Salad, and Corn Salad.
This is summer produce at it’s best. Fresh. Bright. Colorful. It tastes like summer, it looks like summer…. it is summer. And now that we are already a few days into August, I’m feeling defiant about the season coming to a close. I want all the summery things I can get my hands on.
Honestly, I feel like I’m getting jaded here though – I have no kitchen since it’s under construction and I’m losing precious summer cooking and baking time. The ice cream, the kabobs, the grilling galore… I need it and summer is slipping away while my kitchen is rebuilt.
It will allllll be worth it in just a couple of weeks though!
Meanwhile, back in this amazing salad….
Cucumbers and tomatoes with red onions = YUM. And the dressing couldn’t be more simple. Fresh-squeezed lemon, salt, and garlic powder, plus some chopped cilantro. That’s all you need to take this summery salad to the level of serious deliciousness. All you need is about 5 minutes of prep time too – you can’t beat that!
Tomato Cucumber Salad
Ingredients
- 3 medium cucumbers, chopped (peeled if desired)
- 3 large tomatoes, chopped
- 1 red onion, chopped
- ⅓ cup cilantro leaves, roughly chopped
- juice of ½ lemon , (about 3 tablespoons)
- 1 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Add all ingredients to a large bowl and toss. Cover and chill until ready to serve. (You can serve it immediately or let it marinate for up to 24 hours for even more great flavor!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
very nice, thank you so much
This looks absolutely delightful! I’m excited to try this as a side salad to grilled chicken. Thanks for the inspiration!
I’m from Israel and this salad is a staple here! We don’t use garlic powder, but we do add some olive oil. Sometimes we add parsley, diced carrots and/or red bell peppers and cracked black pepper.
This salad is also a part of the Israeli breakfast, along with eggs (prepared any kind of way), cheese and bread.
Made this today only using fresh parsley since that’s all I had… added pepper, too, but otherwise everything was the same AND IT’S DELICIOUS! I’ll definitely make this again… I’m serving it with Zuppa Tuscana and a baguette…. can hardly wait until dinner!
Yummy!! This sounds really good!