Summer Cucumber and Tomato Salad
The one that tastes like the best part of July—crisp cucumbers, ripe tomatoes, and a lemony vinaigrette that doesn't turn watery. Ready in 15 minutes with a trick my grandmother taught me.
Equipment
- Large Colander
- Medium Mixing Bowl
- Whisk
- Chef's Knife
- Cutting Board
- Salad Spinner or Clean Kitchen Towel
Ingredients
Vegetables
- 1 lb ripe summer tomatoes (mixed colors if available)
- 1 large English cucumber (or 2 medium garden cucumbers, peeled and seeded)
- 1/2 small red onion, sliced paper thin
- 1/3 cup fresh dill (or parsley, or a mix), plus more for garnish
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 small shallot, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Finishing
- Flaky salt (Maldon or similar)
Instructions
- Salt the cucumbers: Slice the cucumber in half lengthwise, then cut into half-moons about 1/4-inch thick. Toss them in a colander with 1/2 teaspoon of salt. Let them sit over a bowl or in the sink for 10 minutes. You should see tiny beads of water forming—that's the excess moisture being pulled out.
- Make the vinaigrette: While the cucumbers drain, whisk together the olive oil, lemon juice, white wine vinegar, minced shallot, salt, and pepper in a small bowl. Whisk until pale and thick—about 30 seconds. Set aside to let the shallot mellow.
- Prep the tomatoes and onion: Cut the tomatoes into bite-sized pieces (quarters or eighths depending on size). Add them to a large mixing bowl along with the sliced red onion and most of the dill. Reserve a spoonful of dill for the top.
- Dry the cucumbers: After 10 minutes, dump the cucumbers onto a clean kitchen towel or paper towels and pat them dry. This step guarantees no sogginess—don't skip it. Add the dried cucumbers to the bowl with the tomatoes.
- Dress and serve: Pour the vinaigrette over the vegetables and toss gently with your hands or a wooden spoon. Let it sit for 5 minutes if you can wait. Top with the remaining dill and a generous pinch of flaky salt right before serving. Serve cold or at room temperature.
Notes
Storage: Undressed vegetables keep 3-4 days in the fridge with a paper towel in the container. Dressed salad is best within 2 hours—the flavors improve but texture softens. Swap ideas: Use basil or mint instead of dill; add feta or avocado right before serving; substitute red wine or apple cider vinegar for white wine. Make ahead tip: Keep veggies and dressing separate until you're ready to eat. For parties, set out the bowl with a jar of dressing on the side so everyone dresses their own portion.