This is the salad of my childhood summers. The one my mom would throw together while the burgers sizzled on the grill. There was always a big bowl of it on our picnic table, the juices at the bottom just waiting for a piece of garlic bread to be dragged through them. It’s not fancy. It doesn’t involve any special techniques. Its power lies in the quality of its ingredients. Get the ripest, most gorgeous tomatoes you can find, and this salad will be a revelation.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 mins | 0 mins | 15 mins | 6 people | Easy |
Why You’ll Love This Recipe
- It’s a celebration of summer in a bowl.
- It requires zero cooking and comes together in minutes.
- The simple vinaigrette lets the beautiful, fresh produce shine.
- That leftover juice at the bottom of the bowl is liquid gold.
Grab These
- 1 lb ripe tomatoes (I use a mix of heirloom cherry tomatoes and one big beefsteak)
- 1 large English cucumber
- ½ medium red onion
- ¼ cup fresh basil or parsley, roughly torn
- ⅓ cup extra virgin olive oil (a good, fruity one)
- 2 tablespoons red wine vinegar
- 1 small garlic clove, minced
- ½ teaspoon Dijon mustard (my secret for a perfectly emulsified dressing)
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
Let’s Make It
Let’s chop our stars of the show. If you’re using cherry tomatoes, just halve them. For larger tomatoes, chop them into generous, bite-sized chunks. For the cucumber, I like to roll-cut it: slice it on a slight diagonal, give it a quarter turn, and slice again. It just looks pretty. Add them to a large, wide bowl—you want something with room to toss.
Now, for the onion. Slice it paper-thin. If you have a few minutes, soak the slices in a small bowl of ice water. This tames their sharp bite and makes them wonderfully crisp. Drain and pat them dry before adding to the bowl.
Time for the vinaigrette. In a small jar with a lid, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Screw the lid on tight and shake it like you’re mad at it. Shake until it’s creamy and unified. This is the only way I make vinaigrettes now—it’s foolproof.
Pour about half of the dressing over the vegetables and herbs in the bowl. Gently toss it with your hands or a large spoon. You want to coat everything without crushing your beautiful tomatoes. Now, taste a cucumber. Does it need more dressing? More salt? Add the rest of the dressing if you think it needs it.
You can serve this immediately, or let it sit for 10-15 minutes to let the flavors meld. But don’t let it sit for hours—this salad is all about that fresh, crisp texture.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 120 kcal |
| Protein | 1g |
| Carbohydrates | 7g |
| Fat | 10g |
| Fiber | 2g |
| Sugar | 4g |
| Note: Values are estimates |
Variations & Add-Ins
- Creamy version: Crumble in some fresh feta or creamy goat cheese. It’s a classic for a reason.
- Italian twist: Swap the basil for fresh oregano, and add a handful of pitted, sliced kalamata olives.
- For a bit of sweet crunch: Throw in a handful of fresh corn kernels cut right off the cob.
Serving Ideas
This is the quintessential barbecue side. Serve it with grilled everything—chicken, steak, fish, you name it. I also absolutely love it with a simple, cheesy pasta bake or piled on top of a piece of crusty, grilled bread that’s been rubbed with a cut garlic clove.
Storage & Reheating
This salad is best eaten within a few hours of making. It will get watery and the veggies will lose their crunch if stored for too long. If you have leftovers, drain off the liquid and eat them the next day, but know they won’t be as perfect.
My Two Cents
That Dijon mustard isn’t just for flavor. It acts as an emulsifier, binding the oil and vinegar together so your dressing doesn’t separate the second you pour it. It’s my little kitchen cheat for a perfect, clingy vinaigrette every single time.