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The Boat Shed Kitchen

Easy Tomato Cucumber Salad

A refreshing blend of cucumbers and tomatoes tossed in a light red wine vinaigrette—perfect for BBQs, potlucks, or simple weeknight dinners.
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Prep Time 10 minutes
Rest Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 1½ large cucumbers peeled if needed
  • 4 large tomatoes
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 teaspoon salt plus more to taste
  • ¼ teaspoon black pepper plus more to taste

Method
 

  1. Cut the cucumbers and tomatoes into bite-sized pieces.
  2. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
  3. Toss the chopped veggies in a large bowl, then pour the dressing over them.
  4. Stir gently until everything is well coated.
  5. Let the salad rest for at least 20 minutes before serving.
  6. See full steps with tips & photos → https://theboatshedcafe.com/easy-tomato-cucumber-salad/

Notes

  • You can leave the cucumber unpeeled for extra crunch and color, especially if using English or Persian cucumbers.
  • Add thinly sliced red onions or fresh herbs like parsley or basil for extra flavor.
  • Best enjoyed the day it’s made, but leftovers can be stored in the fridge for up to 1 day.