Cool Tomato-Cucumber Salad

Cucumbers and tomatoes are staples in the summer.  On those dogs days of summer, when the mercury keeps rising, a combination of cucumbers and tomatoes will help you keep your cool.  Plus, they just taste so darn good together too.  We are not yet into those dog days of summer, but the temperature is rising, and we had a cucumber and I just bought a ton of tomatoes.  So I combined them to make this delicious, easy-peasy summer salad.  All it takes is a few minutes of your time and a few simple ingredients and this salad is made and ready to enjoy.


Tomato-Cucumber Salad


1 1/2 cups small yellow tomatoes, cut in 1/2

1 1/2 cups small orange tomatoes, cut in 1/2

1 1/2 cups grape tomatoes, cut in 1/2

1 English cucumber, scored and sliced

2 TBSP green onions, sliced thin

1/3 cup olive oil

1 TBSP white wine vinegar

1 TBSP lemon juice

1 TBSP ginger

2 tsp sugar

1 tsp black pepper and/or lemon pepper

2 TBSP lemon verbena, chiffonade, optional


Combine the tomatoes, cucumbers, onions, and lemon verbena (if using).  Whisk together all the ingredients for the dressing.  Toss the vegetables in the amount of dressing you need, reserving the excess for another salad.  Let the salad chill in the refrigerator for awhile, then sit back and enjoy.


You can use either a regular cucumber or an English cucumber, but an English cucumber will be slightly sweeter, with a thinner peel and no seeds.  In the summer, lemon verbena completely takes over my back yard, so I use it as much as I can, and there is still absolutely NO WAY I can ever use it all up.  It is a great addition to all kinds of salads and dressings.  I also had some leftover rosemary vinaigrette that I combined with the other ingredients for the dressing.  Roasted Pepper and Mushroom Salad with Rosemary Vinaigrette


I served my tomato cucumber salad along side some grilled London broil that I topped with mushrooms, garlic and shallots that I sauteed in the leftover of my buerre Parisienne Boeuf Avec Buerre a la Parisienne and some leftover scalloped potatoes, for a quick and easy summer meal.  The buerre Parisienne made both the mushrooms and the steak just come to life.




Stay safe and stay well Everyone.  ‘Til next time.






Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

19 thoughts on “Cool Tomato-Cucumber Salad”

  1. YUM!!!
    We just “discovered” orange tomatoes a couple of summers together. Contrary to their appearance (I always thought they looked like under-ripe cherry tomatoes), these little guys are the most flavorful tomatoes I’ve ever tasted.

    Liked by 3 people

      1. I made your tomato/cucumber salad tonight and it is excellent. Love the addition of ginger. Yumm and thanks.

        Liked by 1 person

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