Sun-Ripened Tomato and Cucumber Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Perfectly ripe tomatoes and cool cucumbers meet a bright lemon vinaigrette, creating a refreshing salad that highlights garden-fresh produce. This mediterranean-inspired salads ready in about 15 minutes pairs medium (1 lb) tomatoes, medium (6 oz) cucumber, extra-virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 2 medium tomatoes (1 lb) into 1/2-inch slices and arrange in a shallow serving bowl. Thinly slice 1 medium cucumber (6 oz) and scatter over tomatoes.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 minced shallot, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
  3. Step 3: Drizzle vinaigrette over tomato-cucumber mixture. Gently toss to coat, ensuring even distribution without crushing tomatoes.
  4. Step 4: Let sit for 10 minutes to allow flavors to meld before serving, then sprinkle with 1/4 cup chopped fresh basil.

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Frequently asked questions

How long does Sun-Ripened Tomato and Cucumber Salad with Lemon Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Ripened Tomato and Cucumber Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (1 lb) tomatoes from drying out.

Can I substitute ingredients in Sun-Ripened Tomato and Cucumber Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Ripened Tomato and Cucumber Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sun-Ripened Tomato and Cucumber Salad with Lemon Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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