Sliced Cucumber and Tomato Salad

After yesterday’s tummy warming comfort food, Meatballs in Mushroom Cream Sauce, I thought I would share something a little lighter for those of you still enjoying the hot summer weather.  All you need for this quick and easy salad is a couple ripe tomatoes, a cool cucumber, salt, pepper and good quality extra virgin olive oil.

Do you remember that episode of Full House when Uncle Jesse jumps out of a plane on his wedding day and lands in a tomato truck smack dab in the middle of “Tomato Country”? Everyone there, including the police officer that arrests him for ruining the tomatoes he landed on, was obsessed with tomatoes and constantly eating them. I always thought I would fit in quite well there since tomatoes have always been one of my favorite summer time snacks. I would simply slice them, sprinkle them with a little salt and chow down. I have recently started to enjoy cucumbers the same way. Put the two together with a little olive oil and you have yourself a perfect summer salad.

You may notice that I say “good quality” extra virgin olive oil. Since there is no cooking involved with this recipe,  the flavor of the olive oil really stands out in this dish. Nothing ruins a good salad more than a bad batch of olive oil. A good bottle will last you a while and is worth the splurge.

As for peeling the cucumber, the choice is yours. If I were to use a regular hot house cucumber I would probably peel it since the skin can be a little tough. If I were using an English cucumber, which I prefer, I wouldn’t peel it.


Sliced Cucumber and Tomato Salad Recipe

Serves 2 Prep Time:


  • 2 ripe medium sized tomatoes, cut into 1/4 inch slices
  • 1/2 medium cucumber, cut into 1/4 inch slices
  • 1/4 - 1/2 teaspoon kosher salt
  • 1/4 - 1/2 teaspoon fresh cracked black pepper
  • 1 tablespoon good quality extra virgin olive oil



Sprinkle the tomatoes and cucumber evenly with salt and pepper.


Layer on a serving plate. Drizzle with extra virgin olive oil.


Refrigerate for 30 minutes.


Serve cold.



Leave a Comment

  • Reply
    September 28, 2012 at 1:42 pm

    Living in FL but from NJ and my sister sends me Jersey tomatoes (the best) when in season. Tried this simple recipe, but used a roasted red pepper dressing instead of just plain oil….it was fantastic.

  • Reply
    January 30, 2012 at 10:32 am

    I love this recipe…I have used it several times and i have also added a few variations a time or two. I followed the exact recipe and for a little acid punch I also drizzled a lil red wine vinegar, and once when i was unfortunately out of both olive oil and red wine vinegar I used some zesty italian dressing and it was great, it gave it a kind of zingy italian taste to the salad.

  • Reply
    August 18, 2009 at 12:00 pm

    Mmmm, I have some Hawaiian salts I’m going to try like this. Love cucumber and tomato salads, but I usually chunk it. The slices are beautiful!

  • Reply
    August 12, 2009 at 1:34 pm

    a really light and refreshing salad, I love it! We’ve been having back to back days of high humidity and hot days here in NYC

  • Reply
    August 12, 2009 at 12:41 pm

    what a beautiful picture. We regularly have cucumber tomato salad, but more picco de gallo style.. sounds really good exp .with the olive oil & black pepper.

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