Easy No-Cook Cucumber Tomato Salad Recipe with 3 Fresh Ingredients Perfect for Summer
A quick, fresh, and effortless no-cook salad featuring crisp cucumbers, juicy tomatoes, and fresh basil, dressed with olive oil and sea salt. Perfect for hot summer days and ideal as a light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
- 2 medium Persian or English cucumbers, thinly sliced
- 3 medium ripe tomatoes, chopped
- About 10 fresh basil leaves, roughly torn
- 2 tablespoons extra virgin olive oil
- Pinch or two of flaky sea salt
- Freshly ground black pepper (optional)
Instructions
- Wash and dry the cucumbers, tomatoes, and basil leaves.
- Cut off the ends of the cucumbers, then slice them thinly, about 1/8 inch thick.
- Remove the tomato cores, then chop into bite-sized pieces roughly 1 inch.
- Gently tear the basil leaves into medium-sized pieces.
- In a mixing bowl, gently toss cucumbers, tomatoes, and basil together.
- Drizzle olive oil over the mix, sprinkle sea salt and freshly ground black pepper if using. Toss lightly to coat evenly without crushing the tomatoes.
- Optional: Let the salad sit at room temperature for about 10 minutes before serving to allow flavors to meld.
Notes
Add salt just before serving to avoid watery salad. Use good-quality extra virgin olive oil for best flavor. For variations, add feta or mozzarella cheese, swap basil for mint or parsley, or add a splash of balsamic vinegar or lemon juice. Chill cucumbers and tomatoes before assembling for a colder salad. Store leftovers in an airtight container in the fridge for up to 24 hours and drain excess liquid before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 6
- Fiber: 2
- Protein: 1
Keywords: cucumber tomato salad, no-cook salad, summer salad, fresh salad, easy salad recipe, vegan salad, gluten-free salad