This simple tomato and cucumber salad brings me straight back to long summer evenings from my childhood. It was a staple at our family table—despite my brothers’ varying opinions about tomatoes and cucumbers, I always went back for seconds and even tried to drink the tangy dressing. It really is that good.
The recipe is incredibly easy and benefits from a little advance time: make it a few hours before serving so the vinaigrette can soak into the vegetables. My chives are thriving this season, and I plan to use them in this salad all summer long for a bright, oniony note.
A quick shout-out to my dad—this is his recipe and he’s a master in the kitchen.
Tomato and Cucumber Salad
Cuisine: Salad
Prep time:
Total time:
Serves: 2–4 servings
Ingredients
- 2 large or 4 small tomatoes, sliced
- 1 large cucumber, peeled and thinly sliced
- 1/4 cup snipped chives*
- 1 cup water
- 1/4 cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Whisk together water, apple cider vinegar, chives, sugar, salt, and pepper in a small bowl until the sugar dissolves.
- Place the sliced tomatoes and cucumbers in a medium bowl.
- Pour the dressing over the vegetables and toss gently to combine.
- Serve immediately, or refrigerate for a few hours—stirring occasionally—so the flavors meld for an even better salad.
Notes
*Snipping chives with scissors is quicker and easier than trying to chop them with a knife.
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