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Photo: Greg DuPree
Prep Time:15 minsAdditional Time:1 hrTotal Time:1 hr 15 minsServings:6Yield:6 cupsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:1 hrTotal Time:1 hr 15 minsServings:6Yield:6 cups
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Jump to recipeThisChopped Cucumber & Tomato Salad with Lemonis the simple summer salad you’ve been looking for. We love the textural differences between the crisp, clean cucumbers and the juicy, ripe tomatoes. The shallots add a delicate, sweet flavor that complements the tang from the vinegar and lemon juice, and the olive oil brings it all together. This antioxidant-packed salad is light and refreshing—the perfect addition to a perfect summer day. Keep reading for cooking success tips, including what ingredient swaps you can make.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!For a crisper cucumber, remove as much excess moisture as possible so it doesn’t leach into the salad. Ridding the cucumber of seeds and drying it well after washing will help.You can peel the cucumber if you like, but you don’t have to if the skin is thin, like on an English cucumber.Nutrition NotesNutrition-wise,English cucumbersare similar to American cucumbers. They’re hydrating and filled with a plant compound that protects against cancer. English cucumbers work great for this salad because they have fewer seeds and thinner skin than other types of cucumbers. Keeping the skin on provides more nutrients than eating peeled cucumber, so keep that skin on—just wash it before you slice into it.Tomatoesare part of thenightshade family—a family of vegetables that some have unnecessarily shunned (unless you have a sensitivity or allergy to them). Tomatoes offer a wealth of nutrients, including vitamins C and A. The antioxidant lycopene is abundant in tomatoes, too. Altogether, these beautiful, vibrant vegetables can help lower heart disease and cancer risk.Olive oilcontains primarily mono- and polyunsaturated fats, making it a heart-healthy option. There is evidence that olive oil also reduces inflammation and cancer risk, and supports healthy aging.
Jump to recipe
ThisChopped Cucumber & Tomato Salad with Lemonis the simple summer salad you’ve been looking for. We love the textural differences between the crisp, clean cucumbers and the juicy, ripe tomatoes. The shallots add a delicate, sweet flavor that complements the tang from the vinegar and lemon juice, and the olive oil brings it all together. This antioxidant-packed salad is light and refreshing—the perfect addition to a perfect summer day. Keep reading for cooking success tips, including what ingredient swaps you can make.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!For a crisper cucumber, remove as much excess moisture as possible so it doesn’t leach into the salad. Ridding the cucumber of seeds and drying it well after washing will help.You can peel the cucumber if you like, but you don’t have to if the skin is thin, like on an English cucumber.Nutrition NotesNutrition-wise,English cucumbersare similar to American cucumbers. They’re hydrating and filled with a plant compound that protects against cancer. English cucumbers work great for this salad because they have fewer seeds and thinner skin than other types of cucumbers. Keeping the skin on provides more nutrients than eating peeled cucumber, so keep that skin on—just wash it before you slice into it.Tomatoesare part of thenightshade family—a family of vegetables that some have unnecessarily shunned (unless you have a sensitivity or allergy to them). Tomatoes offer a wealth of nutrients, including vitamins C and A. The antioxidant lycopene is abundant in tomatoes, too. Altogether, these beautiful, vibrant vegetables can help lower heart disease and cancer risk.Olive oilcontains primarily mono- and polyunsaturated fats, making it a heart-healthy option. There is evidence that olive oil also reduces inflammation and cancer risk, and supports healthy aging.
ThisChopped Cucumber & Tomato Salad with Lemonis the simple summer salad you’ve been looking for. We love the textural differences between the crisp, clean cucumbers and the juicy, ripe tomatoes. The shallots add a delicate, sweet flavor that complements the tang from the vinegar and lemon juice, and the olive oil brings it all together. This antioxidant-packed salad is light and refreshing—the perfect addition to a perfect summer day. Keep reading for cooking success tips, including what ingredient swaps you can make.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1tablespoonwhite-wine vinegar1teaspoongrated lemon zest1tablespoonlemon juice¾teaspoonsalt3tablespoonsextra-virgin olive oil1English cucumber, cut into 1-inch pieces1poundtomatoes, cut into 1-inch pieces2tablespoonschopped shallot2tablespoonschopped fresh flat-leaf parsley or basil
Cook Mode(Keep screen awake)
Ingredients
1tablespoonwhite-wine vinegar
1teaspoongrated lemon zest
1tablespoonlemon juice
¾teaspoonsalt
3tablespoonsextra-virgin olive oil
1English cucumber, cut into 1-inch pieces
1poundtomatoes, cut into 1-inch pieces
2tablespoonschopped shallot
2tablespoonschopped fresh flat-leaf parsley or basil
DirectionsWhisk 1 tablespoon vinegar, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 3/4 teaspoon salt in a large bowl. Slowly pour in 3 tablespoons oil; whisk to combine. Add 1 cucumber, 1 pound tomatoes and 2 tablespoons shallot and toss to combine. Let stand at room temperature for at least 1 hour or up to 2 hours before serving. Just before serving, stir in 2 tablespoons parsley (or basil). Serve with a slotted spoon.Frequently Asked QuestionsAbsolutely. You can make the dressing a few days in advance and the salad a day ahead. Store both in airtight containers in the refrigerator. You can store leftover salad in the same way. It should last about a week, but the vegetables will soften a little with each passing day.For this salad, the goal is to avoid excess moisture to keep the veggies crisp and prevent excess water in the salad. Roma and grape tomatoes have less moisture than many other varieties, and we like English cucumbers and Persian cucumbers because they have fewer seeds (less water) and tender skin that doesn’t need peeling. But use any tomatoes and cucumbers you find at a farmers market or ready to harvest from your garden—your salad will still be delicious.Absolutely. The lemon dressing is fabulous with this salad, but feel free to use your favorite store-bought dressing to save time, or check out some of our other popularsalad dressings.You could serve this salad for lunch alongside a cool and refreshingtuna saladoregg saladsandwich. For dinner, it would be excellent with pasta or any meat or fish coming off the grill.EatingWell.com, May 2020; updated June 2023
Directions
Whisk 1 tablespoon vinegar, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 3/4 teaspoon salt in a large bowl. Slowly pour in 3 tablespoons oil; whisk to combine. Add 1 cucumber, 1 pound tomatoes and 2 tablespoons shallot and toss to combine. Let stand at room temperature for at least 1 hour or up to 2 hours before serving. Just before serving, stir in 2 tablespoons parsley (or basil). Serve with a slotted spoon.Frequently Asked QuestionsAbsolutely. You can make the dressing a few days in advance and the salad a day ahead. Store both in airtight containers in the refrigerator. You can store leftover salad in the same way. It should last about a week, but the vegetables will soften a little with each passing day.For this salad, the goal is to avoid excess moisture to keep the veggies crisp and prevent excess water in the salad. Roma and grape tomatoes have less moisture than many other varieties, and we like English cucumbers and Persian cucumbers because they have fewer seeds (less water) and tender skin that doesn’t need peeling. But use any tomatoes and cucumbers you find at a farmers market or ready to harvest from your garden—your salad will still be delicious.Absolutely. The lemon dressing is fabulous with this salad, but feel free to use your favorite store-bought dressing to save time, or check out some of our other popularsalad dressings.You could serve this salad for lunch alongside a cool and refreshingtuna saladoregg saladsandwich. For dinner, it would be excellent with pasta or any meat or fish coming off the grill.
Whisk 1 tablespoon vinegar, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 3/4 teaspoon salt in a large bowl. Slowly pour in 3 tablespoons oil; whisk to combine. Add 1 cucumber, 1 pound tomatoes and 2 tablespoons shallot and toss to combine. Let stand at room temperature for at least 1 hour or up to 2 hours before serving. Just before serving, stir in 2 tablespoons parsley (or basil). Serve with a slotted spoon.
Frequently Asked QuestionsAbsolutely. You can make the dressing a few days in advance and the salad a day ahead. Store both in airtight containers in the refrigerator. You can store leftover salad in the same way. It should last about a week, but the vegetables will soften a little with each passing day.For this salad, the goal is to avoid excess moisture to keep the veggies crisp and prevent excess water in the salad. Roma and grape tomatoes have less moisture than many other varieties, and we like English cucumbers and Persian cucumbers because they have fewer seeds (less water) and tender skin that doesn’t need peeling. But use any tomatoes and cucumbers you find at a farmers market or ready to harvest from your garden—your salad will still be delicious.Absolutely. The lemon dressing is fabulous with this salad, but feel free to use your favorite store-bought dressing to save time, or check out some of our other popularsalad dressings.You could serve this salad for lunch alongside a cool and refreshingtuna saladoregg saladsandwich. For dinner, it would be excellent with pasta or any meat or fish coming off the grill.
Frequently Asked Questions
Absolutely. You can make the dressing a few days in advance and the salad a day ahead. Store both in airtight containers in the refrigerator. You can store leftover salad in the same way. It should last about a week, but the vegetables will soften a little with each passing day.
For this salad, the goal is to avoid excess moisture to keep the veggies crisp and prevent excess water in the salad. Roma and grape tomatoes have less moisture than many other varieties, and we like English cucumbers and Persian cucumbers because they have fewer seeds (less water) and tender skin that doesn’t need peeling. But use any tomatoes and cucumbers you find at a farmers market or ready to harvest from your garden—your salad will still be delicious.
Absolutely. The lemon dressing is fabulous with this salad, but feel free to use your favorite store-bought dressing to save time, or check out some of our other popularsalad dressings.
You could serve this salad for lunch alongside a cool and refreshingtuna saladoregg saladsandwich. For dinner, it would be excellent with pasta or any meat or fish coming off the grill.
EatingWell.com, May 2020; updated June 2023
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Nutrition Facts(per serving)84Calories7gFat5gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
