When the temperatures rise and you’re in need of a refreshing dish, this salad is the answer to all your culinary prayers. Whether you’re hosting a backyard barbecue or simply looking to elevate your weekly meal prepping game, this recipe is about to become a new go-to. Plus, with just 5 minutes of prep time, it’s a breeze to put together. Trust me, once you try it, you’ll be questioning how something so simple can taste this good.
What sets this salad apart from the rest? It’s all in the details! A pinch of sugar works wonders in rounding out the dressing, creating a perfect balance with the tangy vinegar. And here’s the secret to achieving ultimate harmony in every bite: let the salad sit at room temperature for at least an hour. This allows all the flavors to meld together, resulting in something that is truly addictive.
This vibrant, mouthwatering, gluten free and vegan recipe will add a touch of Italian sunshine to your summer gatherings, and you’ll come back to it time and time again!
Watch Me Make My Italian Cucumber and Tomato Salad
How To Make My Italian Cucumber and Tomato Salad
Step 1. Whisk dressing ingredients in a medium serving bowl to combine.
Step 2. Add onion, tomatoes, cucumber, and basil.
Step 3. Toss together. Taste and add a bit more salt if needed.
Step 4. Allow the salad to sit at room temperature for at least an hour before serving.
Step 5. Enjoy!
What Else Can I Use?
- I use a tiny amount of sugar, just a pinch, but if you don’t want to you can use stevia or monkfruit sweetener to make it sugar free.
- You can use white wine vinegar instead of red wine vinegar. Balsamic changes the flavor and will darken the appearance of the salad.
- Cherry or grape tomatoes can also be used in the same quantity as the vine tomatoes.
- Fresh basil nods to the Italian slant in this salad, but you can use fresh parsley or even a mix of parsley and cilantro if you prefer.
This Italian Cucumber and Tomato Salad is special because:
The pinch of sugar is the secret to rounding out the dressing and balances the vinegar.
Letting it sit at room temperature for at least an hour makes the salad harmonious and so satisfying.
Not salting the cucumber and leaving all the juices of the tomato in the salad creates the most delicious liquid at the bottom of the bowl that can be slurped up in V-8 style. That is my favorite part.
Fresh Summer Salads
If you make my Italian Cucumber and Tomato Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Italian Cucumber and Tomato Salad (Gluten Free, Vegan)
- ¼ teaspoon dried oregano
- 2 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- ⅛ teaspoon cane sugar or granulated
- ½ teaspoon Kosher salt
- Fresh cracked black pepper
- 1 small red onion diced fine
- 2 medium ripe tomatoes, cut in ½ inch dice
- 1 English cucumber cut in ½ inch dice
- 4-5 fresh basil leaves chopped
- Whisk dressing ingredients in a medium serving bowl to combine.
- Add onion, tomatoes, cucumber, and basil.
- Toss together. Taste and add a bit more salt if needed, I usually add ¼ teaspoon more.
- Allow the salad to sit at room temperature for at least an hour before serving. Store leftovers in the fridge, if there are any.