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Tomato and Cucumber Salad with Lemon and Olive Oil

By: Ordinary Glow Team Updated on September 8, 2026 Everyday Recipes
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By Ordinary Glow Team

The Ordinary Glow Team creates welcoming recipes, useful home guides, and realistic projects for everyday living.

Updated on September 8, 2026

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Tomato and cucumber salad with lemon and olive oil in a white bowl Pin it
Tomato and cucumber salad with lemon and olive oil in a white bowl

This tomato and cucumber salad keeps the ingredient list short and lets the vegetables do the work. Ripe tomatoes bring sweetness and juice, while cucumber adds a cool, crisp bite. A little olive oil and lemon juice tie everything together without a heavy dressing.

The recipe makes two side portions and takes about 10 minutes to prepare. Cut the vegetables into similar-size pieces so each forkful has both tomato and cucumber. Toss gently to keep the tomato pieces intact, and serve soon after dressing for the best texture.

Choose tomatoes that feel ripe but still hold their shape. A small cucumber with a tender peel can be left unpeeled; rinse it thoroughly before slicing. If its seed center is especially watery, scoop out a little of that center before cutting.

Serve the salad alongside your usual main course, or enjoy it as a fresh addition to a lunch plate. The basic recipe uses no dairy, eggs, meat, or gluten-containing ingredients. Dietary suitability also depends on the ingredients and handling in your own kitchen.

AI-generated illustration of the tomato and cucumber salad.

References

Frequently Asked Questions

Do I need to peel the cucumber?

A cucumber with a tender peel can be left unpeeled after rinsing. If the peel is tough or bitter, remove it if you prefer. This recipe uses a small, unpeeled cucumber.

How many portions does this recipe make?

The recipe makes two side portions. Divide the dressed salad evenly between two plates. For four side portions, double all the ingredients.

How much carbohydrate is in one side portion?

Using the listed weights and dividing the recipe into two equal portions gives approximately 8 g of total carbohydrate per portion. This is an ingredient-based estimate using USDA composition data, not a laboratory measurement. Produce size and portion size will change the result.

References

Reliable references aided in composing and refining this content.
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Tomato and Cucumber Salad with Lemon and Olive Oil

Prep Time:
10 Minutes
Cook Time:
~
Total Time:
10 Minutes
Servings:
2 side servings
Tomato and cucumber salad with lemon and olive oil in a white bowl
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Juicy tomatoes, crisp cucumber, and a simple lemon-olive oil dressing make this easy no-cook side salad for two.

Ingredients

  • 2 medium tomatoes (about 246 g total)
  • 1 small cucumber, peel on (about 150 g)
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice
  • 1 pinch salt, or to taste
  • 1 pinch ground black pepper, or to taste

Instructions

1.

1. Step 1: Rinse the tomatoes and cucumber under running water, then pat dry.

2.

2. Step 2: Remove the tomato cores and cut the tomatoes into bite-size pieces. Trim the cucumber ends and cut into similar-size pieces or half-moons.

3.

3. Step 3: Whisk the olive oil, lemon juice, salt, and black pepper together in a small bowl.

4.

4. Step 4: Put the chopped vegetables in a serving bowl. Pour over the dressing and toss gently until lightly coated.

5.

5. Step 5: Taste and adjust the seasoning if needed. Divide into two side portions and serve soon after dressing.