Tomato Cucumber Salad is a pinnacle summer salad side. It’s refreshing, crisp, and healthy. It goes great with pretty much any great backyard delicacy!

Now, in order for my fine Q’ readers to be able to see this, good Search Engine Optimization requires I put about 750 words (in case you may be wondering why recipes have a long preamble). It’s really hard to write 750 words about cutting up some vegetables and throwing them in a bowl…

That’s fine, I’ll tell you where I got this recipe, and maybe a different story. If you don’t care, go head and use the “Jump to Recipe” link at the top.

The Origins

This tomato cucumber salad actually took me about 2 years to figure out. It is trying to mimic one of my favorite recipes that I would always get from Dickman’s Deli in Tucson, AZ. Dickman’s had an amazing meat selection, or could get you whatever you wanted. It’s where I went for my Thanksgiving Turkey and even a whole hog. They also made killer sandwiches when I didn’t pack leftovers for work.

I spent about 2 years on and off trying to develop and reverse engineer their recipe, and I believe I’ve gotten super close. Well, at least enough for me to stop tinkering with it. The hardest part was getting the right amount of vinegar and other remaining spices.

The Prep

The prep is super easy. For each ingredient:
Tomatoes: Cut each tomato into half 1/8 wedges. I cut each tomato in half between the upper and lower, and then cut each half into 8 slices like a pizza. If you want smaller, or larger, go for it!
Cucumber: Skin the cucumber and then use a spoon to remove the seeds. Alternatively, you could cut the cucumber into 1/4’s and straight knife the seeds out.
Red Onion: Cut the onion in half and then thinly slice. Then one cut down the middle and you’re done.
Other Ingredients: Measure out and put to the side.

The Cook

Once you have all your ingredients prepped, put all the solids in a large bowl first and mix those around. Follow up with the spices and liquids.

Keep stirring for a few minutes. Believe it or not, I have found better mixing changes the flavor profile for the better. It’s about working the vinegar in, which will then do it’s magic in the refrigerator.

Once you have it all mixed, place into the fridge for a minimum of 4 hours. Vinegar will increase the acidity in the fruits over time creating that fresh bite.

Serve with a slotted spoon. You don’t want the liquid to go with the salad when serving.

Happy Q’ing!

Tomato Cucumber Salad

Inspired from my favorite Deli/Butcher in Tucson Arizona, it's a healthy salad with a vinegar bite.
Prep Time 20 mins
Cook Time 1 min
Course Side Dish
Cuisine American
Servings 8 people


  • 4 Tomatoes – Big Boy or similar Cut into ⅛'s, or ¼'s, or chopped. However you like it.
  • 1 Large Cucumber Cut into quarters. Ideal to match general size of cut tomatoes. Remove seeds.
  • ½ Red Onion Sliced, approximately 1" long
  • 1 tbsp White Sugar
  • 1 tbsp Italian Seasoning
  • 1 cup White Distilled Vinegar
  • 2 tbsp Olive Oil – Robust
  • 1 tbsp Red Wine Vinegar
  • ½ tsp Pepper


  • Mix in a bowl. Let sit in the refrigerator for at least 4 hours prior to serving.
    Serve with a slotted spoon.
Keyword Healthy, Salad, Side, Side dish, Tomato
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