Italian Fresh Tomato Cucumber Salad

Wednesday, September 11, 2013
This fresh Italian tomato salad (Insalata di Pomodori) with cucumbers is a simple, easy peasant dish grandma made from garden-fresh off-the-vine tomatoes in the summertime.

Back in the 1950s and 60s when I grew up, money was tight, dad had a huge garden and we had tomato salad just about every day all summer long for lunch or dinner.

The salad is absolutely bursting with fresh flavors and makes a fantastic lunch dipping hard-crusted Italian bread into the marvelous dressing grandma would make.

You'll love the combination of fresh tomatoes and aromatic herbs and when we had cucumbers or other vegetables like peppers in season, those would go into this bowl of freshly made tomato salad also.

I am a fan of crispy and fresh vegetables and not marinated to the point of them getting soggy, so when we make this it's just for one or two people and eaten the same day.

Dad grew his own fresh herbs also, so nothing in here was store-bought, however, if you're not fortunate to have your own garden, get everything from a farmers market to get the true Italian fresh salad for the best results.

I would be remiss if I didn't mention this isn't really a recipe for anything other than the fantastic Italian dressing on the salad.

How we made simple vegetables taste like a banquet of flavors and a very economical way to feed many when struggling to make ends meet.

If you need a delicious Artisan Bread Recipe this is perfect for our salad dressing for dipping.

Tomato salad is on many Italian menus and can be quite costly as just an appetizer, so this easy recipe will be something to keep in your collection for a terrific side dish with any meal.

tomato and cucumber salad with mozzarella and Italian bread to dip in the olive oil

Italian dressing

Step By Step

cut the tomatoes and cucumbers and additions we suggest and add to a salad bowl gather all the ingredients for the salad dressing add to a mason jar and shake for several minutes drizzle over the salad and enjoy!

Seriously what can be easier than this, served with hard crusty Italian bread to dip in the juice will be one of the best salads you've ever eaten.

Plus it's healthy and pleasing to the waistline not to mention refreshing all summer long!

My plants are just starting to bloom.

garden on the vine tomatoes

Additions to Add

  1. chopped fresh celery
  2. artichoke hearts
  3. hearts of palm
  4. chickpea drained
  5. provolone sharp chunks
  6. black crinkled olives
  7. any kinds of peppers
  8. heirloom, beefsteak, vine ripe or plum tomatoes
  9. sharp provolone,cubed mozzarella
  10. any kind of herbs rosemary mint etc.

fresh basil

Ingredients for the dressing you will need

  1. seedless cucumbers fresh beefsteak, heirloom, or vine ripe tomatoes cubed (plums have more pulp and less juice however I like those in a pinch also)
  2. extra virgin olive oil 
  3. red pepper flakes
  4. fresh basil leaves
  5. freshly chopped or dried oregano
  6. fresh minced Italian parsley
  7. fresh minced garlic
  8. salt and freshly cracked pepper to taste

Fresh Summer Salads We Like

Tortellini Salad

Insalata Caprese

Avocado Chickenpea Feta Salad

Panzanella Salad

tomato salad

Italian Fresh Tomato Cucumber Salad

Italian Fresh Tomato Cucumber Salad

Yield: 2
Author: Claudia Lamascolo
Prep time: 10 MinInactive time: 10 MinTotal time: 20 Min
This is more of an Italian dressing recipe using garden fresh vegetables. Tomato and cucumber salad with this juice is amazing with Italian bread to dunk in it!


  • 1 or 2 seedless cucumbers( or use regular garden cucumbers scraping the seeds inside the middles out of it and then peeling off just some of the skin)
  • 4 fresh beefsteak, heirloom, or vine ripe tomatoes cubed (plums have more pulp and less juice however I like those in a pinch also)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 4 or 5 large fresh basil leaves
  • 1 teaspoon freshly chopped or dried oregano
  • 1 tablespoon fresh minced Italian parsley
  • 2 teaspoons fresh minced garlic
  • salt and freshly cracked pepper to taste usually 1/2 teaspoon of each
  • 2 or 3 tablespoons red wine vinegar or aged balsamic vinegar
  • Additions: chopped fresh celery, artichoke hearts, hearts of palm, chickpea drained, provolone sharp chunks, black crinkled olives
  • Optional: mint leaves and fresh rosemary sprigs can be added also for flavor if you like.
  • Garnish: large shreds of freshly grated Pecorino Romano cheese


  1. Place everything in a mason and jar and shake this vigorously for around 2 minutes.
  2. Pour over the cubed vegetables and whatever you choose to add in your salad then mix and coat evenly.
  3. Garnish with cheese if preferred and serve with hard-crusted Italian bread to dip in the dressing.
  4. Refrigerate any leftovers. Best eaten fresh same day as this will soften the tomatoes and start to cook the vegetables so to speak.

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Try Some Of My Other Favorite Recipes

Cauliflower Rice

Parmesan Roasted Vegetables

Escarole Antipasto

Italian Salsa

Artisan Bread Recipe

fresh cut up garden vine ripe tomato in a vinegar salad dressing with cucumbers

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