This Tomato Cucumber Salad Recipe is loaded with corn, avocado, tomato, and is so easy to make!
author’s note
The Salad I Ate Every Sunday Growing Up!
Growing up, my mom made a simple tomato cucumber salad almost every Sunday night. It was one of those dishes that always showed up alongside whatever else we were having, and somehow it always disappeared first. Especially in the summer when the tomatoes were fresh.
I loved it as is, but after making it over and over, I started playing around with it. I wanted a version that felt a little more filling and had more texture.
That’s where this tomato cucumber salad recipe version came in.
I added sweet corn for a little crunch, creamy avocado to balance everything out, and a simple balsamic dressing that ties it all together. The first time I made it this way, it completely changed the salad for me. It still has that fresh, simple feel I grew up with, but now it feels a lot more exciting and satisfying.
Tomato Cucumber Salad Recipe Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Cucumbers | Use English or Persian cucumbers for better flavor and fewer seeds. |
| Cherry tomatoes | Grape tomatoes work great too, or chop larger tomatoes. |
| Avocado | Use ripe but firm avocado so it holds its shape. |
| Corn | Fresh is best, but frozen or canned (drained) works. |
| Balsamic vinegar | Adds depth, but you can swap for lemon juice for a brighter flavor. |
| Dijon mustard | Helps emulsify the dressing and adds a slight tang. |
| Olive oil | Use a good-quality oil since it’s a main flavor. |
Shortcuts
- Slice cucumbers fast: Use a mandoline or the flat side of a box grater for thin slices.
- Cut tomatoes all at once: Sandwich cherry tomatoes between two plates and slice through with a serrated knife.
- Remove corn easily for tomato cucumber salad recipe: Stand corn on a small bowl inside a larger bowl and slice down. A Bundt pan works too.
chelsea’s recipe tip
My Top Tips For The Best Salad:
- Salt matters: This salad needs a good pinch of salt to really bring out the flavors
- Add dressing slowly: You may not need all of it in this tomato cucumber salad recipe, if you have extras use it in this garden salad.
- Wait on avocado: Add it right before serving so it stays fresh
- Use ripe produce: Since this is a raw salad, quality makes a big difference
More Easy Salad Recipes:
Cucumber Salad
Video
Equipment
Ingredients
- 2-1/3 cups cherry tomatoes 1 pint, halved
- 2-1/4 cups Persian cucumbers coined, 5 small cucumbers
- 2 cups avocado 2 large avocados, diced
- 1 large corn on the cob corn cut off the cob, 1 cup; or use frozen or canned
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 teaspoon minced garlic 1 clove
- 1/4 cup olive oil
- Salt and pepper
Instructions
- Optionally Grill Corn: If desired, grill the corn on the cob, though I usually just add the corn kernels raw! How to grill corn on the cob: Peeling back husks and remove the silk. Rub vegetable oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on a heated grill (400°F) and rotate every 3–4 minutes or until charred, for a total of 12–15 minutes. This also works on a grill pan!
- In a large salad bowl, combine the halved cherry tomatoes, coined cucumbers, diced avocados, and the corn cut from the cob.
- Add all the dressing ingredients together in a jar. Add salt and pepper to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper (and add more to the salad overall). Shake the dressing well right before pouring over the salad.
- This salad doesn’t sit well with the avocado and dressing, so don’t add either until you’re ready to eat! Drizzle the dressing over the salad. (Add to desired preference. You likely won’t use all the dressing.) Toss the salad and taste for seasoning. I usually add another 1/4 to 1/2 teaspoon salt as needed. Enjoy salad immediately!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Store in an airtight container in the fridge and enjoy the same day. Keep dressing and avocado separate if making ahead. Extra dressing lasts up to 2 weeks.
Absolutely delicious ! And such a perfect dish to make this time of year !
I’m so excited to hear this! Thanks!
I would love to see a picture of the cutting process for cherry tomatoes, I can’t picture the process
Hey Bill, I think this video will be helpful! https://www.google.com/search?q=how+to+slice+a+bunch+of+cherry+tomatoes+at+once&oq=how+to+slice+a+bunch+of+cherry+tomatoes+at+once&gs_lcrp=EgZjaHJvbWUyBggAEEUYOdIBCDYyNjZqMGo3qAIAsAIA&sourceid=chrome&ie=UTF-8#kpvalbx=_PHOcZLX3B6mxqtsP6p-NkA0_32
I am making the cucumber salad .since I am the only person here to eat it.You say 6 servings. What would be a serving a cup.
See no video. Go to hell.
I’ve enjoyed all your recipes they are easy and quick and very good please tell me how to make fried peach pies using fresh peaches and store bought crust. Thanks keep up the good work I appreciate you it is just me and my husband we are retired. Thanks again
Thank you so much Jolene! I’ll certainly add it to my list of recipes to work through 🙂
Is there any tomato alternative you would suggest for someone who suffers from reflux? Thanks!
Great recipe very easy! I served with grilled Cajun chicken ?
MMMMM! Sounds delicious! I’m so glad you enjoyed! 🙂
Great tip on how to slice the tomatoes! I’m always looking for great veggie side dishes for the kids, this looks great!
Awesome salad, scheduled to be shared on Welcome to My Kitchen on Facebook with appropriate credit and a link.
Yay so glad to hear this! Thanks! 🙂
I had a ridiculous amount of fresh tomatoes and cucumbers from our garden last year (I surely will again this year too)…so this recipe is perfect!
Ahh thanks Brittany! It is the best with fresh veggies from your garden! 🙂