This Tomato Cucumber Salad Recipe is loaded with corn, avocado, tomato, and is so straightforward 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 straightforward Salad Recipes:
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Panzanella Recipe
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Garbanzo Bean Salad
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Israeli Salad RecipeStorage
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.
