Jack’s Favorite Tomato and Cucumber Salad

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Normally, my husband would consider dinner incomplete without some form of protein on his plate.  However, when corn on the cob is in season, this is not the case.  His very favorite summertime meal is simply corn with a side of this tomato and cucumber salad.  No meat means more room for two of his favorite seasonal ingredients!

The best part of this “recipe” is that exact measurements are not required.  Simply chop the amount of tomatoes and cucumber needed based on the number of mouths to be fed, and add a healthy dose of fresh basil and onion.

Sometimes, I forego the Italian vinaigrette and drizzle the salad with a syrupy balsamic vinegar.  My mother-in-law prepares a similar dish, adding celery and substituting mayonnaise for the vinaigrette.  A small dollop of mayo will blend with the natural juice of the tomatoes and create a flavorful dressing.  And for a delicious option to buttering your corn, try rolling the corn in the dressing from the salad and sprinkling with a little coarse salt.  Yum!

Jack's Favorite Tomato and Cucumber Salad
I use approximately one cucumber to every three tomatoes, depending on size. Feel free to use the proportions you like.
  • Tomatoes
  • Cucumbers
  • Red onion
  • Basil
  • 1 (0.7-ounce) packet Good Seasons’ Zesty Italian salad dressing mix (mixed according to package directions using balsamic vinegar)
  1. Chop or slice the tomatoes into bite-size pieces. If they are very juicy, drain in a colander for a few minutes or gently squeeze some of the seeds and juice out so the dressing does not get watered down. Transfer to a large bowl.
  2. Peel the cucumbers, if desired. I often leave the skin on. Cut in half long ways and, with a spoon, scrape out the seeds. Slice into semi-circles or quarters. Place in the bowl with the tomatoes.
  3. Peel and chop or slice the onion. I use about a quarter of a medium onion, cut into thin slivers.
  4. Stack the leaves from several sprigs of fresh basil on top of one another. Roll the stack of leaves, and slice in thin slivers. I use about a half cup of basil. Again, add more or less according to taste.
  5. Drizzle with approximately one-quarter cup of the dressing. Toss and then add a little more dressing, if needed. Serve with corn on the cob and call it dinner!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

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  1. Mary Lou Keller

    Think I’ll make this to go with the chicken tonight Ann and use the balsamic vinegairette for this dish. I have everything else on hand.

    1. Ann

      The Favorite Balsamic Vinaigrette recipe is delightful on this recipe. It’s all so easy and perfect with the vine-ripened tomatoes which are so good right now!

  2. Rila

    Just wanted you to know that we had what I would call an Fountain Avenue Kitchen Banner Day last Friday. We had dinner guests and we had three Fountain Avenue dishes: Jack’s Favorite Tomato and Cucumber Salad; Corn and Cucumber salad; and the Blueberry and Peach Pound Cake. All were thoroughly and completely enjoyed. Thank you!

  3. Gail

    Your comment that your husband likes to eat corn in the summer brought to mind a funny story my husband told me years ago. When he was in college one of his professors was also a part time farmer in the growing season. The main crop he grew was corn. The professor was a bachelor at the time as was my future husband. One summer my husband was down at the farm helping Doc harvest the corn. As dinner time was approaching Doc asked my husband how much corn he would like to eat for dinner. My husband replied two would do. Too which a very surprised Doc exclaimed “Two dozen?” My husband said I did not realize you were asking how many dozens I would like to eat.

    1. Ann Post author

      That’ s such a great story, Gail! My husband will get a laugh out of it, too! Thanks for taking the time to share it!