This is my favorite salad with tomatoes and cucumbers:

TURKISH SHEPHERD'S SALAD
3 large tomatoes
2 medium size cucumbers
2 medium size Green Peppers
1 large red onion
1/2 bunch Parsley
7- 8 sprigs fresh mint
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 teaspoon salt (or less to taste)
Sumac powder *

(This is not a marinated-type salad and is best when all the ingredients are chopped and mixed close to serving time.)

Wash the vegetables; peel and halve cucumbers, removing seeds; remove stems and seeds of the green peppers, and remove the surplus parts of onion, parsley and the mint. Chop the onions, green peppers, tomatoes and cucumbers into cubes about 1 cm. In size (between 1/4 and 1/2 inch.). Finely chop the mint and parsley. Add lemon juice and salt to olive oil, whisk well and pour over the salad immediately before serving. Sprinkle lightly with sumac powder. *Note: if you don't have sumac powder, increase the lemon juice to 2 Tbs.

* - Sumac powder is the ground berry of a Mediterranean evergreen and is widely used in the Middle East; the bright, red berries have an intense, sour, fruitiness. Sumac's potent flavor easily cuts through strongly flavored, rich meats. Sumac may be used in place of lemon or vinegar in any dish, particularly those of Middle Eastern origin. Use sumac over rice, on salads, or on fatty meats and kebabs.

Here's another one with those two ingredients:

I'm not sure why this is called Irish, other than the sauce is a pretty emerald green color. I usually don't marinate the tomatoes, just pour it on before serving. The sauce is even better served with cold poached salmon.

IRISH TOMATO SALAD (4 to 8 servings)

1 small cucumber, peeled, seeded, and cut in chunks
1 small green pepper, seeded and chopped
6 scallions and tops, cut in 1" pieces
6 Tbs. fresh parsley leaves
1/2 cup fresh mint leaves
1/2 cup vegetable oil
1/4 cup lemon juice
1/2 tsp. salt, or to taste
4 large tomatoes, thinly sliced
red leaf lettuce

Mix together cucumber, green pepper, scallions, parsley and mint in blender for several seconds. Add vegetable oil, beginning with a few tablespoons and using up to 1/2 cup, as preferred. Add lemon juice and salt. Blend for several seconds.

Pour mixture over tomato slices and let stand 1-2 hours. Arrange over red leaf lettuce and serve.

Source: The Central Market Cookbook

This is a simple combo I've eaten ever since I can remember - just wedges of drop dead ripe red tomatoes and thick slices of off the vine cukes with mayo/miracle whip (whatever floats your boat) salt and pepper. Mix it all in a big bowl, briefly let juices develop - no refrigeration, not ever - and fight anyone who wants to share lol.

Still waiting for my tomatoes to turn red and my cukes to get big enough...

seagrass

I make what a friend called "salata'...I call it Italian salad...because it 's the colors of the italian flag.
No recipe....just peel and cut up fresh tomatoes, sweet onion, as much as you like, cucumber slices and diced green pepper....you can even leave out the pepper if you prefer.
sprinkle with salt and pepper and a little sugar....toss to mix, add some cider vinegar and a little bit....not much of olive oil.
It's ready to eat immediatly....or also good after a couple of hours of marinating.
Linda C

would this be something you would serve like on a piece of fish?

No....it's a salad....not a salsa or chutney.

Thanks for the recipes. My daughter was home from California and helped eat our first tomatoes. She said they tasted like heaven and savored every bite. - Barb

I have been adding a balsamic vinegar salad dressing (Newman's Own) to my chopped tomato/cukes and taking it to work for lunch. I think any dressing will work, though.

Enjoy your veggies (or are they fruits).