Cucumber Tomato Salad
This simple, refreshing summer side dish highlights the fresh flavors of cucumber and tomato with a light dressing that enhances rather than masks their natural goodness. Perfect for hot weather and ready in minutes!
Equipment
- Large Mixing Bowl
- Sharp Knife
- Cutting Board
- Small Bowl for Dressing
Ingredients
- 3 cucumbers medium, thinly sliced (English or Persian cucumbers work best)
- 2 cups cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup fresh herbs dill, basil, or parsley
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced (optional)
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
Instructions
- Slice cucumbers into thin, uniform rounds (about 1/8 inch thick). If using regular cucumbers with thick skin or many seeds, consider peeling them partially and scooping out seeds before slicing.
- Cut cherry tomatoes in half; for larger tomatoes, cut into 3/4-inch chunks.
- Thinly slice the red onion into delicate half-moons. For a milder onion flavor, soak sliced onions in ice water for 10 minutes, then drain thoroughly.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic (if using), salt, pepper, and oregano until well combined.
- Place your prepared vegetables in a large mixing bowl. Chop your chosen fresh herbs and add them to the vegetables.
- Pour the dressing over the vegetables and herbs, then gently toss to ensure everything is evenly coated.
- For best flavor development, allow the salad to rest in the refrigerator for about 30 minutes before serving. This resting period allows the vegetables to absorb the dressing flavors while still maintaining their crispness.
- Toss once more just before serving.
Notes
This salad is best enjoyed within 24 hours of preparation. If you need to prepare components ahead of time, store sliced vegetables and dressing separately, combining them no more than 2 hours before serving.
For a protein boost, try adding feta cheese, chickpeas, or white beans.
To prevent the salad from becoming watery, you can salt the cucumbers separately and let them drain in a colander for 30 minutes before combining with other ingredients.
Nutrition
Calories: 105kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 135mgFiber: 2g
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