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Cucumber Tomato Salad

A refreshing and easy-to-prepare salad that combines crispy cucumbers and juicy tomatoes, perfect for summer gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers Feel free to use English cucumbers for a sweeter flavor.
  • 4 ripe ripe tomatoes Any variety will do; heirloom tomatoes add a lovely color.
  • 1 small small red onion For a milder flavor, soak in cold water before adding.
  • 1/4 cup fresh parsley Basil is a wonderful substitute if you prefer a herby twist.
Dressing Ingredients
  • 3 tablespoons olive oil Extra virgin is best for flavor.
  • 2 tablespoons red wine vinegar This can be swapped with balsamic for a sweeter touch.
  • Salt and pepper To taste; fresh cracked pepper enhances the flavors.

Method
 

Preparation
  1. Start by washing your cucumbers and tomatoes. Peel the cucumbers if desired, then slice them into thin rounds. Dice the tomatoes into bite-sized pieces and finely chop the red onion.
  2. In a large mixing bowl, combine the sliced cucumbers, diced tomatoes, chopped red onion, and parsley.
Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
  2. Pour the dressing over the salad mixture and toss gently to coat all the vegetables evenly.
Serving
  1. Give the salad a taste and adjust the seasoning if necessary. Add a bit more salt, pepper, or vinegar based on your preference.
  2. Allow the salad to sit in the refrigerator for at least 10 minutes before serving. This helps all the flavors meld beautifully.

Notes

Store leftovers in an air-tight container in the fridge, where they’ll last for up to 2 days. This salad is best served cold, so no reheating is necessary. If you’re making it ahead, simply re-dress it before serving. Consider adding variations like feta cheese or avocado for extra flavor.