Cucumber Tomato Salad Recipe
Made with crisp cucumbers, juicy tomatoes, and thin-sliced red onions tossed in a tangy vinaigrette. Fresh, easy to prepare, and bursting with summer flavor.
Ingredients
Salad Base
- 1 English cucumber thinly sliced
- 2 Large ripe tomatoes diced
- 0.5 Red onion thinly sliced
- 2 tablespoon Fresh herbs (parsley, basil, or dill) finely chopped
Vinaigrette
- 3 tablespoon Olive oil
- 1.5 tablespoon Red wine vinegar
- 0.25 teaspoon Salt to taste
- 0.25 teaspoon Black pepper to taste
Instructions
- Keep the Cucumbers Crisp: Slice cucumbers into half-moons or quarters. Salt generously and let sit in a colander for 20–30 minutes. Pat dry with paper towels.
- Prep the Vegetables: Chop tomatoes into bite-sized chunks. Thinly slice the onion and finely chop herbs of choice.
- Make the Vinaigrette: Combine olive oil, red wine vinegar, salt, and pepper in a jar or bowl. Shake or whisk until emulsified.
- Toss and Chill: Mix cucumbers, tomatoes, onions, and herbs in a bowl. Pour dressing over and toss gently. Chill for 20–30 minutes before serving.
Equipment
- Large Mixing Bowl
- Sharp Chef's Knife
- Cutting Board
- Small Jar or Whisk (for the dressing)
Notes
- Add diced avocado for a creamy texture or stir in feta cheese for a salty kick.
- Toss in chickpeas and olives for a Mediterranean feel.
- Store in the fridge for up to 3–4 days; best texture is within the first day.
- Top the salad with grilled chicken, salmon, or marinated tofu. This turns a light side into a filling main dish.
Nutrition
Calories: 104kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 6mgPotassium: 296mgFiber: 2gSugar: 4gVitamin A: 591IUVitamin C: 12mgCalcium: 29mgIron: 1mg
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