Cucumber Tomato Salad
A crisp, juicy salad with cucumber, tomatoes, red onion, and a simple vinaigrette. It is easy to prep, lightly chilled, and perfect as a fresh side for everyday meals or gatherings.
Equipment
- Mixing Bowl
- Knife
- Cutting board
Ingredients
- 1 English cucumber sliced
- 2 to 3 large ripe tomatoes diced
- ½ medium red onion thinly sliced
- 1 tablespoon fresh herbs any combination of parsley, basil and/or dill, optional
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt and black pepper to taste
Instructions
- Add all ingredients to a large bowl and toss until everything is evenly coated.
- Chill for at least 20 minutes before serving, then toss gently again and serve.
Notes
Storage Tip: For the best texture, serve this salad the same day. Leftovers can be refrigerated, but the vegetables will soften and release more liquid by the next day.
Make-Ahead Tip: If preparing ahead, chop the cucumber, tomatoes, and onion in advance and keep the dressing separate until shortly before serving.
Texture Tip: To reduce excess liquid, lightly salt the cucumbers and tomatoes first, let them sit briefly, then drain before dressing the salad.
Variation: Fresh dill, basil, or parsley all work well here. You can also add feta, mozzarella, olives, avocado, or a little mayonnaise or Greek yogurt for a creamier version.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.