Description
This Cucumber and Tomato Salad is fresh, juicy, and vibrant—everything you want in a quick and easy side dish. With crisp cucumbers, ripe tomatoes, and a tangy olive oil vinaigrette, it’s the perfect companion to grilled meats, pastas, or a simple loaf of bread. Naturally gluten-free, vegetarian, and bursting with garden-fresh flavor!
Ingredients
- 2 cups sliced cucumbers (English or Persian)
- 2 cups chopped or halved ripe tomatoes (cherry, grape, or regular)
- ¼ cup thinly sliced red onion or shallots (optional)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 2 tbsp chopped fresh herbs (parsley, basil, or dill)
Instructions
- In a large bowl, combine sliced cucumbers, tomatoes, and onion or shallots (if using).
- Drizzle olive oil and vinegar (or lemon juice) over the vegetables.
- Season with salt and pepper.
- Toss gently until everything is evenly coated.
- Sprinkle with fresh herbs.
- Let sit for 10 minutes before serving to allow the flavors to meld.
Notes
- Add crumbled feta or mozzarella balls for creaminess.
- Toss in avocado for extra richness.
- For a Mediterranean twist, add olives and a pinch of oregano.
- Balsamic vinegar can be used for a sweeter flavor.
- Best served fresh but holds up for a few hours if made ahead.
