Description
This Cucumber Tomato Salad is a light, crisp, and refreshing side dish made with fresh cucumbers, juicy tomatoes, red onion, and a simple tangy vinaigrette. Ready in just 15 minutes, it’s the perfect salad for summer meals, picnics, or healthy weekday lunches.
Ingredients
For the Salad:
- 2 cups sliced English or Persian cucumbers
- 2 cups halved cherry or grape tomatoes (or chopped ripe tomatoes)
- ¼ small red onion, thinly sliced
- 2 tbsp chopped fresh parsley or dill
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar or fresh lemon juice
- 1 clove garlic, minced
- ½ tsp Dijon mustard (optional)
- 1 tsp honey or sugar (optional, to balance acidity)
- Salt and black pepper, to taste
Instructions
- Prepare vegetables: Slice cucumbers, halve or chop tomatoes, and thinly slice red onion. Add to a large mixing bowl.
- Make dressing: In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, garlic, Dijon mustard, honey, salt, and pepper until smooth and emulsified.
- Combine: Pour the dressing over the vegetables. Toss gently to coat evenly.
- Marinate: Let the salad sit for 10–15 minutes to allow the flavors to meld.
- Finish and serve: Sprinkle with fresh herbs before serving. Serve chilled or at room temperature.
Notes
- Use English or Persian cucumbers for best texture and minimal seeds.
- Salting cucumbers beforehand helps reduce wateriness—optional but effective.
- Add feta, olives, chickpeas, or avocado for extra protein and variety.
- Basil or mint can be used instead of parsley or dill for a fresh twist.
