Cucumber Tomato Salad
Cucumber Tomato Salad is a light, refreshing dish made with crisp cucumbers, juicy tomatoes, red onion, and a simple tangy vinaigrette. It’s a perfect summer side dish that pairs beautifully with grilled meats, seafood, or any picnic spread.
Ingredients
- 2 cups cherry tomatoes halved (or 3 medium tomatoes, chopped)
- 1 large cucumber sliced or chopped
- ¼ red onion thinly sliced
- 2 tablespoons chopped fresh parsley or basil
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- ½ teaspoon dried oregano optional
- Salt and black pepper to taste
Instructions
- Prepare the vegetables: Wash and chop the tomatoes and cucumber. Thinly slice the red onion and chop herbs.
- Make the dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, oregano (if using), salt, and pepper.
- Combine and toss: In a large bowl, combine the tomatoes, cucumber, red onion, and herbs. Drizzle with dressing and toss gently to combine.
- Serve: Serve immediately or chill for 15–30 minutes for enhanced flavor.
Notes
- Use English cucumbers or Persian cucumbers for fewer seeds and thinner skin.
- Feta cheese or mozzarella balls make a delicious optional addition.
- Can be made a few hours in advance—store in the fridge and toss again before serving.
- Leftovers keep well for up to 2 days in the fridge.