Go Back

Cucumber Tomato Salad

A refreshing blend of ripe tomatoes and crunchy cucumbers drizzled with a tangy dressing, capturing the essence of summer.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 2 large cucumbers, peeled and diced Use English cucumbers for a milder taste.
  • 3 ripe tomatoes, chopped Vine-ripened tomatoes are optimal for flavor.
  • ½ cup red onion, finely sliced Soak in water for a milder flavor.
  • ¼ cup fresh parsley, chopped Basil can be used for a different twist.
Dressing
  • 3 tablespoons olive oil Can substitute with avocado oil if preferred.
  • 2 tablespoons red wine vinegar Lemon juice can also be used.
  • to taste salt and pepper

Method
 

Preparation
  1. Wash the cucumbers and tomatoes thoroughly. Peel the cucumbers if desired and chop them into bite-sized pieces.
  2. Finely slice the red onion and soak in cold water for about five minutes if a milder taste is preferred.
  3. Rinse and chop the fresh parsley finely.
Mixing
  1. In a large mixing bowl, combine the diced cucumbers, tomatoes, sliced onion, and chopped parsley.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
  3. Drizzle the dressing over the salad and gently toss to coat evenly.
  4. Allow to sit for five minutes before serving to let flavors meld.
Garnishing
  1. For an extra touch, consider adding crumbled feta cheese or sliced olives.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Best served fresh. Hold off on the dressing if making ahead of time.