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Cucumber Tomato Salad

A fresh, crunchy salad combining cucumbers, tomatoes, and herbs, complemented by a bright dressing. Perfect for barbecues or a light lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large Cucumbers, sliced Use English cucumbers for extra crunch.
  • 1 cup Cherry or grape tomatoes, halved Scoop seeds from larger tomatoes to avoid sogginess.
  • 1 small Red onion, thinly sliced Soak in cold water to soften the bite if desired.
Herbs
  • 1 handful Fresh parsley, chopped Mix with dill or basil for more flavor.
  • 1 small Fresh dill, chopped
Dressing
  • 1/4 cup Extra virgin olive oil Use high-quality olive oil.
  • 2 tablespoons Red wine vinegar Can substitute with lemon juice.
  • 1 clove Garlic, grated Optional for added flavor.
  • 1 pinch Sugar or honey Balances acidity.
  • Salt To taste
  • Pepper To taste

Method
 

Preparation
  1. Slice the cucumbers into thin rounds or half moons.
  2. Quarter or halve the tomatoes as needed.
  3. Thinly slice the red onion, and optionally soak in cold water for 10 minutes.
  4. Toss the cucumbers, tomatoes, and onion in a large bowl.
  5. Add a generous pinch of salt and a smaller pinch of black pepper. Stir in chopped herbs.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Let the salad sit for 5 to 10 minutes before serving to allow flavors to mingle.
  8. If packing for lunch, keep dressing separate until ready to eat.

Notes

Make parts of the salad ahead of time to keep it crisp. Store chopped vegetables and dressing separately in the fridge.