Cucumber Tomato Salad
A crisp, colorful salad that combines juicy tomatoes, snappy cucumbers, and a clean vinaigrette, perfect for summer meals.
Ingredients
Salad Ingredients
- 2 large Cucumbers, preferably English or Persian If using garden cucumbers, peel thick skin and scrape out seeds.
- 2 cups Tomatoes (cherry, grape, or heirloom) Ripe but firm; halved or quartered for bite size.
- 1/2 medium Red onion, thinly sliced Soak in cold water for 10 minutes for a milder flavor.
- 1/4 cup Fresh herbs (dill, basil, or parsley) Add as per preference.
Dressing Ingredients
- 3 tablespoons Extra virgin olive oil For a light and flavorful dressing.
- 1 tablespoon Red wine vinegar or lemon juice Adjust based on taste.
- 1 teaspoon Sugar or honey Optional, to soften acidity.
Instructions
Preparation
- Slice the cucumbers into half moons or thin coins. If watery, salt them and let sit in a colander for 10 minutes, then pat dry.
- Halve or quarter your tomatoes depending on size to achieve bite size.
- Thinly slice the red onion.
- Whisk the dressing ingredients in a small bowl, adjusting vinegar and salt to taste.
- Toss the cucumbers, tomatoes, and onion gently with the dressing and herbs, ensuring not to bruise the tomatoes.
Notes
This salad tastes best slightly chilled. Let it sit for 10-15 minutes after tossing to meld flavors. Keep dressing separate until serving to maintain freshness.