Cucumber Tomato Salad Recipe
This Cucumber Tomato Salad is a quick, refreshing summer staple made with tomatoes, cucumbers, and herbs tossed in a light vinaigrette.
Ingredients
- 4 cups of large-diced or sliced in half assorted tomatoes, romas, cherries, or comparis
- 3 cups of sliced cucumbers
- 1 peeled, thinly sliced red onion
- ¼ cup finely minced fresh parsley
- 2 teaspoons dry oregano
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- Coarse salt and freshly cracked pepper
Instructions
- Add everything to a large bowl.
- Gently mix and fold the ingredients together until combined.
- Serve with any additional minced parsley.
Notes
The most important tip when making simple dishes, such as this salad, is to use the freshest, most flavorful produce you can find. Pick the herbs, cucumbers, and tomatoes from your vegetable garden if you have one. You can also buy them from your local farmer’s market. This recipe is all about simple, raw ingredients. Their quality really makes a difference and does most of the heavy lifting.
If you don’t like raw onion, soak the slices in a bowl of cold water for 10 minutes to tame its strong flavor.
Avoid a watery salad: Tomatoes (especially large varieties) and cucumbers will release liquid as they sit. To combat this, lightly salt the cucumbers and tomatoes separately, then let them sit for 10 to 15 minutes before patting them dry with paper towels.
Dressing variations: Feel free to substitute the red wine vinegar salad dressing with another light, vibrant vinaigrette, like my Lemon Vinaigrette Dressing or this classic Homemade Italian Dressing. For a creamy cucumber tomato salad, fold in a dollop of sour cream or Greek yogurt as well.
Optional add-ins: You can bulk up this salad with crumbled feta, chopped avocado, sliced Kalamata olives, blanched green beans, or a handful of chickpeas.
Make-Ahead: You can make the salad up to 30 minutes before serving. Chill it in the fridge until you’re ready to eat.
How to Store: Transfer the leftover salad to an airtight container and refrigerate it for up to 3 days.
Nutrition
Calories: 74kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 6mgPotassium: 238mgFiber: 1gSugar: 3gVitamin A: 725IUVitamin C: 13mgCalcium: 17mgIron: 0.5mg