A lovely summer salad featuring crunchy cucumbers, thinly sliced red onions, heirloom tomatoes, and fresh dill is made with a simple vinaigrette.
Cucumber and Tomato Salad with Red Onions is a vibrant and refreshing dish that’s perfect for any occasion, whether it’s a summer barbecue, a potluck, or simply a light and healthy side dish for dinner. The combination of crisp cucumbers, juicy tomatoes, and sharp red onions creates a symphony of flavors and textures that’s sure to please your taste buds.
INGREDIENTS
- three to four ripe tomatoes Heirloom tomatoes were utilised.
- 1 thin English cucumber or 3–4 Kirby cucumbers
- ⅓ finely sliced red onion
- 1 tsp fresh dill or your preferred herb
- Regarding the vinaigrette
- 2 tablespoons red wine vinegar
- Three tablespoons of premium extra virgin olive oil I made use of raw olive oil.
- 0.5 teaspoon Dijon mustard or multigrain mustard
- salt to taste
INSTRUCTIONS
- Combine the red wine vinegar, olive oil, Dijon mustard, and salt in a small mason jar. Cover and shake to emulsify the vinaigrette.
- Cut the tomatoes, red onions, and cucumbers into thin slices using a mandolin or a sharp knife. In a salad bowl, mix together all the ingredients. If desired, garnish with fresh dill or another herb. Toss the salad gently to coat it with the first two tablespoons of vinaigrette, being careful not to rip the thinly sliced components. If desired, add more dressing. Keep the remainder for another purpose. Serve right away.
For the dressing, you can keep it simple with a drizzle of olive oil, a splash of red wine vinegar, and a sprinkle of salt and pepper. Or, get creative by adding ingredients like minced garlic, fresh herbs like basil or parsley, or a touch of honey for sweetness.
Once the salad is dressed, let it sit for a few minutes to allow the flavors to meld together. Then, serve it chilled as a refreshing side dish alongside grilled meats, sandwiches, or as a topping for tacos or burgers.