Cucumber Tomato Salad
Description
This refreshing Cucumber Tomato Salad is a quick and healthy dish perfect for summer days or as a side to any meal. Crisp cucumbers, juicy tomatoes, and sharp red onions are tossed in a tangy olive oil and vinegar dressing with fresh herbs. It’s hydrating, light, and packed with flavor and nutrients.
Prep Time:
10 minutes
Cook Time:
0 minutes
Total Time:
10 minutes
Servings:
4 servings
Ingredients
2 medium cucumbers, sliced thin (about 2 cups)
3 medium tomatoes, chopped or sliced (about 2 cups)
1 small red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (or lemon juice)
Salt and pepper to taste
2 tablespoons fresh parsley or dill, chopped
Optional: ¼ teaspoon dried oregano or basil
Instructions
Prepare the vegetables:
Wash and slice cucumbers into thin rounds or half-moons.
Chop tomatoes into bite-sized pieces or thin wedges.
Thinly slice red onion.
Combine ingredients:
In a large bowl, toss together cucumbers, tomatoes, and onion.
Make the dressing:
In a small bowl, whisk together olive oil, red wine vinegar, salt, pepper, and dried herbs if using.
Toss and chill:
Pour the dressing over the salad.
Toss gently to combine and coat all the vegetables.
Let sit for 5–10 minutes (or refrigerate for 30 minutes) for flavors to meld.
Garnish and serve:
Sprinkle with fresh parsley or dill before serving.
Nutritional Information (Per Serving)
(Approximate values for 4 servings)
Calories: 90 kcal
Protein: 1.5 g
Carbohydrates: 6 g
Fat: 7 g
Fiber: 1.5 g
Sugar: 3 g
Sodium: 50 mg
Cholesterol: 0 mg
Storage Tips
Best eaten fresh.
Can be refrigerated for up to 2 days, though cucumbers may release water.
To avoid sogginess, add dressing right before serving if preparing ahead.
Q&A Section
Q1: Can I make this salad ahead of time?
A: Yes, but for best texture, store the veggies and dressing separately, and combine just before serving.
Q2: What can I use instead of red wine vinegar?
A: You can substitute with lemon juice, white wine vinegar, or apple cider vinegar.
Q3: Is this salad vegan and gluten-free?
A: Yes, it is naturally both vegan and gluten-free.
Q4: Can I add protein to make it a full meal?
A: Absolutely! Add chickpeas, grilled chicken, feta cheese, or quinoa for a more filling dish.
Q5: How do I reduce the sharpness of red onions?
A: Soak the sliced onions in cold water for 10–15 minutes before adding to the salad.
Want a version with creamy
dressing or added extras like avocado or mozzarella? Let me know and I can customize it for you!