Description
This refreshing cucumber and tomato salad is a crisp, colorful side dish that highlights the best of summer produce. Juicy tomatoes combine with crunchy cucumbers, fragrant herbs, and a tangy vinaigrette, creating a healthy, vibrant salad that comes together in just minutes. Perfect for barbecues, picnics, or a light lunch!
Ingredients
Vegetables
- 2 cups cucumber, sliced (about 1 large cucumber)
- 2 cups ripe tomatoes, chopped (about 2 medium tomatoes or 1 pint cherry tomatoes, halved)
- 1/4 cup red onion, thinly sliced
Herbs
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped (optional)
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar (or lemon juice)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/2 tsp sugar (optional, to balance acidity)
Instructions
- Prepare the Vegetables: Wash and dry all produce. Slice the cucumber and chop the tomatoes into bite-sized pieces. Thinly slice the red onion. Place them into a large mixing bowl.
- Add the Herbs: Chop the parsley and dill (if using) finely, then sprinkle them over the vegetables in the bowl.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), salt, black pepper, and sugar (if using) until emulsified.
- Toss the Salad: Pour the dressing over the vegetables and herbs. Gently toss everything together until well coated.
- Chill and Serve: Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For extra crunch, add sliced radishes or bell peppers.
- Feta cheese or crumbled goat cheese makes a tasty optional topping.
- Use cherry or grape tomatoes for a sweeter flavor and extra color.
- This salad is best eaten the same day but can be refrigerated for up to 24 hours.
