Description
This refreshing cucumber, tomato, and onion salad is a classic summer side dish, bursting with crisp produce and vibrant flavors. Tossed in a simple tangy vinaigrette, it’s perfect for picnics, barbecues, or a quick family meal.
Ingredients
Vegetables
- 2 medium cucumbers, thinly sliced
- 3 medium tomatoes, diced or cut into wedges
- 1 small red onion, thinly sliced
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Add-ins
- 2 tablespoons chopped fresh parsley or dill
Instructions
- Prepare the vegetables: Wash the cucumbers and tomatoes thoroughly. Slice the cucumbers thinly and dice or cut the tomatoes into wedges. Peel and thinly slice the red onion. Place all the vegetables in a large salad bowl.
- Make the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, sugar, salt, and black pepper until fully combined and emulsified.
- Toss the salad: Pour the vinaigrette over the vegetable mixture. Add the chopped fresh herbs, if using. Toss everything together until the vegetables are evenly coated with the dressing.
- Chill and serve: For best flavor, let the salad chill in the refrigerator for at least 15-20 minutes before serving. Toss once more before serving to redistribute the dressing.
Notes
- This salad is best enjoyed the day it’s made but can be stored in the refrigerator for up to two days.
- Add feta cheese or chickpeas for extra protein.
- English cucumbers work particularly well for a less seedy salad.
- Adjust vinegar and sugar to taste, depending on the sweetness of your tomatoes.
