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Cucumber Tomato Salad

Cucumber Tomato Salad: A Fresh Twist for Easy Summer Meals

A vibrant Cucumber Tomato Salad that's quick, customizable, and ideal for summer meals.
Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 150

Ingredients
  

For the Salad
  • 2 cups Cucumbers Use English or Persian varieties
  • 2 cups Tomatoes Ripe Roma or cherry tomatoes
  • 1 small Red Onion Soak in water for 10 minutes
For the Dressing
  • 1/4 cup Olive Oil Extra-virgin recommended
  • 2 tablespoons Vinegar or Lemon Juice Red wine vinegar or fresh lemon juice
  • 1 clove Garlic Optional, let sit in dressing
  • to taste Salt
  • to taste Pepper
For Garnish
  • 1/4 cup Fresh Herbs Dill, Parsley, or Basil

Equipment

  • mixing bowl
  • Whisk
  • Knife
  • cutting board

Method
 

Preparation
  1. Wash cucumbers and tomatoes under cold water. Slice cucumbers into thin rounds or half-moons, and tomatoes into bite-sized pieces.
  2. Thinly slice the red onion. Soak in cold water for 10 minutes to mellow the flavor before draining.
  3. In a mixing bowl, combine cucumbers, tomatoes, and red onion. Toss gently.
  4. In a separate bowl, whisk together olive oil, vinegar or lemon juice, salt, and pepper. Add garlic if using.
  5. Pour dressing over the salad mixture and toss gently to combine.
  6. Sprinkle fresh herbs over the salad and toss again.
  7. Serve immediately or let it sit for 10-15 minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 200mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Best enjoyed fresh. Store leftovers for up to 2 days. Keep dressing separate until ready to serve.

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