Here’s a fresh, classic Cucumber Tomato Salad — light, juicy, and perfect alongside grilled meats or sandwiches 🥒🍅
🥗 Cucumber Tomato Salad
Ingredients (Serves 4)
- 2 large cucumbers (or 3–4 Persian), sliced
- 2 cups cherry tomatoes (halved) or 3–4 Roma tomatoes, chopped
- ½ small red onion, very thinly sliced
- 2 tbsp olive oil
- 1½ tbsp red wine vinegar (or lemon juice)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tsp dried oregano or 1 tbsp fresh chopped parsley
- Optional: crumbled feta cheese
Instructions
- Prep vegetables
Slice cucumbers and tomatoes into bite-size pieces. Thinly slice onion. - Make dressing
Whisk olive oil, vinegar (or lemon juice), salt, pepper, and oregano. - Toss & rest
Combine vegetables with dressing and toss gently.
Let sit 10–20 minutes before serving for best flavor. - Finish
Top with feta or fresh herbs if desired. Serve chilled or at cool room temperature.
Tips
- Salt cucumbers lightly and let sit 10 minutes, then drain for less watery salad.
- Add sliced avocado for creaminess.
- Toss in olives for a Mediterranean twist.
- Best enjoyed fresh (within 24 hours).
If you’d like, I can also give you a creamy version or a balsamic-style variation.
