Here’s a fresh and simple cucumber-tomato salad—crisp, tangy, and perfect as a side for any meal.
Ingredients (Serves 4)
- 2 large cucumbers, sliced (peeled or unpeeled)
- 3–4 medium tomatoes, chopped or cherry tomatoes halved
- ¼ red onion, thinly sliced (optional)
- 2 tbsp olive oil
- 1–2 tbsp red wine vinegar or lemon juice
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: fresh herbs like parsley, dill, or basil
Instructions
- Prep the Vegetables:
- Slice cucumbers and chop tomatoes.
- If using red onion, slice thinly and soak in cold water for 5–10 minutes to reduce sharpness.
- Make the Dressing:
- In a small bowl, whisk together olive oil, vinegar or lemon juice, salt, and pepper.
- Combine and Toss:
- In a large bowl, combine cucumbers, tomatoes, and onion.
- Pour dressing over the vegetables and toss gently to coat.
- Garnish and Serve:
- Sprinkle with fresh herbs if desired.
- Serve immediately or chill in the fridge for 15–20 minutes for flavors to meld.
💡 Tips:
- For extra flavor, add crumbled feta cheese or olives.
- Cherry or grape tomatoes work great for a sweeter, bite-sized salad.
- This salad is very versatile—add bell peppers, radishes, or avocado for variety.
I can also give a Mediterranean-style cucumber-tomato salad with feta, olives, and oregano if you want a more robust flavor profile. Do you want that version?
