Description
This cucumber tomato salad is a fresh, vibrant summer side made with crisp cucumbers, juicy tomatoes, red onion, and a zesty red wine vinaigrette. With just a handful of ingredients and loads of flavor, it’s the perfect quick salad to brighten up your table—ideal for BBQs, picnics, or light weekday meals.
Ingredients
1 English cucumber, sliced into ¼-inch half rounds (about 300 g)
10 oz grape or cherry tomatoes, halved (about 285 g)
½ small red onion, thinly sliced (about 50 g)
2 tablespoons olive oil (30 ml)
2 tablespoons red wine vinegar (30 ml)
1 teaspoon honey (7 g)
½ teaspoon kosher or sea salt (2.5 g)
¼ teaspoon black pepper (1 g)
1 tablespoon chopped fresh parsley, dill, and/or basil (optional, 2 g)
Instructions
Slice cucumber and halve the tomatoes. Thinly slice red onion.
In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper.
In a large bowl, combine cucumber, tomatoes, and onion.
Pour dressing over the vegetables and toss gently.
Add herbs if using.
Serve immediately or chill for 1–2 hours to enhance flavors.
Notes
Use Persian cucumbers if you prefer smaller slices.
Swap red wine vinegar with balsamic or white wine vinegar for variety.
Add feta or mozzarella pearls for a more filling dish.
Best eaten fresh—cucumbers may release water over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American-Mediterranean