Description
Cucumber Tomato Salad is a crisp, colorful summer vegetable salad made with juicy grape tomatoes, crunchy cucumbers, red onion, and fresh herbs, tossed in a tangy vinaigrette. It’s refreshing, easy to prepare, and perfect as a light side dish for any warm-weather meal or potluck gathering.
Ingredients
For the Salad
1 English cucumber, sliced into rounds then quartered (approx. 300 g)
2 cups grape tomatoes, halved (approx. 300 g)
½ cup red onion, thinly sliced (approx. 50 g)
2 tbsp chopped fresh parsley (6 g)
For the Dressing
¼ cup extra virgin olive oil (60 ml)
3 tbsp red wine vinegar (45 ml)
1 tbsp granulated sugar or honey (12 g)
1 tsp dried basil (1 g)
½ tsp salt (2.5 g)
¼ tsp ground black pepper (0.5 g)
Instructions
Prepare the vegetables: slice cucumber into rounds and quarter them, halve grape tomatoes, and thinly slice red onion.
In a small bowl, whisk together olive oil, red wine vinegar, sugar or honey, dried basil, salt, and black pepper.
In a large bowl, combine cucumber, tomatoes, onion, and parsley.
Pour vinaigrette over vegetables and toss gently.
Cover and refrigerate for 2 hours for best flavor.
Stir before serving chilled.
Notes
Chill cucumbers before slicing for extra crunch.
Use colorful cherry tomatoes for variety.
Swap parsley with fresh dill or basil.
Soak onions in water to mellow their sharpness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: American