Description
This tomato cucumber salad is a vibrant, juicy summer side featuring ripe tomatoes, crisp cucumbers, red onion, and fresh herbs tossed in a classic red wine vinaigrette. It’s light, tangy, herby, and bursting with garden-fresh flavor—perfect for backyard BBQs, picnics, or any warm-weather meal.
Ingredients
For the Salad:
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5 large tomatoes, quartered (about 700 g)
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1 English cucumber, peeled and sliced (about 300 g)
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½ large red onion, sliced (about 60 g)
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2 tablespoons chopped fresh parsley (4 g)
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2 tablespoons chopped fresh cilantro (4 g)
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1 pinch kosher salt
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1 pinch black pepper
For the Vinaigrette:
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½ cup olive oil (120 ml)
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¼ cup red wine vinegar (60 ml)
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1 garlic clove, minced (3 g)
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1 teaspoon kosher salt
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1 pinch freshly ground black pepper
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½ teaspoon honey or brown sugar (optional, 2 g)
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1 teaspoon dried oregano (1 g)
Instructions
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In a large bowl, combine tomatoes, cucumber, red onion, parsley, and cilantro. Season with salt and pepper.
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In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, pepper, oregano, and optional sweetener.
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Pour vinaigrette over the vegetables and toss gently to coat.
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Cover and let sit at room temperature for 1–3 hours to allow flavors to develop.
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Serve chilled or at room temperature.
Notes
Use cherry tomatoes for a sweeter, smaller variation.
Fresh herbs like parsley, cilantro, or basil add brightness—adjust to your taste.
Letting the salad rest is essential for full flavor.
Also works well as a topping for grilled proteins or stuffed in pita.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean-American