This cucumber tomato salad is my go-to for a quick, refreshing side dish. It’s vibrant, flavorful, and incredibly easy to throw together, perfect for any meal or potluck.
Key Ingredients & Substitutions:
- Cucumbers: English or Persian cucumbers work best for their thin skin and few seeds. Regular cucumbers are fine, just peel them first.
- Tomatoes: Cherry, grape, or even chopped Roma tomatoes are great. Use what’s fresh and ripe!
- Red Onion: Adds a zesty bite. If you prefer a milder flavor, soak sliced onion in cold water for 10 minutes before adding.
- Fresh Herbs: Dill and parsley are classic. You can also use mint or basil for a different twist.
- Olive Oil: A good quality extra virgin olive oil makes a difference.
- Lemon Juice: Freshly squeezed is always best. White vinegar or apple cider vinegar can be used in a pinch.
Ingredients:
- 2 medium cucumbers, diced
- 1 pint cherry or grape tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Servings: 4
- Calories per serving: Approximately 120 calories
- Tools Needed: Large mixing bowl, cutting board, sharp knife, measuring spoons.
Step-by-Step Instructions:
1. Prepare Your Vegetables
Wash and thoroughly dry your cucumbers and tomatoes. Dice the cucumbers into bite-sized pieces. Halve the cherry or grape tomatoes.
2. Slice the Onion
Peel and thinly slice the red onion. If you find raw onion too strong, place the slices in a small bowl of ice water for about 10 minutes, then drain well.
3. Chop the Herbs
Finely chop the fresh dill and parsley. Fresh herbs add incredible flavor to this cucumber tomato salad, so don’t skimp!
4. Combine Everything in a Bowl
In a large mixing bowl, gently combine the diced cucumbers, halved tomatoes, sliced red onion, chopped dill, and chopped parsley.
5. Dress the Salad
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour the dressing over the vegetables and herbs.
6. Toss and Serve
Gently toss the cucumber tomato salad until everything is well coated. Taste and adjust seasoning if needed. Serve immediately or chill for a bit.
Storage Instructions:
Store leftover cucumber tomato salad in an airtight container in the refrigerator for up to 2-3 days. The vegetables will release some water over time, so it’s best enjoyed fresh, but it will still be tasty. There’s no need to reheat this refreshing salad.
Frequently Asked Questions (FAQ):
Q: Can I make this cucumber tomato salad ahead of time?
A: It’s best served fresh, but you can chop the vegetables an hour or two ahead. Add the dressing just before serving to keep it crisp.
Q: What kind of tomatoes are best for this salad?
A: Cherry or grape tomatoes are ideal as they hold their shape well and are naturally sweet. Any ripe, firm tomato will work if diced.
Q: Can I add cheese to this cucumber tomato salad?
A: Yes, feta cheese crumbles are a delicious addition, adding a salty tang that complements the fresh vegetables.
Q: Is this recipe naturally gluten-free and vegan?
A: Yes, this cucumber tomato salad is naturally gluten-free and vegan, making it suitable for many dietary needs.
Q: How can I make this salad more filling?
A: You can add cooked chickpeas, white beans, or grilled chicken for a more substantial meal.
Q: What are some good serving suggestions for this salad?
A: This cucumber tomato salad pairs wonderfully with grilled meats, roasted vegetables, sandwiches, or as a light lunch on its own.