Description
Cucumber Tomato Salad is a crisp, colorful, and refreshing summer side dish made with juicy tomatoes, crunchy cucumbers, red onion, fresh herbs, and a tangy vinaigrette. This quick and healthy salad is perfect for BBQs, picnics, or light dinners.
Ingredients
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1 large English cucumber, thinly sliced into half-moons (about 2½ cups / 250 g)
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2 large tomatoes (approx. 1½ pounds / 680 g), chopped
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½ cup (50 g) thinly sliced red onion
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1 tablespoon (15 ml) fresh lemon juice
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1 tablespoon (15 ml) red wine vinegar
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1 teaspoon (5 g) sea salt
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Freshly ground black pepper, to taste
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2 tablespoons (30 ml) extra-virgin olive oil
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½ cup (10 g) chopped fresh herbs (basil, parsley, dill, and/or mint)
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Flaky sea salt, for garnish
Instructions
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In a large mixing bowl, combine cucumber slices, chopped tomatoes, and red onion.
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Add lemon juice, red wine vinegar, sea salt, and black pepper. Toss to combine.
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Chill the salad in the refrigerator for 10 minutes to allow flavors to meld.
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Transfer to a serving bowl, draining excess liquid.
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Drizzle with olive oil and toss gently.
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Top with chopped fresh herbs and a sprinkle of flaky sea salt.
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Taste and adjust seasoning as needed. Serve immediately.
Notes
Use heirloom tomatoes for added color and flavor.
English or Persian cucumbers stay crisp and require no peeling.
For best results, chill before serving.
Add crumbled feta, avocado, or chickpeas to make it more filling.
Best eaten fresh—store only for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean / American