Cucumber Tomato Salad
This classic cucumber tomato salad is the perfect summer side dish for your next backyard barbecue or family gathering. Crisp cucumber slices and sweet cherry tomatoes are tossed in a tangy vinegar dressing with fresh onions and herbs. It is a light and refreshing option that pairs beautifully with grilled meats and keeps well for picnics.
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Small bowl or jar (for dressing)
- Whisk or fork
- Colander (optional, for salting cucumbers)
Ingredients
- 2 large cucumbers or 4 to 5 Persian cucumbers, sliced
- 4 medium tomatoes chopped (or 2 pints cherry tomatoes, halved)
- ½ small red onion thinly sliced
- ¼ cup chopped fresh dill or parsley, or a mix
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 to 2 teaspoons sugar or honey to taste
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- Optional: ½ cup crumbled feta cheese
Instructions
- Optional but helpful: Place the sliced cucumbers in a colander and toss with ½ teaspoon of salt. Let them drain for 10 to 15 minutes, then pat dry with paper towels.
- Add cucumbers, tomatoes, red onion, and herbs to a large bowl.
- In a small bowl (or jar), whisk together olive oil, red wine vinegar, lemon juice, sugar or honey, salt, and black pepper.
- Pour the dressing over the salad and toss gently.
- Chill for 15 to 30 minutes for the best flavor.
- Toss once more, then top with feta (if using) and serve.
Notes
For the crispest salad, keep the dressing separate until right before serving.
If the tomatoes are very juicy, scoop out some seeds and watery center before chopping.
Taste after chilling and adjust salt, pepper, or lemon juice as needed.
Nutrition
Calories: 120kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 1gFiber: 2gSugar: 3g