Summer Fresh Cucumber Tomato Salad

This vibrant, cooling dish combines crisp cucumbers, juicy tomatoes, and zesty onions in a simple dressing that celebrates summer's bounty while providing a refreshing counterpoint to grilled mains and hearty picnic fare.

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Course: Salad, Side Dish

Cuisine: Mediterranean

Keyword: Cucumber Tomato Salad, Summer Salad, Fresh Vegetable Salad, Cucumber Tomato Onion Salad

Prep Time: 15

Cook Time: 0

Chilling Time: 30

Total Time: 45

Servings: servings

Calories: 85kcal

Equipment

Large mixing bowl
Cutting Board
Sharp Knife
Small Bowl (for dressing)

Ingredients

For the Salad

3 medium cucumbers English or Persian preferred for fewer seeds
4 ripe tomatoes Roma or vine-ripened for best flavor
1 small red onion
1/4 cup fresh herbs dill, basil, or parsley

For the Dressing

3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic minced, optional
salt and freshly ground black pepper to taste
1/2 tsp sugar to balance acidity

Instructions

Wash cucumbers thoroughly and decide whether to peel them. For English or Persian varieties, the skin can be left on. Slice cucumbers into thin rounds or half-moons about ¼-inch thick.
For extra crispness, place sliced cucumbers in a colander, sprinkle with ½ teaspoon salt, and let sit for 15 minutes to draw out excess moisture. Rinse and pat dry if needed.
Core tomatoes and cut into wedges or bite-sized chunks. For Roma tomatoes, quarter them lengthwise.
Peel and halve the red onion, then slice thinly into half-moons. For a milder onion flavor, place sliced onions in ice water for 10 minutes, then drain thoroughly.
In a large bowl, gently toss prepared cucumbers, tomatoes, and onion slices together.
In a small bowl, whisk together olive oil, vinegar, minced garlic (if using), sugar, salt, and pepper until well combined.
Pour the dressing over the vegetables and toss gently to coat. Add chopped fresh herbs and toss once more.
For best flavor, refrigerate for 30 minutes before serving, allowing the flavors to meld.

Notes

- For best results, use the freshest vegetables available, ideally from a garden or farmers' market
- The salad is best enjoyed within 24 hours of preparation
- If preparing ahead, store dressing separately and combine only before serving
- Add crumbled feta or fresh mozzarella pearls for a protein boost
- Try sliced avocado just before serving for creamy richness

Nutrition

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