Cucumber Tomato Salad
I love a good salad, especially when the weather gets warmer, and this cucumber tomato salad is one of my absolute favorites! It's the kind of dish that’s so simple, yet it tastes fresh and light, making it perfect for hot days when you want something refreshing.
Equipment
- Cutting board
- Sharp Knife
- Mixing Bowl
- Small bowl or jar
- Whisk or fork
- Measuring spoons
- Salad Tongs or Serving Spoon
Ingredients
For the Salad:
- 2 large cucumbers sliced
- 2 medium tomatoes chopped
- 1/2 red onion thinly sliced
- 1/4 cup fresh parsley chopped (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard optional
- Salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables
- Start by thoroughly rinsing the cucumbers, tomatoes, and red onion. This ensures they’re clean and ready to be used.
- Cut off both ends of the cucumber, then slice it into thin rounds. If you're using English cucumbers, you can leave the skin on for extra crunch, but if you're using regular cucumbers, you may want to peel the skin to avoid bitterness.
- Pro Tip: If you want extra crunch, sprinkle the cucumber slices with a pinch of salt and let them sit for 5-10 minutes. This will draw out some moisture and make them even more crisp.
- Cut the tomatoes into bite-sized chunks. You can remove the seeds if you prefer a less watery salad, but I like to leave them in for added juiciness.
- Peel the red onion and slice it as thinly as possible. You want those onion pieces to be delicate so they don’t overpower the other flavors in the salad.
- Pro Tip: If you find raw onion too strong, soak the slices in cold water for 5 minutes to reduce the sharpness.
Step 2: Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard (if using), salt, and pepper.
- Whisk until the dressing is smooth and emulsified. This means the oil and vinegar should blend together, not separate.
- Pro Tip: If you want an extra creamy dressing, add a teaspoon of honey or a small pinch of sugar to balance out the tangy vinegar.
- Give your dressing a taste and adjust the seasoning if needed. If you like it more tangy, add a bit more vinegar. If you want it milder, a little extra olive oil can help.
Step 3: Toss Everything Together
- In a large bowl, add the cucumber slices, chopped tomatoes, and red onion.
- Pour the dressing over the salad. Start with half the dressing and toss gently, then add more as needed.
- Use tongs or a spoon to toss everything together until all the vegetables are coated with the dressing.
- Pro Tip: Toss gently to avoid mashing the tomatoes. You want each ingredient to keep its shape and texture.
Step 4: Serve and Enjoy
- If you like, sprinkle some freshly chopped parsley over the salad for a burst of color and flavor.
- While this salad can be served immediately, letting it chill in the fridge for about 30 minutes allows the flavors to meld together.
- Serve the cucumber tomato salad as a refreshing side dish to your favorite meal, or enjoy it on its own for a light, healthy snack!
Notes
Nutritional Value (per serving)
- Calories: ~100–120 kcal
- Fat: ~9g
- Saturated Fat: ~1g
- Carbohydrates: ~5–7g
- Fiber: ~2g
- Sugar: ~3g
- Protein: ~1–2g
- Sodium: ~150–250mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.