A fresh and easy salad that takes minutes to prepare.
introduction
This Tomato Cucumber Salad is bright, light, and quick to make. It goes well with many main dishes and is great for warm days. For a simple dinner idea, try serving it with meatballs in tomato sauce for a nice contrast.
why make this recipe
Make this salad because it is fast, healthy, and needs few ingredients. It uses fresh vegetables and a simple dressing. It refreshes your meal and adds color to the plate.
how to make Tomato Cucumber Salad
- Dice the tomatoes and cucumbers into bite-size pieces.
- Finely chop the red onion and parsley.
- Whisk the olive oil, red wine vinegar, salt, and pepper in a small bowl.
- Toss the vegetables and parsley in a large bowl.
- Pour the dressing over the salad and mix gently.
- Chill for 30 minutes so the flavors blend.
Ingredients :
2 cups tomatoes, diced, 2 cups cucumbers, diced, 1/4 cup red onion, finely chopped, 1/4 cup fresh parsley, chopped, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, Salt and pepper to taste
Directions :
In a large bowl, combine the diced tomatoes, cucumbers, red onion, and parsley. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss well to combine. Chill for 30 minutes before serving for the flavors to meld.
how to serve Tomato Cucumber Salad
Serve chilled or at room temperature. Put it in a bowl as a side dish or spoon it over greens for a light lunch. It pairs well with grilled meats, fish, or sandwiches.
how to store Tomato Cucumber Salad
Keep the salad in an airtight container in the fridge. Eat within 1–2 days for best texture. If you need to store longer, keep the dressing separate and add it just before serving.
tips to make Tomato Cucumber Salad
- Use ripe tomatoes for the best flavor.
- Seed the cucumbers if you want less liquid.
- Chop vegetables to similar sizes so each bite is balanced.
- Taste and adjust salt and vinegar before chilling.
- Chill the salad so the flavors mix well.
variation (if any)
- Add crumbled feta or diced mozzarella for creaminess.
- Mix in chopped olives or capers for a salty bite.
- Use lemon juice instead of red wine vinegar for a brighter taste.
- Add chopped mint or basil for extra freshness.
- Stir in diced avocado just before serving to add richness.
FAQs
Q: Can I use other types of vinegar?
A: Yes. Lemon juice or white wine vinegar works fine. Adjust the amount to taste.
Q: How long can I keep this salad?
A: Best eaten within 1–2 days. It will get watery if stored longer.
Q: Can I make this ahead of time?
A: Yes. Mix and chill for 30 minutes before serving. If making many hours ahead, keep dressing separate and toss later.
Q: Can I add protein to make it a meal?
A: Yes. Add cooked chicken, tuna, or beans to make it filling.
Tomato Cucumber Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and easy salad that takes minutes to prepare, perfect for warm days.
Ingredients
- 2 cups tomatoes, diced
- 2 cups cucumbers, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Dice the tomatoes and cucumbers into bite-size pieces.
- Finely chop the red onion and parsley.
- Whisk the olive oil, red wine vinegar, salt, and pepper in a small bowl.
- Toss the vegetables and parsley in a large bowl.
- Pour the dressing over the salad and mix gently.
- Chill for 30 minutes to blend the flavors.
Notes
Use ripe tomatoes for the best flavor and consider using fresh herbs for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
