why make this recipe
This salad is fresh, quick, and healthy. It uses simple ingredients you can find any day. It is cool in summer and bright on the plate. If you like easy tomato dishes, you might also enjoy the meatballs in tomato sauce recipe for a warm main to go with this salad.
introduction
Cucumber Tomato Salad is light and easy. It mixes crisp cucumbers, ripe tomatoes, a little onion, and fresh parsley. A simple dressing of olive oil and red wine vinegar brings the flavors together. You can make it in minutes and serve it with many meals.
how to make Cucumber Tomato Salad
Make sure your vegetables are fresh and cool. Chop the cucumbers and tomatoes into even pieces so each bite is balanced. Slice the red onion thin so it is not too strong. Mix the dressing well and toss the salad just before serving to keep it crisp.
Ingredients :
2 cups cucumbers, diced, 2 cups tomatoes, diced, 1/4 red onion, thinly sliced, 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 cucumbers, tomatoes, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
how to serve Cucumber Tomato Salad
Serve it cold or slightly chilled. It goes well with grilled meat, fish, or a simple sandwich. You can also serve it on top of toasted bread for a light snack.
how to store Cucumber Tomato Salad
Store in an airtight container in the fridge. Eat within 2 days for best texture. The salad gets softer over time because the vegetables release water.
tips to make Cucumber Tomato Salad
- Use firm cucumbers and ripe tomatoes for best texture.
- Cut pieces about the same size for even bites.
- If you want less onion bite, soak slices in cold water for 5 minutes before adding.
- Taste the dressing and adjust salt and pepper last.
variation (if any)
- Add feta cheese and a little lemon juice for a tangy twist.
- Mix in chopped mint instead of parsley for a fresh change.
- Add sliced olives or cucumber skin removed for a milder taste.
FAQs
Q: Can I use another vinegar?
A: Yes. White wine or lemon juice work fine, but the taste will change a bit.
Q: Can I make this ahead?
A: You can make it 30 minutes ahead. Beyond that, the salad becomes watery.
Q: Is this salad good for parties?
A: Yes. It is simple and can be made in a larger bowl for guests.
Cucumber Tomato Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A light and refreshing salad made with crisp cucumbers, ripe tomatoes, onion, and parsley, dressed with olive oil and red wine vinegar.
Ingredients
- 2 cups cucumbers, diced
- 2 cups tomatoes, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced cucumbers, tomatoes, red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
For best texture, use firm cucumbers and ripe tomatoes. Adjust salt and pepper in the dressing to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
