Cucumber Tomato Salad

why make this recipe

This salad is fresh, quick, and easy. You can make it in minutes with few ingredients. It works as a side or a light lunch. It keeps well for a day or two and needs no cooking.

introduction

This Cucumber Tomato Salad is cool and bright. It tastes good on hot days and pairs well with warm meals like meatballs in tomato sauce. You need simple tools: a knife, a bowl, and a spoon.

how to make Cucumber Tomato Salad

Wash the vegetables well. Slice and chop as directed. Mix the oil and vinegar, then toss with the vegetables. Add salt and pepper to your taste. Finish with fresh basil for flavor and color.

Ingredients :

2 cucumbers, 3 tomatoes, 1 red onion, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, Salt, Pepper, Fresh basil leaves

Directions :

Slice the cucumbers and tomatoes into bite-sized pieces. Finely chop the red onion. In a large bowl, combine the cucumbers, tomatoes, and red onion. Drizzle with olive oil and red wine vinegar. Season with salt and pepper to taste. Toss gently to combine. Garnish with fresh basil leaves before serving.

how to serve Cucumber Tomato Salad

Serve chilled or at room temperature. Put it in a bowl or on a platter. It goes well with grilled meat, fish, or bread. You can serve it on top of greens or next to a main dish.

how to store Cucumber Tomato Salad

Keep the salad in an airtight container in the fridge. Eat within 1–2 days for best texture. The vegetables will release water over time, so drain any excess liquid before serving again.

tips to make Cucumber Tomato Salad

• Use ripe tomatoes for best flavor.
• Slice cucumbers thin so they mix well.
• Taste and adjust salt and vinegar at the end.
• Add basil last so it stays fresh.
• Chill for 10–15 minutes before serving to blend flavors.

variation (if any)

• Add crumbled feta or diced mozzarella for a cheesy touch.
• Stir in a small spoon of honey if you like a sweeter dressing.
• Use lemon juice instead of red wine vinegar for a brighter taste.
• Add chopped cucumber skin removed if you want a milder bite.

FAQs

Q: Can I use other vinegar?
A: Yes. White wine or lemon juice work well. Adjust to taste.

Q: How long will this salad last?
A: It is best eaten within 1–2 days. Tomatoes and cucumbers soften over time.

Q: Can I add herbs besides basil?
A: Yes. Parsley or mint are good choices and add fresh flavor.

Q: Can I make this ahead of time?
A: You can mix it an hour before serving. Avoid making it many hours ahead to keep texture firm.

Cucumber Tomato Salad

• Author: arianarecipes
• 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

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Description

A fresh and easy salad made with cucumbers and tomatoes, perfect for hot days or as a side dish.

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Ingredients

Scale 1x2x3x

• 2 cucumbers
• 3 tomatoes
• 1 red onion
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt
• Pepper
• Fresh basil leaves

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Instructions

1. Wash the vegetables well.
2. Slice and chop as directed.
3. Mix the olive oil and red wine vinegar, then toss with the vegetables.
4. Add salt and pepper to your taste.
5. Finish with fresh basil for flavor and color.

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Notes

Chill for 10–15 minutes before serving to blend flavors. Best eaten within 1–2 days.

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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: 3g
• Cholesterol: 0mg