Fresh, crisp salad that you can make in minutes.
introduction
This Tomato Cucumber Salad is light and fresh. It uses ripe tomatoes, crunchy cucumber, and a simple dressing. It works well on its own or next to a main dish. This salad pairs well with warm dishes like meatballs in tomato sauce.
why make this recipe
You make this salad because it is quick, healthy, and uses few ingredients. It needs no cooking and tastes bright. It helps use fresh summer produce and goes with many meals.
how to make Tomato Cucumber Salad
Make the salad in four simple steps: chop the vegetables, make the dressing, toss everything, and serve or chill. Use ripe tomatoes for best flavor. Mix gently so the salad stays fresh and not soggy.
Ingredients :
- 2 large tomatoes, diced
- 1 cucumber, 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 tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to enhance the flavors.
how to serve Tomato Cucumber Salad
Serve this salad cold or slightly chilled. It goes well with grilled meat, fish, bread, or rice. You can also serve it on top of greens or with feta cheese for a fuller side dish.
how to store Tomato Cucumber Salad
Store the salad in an airtight container in the fridge. Use within 1–2 days for best texture. If you plan to store, keep the dressing separate and toss just before serving to avoid sogginess.
tips to make Tomato Cucumber Salad
- Use ripe, firm tomatoes for best taste.
- Salt the salad lightly and taste before adding more.
- Chop vegetables into even pieces so each bite is balanced.
- If you like less bite from onion, soak slices in cold water for 5 minutes then drain.
variation (if any)
- Add diced avocado for creaminess.
- Mix in crumbled feta or goat cheese for a richer salad.
- Use lemon juice instead of red wine vinegar for a brighter taste.
- Add sliced olives or chopped bell pepper for more color.
FAQs
Q: Can I make this ahead of time?
A: Yes, but keep dressing separate and toss just before serving to keep vegetables crisp.
Q: How long will it stay fresh?
A: It is best eaten within 1–2 days in the fridge. The cucumber and tomato may become soft after that.
Q: Is this salad vegan?
A: Yes, the basic recipe is vegan. Add cheese only if you want a non-vegan option.
Q: Can I use different herbs?
A: Yes, basil, mint, or dill work well instead of parsley.
Q: Can I add a protein?
A: Yes, add cooked chicken, tuna, or beans to make it a light meal.
Tomato Cucumber Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
- Diet: Vegan
Description
A light and fresh salad made with ripe tomatoes and crunchy cucumber, perfect for summer.
Ingredients
- 2 large tomatoes, diced
- 1 cucumber, 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
- Combine the diced tomatoes, cucumber, red onion, and parsley in a large bowl.
- Whisk together the olive oil, red wine vinegar, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to enhance the flavors.
Notes
Use ripe tomatoes for the best flavor. Store in an airtight container and use within 1–2 days for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
