Cucumber Tomato Salad
This Cucumber Tomato Salad is cool, crisp, and ready in just 10 minutes. Fresh cucumbers, juicy tomatoes, and thinly sliced red onion are tossed in a simple vinegar-based dressing with olive oil, garlic powder, and fresh herbs. The longer it sits, the more the flavors deepen, making it perfect for meal prep or serving ahead at gatherings. It pairs beautifully with grilled chicken, pasta, seafood, or just about anything you put on the table.
Equipment
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Mandoline slicer (optional) for uniform cucumber slices
- Small bowl or jar for mixing the dressing
- Measuring spoons
- Salad tongs or large spoon for tossing
Ingredients
For the Salad
- 2 large cucumbers sliced into ¼-inch rounds; English cucumbers preferred, peeling optional
- 2 cups cherry tomatoes about 300g, halved; or substitute 3 medium tomatoes, chopped into bite-sized chunks
- ¼ red onion thinly sliced; soak in cold water 5-10 minutes to mellow sharpness if preferred
- 2 tbsp fresh parsley or fresh dill chopped; parsley gives a clean flavor, dill adds a more aromatic note
For the Dressing
- 3 tbsp olive oil extra virgin recommended
- 2 tbsp white wine vinegar or red wine vinegar
- 1 tsp garlic powder
- salt to taste
- black pepper to taste, freshly cracked preferred
Instructions
- Rinse and slice the cucumbers into ¼-inch rounds, peeling if desired. Transfer to a large mixing bowl.
- Rinse the cherry tomatoes and slice them in half lengthwise (or chop medium tomatoes into bite-sized chunks). Add to the bowl with the cucumbers.
- Slice ¼ of a red onion as thinly as possible and add it to the bowl. If the raw onion is too sharp for your taste, soak the slices in cold water for 5-10 minutes first, then drain.
- Rinse and roughly chop about 2 tablespoons of fresh parsley or dill. Set aside.
- In a small bowl or jar, whisk together the olive oil, vinegar, garlic powder, salt, and pepper until combined. Taste and adjust seasoning as needed.
- Add the chopped herbs to the vegetable bowl, pour the dressing over everything, and gently toss to coat. Serve immediately or refrigerate for 15-30 minutes to let the flavors develop.
Notes
- Use English cucumbers for the best texture — they have thin skin, fewer seeds, and stay crunchier longer than standard cucumbers.
- Slice everything as thin and even as possible for consistent dressing coverage and a more polished presentation.
- For the best flavor, let the salad rest in the fridge for at least 20-30 minutes before serving. The dressing deepens significantly as it sits.
- If your cucumber slices seem very wet, pat them dry with a paper towel before adding them to the bowl to prevent a watery dressing.
- Soak the red onion slices in cold water for 5-10 minutes to reduce their sharpness while keeping the flavor intact.
- Add fresh herbs just before serving if making the salad ahead of time, to keep them bright and vibrant-looking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Drain any excess liquid and re-toss before serving. Do not freeze.
- To make this a full meal, add grilled chicken, shrimp, canned tuna, hard-boiled eggs, or a can of drained chickpeas.
- For a Greek-style variation, add kalamata olives, crumbled feta, and a pinch of dried oregano. For a creamy version, swap the vinaigrette for Greek yogurt, lemon juice, and dill.
- Use good-quality extra virgin olive oil — since the dressing has so few ingredients, the quality of the oil makes a noticeable difference in flavor.
Nutrition
Serving: 1ServingCalories: 105kcalCarbohydrates: 6gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 150mgPotassium: 320mgFiber: 2gSugar: 3gVitamin A: 12IUVitamin C: 25mgCalcium: 3mgIron: 4mg
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