When the sun is shining, you need a refreshing cucumber tomato salad on your table. This vibrant dish brings the best of the farmers market to your plate. It is the ultimate healthy reset for your busy week.
Why This Recipe Works
This salad is a summer staple for a reason. You only need 15 minutes to pull it together. There is no oven required for this crisp meal. It is perfect for your next outdoor gathering or picnic. The simple vinaigrette makes every bite feel bright and zesty.
The Easy Process
You will start by whisking a quick red wine vinaigrette. Then, you simply chop your fresh vegetables. Toss everything together in one large bowl. A short ten-minute rest helps the flavors meld beautifully. It is truly stress-free cooking at its finest.
Simple Ingredients
- 2 large English cucumbers, sliced into half-moons
- 4 medium Roma tomatoes, diced
- 1/2 medium red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
- Place the sliced cucumbers, diced tomatoes, and sliced red onions in a large mixing bowl.
- Pour the prepared vinaigrette over the vegetables.
- Add the chopped fresh parsley and toss gently to coat all ingredients evenly.
- Allow the salad to rest for 10 minutes at room temperature before serving to permit the flavors to meld.
Best Ways to Enjoy
Serve this salad alongside grilled chicken or fish. It is a wonderful addition to any summer potluck spread. You can also enjoy it as a light lunch. Pair it with a side of warm pita bread. The juices at the bottom are perfect for dipping.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. This salad stays fresh for up to two days. The vegetables will release more juice as they sit. Give it a quick toss before serving again. Do not freeze this salad as the texture will change.
Helpful Notes
- Use English cucumbers to avoid peeling or seeding.
- Don’t skip the 10-minute rest period for better flavor.
- Avoid using mushy tomatoes for a crisper texture.
- Slice the red onions very thin to keep them mild.
- Swap red wine vinegar for lemon juice for a citrus twist.
- Prepare the dressing in advance to save time later.
- Add a pinch of feta cheese to elevate the dish.
Make It Your Own
- Add a can of chickpeas for extra plant-based protein.
- Stir in fresh mint for a vibrant summer twist.
- Toss in Kalamata olives for a salty Mediterranean kick.
- Use balsamic glaze instead of vinaigrette for a sweeter profile.
Common Questions
Can I make this ahead?
You can chop the veggies a few hours early. However, wait to add the dressing until serving. This keeps the cucumbers perfectly crisp and fresh.
Do I need to peel the cucumbers?
English cucumbers have very thin, edible skins. There is no need to peel them. The skin adds beautiful color and extra nutrients.
I hope this bright salad brings joy to your table. It is the perfect way to celebrate fresh ingredients. Enjoy every crunchy and zesty bite!
— Emily
Ingredients
Method
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
- Place the sliced cucumbers, diced tomatoes, and sliced red onions in a large mixing bowl.
- Pour the prepared vinaigrette over the vegetables.
- Add the chopped fresh parsley and toss gently to coat all ingredients evenly.
- Allow the salad to rest for 10 minutes at room temperature before serving to permit the flavors to meld.
