Introduction
On a warm summer afternoon, I remember sitting on the porch with my grandmother, watching her slice cucumbers and tomatoes fresh from the garden. She would always say that the simplest dishes are the ones that truly shine. Years later, I recreated that same salad for a picnic with friends, and it instantly became a favorite. My dear friend Lina Vexley was there, and she remarked how refreshing it was, a dish that balanced crispness with tang. That memory has stayed with me, and now cucumber tomato salad is a staple in my kitchen whenever I crave something fresh, light, and timeless.
Cucumber Tomato Salad
Equipment
- Mixing Bowl
Ingredients
Main Salad
- 2 large cucumbers thinly sliced
- 2 cups cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 2 tbsp fresh parsley chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
Instructions
- Prepare the cucumbers and tomatoes by slicing them evenly and placing them into a large mixing bowl.
- Add thinly sliced red onions and chopped parsley to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper until well combined.
- Pour the dressing over the vegetables and toss gently to combine.
- Chill for 15 minutes before serving for best flavor, or serve immediately if desired.
Notes
Nutrition
How to Make Cucumber Tomato Salad
This salad is one of the easiest and most refreshing recipes you can prepare, perfect for summer or any time you want something crisp and light. Start by washing and slicing two large cucumbers thinly. If you prefer, you can peel them, but leaving the skin adds extra texture and nutrients. Next, halve two cups of cherry tomatoes, making sure to choose ripe and juicy ones for the best flavor. Add them to a mixing bowl along with a quarter cup of thinly sliced red onion, which provides a gentle bite that balances the sweetness of the tomatoes. Sprinkle in a couple of tablespoons of freshly chopped parsley for a touch of color and freshness.
For the dressing, whisk together three tablespoons of olive oil with two tablespoons of red wine vinegar in a small bowl. Season it with salt and freshly ground black pepper. This simple dressing is light yet tangy, complementing the natural flavors of the vegetables without overpowering them. Pour the dressing over the prepared cucumber, tomato, onion, and parsley mixture, then toss everything gently to coat evenly. Be careful not to overmix, as cucumbers can release water if handled too roughly.
Once combined, the salad can be served immediately, but for an even better experience, allow it to chill in the refrigerator for about 15 minutes before serving. This resting time allows the flavors to meld together, enhancing the tangy freshness of the dish. You can also experiment with optional add-ins such as crumbled feta cheese for creaminess or fresh dill for a herbal twist. Cucumber tomato salad pairs beautifully with grilled meats, fish, or can be enjoyed on its own as a light and satisfying dish.
Conclusion
Cucumber tomato salad is a timeless recipe that highlights the beauty of fresh produce. With its crisp cucumbers, juicy tomatoes, and a bright, tangy dressing, it’s the kind of dish that fits seamlessly into any meal. Inspired by Lina Vexley’s love for simple and refreshing flavors, this salad proves that less truly can be more. Quick to prepare and endlessly versatile, it’s perfect for summer gatherings, weeknight dinners, or healthy lunches. Once you try it, this salad may become a staple in your kitchen just as it has in mine—a refreshing bowl of simplicity and flavor.