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–+ servings
Fresh Cucumber Tomato Salad with herbs and dressing

Cucumber and Tomato Salad

A refreshing and light salad combining crisp cucumbers, sweet cherry tomatoes, and red onion, dressed with a tangy vinaigrette. Perfect for summer meals or picnics.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 large cucumbers, diced (English or Persian cucumbers work well; peel if the skin is waxy)
  • 2 cups cherry tomatoes, halved Set on a paper towel if they seem overly watery.
  • 1/4 cup red onion, thinly sliced Rinse under cold water for a milder flavor.
  • 1/4 cup fresh parsley, chopped Swap for cilantro if preferred.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar Substitutes can include lemon juice.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Wash and dry the produce. Use a sharp knife to keep cuts clean.
  2. Dice the cucumbers into bite-sized pieces to make them easy to spear with a fork.
  3. Halve the cherry tomatoes and set them on a paper towel if they seem overly watery.
  4. Thinly slice the red onion into half-moons. Chop the parsley roughly.
Mixing
  1. Put the cucumbers, tomatoes, onion, and parsley into a large mixing bowl. Toss gently to combine so nothing gets crushed.
  2. In a small bowl, whisk the olive oil, apple cider vinegar, salt, and pepper until slightly thick and combined.
  3. Pour the dressing over the salad. Use gentle folding motions to coat the vegetables without bursting the tomatoes.
Serving
  1. Serve right away for crisp texture or cover and refrigerate for 30 minutes to let flavors meld.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 12gProtein: 1gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 2gSugar: 4g

Notes

This salad pairs well with grilled vegetables, roast chicken, or sandwiches. To enhance flavors, serve it chilled and garnish with parsley or flaky sea salt. Store leftovers in an airtight container for up to 48 hours, but keep dressing separate until serving.

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