Save to Pinterest This vibrant cucumber and tomato salad combines sliced cucumbers, chopped ripe tomatoes and thinly sliced red onion, tossed in a simple vinaigrette of olive oil, red wine vinegar and lemon. A sprinkle of parsley brightens the flavors. Ready in about 10 minutes, it’s a refreshing, low‑effort side that adapts easily with feta, avocado or chickpeas.
There is something about the sound of a knife clicking against a cutting board on a warm afternoon that immediately slows everything down. The garden overflowed with cucumbers that July, and my neighbor left a bag of tomatoes on my porch with a note that just said enjoy. I stood in the kitchen barefoot, slicing without a plan, and this salad practically assembled itself from whatever was within reach.
I brought a massive bowl of this to a rooftop potluck one evening and watched it disappear before the grilled chicken even made it off the skewers. Someone asked me for the recipe and I laughed because I had literally just thrown oil and vinegar into a jar and shook it.
Ingredients
- 2 medium cucumbers, sliced: English cucumbers work beautifully because the skin is tender and the seeds are minimal, but any fresh cuke will do the job.
- 3 medium ripe tomatoes, chopped: Use the reddest, heaviest tomatoes you can find because they hold their shape and release just enough juice into the dressing.
- 1/4 small red onion, thinly sliced: Soak the slices in ice water for five minutes if you find raw onion too aggressive.
- 2 tablespoons fresh parsley, chopped: Flat leaf parsley adds a clean grassy note that ties everything together.
- 3 tablespoons extra virgin olive oil: This is the backbone of the dressing so reach for the good bottle.
- 1 tablespoon red wine vinegar: It provides a sharp fruity acidity that balances the oil perfectly.
- 1 teaspoon lemon juice: A squeeze of freshness that wakes up every bite.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season gradually and taste as you go.
Instructions
- Toss the vegetables together:
- Pile the cucumbers, tomatoes, and red onion into a large bowl and give everything a gentle tumble with your hands so nothing gets crushed.
- Whisk the dressing:
- Combine the olive oil, red wine vinegar, lemon juice, salt, and pepper in a small bowl and whisk until the mixture looks cloudy and unified.
- Coat everything evenly:
- Drizzle the dressing over the vegetables and fold gently with a large spoon, letting the juice from the tomatoes mingle with the vinaigrette.
- Finish and serve:
- Scatter the chopped parsley across the top and serve right away, or slide it into the fridge for fifteen minutes if you prefer it chilled.
Save to Pinterest One evening I ate a bowl of this standing at the counter with the window open, still wearing my gardening gloves, and it tasted better than any fancy restaurant salad I have ever ordered.
Making It Your Own
Crumble feta over the top if you want something creamy and salty to contrast the crunch. Diced avocado turns it into something almost luxurious, and a handful of chickpeas makes it sturdy enough for lunch the next day.
The Right Tools Keep It Simple
A sharp chef knife and a big bowl are really all you need here, along with a fork or small whisk for the dressing. Keep a cutting board dedicated to vegetables if you want to avoid any transfer of flavors.
Storing and Serving Suggestions
This salad is at its absolute best within the first hour of making it. The cucumbers will slowly release their water and the texture softens, but a day in the refrigerator is still perfectly fine if you do not mind a more relaxed salad.
- Leftovers make a brilliant topping for grilled fish or chicken.
- Spoon any extra dressing and juices over warm pita bread for a quick snack.
- Always give the bowl a final toss before serving because the good stuff settles to the bottom.
Save to Pinterest Keep this recipe in your back pocket for every hot evening when cooking feels like too much work. It rewards you with freshness and almost zero effort.
Recipe Questions & Answers
- → How do I prevent a watery salad?
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Salt sliced cucumbers lightly and let them sit in a colander for 10 minutes, then pat dry to remove excess moisture. Use ripe but firm tomatoes and drain any pooled juices before tossing with the dressing.
- → Which cucumber is best to use?
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English or Persian cucumbers are ideal—they have thinner skins and fewer seeds. Regular cucumbers work too; consider peeling and seeding them if they’re watery or bitter.
- → How long should the salad sit before serving?
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It’s fine to serve immediately for crispness, or chill for 15–20 minutes to let flavors meld. Longer resting will soften vegetables and reduce crunch.
- → Can I add protein or other vegetables?
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Yes. Stir in cooked chickpeas for heartiness, or add diced bell pepper. Crumbled feta or sliced avocado adds richness—toss them in just before serving to maintain texture.
- → How should I store leftovers?
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Keep in an airtight container in the refrigerator for up to 24 hours. Expect the cucumbers and tomatoes to release some liquid and soften; drain any excess before serving again.
- → How can I tweak the dressing?
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Adjust acidity by adding more lemon or vinegar, or a pinch of sugar to balance. Add minced garlic, Dijon mustard, or chopped fresh herbs like mint or dill for different flavor profiles.
