Cucumber Tomato Salad (Printable version)
Crisp cucumbers and ripe tomatoes dressed with olive oil, vinegar, lemon, and parsley—quick, light, Mediterranean.
# What you'll need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 3 medium ripe tomatoes, cut into wedges
03 - 1/4 small red onion, paper-thin slices
04 - 2 tablespoons fresh flat-leaf parsley, finely chopped
→ Vinaigrette
05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon red wine vinegar
07 - 1 teaspoon fresh lemon juice
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly cracked black pepper
# Directions:
01 - Slice the cucumbers into thin rounds, cut the tomatoes into bite-sized wedges, and shave the red onion into paper-thin slices. Combine all vegetables in a large mixing bowl.
02 - In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, fresh lemon juice, kosher salt, and black pepper until the dressing is fully emulsified.
03 - Pour the vinaigrette over the prepared vegetables and toss gently with a large spoon or tongs until every piece is evenly coated.
04 - Scatter the chopped parsley over the top and serve immediately at room temperature, or refrigerate for 15 to 20 minutes to allow the flavors to marry before serving.
# Expert Advice:
01 -
- It takes exactly ten minutes from cutting board to table, which means you can make it while your guests are pouring drinks.
- The dressing is tangy and bright enough to make boring vegetables feel like a celebration.
02 -
- Salt pulls water out of cucumbers fast, so if you need to make this ahead, keep the dressing separate and combine everything at the last minute.
- A pinch of sugar in the dressing smooths out the acidity if your tomatoes are slightly underripe.
03 -
- Pat the cucumber slices dry with a towel before adding them to the bowl and your salad stays crisp much longer.
- Let the dressing sit for two minutes after whisking so the flavors marry before they hit the vegetables.