Cucumber Tomato Salad
This ultra-refreshing salad features crisp cucumbers, juicy tomatoes, and red onion, all tossed in a tangy dressing, making it a perfect side for warm evenings and quick lunches.
Ingredients
Veggies
- 2 large cucumbers, thinly sliced (about 3 cups)
- 2 cups cherry tomatoes, halved (or 3 medium tomatoes, diced)
- 0.5 small red onion, very thinly sliced
- 2 tbsp fresh parsley or basil, chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp red wine vinegar (or white wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 0.5 tsp salt, plus more to taste
- 0.25 tsp freshly ground black pepper
Optional add-ins
- 0.25 cup crumbled feta or cubed mozzarella optional
- 1 tbsp capers or sliced olives for briny bite
Instructions
Preparation
- Thinly slice cucumbers, halve the tomatoes, and thinly slice the red onion. Place in a large bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until smooth.
- Pour the dressing over the veggies and toss gently to coat.
- Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld.
- Taste and adjust salt or vinegar, then stir in herbs and optional feta or capers.
- Serve immediately or refrigerate for up to 2 days for a cold side dish.
Notes
For the best texture and taste, slice cucumbers and onions thinly. Store dressing separately if you need the salad to stay crisp longer. For heartier options, consider adding cubed salami or beans.