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Fresh cucumber tomato salad in a white bowl with onions, parsley, and lemon on a beige navy-checkered cloth.

Cucumber Tomato Salad That Screams Summer

Ely Rechard
This crisp cucumber tomato salad is the ultimate fresh and easy summer side. Quick to make, bursting with flavor, and perfect for any meal.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 167 kcal

Ingredients
  

  • 1 English cucumber sliced and quartered
  • 2 cups grape tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 2 Tbsp chopped parsley
  • 1/4 cup olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp sugar
  • 1 tsp dried basil
  • Salt and pepper to taste

Instructions
 

  • 1. Wash and chop cucumber, tomatoes, onion, and parsley.
  • 2. Whisk olive oil, vinegar, sugar, basil, salt, and pepper in a small bowl.
  • 3. Add veggies to large bowl, drizzle dressing, and toss.
  • 4. Cover and chill for 1–2 hours. Toss again before serving.

Notes

Chill before serving for best flavor.
Chop veggies evenly for easy bites.
Toss gently to avoid smashing tomatoes.
Optional: Add feta, olives, grilled chicken, or fresh herbs.
Keyword cucumber tomato salad, fresh side, summer salad