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Cucumber Tomato Salad

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  • Author: clara
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salad, Side Dish
  • Method: No-Cook
  • Cuisine: Mediterranean, American

Description

This Cucumber Tomato Salad is a refreshing and simple dish featuring crisp cucumbers, juicy tomatoes, and a zesty vinaigrette. It’s the perfect side for grilled meats, barbecues, or as a light and healthy lunch!

Ingredients

Units Scale
  • 2 large cucumbers, sliced (English or Persian cucumbers work best)
  • 2 cups cherry or grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh parsley or basil, chopped
  • 1/2 cup feta cheese, crumbled (optional)

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar (or lemon juice)
  • 1 teaspoon Dijon mustard (optional, for extra flavor)
  • 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the Vegetables:

    • Slice the cucumbers, tomatoes, and red onion and place them in a large bowl.

  2. Make the Dressing:

    • In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and black pepper until well combined.

  3. Assemble the Salad:

    • Pour the dressing over the cucumber and tomato mixture and toss gently to coat.
    • Stir in fresh parsley or basil and feta cheese (if using).

  4. Chill & Serve:

    • Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
    • Serve chilled or at room temperature.

Notes

  • Swap red wine vinegar for balsamic vinegar for a slightly sweeter flavor.
  • Add avocado for extra creaminess or chickpeas for added protein.
  • Store leftovers in the fridge for up to 2 days (best eaten fresh).

Find it online: https://recipe.ukfinda.com/cucumber-tomato-salad.htm