Cucumber Tomato Salad

Made with only a few simple ingredients, this Cucumber Tomato Salad is a refreshing side to any meal. Light but satisfying, you'll want to enjoy this salad all summer long.

Course Salad

Cuisine American

Prep Time 40

Total Time 40

Servings servings

Calories 126kcal

Author John Kanell

Equipment

mixing bowl

Ingredients

3 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup olive oil (80ml)
1 English cucumber thinly sliced
2 cups small tomatoes chopped (300g)
¼ large red onion sliced
2 tablespoons chopped fresh basil or parsley

Instructions

In a large mixing bowl, whisk together the vinegar, salt, and pepper. Slowly whisk in the olive oil.
Add the cucumbers, tomatoes, red onion, and basil. Toss until well combined.
Cover and chill for 30 minutes before serving. The salad is best if enjoyed within 2 days.

Notes

Instead of red onions, you can use shallots.
If you’re out of basil, any fresh herb will taste amazing with this tomato cucumber salad. Try using dill, parsley, or tarragon.
Try to make this recipe ahead of time, as the flavors meld together wonderfully after some time to chill in the fridge. The vegetables are also able to soak up some of the vinegarette, leading to a more flavorful salad.
You can cut the vegetables however you please. You can dice the cucumbers, slice the tomatoes, or dice the red onions instead.

Nutrition

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