Cucumber Tomato Salad
Crisp cucumber, juicy ripe tomatoes, and thinly sliced red onion tossed in a simple olive oil and red wine vinegar dressing. A fresh summer side ready in minutes.
- 1 English cucumber, sliced
- 2-3 large ripe tomatoes, diced
- 1/2 medium red onion, thinly sliced
- 1 tablespoon fresh herbs, any combination of parsley, basil, and/or dill (optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper, to taste
- Combine all the ingredients in a large bowl and toss well, making sure the oil and vinegar coat the cucumber, tomatoes, and onion evenly.
- Refrigerate for at least 20 minutes before serving. This short chill lets the flavors meld together and gives the salad a refreshing, cold-from-the-fridge quality that's especially good on a warm day.
Chef's Note: This salad lives or dies by the quality of its tomatoes, since there's nothing here to mask a mediocre one — ripe, in-season tomatoes make all the difference, so this is best made in summer when they're at their peak. English cucumbers are worth seeking out over standard slicing cucumbers too, since their thinner skin and fewer seeds mean less bitterness and less excess water diluting the dressing.
The brief refrigeration time isn't just for temperature — it gives the onion a chance to mellow slightly and lets the olive oil and vinegar penetrate the vegetables rather than just sitting on the surface. Fresh herbs are a nice addition if you have them on hand, but the salad holds up perfectly well without them if you're working with what's in the fridge.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.