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.
Servings6 servings
Author John Kanell
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
Calories: 126kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 392mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.4mg
Cucumber Tomato Salad
