Cucumber Tomato Salad
Combine two summer favorites and a simple vinaigrette to create this refreshing cucumber tomato salad. It’s the perfect easy side to pair with just about any entrée!
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ small red onion, quartered and thinly sliced
- 2 cups chopped tomatoes, seeds and extra pulp squeezed out (2 large or 3 medium tomatoes)
- 1 large English cucumber, sliced into ¼-inch thick half-moons (see note)
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Instructions
- In a medium-sized bowl that's large enough to contain the entire salad, whisk together the olive oil, vinegar, salt and pepper.2 tablespoons olive oil, 1 tablespoon red wine vinegar, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add the sliced onions to the vinaigrette, stir to combine. Set aside to marinate while you prep the rest of the salad.½ small red onion, quartered and thinly sliced
- When you have the tomatoes, cucumber, parsley, and dill prepped, add them all at once to the bowl containing the onions and vinaigrette. Toss gently until ingredients are combined.2 cups chopped tomatoes, seeds and extra pulp squeezed out, 1 large English cucumber, sliced into ¼-inch thick half-moons, ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh dill
- Taste the salad to check the seasoning, adding more salt or pepper, if desired.
- Cover the bowl and let the salad marinate for 10 to 15 minutes before serving to allow the flavors to develop. The salad can be refrigerated for up to 1 day, if you prefer. If the salad is refrigerated, take it out of the refrigerator 15 minutes before serving to warm up slightly.
Notes
- Onions: You don’t have to add the onions to the dressing first but we recommend it because it takes the strong bite out of the onions and gives them a slightly pickled flavor.
- Tomatoes: The salad tastes best with vine-ripened tomatoes. Choose whatever type of tomatoes look the best; a variety of tomatoes would be wonderful too. For larger tomatoes, it’s best if you remove the seeds and juicy pulp. Cut the tomatoes in half crosswise, and gently squeeze out the seeds. You may have to help it along by using your finger or a spoon to scoop out the majority of the seeds. Chop the tomatoes into the desired size.
- Cucumbers: Any tender-skinned cucumber is fine; there's no need to peel them or remove the seeds. If you use a regular garden cucumber, peel it and scoop out the center to remove the large seeds and the pulp.
- Possible add-ins: Feel free to add extra vegetables if you like. Chopped bell peppers and radishes are good choices. You could stir in feta cheese, fresh mozzarella, or finely cubed aged cheese. If you add a lot of extras, you may need to increase the amount of vinaigrette.
- Serving ideas: This salad is an excellent side salad but you could also mix it into your favorite cooked grain, like quinoa, barley, or farro. I also like to serve a scoop of the tomato salad over mixed greens for an easy tossed salad.
- Storage: Leftover salad can be refrigerated for up to 3 days. The cucumbers will become a bit softer. Stir well before serving.
Nutrition
Serving: 1cup | Calories: 94kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 299mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1032IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 1mg
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