Refreshing Cucumber Tomato Salad
A crisp, cool summer salad made with fresh cucumbers, juicy tomatoes, and red onions tossed in a light red wine vinaigrette. Perfect for barbecues, picnics, or any easy weeknight side dish.
Ingredients
For the Salad
- 1 English cucumber sliced into rounds, then quartered
- 3 medium ripe tomatoes Roma or vine-ripened, chopped
- 1/2 red onion finely chopped
- 1/4 cup fresh parsley roughly chopped
For the Vinaigrette
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp granulated sugar or substitute honey or maple syrup
- 1 tsp dried basil
- salt and black pepper to taste
Instructions
- Slice the cucumber into ½-inch rounds, then quarter each round. Chop tomatoes into bite-sized pieces. Finely chop the red onion and parsley.
- Place all chopped vegetables into a large serving bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, sugar, dried basil, salt, and pepper until well combined and sugar is dissolved.
- Pour the vinaigrette over the vegetables and gently toss to coat everything evenly.
- Cover the bowl and chill the salad in the refrigerator for at least 1 to 2 hours to allow the flavors to meld.
- Before serving, give the salad one last gentle toss. Serve chilled.
Notes
This salad is best the day it’s made but can be stored in an airtight container in the refrigerator for up to 2 days. For a Greek-style twist, add crumbled feta cheese and Kalamata olives.