Cucumber–tomato salad is a fresh, simple, and refreshing dish that’s perfect for hot days or as a light side. It’s crisp, juicy, and full of bright flavor. 🥒🍅
Key Features
- Fresh ingredients: Crunchy cucumbers and juicy tomatoes
- Flavor: Light, tangy, and slightly sweet depending on dressing
- No cooking required: Quick and easy to throw together
- Versatile: Can be customized with herbs, onions, or cheese
Basic Ingredients (Serves 4)
- 2 cups cucumbers, sliced
- 2 cups tomatoes, chopped
- 1/4 red onion, thinly sliced (optional)
- 2 tbsp olive oil
- 1–2 tbsp vinegar (white, apple cider, or lemon juice)
- Salt and pepper to taste
- Optional: fresh parsley or dill
Quick Method
- Prep veggies: Slice cucumbers and chop tomatoes.
- Combine: Add veggies and onion to a bowl.
- Dress: Drizzle with olive oil and vinegar (or lemon juice).
- Season: Add salt, pepper, and herbs. Toss gently.
- Chill (optional): Let sit 10–15 minutes for flavors to blend.
💡 Tips:
- Use ripe tomatoes for the best flavor.
- Add feta cheese for a Mediterranean twist.
- A pinch of sugar can balance acidity if needed.
- Best eaten fresh, but can be refrigerated for a few hours.
I can also give you a creamy cucumber-tomato salad or a Mediterranean-style version with feta and olives if you want to switch it up!
