Cucumber and Tomato Salad
This refreshing Cucumber and Tomato Salad is the perfect summer side dish, bursting with vibrant flavors and colors. Crisp cucumbers meet juicy tomatoes, all tossed in a zesty olive oil and red wine vinegar dressing. Simple yet delicious, this salad is ideal for barbecues, picnics, or as a light meal any time of the year. Enjoy it chilled for maximum refreshment!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 2 cups diced fresh cucumbers (about 2 medium)
- 2 cups chopped ripe tomatoes (about 3 medium vine-ripened)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt to taste
- Pepper to taste
Instructions
- Gather your fresh produce: wash and dry cucumbers and tomatoes.
- Dice the cucumbers into bite-sized pieces and chop the tomatoes into wedges or chunks.
- Thinly slice the red onion and soak in cold water for 10 minutes to reduce bitterness. Drain and add to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper until well combined.
- In a large bowl, combine cucumbers, tomatoes, red onion, and parsley; drizzle with dressing.
- Toss gently to coat all ingredients evenly. Let marinate for about 15 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 4g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Feel free to add avocado or feta cheese for extra creaminess. Fresh herbs like basil or dill can elevate the flavor profile. Store leftovers in an airtight container in the fridge for up to three days.