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Cucumber Tomato Salad

This refreshing Cucumber Tomato Salad is perfect for summer gatherings, combining the crunch of cucumbers and sweetness of tomatoes with a light dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium English cucumbers Use English cucumbers for the best crunch and flavor.
  • 1 cup cherry or grape tomatoes These are fantastic for their sweetness.
  • 1/2 medium red onion Thinly sliced to avoid overwhelming the salad.
Dressing Ingredients
  • 1/4 cup olive oil Use high-quality extra virgin olive oil for enhanced flavor.
  • 2 tablespoons red wine vinegar Can also use apple cider vinegar.
  • 1 teaspoon Dijon mustard Optional for added flavor.
  • 1 teaspoon honey Can substitute with sugar.
  • to taste salt Adjust to taste.
  • to taste black pepper Adjust to taste.

Method
 

Preparation
  1. In a large mixing bowl, chop the cucumbers and tomatoes into bite-sized pieces. Add the thinly sliced red onion if desired.
  2. Sprinkle salt over the cucumbers and let them sit for about 5 minutes to draw out excess moisture.
  3. In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard (if using), honey, salt, and pepper until well combined.
  4. Add the dressing to the salad and toss gently to coat all the ingredients evenly.
  5. Serve immediately or let it sit in the fridge for up to an hour.

Notes

Don't over-salt the cucumbers. Adjust seasoning to taste and for a kick, try adding fresh herbs or chili peppers. Chilling the salad for about 30 minutes before serving enhances the flavors.