Cucumber Tomato Salad Recipe

Cucumber Tomato Salad Recipe: is a traditional salad that is crisp, light, and incredibly reviving. Sliced cucumbers and juicy tomatoes are the main ingredients of this simple salad,  which is also improved by red onion slivers and a zesty vinaigrette. dressing.

To go with grilled or roasted meats or fish, including marinated beef or chicken kabobs, grilled salmon, or pork tenderloin, serve cucumber tomato onion salad.

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Cucumber Tomato Salad Recipe

How to Make Cucumber Tomato Salad

• I know it’s time to create a huge bowl of cucumber tomato salad when the farmer’s markets start to fill with fresh, juicy veggies from the garden.
• Mix all of the dressing ingredients together (see recipe below).
  After slicing each vegetable, combine it with the dressing.

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• To bring out the Mediterranean flavor of this salad, I love to add either dried or fresh oregano and basil. Freshly chopped parsley or dill add similarly wonderful herbal overtones.

• A cucumber from England works well in this recipe. The seeds are essentially nonexistent, and the peels are sufficiently soft that they don’t need to be removed. Even standard salad cukes work fine, if that’s all you have on hand. Simply peel them, then remove any tough-looking seeds with a spoon before slicing.

Dressing for Cucumber Tomato Salad

• This salad actually doesn’t need much; a light dressing keeps the salad feeling fresh and lets the flavor of the vegetables shine through.
• A small amount of olive oil, a dash of vinegar, and salt and pepper. I usually use red wine vinegar, but you can use any vinegar or oil that you choose (infused vinegars and oils work well too).

Ingredients 

• 1 long English cucumber, sliced
• 2-3 large tomatoes diced
• ½ red onion, sliced
• 1 tablespoon fresh herbs (parsley, basil and/or dill, optional
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• salt & pepper to taste

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Instructions 

Can I Make it Ahead?

• This salad can be prepared ahead of time and tastes delicious cold. Although it’s ideal to make it the day before serving, you may store it in the refrigerator for a few days after draining the juices.
• When I’m preparing this recipe and want to make dinner quickly, I make the tomato-cucumber salad in part.
• Mix the wine vinegar, olive oil, herbs, salt, and pepper in the same bowl that you’ll be using to prepare the salad.
• Add the onion to the vinaigrette after peeling and slicing it.

• You can cover and chill this up to one day ahead of time.
• While aiding in the mellowing and flavor development of the dressing, the onions will maintain their crispness. All you need to do to put the salad together is cut the tomatoes and cucumbers into slices, add the onion and vinaigrette, and let it sit for a little while before serving.

More Fun Additions

• If you use this recipe as a starting point, you can have a lot of fun. Feel free to add more delicious and fresh ingredients, such as chopped fennel bulb, bits of avocado, mozzarella balls, or crumbled feta. Do you have stale bread? Even better, convert this into a dinner by assembling it into a panzanella salad!