Here’s a fresh, crisp, and classic Cucumber Tomato Salad—perfect as a side dish for any meal.
Ingredients (serves 4)
- 2 large cucumbers, sliced (peeled if preferred)
- 3–4 ripe tomatoes, chopped or sliced
- 1/2 red onion, thinly sliced
- 2–3 tbsp fresh parsley or dill, chopped
For the dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 tsp sugar or honey (optional but balances acidity)
- Salt and pepper, to taste
- Optional: 1/2 tsp garlic powder or 1 clove garlic, minced
Instructions
- Prepare the vegetables:
- Slice cucumbers, chop tomatoes, and thinly slice the red onion.
- Add everything to a large bowl.
- Make the dressing:
- Whisk together olive oil, vinegar or lemon juice, sugar, salt, pepper, and garlic (if using).
- Combine:
- Pour dressing over the vegetables.
- Toss gently until evenly coated.
- Chill (optional):
- Refrigerate for 15–30 minutes to let flavors blend.
- Serve:
- Garnish with parsley or dill and serve cold.
Variations
- Mediterranean style: Add feta cheese and olives.
- Creamy version: Use 2–3 tbsp sour cream or Greek yogurt instead of oil.
- Add-ons: Bell peppers, avocado, chickpeas, or fresh basil.
Want me to give you a vinegar-forward, creamy, or Mediterranean version next?
