Description
A refreshing and simple Cucumber Tomato Salad featuring crisp cucumbers, juicy grape tomatoes, and red onion, dressed with a tangy olive oil and red wine vinegar dressing. This quick and easy salad is perfect as a light side dish or a healthy snack.
Ingredients
Units
Scale
Vegetables
- 1 English cucumber, no need to peel
- 10 ounces grape or cherry tomatoes, halved
- 1/2 small red onion, thinly sliced, about 1/2 cup
Dressing
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon Kosher salt or fine sea salt
- 1/4 teaspoon black pepper
Optional
- 1 tablespoon chopped fresh parsley, dill and/or basil
Instructions
- Prepare the cucumber: Trim off the two ends of the cucumber, then halve it lengthwise. Slice into ¼-inch thick half rounds for the perfect bite-sized pieces.
- Combine vegetables: In a medium bowl, place the cucumber slices, halved tomatoes, and thinly sliced red onion together.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper until well combined.
- Toss the salad: Pour the dressing over the cucumber and tomato mixture and gently toss to coat all the vegetables evenly.
- Add herbs and serve: Stir in the fresh herbs like parsley, dill, or basil if using. Serve the salad immediately or chill in the refrigerator for an hour or two to allow the flavors to meld.
Notes
- You can also substitute grape tomatoes with whole ripe tomatoes, chopped to size.
- If the flavor of raw onions is too strong, soak sliced onion in ice water for 5 minutes to mellow it, then pat dry before adding to the salad.
- This salad is best enjoyed within a few hours of preparation; the cucumbers may soften and release liquid over time, which can water down the salad if stored longer.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
