Cucumber Tomato Salad (Printable View)
Crisp cucumbers, ripe tomatoes, red onion and parsley tossed in a tangy olive oil and red wine vinegar vinaigrette.
# What You'll Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 3 medium ripe tomatoes, chopped into bite-sized pieces
03 - 1/4 small red onion, thinly sliced into half-moons
04 - 2 tablespoons fresh parsley, finely chopped
→ Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon red wine vinegar
07 - 1 teaspoon fresh lemon juice
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Slice the cucumbers into thin rounds, chop the tomatoes into bite-sized pieces, and cut the red onion into thin half-moons. Place all prepared vegetables into a large mixing bowl.
02 - In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, fresh lemon juice, kosher salt, and freshly ground black pepper until the dressing is well emulsified.
03 - Pour the vinaigrette over the prepared vegetables and toss gently until all ingredients are evenly coated with the dressing.
04 - Sprinkle the chopped fresh parsley over the salad and serve immediately. For deeper flavor development, refrigerate for 15 to 20 minutes before serving.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay sane on hot days.
- The dressing pulls double duty as a marinade, so leftover vegetables taste even better the next day.
02 -
- Salt pulls moisture out of cucumbers fast, so if you need to make this ahead, keep the dressing separate and combine everything at the last minute.
- Chilling for longer than a few hours softens the vegetables and turns the dressing watery, which nobody wants.
03 -
- Let the dressed salad sit for just five minutes before eating because that brief rest makes a noticeable difference in flavor.
- A tiny pinch of sugar in the dressing rounds out the vinegar if your tomatoes arent perfectly sweet.