Description
This Cucumber Tomato Salad is a crisp, refreshing, and colorful summer side dish that pairs perfectly with everything from grilled meats to Mediterranean fare. Tossed in a zesty vinaigrette, it’s made with fresh cucumbers, juicy grape tomatoes, red onions, and herbs—simple, healthy, and ready in minutes.
Ingredients
For the Salad:
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1 English cucumber, sliced into rounds and quartered
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300 g (2 cups) grape tomatoes, halved
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75 g (½ cup) red onion, thinly sliced
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8 g (2 tbsp) fresh parsley, chopped
For the Dressing:
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60 ml (¼ cup) extra virgin olive oil
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45 ml (3 tbsp) red wine vinegar
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12 g (1 tbsp) granulated sugar or honey
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1 g (1 tsp) dried basil
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3 g (½ tsp) salt
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0.5 g (¼ tsp) ground black pepper
Instructions
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Wash all vegetables.
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Slice cucumber and quarter the slices. Halve grape tomatoes and slice the red onion. Chop parsley.
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In a bowl, whisk together olive oil, vinegar, sugar or honey, basil, salt, and pepper.
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In a large bowl, combine cucumber, tomatoes, onion, and parsley.
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Drizzle dressing over salad and toss gently.
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Cover and refrigerate for at least 2 hours.
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Stir before serving and enjoy chilled.
Notes
Soak red onion in cold water to reduce sharpness.
Add feta or avocado for extra richness.
Perfect as a topping for grilled proteins or wraps.
Best served after a few hours of chilling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean / American