30-Minute Cucumber Tomato Salad
A crisp, refreshing salad of cucumbers, tomatoes, red onion, olive oil, and vinegar, lightly seasoned with salt, pepper, and fresh herbs for a vibrant, healthy, and quick summer side dish.
Equipment
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Mixing Bowl
- 1 Set of measuring spoons
- 1 pair of salad tongs or serving spoon
Ingredients
- 1 medium English cucumber sliced
- 2 –3 large ripe tomatoes diced
- ½ medium red onion thinly sliced
- 1 tablespoon fresh herbs parsley, basil, and/or dill, optional
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Instructions
- Prepare the Cucumbers: Begin by washing the English cucumber thoroughly under cold running water to remove any dirt or residues. Slice the cucumber into uniform rounds or half-moons, depending on your preference, to ensure even texture and presentation. Collect the slices in a large mixing bowl, ready for combining with other ingredients.
- Dice the Tomatoes: Rinse the ripe tomatoes and remove the stems. Cut the tomatoes into medium-sized chunks or wedges, ensuring they are juicy but not too small to avoid a watery salad. Gently transfer the diced tomatoes into the bowl with the cucumber to keep all flavors together.
- Slice the Red Onion: Peel the red onion and slice it very thinly to prevent overpowering the salad. Thin slices allow the onion’s sharp flavor to blend harmoniously with the cucumbers and tomatoes rather than dominating. Add the sliced onion to the mixing bowl with the other vegetables.
- Chop Fresh Herbs (Optional): If using fresh herbs like parsley, basil, or dill, wash and pat them dry. Finely chop or tear the herbs to release their aroma and flavor, then sprinkle them evenly over the vegetables to enhance freshness and color.
- Add Dressing Ingredients: Pour two tablespoons of high-quality olive oil and one tablespoon of red wine vinegar over the vegetables and herbs. Season lightly with salt and freshly ground black pepper, keeping in mind that flavors will meld as the salad rests.
- Toss the Salad Thoroughly: Using salad tongs or two large spoons, gently toss all ingredients together, making sure each piece of cucumber, tomato, and onion is coated with the olive oil and vinegar mixture. Take care not to crush the vegetables, preserving their crisp texture.
- Chill and Serve: Cover the salad and refrigerate for at least 20 minutes to allow flavors to meld and the dressing to lightly marinate the vegetables. Serve chilled as a refreshing side dish, perfect alongside grilled proteins, sandwiches, or pasta.
Notes
- English cucumbers are preferred because they’re seedless and have thinner skin.
- If your tomatoes are very juicy, remove some seeds to prevent the salad from becoming watery.
- Letting the salad chill enhances the flavor and texture.
- Fresh herbs brighten the salad but can be omitted or swapped to taste.
- Taste before serving and adjust with extra salt, pepper, or vinegar if needed.