why make this recipe
This salad is fresh, light, and easy. It uses simple vegetables and a quick dressing. It keeps carbs low and adds color to your meal. You can make it in minutes with few tools.
introduction
Cucumber and Tomato Salad is a classic side. It is cool, crisp, and full of flavor. The salad needs a little olive oil, vinegar, salt, and fresh herbs. It fits well with fish, chicken, or a simple sandwich.
how to make Cucumber and Tomato Salad
Make clean cuts and mix the dressing last. Chop vegetables to similar sizes so every bite tastes balanced. Toss gently so the salad stays crisp.
Ingredients :
- 2 medium cucumbers, thinly sliced or cut into half-moons
- 3 medium ripe tomatoes, chopped
- 1 small red onion, thinly sliced (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or red wine vinegar
- 1 teaspoon lemon juice (optional)
- 2 tablespoons chopped fresh parsley or basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Directions :
- Wash and dry the cucumbers, tomatoes, and herbs.
- Slice the cucumbers and chop the tomatoes to similar sizes. Put them in a large bowl.
- Add the thinly sliced red onion if you use it.
- In a small bowl, whisk olive oil, vinegar, lemon juice, salt, and pepper.
- Pour the dressing over the vegetables. Toss gently until coated.
- Add the chopped herbs and toss once more. Taste and add more salt or pepper if needed.
- Serve right away or chill for 10–20 minutes for the flavors to blend.
how to serve Cucumber and Tomato Salad
Serve this salad cold or at room temperature. It pairs well with grilled chicken, fish, or a light pasta. You can also use it as a topping for toasted bread or a bed for cooked grains.
how to store Cucumber and Tomato Salad
Store the salad in an airtight container in the fridge. Use within 1–2 days for best texture. Cucumber can get soft after long storage, so keep dressing separate if you plan to store for a day.
tips to make Cucumber and Tomato Salad
- Use ripe tomatoes for best flavor.
- Slice cucumbers thin for a crisp bite.
- Taste the dressing before you add it to the salad. Adjust salt and vinegar to your liking.
- If you want less bite from the onion, soak slices in cold water for 5 minutes and drain.
- For a firmer salad when storing, add dressing just before serving.
variation (if any)
- Add 1/4 cup crumbled feta for a richer salad.
- Add sliced olives or a few capers for a salty touch.
- Mix in diced avocado for creaminess.
- Add a small cucumber and tomato salsa with chopped chili for heat.
FAQs
Q: Can I use other types of vinegar?
A: Yes. White wine, red wine, or apple cider vinegar work well. Use less if the vinegar is very strong.
Q: Can I make this salad ahead?
A: You can chop the vegetables ahead and keep them cold. Toss with dressing just before serving for best texture.
Q: Is this salad low in carbs?
A: Yes. It is low in carbs and fits many low-carb meal plans.
Q: Can I add cheese?
A: Yes. Feta or small cubes of mozzarella work well. Add them just before serving.
Q: How long does it keep?
A: Keep in the fridge for up to 2 days. The cucumber gets softer over time.
Conclusion
For a fresh twist, try a creamy version like the cucumber tomato avocado salad on Wholesome Yum that adds avocado for richness. If you like cheese, see a simple take on the mix at That Low Carb Life’s cucumber tomato feta salad for more ideas.
PrintCucumber and Tomato Salad
A classic, fresh, and light salad made with cucumbers, tomatoes, and herbs, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No cooking required
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 medium cucumbers, thinly sliced or cut into half-moons
- 3 medium ripe tomatoes, chopped
- 1 small red onion, thinly sliced (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or red wine vinegar
- 1 teaspoon lemon juice (optional)
- 2 tablespoons chopped fresh parsley or basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Wash and dry the cucumbers, tomatoes, and herbs.
- Slice the cucumbers and chop the tomatoes to similar sizes. Put them in a large bowl.
- Add the thinly sliced red onion if using.
- In a small bowl, whisk olive oil, vinegar, lemon juice, salt, and pepper.
- Pour the dressing over the vegetables. Toss gently until coated.
- Add the chopped herbs and toss once more. Taste and adjust seasoning if needed.
- Serve immediately or chill for 10–20 minutes for flavors to meld.
Notes
For a firmer salad when storing, add dressing just before serving. Store in an airtight container and use within 1–2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber, tomato, salad, quick, easy, healthy
