Why You'll Love It
- - Incredibly quick to assemble, less than 15 minutes.
- - Refreshing crunch that brightens any meal.
- - Versatile: pair with bread, proteins, or enjoy solo.
- - Healthy, low-calorie, and packed with vitamins.
*"This salad is the perfect light bite; the flavors dance without overwhelming the palate."*
Essential Ingredient Guide
- Cucumber: Choose firm, dark green cucumbers; they stay crisp and add a cool moisture.
- Tomatoes: Ripe but firm tomatoes give a juicy pop; cherry or grape varieties work well.
- Red Onion (optional): Thinly sliced adds a mild bite; soak in cold water to soften its sharpness.
- Fresh Herbs: A handful of dill or basil lifts the flavor with aromatic freshness.
- Lemon Juice: Provides bright acidity; use freshly squeezed for the best zing.
- Olive Oil: A good extra-virgin oil adds silkiness and depth without overpowering.
Complete Cooking Process
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Ingredient Readiness:
Wash and pat dry the cucumbers and tomatoes, then slice them uniformly for even texture.
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Flavor Development:
Combine the vinaigrette ingredients and let them sit a few minutes so the oil emulsifies.
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Texture Control:
Toss the vegetables gently to coat without bruising; the crisp bite stays intact.
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Finishing Touches:
Add fresh herbs and a pinch of sea salt just before serving for a final burst.
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Serving Timing:
Serve immediately or let it rest for 10 minutes; the flavors meld beautifully.
- Pat veggies dry; excess water dilutes the dressing.
- Use a light hand with salt; the tomatoes already bring natural sweetness.
- Add a splash of avocado tomato for creamy contrast.
- Serve chilled for extra refreshment on hot days.
Pro Tips
I often find the simple act of arranging the sliced cucumbers in a circular pattern makes the plate look inviting. It’s a tiny ritual that turns a quick salad into a little celebration of everyday ingredients. Take a moment, breathe in the fresh scent, and enjoy the quiet pleasure of a well‑balanced bite.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use firm cucumbers for best crunch.
- Let the dressing rest for a minute.
- Season lightly; you can always add more.
Frequently Asked Questions
→ Can I make this salad ahead of time?
Yes, you can prep the veggies and dressing separately, then combine 30 minutes before serving to keep the cucumber crisp.
→ What type of tomatoes work best?
Ripe cherry or grape tomatoes provide sweetness and hold their shape well; avoid overly ripe beefsteak tomatoes.
→ Can I add protein?
Absolutely—grilled chicken, feta, or even chickpeas make it a more filling meal.
→ Is this salad vegan?
Yes, as written it’s completely plant‑based and dairy‑free.
→ How long does it keep in the fridge?
Store in an airtight container for up to 2 days; add fresh herbs just before serving.
→ What other vegetables pair well?
Try adding thinly sliced radish or bell pepper for extra color and crunch.
Chef's Tips
If the cucumbers are very watery, sprinkle them with a pinch of salt and let sit 5 minutes, then pat dry.,The vinaigrette can be prepared up to a day ahead; store refrigerated.,Taste and adjust seasoning right before serving to keep flavors bright.
Nutrition Facts
per serving
120
Calories
2g
Protein
8g
Carbs
8g
Fat
Taste Profile
Bright, fresh, and lightly tangy
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Use thin ribbons; the texture is slightly softer.
Provides a neutral flavor and high smoke point.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of red pepper flakes and a drizzle of sriracha for a gentle kick.
Mediterranean Style
Include feta, olives, and sun‑dried tomatoes for a richer, briny twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑salting the dressing; remember tomatoes bring natural sweetness.
- Slicing cucumbers too thick, which can become soggy.
- Allowing the salad to sit too long without fresh herbs, losing aroma.
Meal Prep & Storage
Make Ahead Tips
Prepare the vinaigrette and store in a sealed jar; slice vegetables up to 24 hours ahead and keep them refrigerated.
Leftover Ideas
Re‑toss leftovers with a splash of fresh lemon juice to revive brightness before serving again.
Perfect Pairings
Serve this with...
Cooking Timeline
Wash and dry cucumbers and tomatoes.
Slice cucumbers, quarter tomatoes, and slice onion.
Whisk together olive oil, lemon juice, honey, salt, and pepper.
Combine vegetables with dressing, toss gently, add herbs, and serve.
Cucumber and Tomato Salad - Fresh & Easy
A bright, crisp cucumber and tomato salad that feels like a cool breath of summer, perfect for a light lunch or a refreshing snack.
Timing
Prep Time
10 Minutes
Cook Time
0 Minutes
Total Time
10 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 large cucumbers, thinly sliced
- 02 3 ripe tomatoes, quartered
- 03 1/4 red onion, thinly sliced (optional)
- 04 2 tbsp fresh dill or basil, chopped
Dressing
- 01 3 tbsp extra-virgin olive oil
- 02 2 tbsp freshly squeezed lemon juice
- 03 1 tsp honey or agave (optional for slight sweetness)
- 04 Salt and freshly ground black pepper to taste
Instructions
Wash all vegetables, pat dry, then slice the cucumbers into thin rounds and halve the tomatoes.
In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper until the dressing emulsifies.
Place the cucumber, tomato, and onion in a large mixing bowl; drizzle the vinaigrette over them and toss gently.
Add the fresh herbs, give one final light toss, and let the salad rest for 5 minutes before serving.
Optional: Sprinkle a few crumbles of feta or add a handful of toasted pine nuts for extra texture.
Notes & Tips
- 1 If the cucumbers are very watery, sprinkle them with a pinch of salt and let sit 5 minutes, then pat dry.
- 2 The vinaigrette can be prepared up to a day ahead; store refrigerated.
- 3 Taste and adjust seasoning right before serving to keep flavors bright.
Tools You'll Need
-
Sharp chef’s knife
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Cutting board
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Large mixing bowl
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Small whisk or fork
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Measuring spoons
Must-Know Tips
- Dry vegetables thoroughly to avoid a soggy salad.
- Use freshly squeezed lemon for the best acidity.
- Toss gently to keep cucumber slices intact.
Professional Secrets
- Season the dressing with a tiny pinch of sugar to balance acidity.
- Add a dash of white wine vinegar for extra brightness.
- Let the salad sit briefly; it enhances the integration of flavors.
Recipe by
Oliver Brooks“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢
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