Description
This Cucumber Tomato Salad is the ultimate summer veggie salad—crisp, juicy, and tossed in a tangy red wine vinaigrette. Made with fresh cucumbers, grape tomatoes, red onion, and parsley, it’s a refreshing side dish that pairs perfectly with grilled mains or stands alone as a light lunch.
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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Rinse and prep all vegetables. Slice cucumbers, halve tomatoes, slice onions, and chop parsley.
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In a small bowl, whisk together olive oil, red wine vinegar, sugar or honey, dried basil, salt, and pepper.
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In a large bowl, combine the vegetables and pour dressing over the top.
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Toss gently to coat evenly.
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Cover and refrigerate for at least 2 hours.
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Stir again before serving, and enjoy chilled.
Notes
Use English or Persian cucumbers for best texture and minimal seeds.
Let the salad chill to fully absorb flavors.
Add-ins like feta, avocado, or chickpeas make it heartier.
Swap parsley with fresh basil or dill for variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean / American