Here’s a simple and refreshing Cucumber Tomato Salad—perfect as a side dish or light snack 🥒🍅
Ingredients (Serves 2–4)
- 2 medium cucumbers, sliced or diced
- 3–4 medium tomatoes, chopped (cherry tomatoes halved also work)
- ¼ red onion, thinly sliced (optional)
- 2 tbsp olive oil
- 1–2 tsp red wine vinegar or lemon juice
- Salt & freshly ground black pepper, to taste
- Optional: 1–2 tbsp fresh herbs (parsley, basil, dill, or oregano)
- Optional: 2 tbsp feta cheese crumbles
Instructions
- Prepare vegetables: Slice cucumbers, chop tomatoes, and thinly slice onion if using.
- Mix dressing: In a small bowl, whisk olive oil, vinegar or lemon juice, salt, and pepper.
- Combine salad: Place cucumbers, tomatoes, and onion in a large bowl. Pour dressing over and toss gently.
- Add herbs and cheese: Sprinkle fresh herbs and feta if desired.
- Serve: Chill for 10–15 minutes for best flavor, or serve immediately.
Tips & Variations
- Crunch factor: Add sliced bell peppers, radishes, or celery for extra texture.
- Mediterranean style: Add olives, capers, and a bit of oregano.
- Creamy twist: Stir in a spoonful of Greek yogurt or sour cream for a creamy version.
- Make ahead: Best eaten within a few hours as tomatoes release water over time.
If you want, I can give a “restaurant-style cucumber tomato salad” version with herb-infused olive oil, balsamic glaze, and perfectly balanced acidity—a refreshing salad that looks as good as it tastes.
Do you want me to do that version?
