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A crisp, colorful salad that’s all about summer’s best produce. Juicy tomatoes, crunchy cucumbers, and fresh herbs tossed in a tangy vinaigrette-this dish comes together in minutes and pairs with just about anything. Perfect for picnics, potlucks, or a simple weeknight side.
3 cups ripe tomatoes, cut into wedges (Roma, heirloom, or cherry)
2 cups cucumber, cubed (English or Persian preferred)
½ medium red onion, thinly sliced (quarter moons)
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar (or white wine vinegar/lemon juice)
1 teaspoon sea salt
¼ teaspoon black pepper
Pinch dried basil (or fresh, if available)
Sugar, to taste (a small pinch)
Prep Veggies:
Cut tomatoes into wedges, cube cucumbers, and slice onion thin. If onions are too sharp, soak in cold water for 10 minutes, then drain.
Chop Herbs:
Finely chop dill and parsley. Tear basil if using fresh.
Mix Salad:
In a large bowl, combine tomatoes, cucumbers, onion, and herbs.
Make Dressing:
In a small bowl or jar, whisk olive oil, vinegar, salt, pepper, dried basil, and a pinch of sugar.
Toss & Serve:
Pour dressing over veggies. Gently toss to coat. Taste and adjust seasoning if needed. Let sit 10 minutes for flavors to meld, if you have time.
Serving Suggestions:
Serve chilled or at room temp.
Great with grilled meats, fish, or as part of a mezze spread.
Try it on toasted bread for a quick bruschetta.
Tips & Tricks:
Use room-temperature tomatoes for best flavor.
Don’t over-mix-gentle tossing keeps tomatoes intact.
For milder onion, soak slices in cold water first.
Storage:
Store leftovers in an airtight container in the fridge for up to 2 days.
If prepping ahead, keep dressing separate until ready to serve.
No reheating needed-just toss and enjoy!
Simple, fresh, and endlessly adaptable-this cucumber tomato salad is a summer staple you’ll want to make again and again.
Find it online: https://supersnacktime.com/cucumber-tomato-salad/