Classic Cucumber Tomato Salad is a timeless dish that has a refreshing crunch and vibrant colors. Each bite bursts with the flavors of fresh cucumbers and ripe tomatoes, perfectly complemented by the tanginess of red wine vinegar and the smoothness of olive oil. It’s a delightful combination that not only celebrates summer produce but also brings a splash of brightness to any meal.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Classic Cucumber Tomato Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Classic Cucumber Tomato Salad

I first stumbled upon this delightful salad during a family barbecue, where it quickly became a favorite among guests. It combines simplicity with the kind of satisfaction that only fresh ingredients can provide. You can whip this salad up in no time, making it an effortless go-to for gatherings, picnics, or even just a light lunch at home. I can’t wait for you to try this classic cucumber tomato salad!

Why You’ll Love This Recipe

Simple & Quick: This recipe can be ready in a jiffy, making it ideal for those busy summer days.
Irresistible Flavor: The refreshing crunch from cucumbers paired with the juiciness of tomatoes is simply divine.
Eye-Catching Appeal: With its vibrant colors, this salad is a feast for the eyes, making it a sensational addition to any table.
Flexible Serving: It’s versatile enough to enjoy as a snack, side dish, or even a light lunchtime meal.
Diet-Friendly Options: Naturally gluten-free and vegan, this salad suits various dietary needs effortlessly.

Ingredients You’ll Need

1.5 lb English cucumber: Known for its crunchy texture and mild flavor, English cucumbers are perfect here. If unavailable, you could also use Persian cucumbers.
1 lb Roma tomatoes, seeded (about 6-8): These tomatoes add a depth of sweetness. Feel free to use other varieties, but ensure they’re ripe for the best flavor.
1 red onion: The sweet and slightly sharp flavor of red onion elevates this salad. You can substitute with green onions or shallots if preferred.
1/4 cup red wine vinegar: This acidic element balances the sweetness in the cucumbers and tomatoes, enhancing the overall taste.
1/4 cup extra virgin olive oil: Adds richness and a touch of fruitiness. For a different flavor, avocado oil can be used.
1/2 tsp salt: Enhances the natural flavors of the vegetables.
1/2 tsp pepper: Adds a gentle warmth without overwhelming the dish.

How to Make Classic Cucumber Tomato Salad

Prepare the Vegetables: Start by cutting the 1.5 lb English cucumber and 1 lb seeded Roma tomatoes in half. Remove the seeds from both, then chop them into roughly 1-inch chunks. For the red onion, finely slice it into half moons. Place all the chopped vegetables in a large bowl.
Whisk the Dressing: In a separate bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup extra virgin olive oil, 1/2 tsp salt, and 1/2 tsp pepper. This mixture will coat and enhance the veggies beautifully.
Combine & Chill: Pour the dressing over the veggie medley and toss gently to coat everything evenly. Cover and refrigerate the salad for at least one hour and up to overnight to allow the flavors to meld. When ready to serve, give it another toss and enjoy it chilled.

Storing & Reheating

For best results, store your salad in an airtight container in the refrigerator, where it can last about 3 days. It’s not recommended to leave it out at room temperature for more than two hours due to the vegetables’ freshness. Freezing is not ideal since it can alter the texture. If you do try freezing, aim to consume within 3 months, but fresh is always best. To refresh leftovers, you can add a splash of vinegar or olive oil to revitalize the flavors.

Chef’s Helpful Tips

Avoid over-salting your salad initially; you can always add more later.
Use room temperature ingredients for the dressing to ensure everything mixes well.
If you prefer a milder onion flavor, soak the red onions in cold water for about 10 minutes before adding them to the salad.
Make this salad a few hours ahead of time for a more robust flavor, as it gets better as it sits.
Consider adding herbs such as basil or parsley for an aromatic twist.

Enjoying a refreshing Classic Cucumber Tomato Salad is a simple pleasure that highlights the beauty of fresh, seasonal ingredients. It’s a chance to celebrate the flavors of summer while indulging in something healthy and delightful. Whether you make it for a picnic, a family dinner, or simply as a nutritious snack, this salad will surely impress and satisfy.

Recipe FAQs

Can I make this salad ahead of time?

Yes! This salad is perfect for making ahead. The flavors deepen as it sits, so you can prepare it a few hours, or even up to a day, in advance. Just make sure to give it a good toss before serving!

What can I add to this salad for more flavor?

Feel free to mix in your favorite ingredients! Avocado, feta cheese, or fresh herbs like basil and dill can add wonderful depth. You might also sprinkle in some roasted nuts or seeds for an extra crunch.

How do I make this salad spicier?

If you’re looking to spice things up, consider adding a diced jalapeño or a pinch of red pepper flakes. A splash of hot sauce in the dressing can also give it a nice kick!

Is this salad good for meal prep?

Absolutely! It stores well in the refrigerator and can make a great addition to your meal prep. Just be aware that the cucumbers might release some water over time, so it’s best to serve it fresh for the crunchiest experience.

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Classic Cucumber Tomato Salad

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Author: Peter
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No cook
Cuisine: Mediterranean

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Description

This Classic Cucumber Tomato Salad showcases vibrant flavors with fresh ingredients like cucumbers, ripe tomatoes, and a tangy dressing. It’s quick to prepare, making it an ideal option for a healthy side or light meal, perfect for any occasion.

Ingredients

Scale

1.5 lb english cucumber
1/5 lb roma tomatoes, seeded (6-8)
1 red onion
1/4 cup red wine vinegar
1/4 cup olive oil, extra virgin
1/2 tsp salt
1/2 tsp pepper

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Instructions

Cut the cucumbers and tomatoes in half, remove the seeds, and chop into 1" chunks.
Finely slice the red onion into half moons and combine with the vegetables in a large bowl.
Whisk together red wine vinegar, olive oil, salt, and pepper in a separate bowl, then pour over the vegetable mixture and toss to coat.
Refrigerate for 1 hour to overnight, then toss again and serve chilled.