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Fresh Summer Cucumber Tomato Salad

This salad combines crisp cucumbers, juicy tomatoes, and sharp onions, chopped and mixed to create a refreshing side dish. It relies on raw preparation and simple dressing, resulting in a vibrant, crunchy, and colorful salad with a clean, crisp texture.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumbers preferably English or seedless
  • 1 cup cherry tomatoes halved
  • 1/2 small red onion thinly sliced
  • 2 tablespoons olive oil extra virgin preferred
  • 1 tablespoon red wine vinegar
  • to taste salt preferably flaky sea salt
  • to taste black pepper freshly ground

Equipment

  • Chef’s knife
  • Cutting Board
  • Large mixing bowl
  • Measuring spoons

Method
 

  1. Wash the cucumbers and cherry tomatoes under cold running water. Slice the cucumbers into thin rounds, and halve the cherry tomatoes. Thinly slice the red onion into rings or slivers.
  2. Add the sliced cucumbers, halved tomatoes, and sliced onions into a large mixing bowl. Toss gently to combine and distribute evenly.
  3. Pour the olive oil over the vegetables, then add the red wine vinegar. Season with salt and freshly ground black pepper to taste. Toss everything again until well coated.
  4. Gently fold the ingredients to ensure the dressing coats all the vegetables evenly. Let the salad sit for about 5 minutes to allow the flavors to meld and the crispness to stand out.
  5. Give the salad a quick final toss, then transfer to serving bowls or plates. Serve immediately for maximum crunch and freshness.

Notes

For extra flavor, add fresh herbs like basil or parsley. Adjust seasoning to personal taste before serving.