Cucumber Tomato Salad (Printable)
Crisp cucumbers and juicy tomatoes tossed in tangy olive oil and vinegar dressing, ready in 10 minutes.
# What You Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced into rounds
02 - 3 medium ripe tomatoes, cut into bite-sized wedges
03 - 1/4 small red onion, paper-thin slices
04 - 2 tablespoons fresh parsley, finely chopped
→ Vinaigrette Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon red wine vinegar
07 - 1 teaspoon fresh lemon juice
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - Slice the cucumbers into thin rounds, chop the tomatoes into bite-sized wedges, and cut the red onion into paper-thin slices. Combine all vegetables in a large mixing bowl.
02 - In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, fresh lemon juice, kosher salt, and black pepper until the dressing is well emulsified.
03 - Pour the vinaigrette over the prepared vegetables and toss gently until every piece is evenly coated with the dressing.
04 - Sprinkle the chopped fresh parsley over the salad. Serve immediately at room temperature, or refrigerate for 15 to 20 minutes to allow the flavors to meld together.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay sane on hot days.
- The dressing comes together with ingredients you probably already have lined up on your shelf.
02 -
- Salt pulls moisture out of cucumbers fast, so if you are not serving immediately, hold the salt until the last minute or your salad will swim in its own juice.
- The dressing separates quickly because it has no emulsifier, so give it one more quick toss right before serving.
03 -
- Chill your serving bowl for fifteen minutes before assembling and the salad stays crisp longer on a hot table.
- Let the dressing sit for five minutes after whisking so the salt fully dissolves and the pepper releases its oils.