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Cucumber Tomato Salad

A refreshing salad that combines crispy cucumbers and juicy tomatoes, enhanced by olive oil, vinegar, and fresh herbs, perfect for summer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh cucumbers, chopped Ideal to use European cucumbers for sweetness.
  • 2 cups ripe tomatoes, chopped Heirloom varieties recommended for superior flavor.
  • 1 small onion, thinly sliced Use a sharp knife for thin slices.
  • 1/4 cup fresh herbs (parsley or basil), chopped Can use dill or cilantro as alternatives.
Dressing
  • 1/4 cup extra virgin olive oil Adds richness to the salad.
  • 2 tablespoons vinegar or lemon juice For a tangy kick.
  • to taste salt and pepper To season.

Method
 

Preparation
  1. Start by cutting the cucumbers and tomatoes into bite-sized pieces; you want them to be crunchy and juicy.
  2. Use a sharp knife to slice onions as thinly as possible to ensure they blend beautifully into the salad.
Assembly
  1. In a large bowl, mix together the cucumbers, tomatoes, onions, and fresh herbs. The colors should be vibrant and inviting.
  2. Pour extra virgin olive oil and your choice of vinegar (or freshly squeezed lemon juice) over the salad.
  3. Don’t skimp on seasoning; taste as you go to achieve a perfect balance of salt and pepper.
  4. Gently toss everything together and serve immediately for the best texture.

Notes

Consider adding sunflower or pumpkin seeds for extra fiber. This salad pairs well with grilled meats or seafood and is best enjoyed chilled.