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Cucumber Tomato Salad

Fresh cucumber tomato salad recipe with red onion and herbs in olive oil dressing.
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This vibrant salad is the perfect fresh counterpoint to grilled meats. It combines crisp cucumbers, sweet tomatoes, and a tangy dressing for a quick, healthy side dish that tastes like summer in a bowl.

Ingredients

Scale
  • 2 large cucumbers, thinly sliced (about 4 cups)
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 medium red onion, very thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare the vegetables. Wash the cucumbers and tomatoes. Slice the cucumbers into thin rounds. Halve the cherry tomatoes. Slice the red onion as thinly as possible.
  2. Make the dressing. In a small bowl or jar, combine the olive oil, red wine vinegar, honey, minced garlic, oregano, salt, and pepper. Whisk or shake vigorously until fully emulsified.
  3. Combine and marinate. In a large serving bowl, gently toss the sliced cucumbers, tomatoes, red onion, parsley, and dill. Pour the dressing over the top and toss until evenly coated.
  4. Let the salad sit for 10-15 minutes before serving to allow the flavors to meld. Taste and adjust seasoning if needed.

Notes

For less watery cucumbers, scoop out the seeds before slicing. For a creamy variation, whisk 1 tbsp Greek yogurt into the dressing. Store leftovers in an airtight container in the fridge for 1-2 days.

Nutrition

Find it online: https://www.homestyletable.com/cucumber-tomato-salad/