Classic Cucumber Tomato Salad!

Table of Contents

2 large cucumbers, peeled and sliced into thin rounds (or half-moons if you prefer)
2-3 medium tomatoes, diced (Roma or vine-ripened work well)
1/4 red onion, thinly sliced (optional)
1/4 cup fresh parsley or dill, chopped (optional for extra flavor)
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar (or white wine vinegar)
1 teaspoon honey or sugar (optional for a touch of sweetness)
Salt and freshly ground black pepper to taste
1/2 teaspoon garlic powder or 1 small clove garlic, minced (optional)
1/2 teaspoon dried oregano (optional, for extra flavor)

Prepare the vegetables: Peel the cucumbers (if you prefer, you can leave some of the skin on for color and texture), then slice them into thin rounds or half-moons. Dice the tomatoes into bite-sized pieces, and thinly slice the red onion if you’re using it.
Combine the ingredients: In a large bowl, toss the cucumbers, tomatoes, and red onions (if using). Add the fresh herbs like parsley or dill if you’re using them for extra flavor.
Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, honey or sugar (if using), salt, pepper, garlic, and oregano. Taste and adjust the seasoning if needed. You can add a little more vinegar for tang or a pinch more sugar if you like it sweeter.
Dress the salad: Pour the dressing over the cucumber and tomato mixture. Toss gently to coat everything evenly.
Chill (optional): Let the salad sit in the fridge for about 15-20 minutes to allow the flavors to meld. If you don’t have time, you can serve it immediately.
Serve: Garnish with extra herbs or a sprinkle of feta cheese, if desired, and enjoy!

Q1: Can I make this salad ahead of time?

A: Yes, you can prep it ahead of time! However, cucumbers can release water over time, so if you’re making it in advance, you might want to store the cucumber and tomato separately and add the dressing just before serving to keep it crisp.

Q2: What can I add to this salad for extra flavor or crunch?

A: You can add crumbled feta cheese, black olives, or avocado for richness. For crunch, try adding croutons, toasted pine nuts, or sunflower seeds.

Q3: Can I use other types of vinegar?

A: Yes! White wine vinegar or apple cider vinegar are great substitutes for red wine vinegar. Just be sure to adjust the amount depending on how strong the vinegar is.

Q4: Can I make this salad without onions?

A: Absolutely! The salad will still be delicious without onions. You could even try adding a little finely diced bell pepper or scallions (green onions) for a different flavor profile.

Q5: How long will this salad last in the fridge?

A: This salad is best eaten fresh, but it can last for up to 2 days in the fridge. After that, the cucumbers will start to get soggy. Make sure to store it in an airtight container.

Q6: Can I make this salad vegan?

A: Yes! This salad is naturally vegan as long as you skip the feta or any other cheese. The dressing is dairy-free, and the fresh herbs and vegetables provide plenty of flavor.

Use a mandoline slicer for perfect, even cucumber slices (if you have one) for a more uniform texture.
Balance flavors: Taste the dressing before pouring it over the salad. You can always tweak the sweetness, acidity, and seasoning to suit your preferences.
Add a protein: If you want to turn this salad into a meal, you can add grilled chicken, chickpeas, or even tuna for extra protein.

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