Go Back
Fresh Summer Tomato and Cucumber Vinegar Salad with a tangy dressing

Cucumber Tomato Salad

A quick and refreshing summer salad that features crisp cucumbers and sweet tomatoes, dressed in a simple vinegar dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium Fresh tomatoes Or a couple big handfuls of cherry tomatoes
  • 1 large Cucumber Or 2 small cucumbers
  • a few slices Red onion Optional but highly recommended
  • 3 tablespoons Red wine vinegar Or any vinegar of your choice
  • 1-2 tablespoons Olive oil Just enough to round it out
  • to taste Salt and black pepper
  • to taste Fresh herbs (dill, parsley, or basil) Optional, but highly recommended
For the Dressing
  • 1 small pinch Sugar or honey Optional, helps balance the dressing if tomatoes aren't sweet
  • 1 small clove Garlic Grated or minced, optional

Method
 

Preparation
  1. Chop tomatoes into wedges or bite-sized chunks. Halve cherry tomatoes.
  2. Slice cucumber into half moons. Peel stripes off if skin is thick.
  3. Slice red onion and soak in cold water for 5-10 minutes, then drain.
  4. Combine chopped vegetables in a bowl, sprinkle with salt, and toss gently.
  5. Let sit for about 5 minutes to allow juices to develop.
  6. Add dressing, toss again, and taste. Adjust flavors as necessary with vinegar or oil.
  7. Serve slightly chilled, after letting it sit at room temperature for about 10 minutes.
Prepare the Dressing
  1. Mix vinegar, olive oil, sugar or honey, garlic, salt, and pepper in a small bowl or jar.
  2. Shake or whisk until well combined.

Notes

Store leftovers in a sealed container in the fridge for up to 2 days. For best taste, add delicate herbs just before serving.