Description
Cucumber Tomato Salad is a vibrant and refreshing dish that highlights the best of summer’s bounty. With its crisp cucumbers and juicy vine-ripened tomatoes, this salad is not only visually appealing but also packed with flavor. Dressed in a zesty vinaigrette that combines olive oil, red wine vinegar, and fresh herbs, it serves as an ideal side for barbecues or a light lunch on hot days. Easy to prepare in just 20 minutes, this no-cook recipe is perfect for gatherings, picnics, or simply enjoying at home. With its healthy ingredients and delightful taste, Cucumber Tomato Salad is a must-try for anyone looking to add freshness to their meals.
Ingredients
Scale
- 8 small vine cocktail tomatoes
- 1 English cucumber
- 1/4 red onion (thinly sliced)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 squeeze lemon juice
- 3 cloves garlic (minced)
- 1 teaspoon brown sugar
- 1 teaspoon dried basil
- 1 pinch pepper
- 1 teaspoon kosher salt
- 1 pinch brown sugar
- 2 pinches salt
- 2 pinches pepper
- 2 tablespoons fresh parsley (finely chopped) for garnish
Instructions
- Cut each tomato into wedges and halve them.
- Slice the cucumber lengthwise and cut into 1/4" pieces.
- In a mixing bowl, toss tomatoes with brown sugar, red onion, parsley, cilantro, salt, and pepper.
- In a glass measuring cup, whisk dressing ingredients until emulsified.
- Pour dressing over the salad mixture and gently toss to coat.
- Let marinate for 1-6 hours before serving for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 136
- Sugar: 5g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg