Cucumber Tomato Salad

• Prep Time: 15 minutes

• Chill Time: 30 minutes (optional, for maximum flavor)

• Total Time: 45 minutes

• Yield: 4–6 servings

• Intensity: Easy / Beginner-Friendly

• Active Effort: Low

Equipment Needed

• Cutting Board

• Sharp Chef’s Knife

• Large Mixing Bowl

• Small Whisk or Jar (for the dressing)

• Measuring Spoons and Cups

Ingredients

For the Salad:

• English or Persian Cucumbers: 2 large or 4 small (about 3 cups, chopped).

  • Note: English cucumbers have a thinner skin and fewer seeds, making them ideal. If using regular slicing cucumbers, peel them completely and scoop out the seeds with a spoon before chopping to prevent a watery salad.

• Cherry or Grape Tomatoes: 1 pint (about 2 cups), halved.

  • Note: These are sweeter and hold their shape better than larger tomatoes, which can get mushy.

• Red Onion: 1/2 small onion (about 1/2 cup, thinly sliced or diced).

  • Note: Red onion provides a necessary bite and color. If you find it too strong, soak the chopped onion in cold water for 10 minutes, drain, and pat dry before adding to the salad.

• Fresh Herbs (Optional but Recommended):

  • Fresh Parsley: 1/4 cup, chopped.

  • Fresh Basil: 1/4 cup, chopped (or fresh dill, cilantro, or mint).

For the Simple Vinaigrette:

• Extra Virgin Olive Oil: 3 tablespoons.

• Red Wine Vinegar: 2 tablespoons (or white wine vinegar or fresh lemon juice).

• Garlic: 1 clove, minced.

• Dijon Mustard: 1 teaspoon (optional, but helps emulsify the dressing).

• Salt: 3/4 teaspoon (or to taste).

• Black Pepper: 1/2 teaspoon (freshly cracked is best).

Step-by-Step Instructions

Phase 1: Prep the Vegetables

Step 1: Prepare the Cucumbers If using English cucumbers, you can leave the skin on for texture and color, or peel strips of it off with a vegetable peeler (the “zebra” method) for a pretty look. If using regular cucumbers, peel them entirely. Cut the cucumbers lengthwise in half, then use a spoon to scoop out the watery seeds (this is crucial!). Slice or chop the cucumber into uniform 1/2-inch pieces.

Step 2: Prep the Tomatoes and Onions Wash and dry the cherry tomatoes. Use a sharp serrated knife to cut each tomato in half. Peel the red onion and cut it in half from root to tip. Slice it into thin half-moons, or dice it finely, whichever texture you prefer.

Step 3: Chop the Herbs If using fresh herbs, wash them, pat them dry with paper towels, and remove any tough stems. Coarsely chop the leaves of the parsley, basil, dill, or whichever herb you have chosen.

Phase 2: Make the Vinaigrette and Toss

Step 4: Combine Dressing Ingredients In a small bowl or a glass jar, whisk together the red wine vinegar, minced garlic, Dijon mustard (if using), salt, and black pepper. Once combined, slowly stream in the extra virgin olive oil while whisking constantly until the dressing is emulsified (creamy looking and well-combined). Alternatively, place all ingredients in a jar with a lid and shake vigorously until emulsified.

Step 5: Combine Salad Ingredients Place the chopped cucumbers, halved tomatoes, sliced red onion, and fresh herbs into a large mixing bowl.

Step 6: Toss and Coat Pour the prepared vinaigrette over the vegetables. Use a large serving spoon and fork to toss the salad gently but thoroughly until all the vegetables are evenly coated in the dressing. Be careful not to smash the tomatoes.

Phase 3: Serve and Store

Step 7: Chill (Highly Recommended) While you can serve this salad immediately, the flavor improves significantly if you let it marinate. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). This allows the cucumbers and tomatoes to absorb the vinaigrette and release some of their juices, creating a more complex and refreshing flavor.

Step 8: Adjust and Serve Before serving, give the salad a good final toss. Taste a piece of cucumber and adjust the seasoning (salt and pepper) if necessary. Serve chilled using a slotted spoon so you can leave any excess liquid behind in the bowl.

Pro-Chef Tips for Success

1. The Seed Scooping Trick: For a salad that stays crisp and doesn’t get watery, take the extra 30 seconds to scoop out the cucumber seeds. The seed pulp holds a lot of water that will dilute your dressing.

2. Salting the Cucumbers (Optional): For an ultra-crisp cucumber that won’t release water into the salad, you can “sweat” them. After chopping the cucumbers, toss them in 1/2 teaspoon of salt and place them in a colander set over a bowl for 20 minutes. Rinse them quickly with cold water, pat them extremely dry, and then proceed with the recipe. This step draws out excess moisture and seasons the cucumber from the inside out.

3. The Red Onion Hack: If you love the flavor of red onion but hate the lingering sharp aftertaste, chop the onion first and let it sit in a bowl of ice water for 10-15 minutes. Drain and dry them completely before adding to the salad. This mellows their flavor considerably.

4. Choosing Your Herb: The type of herb you choose changes the profile of the salad. Basil gives it a classic Italian caprese feel; dill leans more towards Greek; cilantro makes it feel like a fresh pico de gallo; mint offers a bright, Mediterranean flair.

5. Make-Ahead Friendly: This salad is actually better if made a few hours ahead of time. The vegetables marinate in the acid, making them softer and more flavorful. It will keep well in the refrigerator for up to 2 days, though the vegetables will continue to soften and the color of the tomatoes may fade slightly. It’s not suitable for freezing.

Nutrition Facts

Note: Nutritional values are estimated per serving (1/6th of the recipe) and may vary slightly based on specific brands of ingredients used and the amount of olive oil you incorporate.

• Calories: 110 kcal

• Total Fat: 8 g

  • Saturated Fat: 1.2 g

• Total Carbohydrates: 8 g

  • Dietary Fiber: 2.5 g

  • Sugars: 5 g (naturally occurring in tomatoes and cucumbers)

• Protein: 2 g

• Sodium: 320 mg

• Vitamin C: 30% Daily Value

• Vitamin A: 20% Daily Value