Cucumber And Tomato Salad Recipe
This refreshing cucumber and tomato salad is a vibrant mix of crisp cucumbers, juicy tomatoes, red onion, and fresh parsley, all tossed in a tangy vinaigrette with a hint of sweetness. Light, flavorful, and effortless to prepare, it's the perfect side dish for any meal.
Equipment
- Large mixing bowl
- Liquid measuring jug or medium bowl
- Whisk
- Sharp knife
- Cutting board
- Serving spoon
Ingredients
- 1 lb tomatoes, chopped small
- Salt and fresh ground black pepper
- 1 tsp Dijon mustard
- 1 long English cucumber or 3 Persian cucumbers chopped small
- ¼ honey optional
- 1 cup fresh parsley leaves chopped
- 2 tbsp extra-virgin olive oil
- ¼ cup large sweet onion, chopped small
- 2 tbsp red wine vinegar lemon juice or a combination
Instructions
- In a large bowl, combine chopped cucumbers, tomatoes, onion, and parsley.
- In a separate container, whisk together vinegar (or lemon juice), olive oil, mustard, and honey until smooth.
- Season with salt and fresh ground black pepper to taste, using about ½ teaspoon of fine sea salt.
- Pour the dressing over the salad, toss well, and adjust seasoning if needed.
- Serve immediately or refrigerate for up to three days, stirring before serving to mix the dressing evenly.
Notes
- Use English cucumbers for fewer seeds and a crunchier texture.
- Cherry tomatoes work great for a sweeter flavor and vibrant presentation.
- Red onion can be soaked in cold water for 10 minutes to mellow its sharpness.
- Add crumbled feta or avocado for extra creaminess and depth of flavor.