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Cucumber tomato salad topped with crumbled feta cheese and fresh basil leaves served outdoors

Cucumber Tomato Salad

Cucumber Tomato Salad features ripe tomatoes and crisp cucumbers tossed in a simple oil and vinegar dressing for a super easy side dish that takes about ten minutes to make and serve. This crowd pleaser pairs with nearly any entree for a fresh and easy addition to your menu.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 People
Course: Salad, Side Dish
Cuisine: Eastern European
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 Large Ripe Tomatoes about 1.5 lbs, cut into bite sized wedges or chunks
  • 1 English Cucumber about 1 lb, or Persian cucumbers, sliced
  • 1/2 Medium Red Onion or sweet onion, thinly sliced
  • 1-2 tbsp Fresh Dill chopped, or parsley, basil, or green onion, plus more to garnish
Dressing
  • 3 tbsp Extra Virgin Olive Oil or sunflower oil
  • 11/2 tbsp Red Wine Vinegar or distilled white vinegar
  • 3/4 tsp Fine Sea Salt plus more to taste
  • 1/4 tsp Freshly Ground Black Pepper

Equipment

  • 1 Large Serving Bowl For tossing the salad
  • 1 Small Mixing Bowl For whisking the dressing
  • 1 Whisk For combining dressing ingredients

Method
 

  1. Combine the Vegetables – Add the chopped cucumbers, tomatoes, onion, and dill to a large serving bowl.
  2. Make the Dressing – In a small bowl, whisk together olive oil, vinegar, salt, and black pepper.
  3. Dress the Salad – Just before serving, pour the dressing over the salad ingredients and toss gently until evenly coated. Season to taste and garnish with more dill if desired. Serve right away.

Notes

Red wine vinegar or distilled white vinegar will both work, and you can use either olive oil or sunflower oil. For milder onions, soak them in ice water for 10 minutes, then drain and pat dry. Dress the salad just before serving for the best texture. Optional add ins include crumbled feta or fresh mozzarella pearls, sliced basil leaves, chopped avocado added just before serving, chopped bell pepper, and very finely grated garlic. To make ahead, chop the vegetables and refrigerate them separately from the dressing, then toss everything together just before serving for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the vegetables will soften and release more liquid as they sit.