Cucumber Tomato Salad: A Light Summer Classic
Cool, crisp cucumbers and sun-ripened tomatoes are tossed in a simple, tangy vinaigrette to create the taste of summer itself. This refreshing salad is a masterclass in letting perfect, seasonal ingredients shine, ready in under fifteen minutes.
Equipment
- Colander
- Mixing bowl
- Small bowl or jar with lid
- Chef's knife
- Cutting board
- Measuring spoons
- Clean kitchen towel or paper towels
- Whisk (optional)
Ingredients
- 2 large English cucumbers or 4 Persian cucumbers
- 1 pint cherry or grape tomatoes, halved or 2 large tomatoes, chopped
- ½ small red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh dill or parsley, chopped
Instructions
- Slice the cucumbers into half-moons, thick rounds, or large dice. Place the slices in a colander set over a bowl. Sprinkle with the kosher salt and toss to coat. Let sit for 10-15 minutes to draw out excess water.
- While the cucumbers rest, make the dressing. In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, and a pinch of black pepper. Whisk or shake until emulsified. Taste and adjust acidity or salt as desired.
- After 15 minutes, rinse the cucumber slices under cold water to remove excess salt. Pat them very dry with a clean kitchen towel or paper towels.
- In a large bowl, combine the dried cucumbers, halved tomatoes, and thinly sliced red onion. Pour the dressing over the top and toss gently to coat evenly.
- Add the freshly chopped dill or parsley and toss once more. Let the salad rest at room temperature for about 10 minutes before serving to allow flavors to meld.
- Give it one final stir, taste, and adjust salt and pepper if needed. Serve immediately.
Notes
For the best texture, do not skip salting the cucumbers—it prevents a watery salad. English or Persian cucumbers are preferred for their thin skins and few seeds. If using red onion, soaking the slices in cold water for 10 minutes before adding will mellow their bite. The salad is best dressed no more than 30 minutes before serving to keep the tomatoes firm. For variations, try adding crumbled feta and olives for a Mediterranean twist, or swap the vinaigrette for a creamy yogurt dressing. Store leftover salad in the refrigerator for up to 1 day, but note that texture will soften.