Description
A refreshing and vibrant cucumber tomato salad featuring crisp cucumbers, juicy tomatoes, and a tangy herb dressing. Perfect as a light side dish or a healthy snack, this Mediterranean-inspired salad is quick to prepare, no-cook, and can be customized with optional feta cheese for a creamy touch.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 3 cups cherry tomatoes, halved or 4 large tomatoes, chopped
- 1/2 small red onion, thinly sliced
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Prepare Vegetables: Wash all vegetables thoroughly. Thinly slice the cucumbers, halve the cherry tomatoes or chop large tomatoes, and thinly slice the red onion. Ensure all pieces are bite-sized for easy eating.
- Mix Vegetables: In a large mixing bowl, combine the sliced cucumbers, tomatoes, and red onion, mixing gently to distribute the ingredients evenly.
- Make Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, sea salt, and black pepper until well combined to form a flavorful dressing.
- Toss Salad: Pour the dressing over the prepared vegetables in the large bowl. Toss gently but thoroughly so every vegetable piece is evenly coated with the dressing.
- Garnish and Chill: Sprinkle the fresh chopped parsley over the salad. If desired, add crumbled feta cheese for a creamy, tangy contrast. Refrigerate the salad for 10 to 15 minutes to enhance the flavors before serving.
Notes
- For extra flavor, consider adding sliced olives or diced avocado.
- English cucumbers are recommended as they have fewer seeds and milder skin.
- This salad is best served fresh but can be kept refrigerated for up to 1 day without losing its crispness.
