Description
This fresh Tomato Cucumber Salad is a simple, refreshing side dish featuring juicy tomatoes, crisp cucumbers, red onion, and fresh herbs. Tossed in a light lemon and olive oil dressing, it’s perfect for summer meals, grilled meats, or a quick healthy lunch.
Ingredients
Vegetables and Herbs
- 4 medium ripe tomatoes, chopped
- 2 English cucumbers, sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetables: Add the chopped tomatoes, cucumbers, red onion, parsley, and dill to a large bowl.
- Make the dressing: Whisk together olive oil, lemon juice, red wine vinegar, salt, and black pepper in a small bowl until well combined.
- Combine: Pour the dressing over the vegetables and gently toss until all the ingredients are evenly coated with the dressing.
- Chill: Let the salad rest for 10–15 minutes in the refrigerator to allow the flavors to meld together beautifully.
- Serve: Garnish with extra fresh herbs if desired and serve the salad chilled or at room temperature.
Notes
- Use ripe, flavorful tomatoes for the best taste and texture.
- English or Persian cucumbers are preferable since they have thin skins and fewer seeds, enhancing the salad’s crispness.
- Add feta cheese or Kalamata olives to give the salad a Mediterranean twist.
- Consume the salad the same day to avoid sogginess as the vegetables release liquid over time.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
