Tomato Cucumber Salad
Tomato cucumber salad is the quintessential summer dish, bursting with vibrant flavors and a refreshing crunch. This easy-to-make salad combines juicy, ripe tomatoes and crisp cucumbers, tossed in a light dressing of olive oil and white wine vinegar. Fresh herbs like basil and parsley elevate each bite, making it the perfect side for picnics, BBQs, or casual dinners. Enjoy this colorful dish as a delightful addition to your meal or as a stand-alone snack that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: No cooking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups ripe tomatoes, diced
- 1 cup English cucumbers, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar (or lemon juice)
- Salt and pepper to taste
Instructions
- Rinse tomatoes and cucumbers under cool water; pat dry.
- Dice tomatoes and cucumbers into uniform pieces. Add thinly sliced red onion.
- Finely chop basil and parsley; mix into the vegetables.
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
- Pour dressing over the salad; toss gently until evenly coated.
- Let the salad rest for about 10 minutes at room temperature before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 100
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Customize your salad by adding feta cheese or other fresh herbs like mint for an extra touch. For best flavor, use ripe heirloom or vine-ripened tomatoes. Store leftovers in an airtight container in the fridge for up to three days.