This vibrant Tomato Cucumber Salad is a simple yet incredibly satisfying dish, perfect for any occasion when you need a burst of freshness. It’s a remarkably adaptable recipe that proves simple ingredients can yield extraordinary flavor.
Key Ingredients for Tomato Cucumber Salad
- 2 large ripe tomatoes, diced
- 1 large cucumber, peeled, seeded, and diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make Tomato Cucumber Salad
Get ready for a sensational Tomato Cucumber Salad that’s incredibly easy to whip up! This salad bursts with fresh, bright flavors and a delightful texture that is sure to impress. Its simplicity allows the natural goodness of the ingredients to shine, and the quick preparation time makes it a weeknight wonder. Expect to spend about 15 minutes from start to finish.
Step-by-Step Instructions
- Prepare the Vegetables: Begin by thoroughly washing your tomatoes and cucumber under cool running water. For the tomatoes, carefully dice them into bite-sized pieces, removing any tough cores. For the cucumber, it’s best to peel it first to remove the slightly bitter skin, then slice it in half lengthwise and scoop out the watery seeds with a spoon. Once seeded, dice the cucumber into pieces roughly the same size as your tomato cubes.
- Slice the Onion: Take your red onion and slice it as thinly as possible. If you find raw red onion a bit too pungent, you can soak the sliced onions in a bowl of ice water for about 10-15 minutes. This will mellow out their sharp flavor. Drain them thoroughly before adding them to the salad.
- Chop the Herbs: Wash and gently pat dry your fresh parsley. Finely chop the parsley leaves. Fresh herbs are crucial for adding a vibrant, aromatic dimension to this salad.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil and red wine vinegar. Add the Dijon mustard and a pinch of salt and freshly ground black pepper. Whisk vigorously until the dressing is well combined and emulsified. The Dijon mustard acts as an emulsifier, helping the oil and vinegar blend smoothly, and also adds a layer of subtle tang.
- Combine the Salad: In a medium-sized mixing bowl, gently combine the diced tomatoes, diced cucumber, and thinly sliced red onion. Add the chopped fresh parsley to the bowl.
- Dress and Toss: Pour the prepared dressing over the vegetables. Gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to over-mix, as this can bruise the tomatoes and make the salad watery.
- Season and Serve: Taste the salad and adjust the seasoning with additional salt and pepper if needed. For the best flavor, allow the salad to sit for about 10-15 minutes at room temperature before serving. This allows the flavors to meld together beautifully. Serve chilled or at room temperature.
Why You’ll Love This Tomato Cucumber Salad
You’ll adore this Tomato Cucumber Salad for its unbelievably crisp and refreshing nature, a true testament to the power of simple, seasonal produce. It offers a delightful crunch from the cucumber and a juicy sweetness from ripe tomatoes, far surpassing the often-mushy texture of less thoughtfully made salads. Plus, making this at home saves you money compared to buying pre-made salads, all while ensuring you’re using the freshest, highest-quality ingredients.
Unlike a heavier potato salad or a cream-laden pasta salad, this Tomato Cucumber Salad is incredibly light and revitalizing, making it the perfect accompaniment to grilled meats, fish, or as a standalone healthy lunch. The tangy vinaigrette, often enhanced with fresh herbs like parsley or dill, creates a bright symphony of flavors that will tantalize your taste buds. So, if you’re searching for a quick, healthy, and utterly delicious side dish, skip the store and whip up this incredible Tomato Cucumber Salad today – your palate will thank you!
Storing and Reheating Tips
Proper storage is key to enjoying your Tomato Cucumber Salad over multiple meals. It’s best to store any leftovers in an airtight container in the refrigerator. The salad will remain fresh and flavorful for approximately 2 to 3 days. However, it’s important to note that as the salad sits, the tomatoes will continue to release their juices, potentially making the cucumber a bit softer.
If you find the salad has become too watery upon storage, you can carefully drain off any excess liquid before serving. Reheating is generally not recommended for this particular salad, as it is best served fresh and chilled. However, if you absolutely must, you can gently bring it to room temperature, but the textures will be significantly altered. For longer storage, consider keeping the chopped vegetables and dressing separate and combining them just before serving.
Final Thoughts
This delightful Tomato Cucumber Salad is a testament to the beauty of fresh, simple ingredients. It’s the perfect vibrant addition to any meal and incredibly easy to make. Give this recipe a try at home; you won’t be disappointed!
Tomato Cucumber Salad
Ingredients
Equipment
Method
- Begin by thoroughly washing your tomatoes and cucumber under cool running water. For the tomatoes, carefully dice them into bite-sized pieces, removing any tough cores. For the cucumber, it’s best to peel it first to remove the slightly bitter skin, then slice it in half lengthwise and scoop out the watery seeds with a spoon. Once seeded, dice the cucumber into pieces roughly the same size as your tomato cubes.2 large ripe tomatoes, 1 large cucumber
- Take your red onion and slice it as thinly as possible. If you find raw red onion a bit too pungent, you can soak the sliced onions in a bowl of ice water for about 10-15 minutes. This will mellow out their sharp flavor. Drain them thoroughly before adding them to the salad.1/4 cup red onion
- Wash and gently pat dry your fresh parsley. Finely chop the parsley leaves. Fresh herbs are crucial for adding a vibrant, aromatic dimension to this salad.1/4 cup fresh parsley
- In a small bowl, whisk together the extra virgin olive oil and red wine vinegar. Add the Dijon mustard and a pinch of salt and freshly ground black pepper. Whisk vigorously until the dressing is well combined and emulsified. The Dijon mustard acts as an emulsifier, helping the oil and vinegar blend smoothly, and also adds a layer of subtle tang.2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, to taste salt, to taste freshly ground black pepper
- In a medium-sized mixing bowl, gently combine the diced tomatoes, diced cucumber, and thinly sliced red onion. Add the chopped fresh parsley to the bowl.2 large ripe tomatoes, 1 large cucumber, 1/4 cup red onion, 1/4 cup fresh parsley
- Pour the prepared dressing over the vegetables. Gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to over-mix, as this can bruise the tomatoes and make the salad watery.2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, to taste salt, to taste freshly ground black pepper
- Taste the salad and adjust the seasoning with additional salt and pepper if needed. For the best flavor, allow the salad to sit for about 10-15 minutes at room temperature before serving. This allows the flavors to meld together beautifully. Serve chilled or at room temperature.to taste salt, to taste freshly ground black pepper