Cucumber and Tomato Salad

A refreshing and simple salad perfect for a light lunch or as a side dish. Features crisp cucumbers, juicy tomatoes, and a tangy vinaigrette.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean-inspired

Calories: 120

Ingredients Method Notes

Ingredients

Salad Ingredients

2 English cucumbers peeled, seeded, and thinly sliced
2 cups cherry tomatoes halved or quartered if large
0.5 red onion thinly sliced
0.25 cup fresh dill chopped
0.25 cup fresh parsley chopped

Dressing Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
0.5 teaspoon Dijon mustard
1 clove garlic minced
salt to taste
black pepper freshly ground, to taste

Method

Instructions

In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, chopped dill, and chopped parsley.
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic.
Season the dressing with salt and freshly ground black pepper to taste. Whisk again to combine.
Pour the dressing over the salad ingredients in the large bowl.
Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
Allow the salad to sit for at least 5-10 minutes before serving to let the flavors meld. Serve chilled.

Notes

For an extra touch, you can add crumbled feta cheese or Kalamata olives before serving. This salad is best served immediately or shortly after preparation.