1. Can I make cucumber tomato salad ahead of time?

Yes, you can prepare cucumber tomato salad ahead of time. In fact, letting it chill in the fridge for an hour or two helps the flavors meld together. However, be sure to toss the salad right before serving to ensure it stays fresh and crisp. If you’re planning to make it the night before, you may want to keep the dressing separate and mix it in just before serving to avoid soggy vegetables.

2. Can I use a different type of vinegar for the dressing?

Absolutely! While red wine vinegar adds a unique tang, you can easily swap it for other types of vinegar, such as white wine vinegar, apple cider vinegar, or even balsamic vinegar. Each type will slightly alter the flavor, but all will work beautifully with the cucumbers and tomatoes.

3. What other vegetables can I add to this salad?

Cucumber tomato salad is incredibly customizable. You can add vegetables like bell peppers, carrots, zucchini, or even radishes for extra crunch and color. The salad's fresh and tangy dressing complements a wide variety of veggies, allowing you to adjust the recipe to your preferences.

Refreshing Cucumber Tomato Salad

Description

Cucumber tomato salad is a light, refreshing side dish made with crisp cucumbers, juicy tomatoes, and red onions, dressed in olive oil and red wine vinegar. Perfect for summer picnics, BBQs, or as a quick lunch option, this salad is simple to prepare and full of flavor.

Ingredients

Scale

1 English cucumber, sliced into ½” rounds and quartered
2 cups grape tomatoes, sliced in half
½ cup red onion, sliced into thin strips
2 Tbsp chopped parsley
¼ cup olive oil
3 Tbsp red wine vinegar
1 Tbsp granulated sugar
1 tsp dried basil
Salt, to taste
Black pepper, to taste

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Instructions

Wash and chop the vegetables. Slice the cucumber into rounds and then quarter each slice. Chop the tomatoes into bite-sized pieces and slice the red onion into thin strips. Roughly chop parsley.
In a small bowl, whisk together olive oil, red wine vinegar, sugar, dried basil, salt, and black pepper. You can also add some fresh herbs like basil or parsley for extra flavor.
In a large mixing bowl, combine the chopped vegetables and pour the dressing over them. Toss gently to ensure that all the vegetables are evenly coated.
Cover the bowl with plastic wrap and chill in the fridge for 1-2 hours to allow the flavors to meld together.
Just before serving, toss the salad again and enjoy!

Notes

Let the salad chill for at least 1 hour for best flavor.
If you want to reduce the acidity, try using a milder vinegar like white wine vinegar or apple cider vinegar.
You can customize the salad by adding other veggies such as bell peppers or carrots.
For extra flavor, top the salad with crumbled feta or grilled chicken.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 167 kcal
Sugar: 7g
Sodium: 299mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg