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cucumber tomato salad

A crisp cucumber tomato salad with fresh herbs, lemon juice, olive oil, and red onion. Bright, refreshing, simple, and perfect for warm-weather meals or quick side dishes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Salad, sid dish
Cuisine: Mediterranean-inspired
Calories: 110
Ingredients Equipment Method

Ingredients
  

  • 1 large English cucumber sliced into thin half-moons (2½ cups)
  • 2 large tomatoes about 1½ pounds, chopped
  • ½ cup thinly sliced red onion
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • ½ cup chopped fresh herbs such as basil, parsley, dill, and/or mint
  • Flaky sea salt

Equipment

  • Large mixing bowl
  • Knife
  • Cutting board
  • Serving bowl
  • Spoon or salad tongs

Method
 

  1. Step 1: Combine vegetables: In a large bowl, toss together cucumber, tomatoes, and red onion.
  2. Step 2: Add flavor: Pour in lemon juice and red wine vinegar. Add sea salt and several grinds of black pepper.
  3. Step 3: Chill briefly: Place the salad in the refrigerator for about 10 minutes.
  4. Step 4: Transfer carefully: Move salad to a serving bowl, leaving excess juices behind if desired.
  5. Step 5: Finish the salad: Drizzle with olive oil, sprinkle with fresh herbs, and toss gently.
  6. Step 6: Final seasoning: Add flaky sea salt and extra pepper to taste before serving.