Cucumber Tomato Salad

nibbleboard.com/recipes/cucumber-tomato-salad

Ingredients

Instructions

1. Slice the cucumber into ¼-inch thick half-moons. Cut the tomatoes into bite-sized wedges. Thinly slice the red onion into half-rings.
2. Add the cucumber, tomatoes, and red onion to a large mixing bowl.
3. Drizzle with olive oil and red wine vinegar. Season with salt and black pepper.
4. Toss everything gently until the vegetables are evenly coated in the dressing.
5. Add fresh dill and parsley if using, and give one final toss.
6. Refrigerate for at least 20 minutes before serving to let the flavors meld.

Nutrition per Serving

Chef Tips

• Use English cucumbers — they have fewer seeds and thinner skin, so no need to peel or seed them.
• Salt the tomatoes and cucumbers separately 5 minutes before combining if you want extra-seasoned vegetables, but drain any liquid that pools.
• Swap red wine vinegar for balsamic vinegar or fresh lemon juice for a completely different flavor profile.
• For the best texture, serve within 2-3 hours of making. The longer it sits, the more liquid the tomatoes release.
• Soak sliced red onion in ice water for 10 minutes to mellow out the sharp bite while keeping the crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will release liquid as it sits — drain before serving leftovers.