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Tomato Cucumber Salad
nibbleboard.com/recipes/tomato-cucumber-salad
Ingredients
Ingredients
- 1 English cucumber (about 12 oz)
- 3 large ripe tomatoes (about 1.5 lbs)
- ½ medium red onion
- 1 tablespoon fresh dill (or a mix of dill and parsley) (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
Instructions
- Slice the cucumber in half lengthwise, then cut crosswise into half-moon slices about ¼ inch thick. Add to a large bowl.
- Cut the tomatoes into bite-sized wedges and add to the bowl with the cucumbers.
- Thinly slice the red onion into rings or half-rings and scatter over the vegetables.
- Drizzle with olive oil and red wine vinegar. Season with salt and black pepper.
- Toss everything gently until the vegetables are evenly coated. Sprinkle with fresh dill if using.
- Refrigerate for at least 20 minutes before serving to let the flavors meld.
Nutrition per Serving
112Calories
2gProtein
10gCarbs
8gFat
Chef Tips
- Use the ripest tomatoes you can find — in-season summer tomatoes make all the difference in flavor.
- English cucumbers work best because they have thin skin and tiny seeds, so no peeling or seeding needed. If using regular cucumbers, peel them and scoop out the watery seeds first.
- Soak the sliced red onion in ice water for 5 minutes to tame its bite — this makes the salad much more enjoyable raw.
- Don't salt the salad until just before serving. Salt draws water from the tomatoes and cucumbers, making the dressing watery if it sits too long.
- Swap the red wine vinegar for balsamic vinegar and add a teaspoon of sugar for a sweeter, Italian-style dressing.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The salad will release liquid as it sits — drain before serving or enjoy the juices as a bonus dressing with bread.