Description
Capture the essence of summer with this incredibly vibrant and refreshing Cucumber Tomato Salad. Featuring crisp English cucumbers, bursting sweet cherry tomatoes, and sharp red onion, all tossed in a harmonious honey-vinegar dressing, this side dish is a quintessential crowd-pleaser. It is healthy, budget-friendly, and requires no heat to prepare, making it the perfect companion for any picnic, family gathering, or simple weeknight meal. Fresh herbs add the perfect aromatic finish to this light, naturally delicious garden-fresh treat.
Ingredients
1 large English cucumber, quarter-inch thick half-rounds
2 cups grape or cherry tomatoes, halved
1/2 small red onion, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1/4 cup fresh parsley or dill, chopped
Salt and black pepper to taste
Instructions
Trim the ends of the English cucumber and slice it lengthwise, then into quarter-inch half-rounds.
Add the sliced cucumbers, halved tomatoes, and thinly sliced red onion into a large mixing bowl.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.
Pour the dressing over the vegetables and toss gently to coat evenly.
Fold in the fresh herbs just before serving.
Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld.
Notes
Letting the salad sit in the refrigerator for an hour before serving allows the onions to mellow and the cucumber to absorb the dressing. You can use balsamic vinegar or white balsamic if preferred, though ensure the vinegar is alcohol-free. For a creamier version, crumble some feta cheese on top right before serving.
- Prep Time: 15
- Category: Appetizers
- Method: No-cook
- Cuisine: Mediterranean-inspired