Easy Recipe: Cucumber Tomato Salad for a Healthy Meal

Embrace the essence of summer with our “Garden Fresh” Cucumber Tomato Salad, a vibrant dish that celebrates the simplicity and freshness of its ingredients. This refreshing salad pairs crisp cucumbers and juicy tomatoes with a light, herby dressing, making it the perfect accompaniment to any meal or a delightful dish on its own. Ideal for hot summer days, barbecues, or as a healthy side, this cucumber tomato salad is not only delicious but also incredibly easy to prepare, ensuring a burst of garden-fresh flavor in every bite.

✔Ingredients Notes For “Garden Fresh” Cucumber Tomato Salad:

• Cucumbers: English cucumbers or garden fresh cucumbers, thinly sliced for the best texture.
• Tomatoes: Cherry or grape tomatoes halved, or ripe vine tomatoes cut into chunks, offer sweetness and juiciness.
• Dressing: A simple vinaigrette made with olive oil, vinegar (white wine or apple cider), and fresh herbs like dill or parsley enhances the salad’s flavors.
• Seasonings: Salt and pepper to taste, with the option to add minced garlic or shallots for extra zing.

✔Recipe Steps:

1. Prepare the Vegetables: Wash and slice the cucumbers, and halve or chop the tomatoes. If using, thinly slice the red onion and chop the herbs.
2. Make the Dressing: In a small bowl, whisk together olive oil, vinegar, minced garlic (if using), and herbs. Season with salt and pepper to taste.
3. Combine and Toss: In a large bowl, combine the cucumbers and tomatoes (and onions and olives, if desired). Drizzle with the dressing and gently toss to coat evenly.
4. Chill and Serve: Let the salad sit for about 10 minutes to marinate, or chill it in the refrigerator for a refreshing touch. Give it a final toss before serving.

✔Storage Options:

• Refrigerate: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.

Easy Recipe: Cucumber Tomato Salad for a Healthy Meal

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Ingredients

 

For the Salad:

• ▢ Cucumbers: 2 medium thinly sliced – for crunch and freshness.
• ▢ Tomatoes: 3 large diced – for sweetness and juiciness. Cherry or grape tomatoes halved can also be used for a different texture.
• ▢ Red onion: 1 small thinly sliced – adds a sharp, slightly spicy flavor.
• ▢ Fresh parsley: 1/4 cup chopped – for a fresh herbal note.
• ▢ Fresh dill: 2 tablespoons chopped (optional) – adds a unique, tangy flavor.

For the Dressing:

• ▢ Olive oil: 3 tablespoons – serves as the base of the dressing.
• ▢ Lemon juice: From 1 lemon about 2 tablespoons – adds brightness and acidity.
• ▢ White vinegar or apple cider vinegar: 1 tablespoon – for extra tanginess.
• ▢ Garlic: 1 clove minced – for a punch of flavor.
• ▢ Salt: To taste – enhances the overall flavors of the salad.
• ▢ Black pepper: To taste – adds a slight heat.

Instructions

Prepare the Vegetables:

• Wash the cucumbers and tomatoes thoroughly. Slice the cucumbers into thin rounds and dice the tomatoes into bite-sized pieces. If using cherry or grape tomatoes, cut them in half.
• Peel and thinly slice the red onion into half-moons. This can reduce the sharpness and make them more palatable in the salad.

Make the Dressing:

• In a small bowl, whisk together the olive oil, lemon juice, vinegar, minced garlic, salt, and black pepper until well combined. Taste and adjust the seasoning as needed.

Combine the Salad:

• In a large bowl, combine the sliced cucumbers, diced tomatoes, sliced red onion, chopped parsley, and dill (if using).
• Pour the dressing over the salad and toss gently to ensure all the ingredients are well coated.

Chill and Serve:

• For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together.
• Give the salad a quick toss before serving and adjust the seasoning if necessary.