Cucumber Tomato Salad
A fresh and tangy cucumber tomato salad with red onion and a simple vinaigrette—perfect for summer meals and barbecues.
Ingredients
For the Salad:
- 1 English cucumber sliced into rounds then quartered
- 2 cups grape tomatoes halved
- ½ cup red onion thinly sliced
- 2 tablespoons chopped fresh parsley
For the Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon granulated sugar or honey
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Prepare the Vegetables
- Wash all produce thoroughly. Slice the cucumber into rounds, then quarter each round. Halve the grape tomatoes and thinly slice the red onion. Chop fresh parsley.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, red wine vinegar, sugar or honey, dried basil, salt, and pepper until fully combined.
Assemble the Salad
- In a large mixing bowl, combine the cucumber, tomatoes, onion, and parsley. Pour the dressing over the salad.
Toss and Chill
- Toss everything together gently until coated. Cover the bowl and refrigerate for at least 2 hours to let the flavors meld.
Serve
- Stir the salad again before serving and garnish with extra parsley, if desired.