CUCUMBER TOMATO SALAD Recipe

I reimagined the classic Cucumber Tomato Salad with crisp cucumber, juicy tomatoes, red onion and a tangy dressing, adding a small unexpected twist I can’t wait to share.

I like a salad that makes me stop mid bite to figure out whats happening. My Cucumber Tomato Salad does that with crisp cucumbers and thin red onion slices that keep reminding you theyre there.

It looks simple but every time I make it something shifts and I find new balance in the tangy dressing, like a little puzzle on a plate. It is one of those Tomato Salad Recipes I never get tired of, and it sneaks into weeknight dinners and backyard gatherings when I need something fresh and quick.

Try it and see which note steals the show for you.

Ingredients

• Cool, crisp and mostly water, adds crunch and hydration, lightly bitter sometimes.
• Juicy, sweet tart notes, full of vitamin C and lycopene, brightens the salad.
• Sharp bite, a little sweet when soaked, gives texture and mild sulfur nutrients.
• Rich mouthfeel, healthy monounsaturated fats, makes flavors meld and coat veggies.
• Adds tangy bright acidity, balances sweetness, helps wake up all the flavors.
• Herbal freshness, basil is peppery sweet parsley is clean grassy, both add lift.
• Salty creamy crumble, adds savory richness and little protein, optional but addictive.

Ingredient Quantities

• 2 medium cucumbers about 1 pound total, English or Persian work fine
• 4 medium ripe tomatoes or about 2 cups cherry tomatoes halved
• 1 small red onion about 1/2 cup thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar or fresh lemon juice
• 1 teaspoon granulated sugar or honey optional
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh basil or parsley
• 1/2 cup crumbled feta cheese optional

How to Make this

1. Wash the cucumbers and slice them about 1/4 inch thick, you can peel them if you want; put the slices in a bowl and sprinkle about 1/2 teaspoon kosher salt over them, toss and let sit 10 minutes to draw out excess water, then drain and pat dry with paper towels.

2. Cut the tomatoes into bite sized pieces or halve about 2 cups cherry tomatoes, thinly slice the small red onion into about 1/2 cup and if you want mellow onion flavor soak the slices in cold water for 5 minutes then drain.

3. In a small bowl whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar or fresh lemon juice, the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar or honey if using; whisk until the dressing looks combined.

4. Put the drained cucumbers, tomatoes and onion in a large mixing bowl, pour the dressing over them and toss gently so nothing turns to mush but everything is coated.

5. Chop about 2 tablespoons fresh basil or parsley and fold most of it into the salad, save a little for garnish.

6. If using, sprinkle 1/2 cup crumbled feta over the salad and fold it in gently so some big chunks remain.

7. Taste and adjust seasoning, add a pinch more salt or a splash more vinegar or lemon if it needs brighter acidity, or a little more sugar or honey if tomatoes are too tart.

8. Let the salad sit 10 to 20 minutes at room temperature for flavors to meld or chill briefly, then serve topped with the remaining herbs; it’s best eaten within a few hours so the cucumbers stay crisp.

Equipment Needed

1. Cutting board, big enough for cucumbers and tomatoes
2. Chef’s knife, sharp (8-inch or similar)
3. Vegetable peeler (optional) if you want to peel cucumbers
4. Large mixing bowl for the salad
5. Small bowl for whisking the dressing
6. Whisk or fork to combine the dressing
7. Colander or fine mesh strainer to drain the cucumbers
8. Measuring spoons for oil, vinegar, salt, pepper, sugar
9. Paper towels or a clean kitchen towel to pat cucumbers dry
10. Salad tongs or a wooden spoon to gently toss and serve

FAQ

CUCUMBER TOMATO SALAD Recipe Substitutions and Variations

• Cucumbers: swap with thinly sliced zucchini, jicama, or celery for the same crunch. If using zucchini peel and seed larger ones so they dont get soggy.
• Tomatoes: use halved cherry or grape tomatoes when big ones arent ripe, or try roasted plum tomatoes for a sweeter, more concentrated flavor.
• Red onion: replace with thinly sliced shallot, scallion, or soaked white onion to cut the bite. Soak slices in cold water 10 minutes to mellow them out.
• Feta cheese: sub in crumbled goat cheese, ricotta salata, or omit and toss in toasted pine nuts or chopped olives for savory richness.

Pro Tips

1. Salt the cucumbers to pull out extra water, then rinse and squeeze or pat them dry before tossing. Do not salt and forget them, they can turn mushy if left too long.

2. Use the ripest tomatoes you can find for natural sweetness, and if a tomato is super wet scoop out some seeds and juice with your thumb so the salad does not get diluted.

3. Make the dressing in a jar and shake it hard so it emulsifies, or whisk with a tiny spoon of Dijon mustard to help it cling to the veggies. A little honey or sugar will tame very tart tomatoes.

4. Keep the feta separate until just before serving if you want big chunks and a firmer texture, and fold most of the herbs in but reserve some for a bright garnish.