Refreshing Cucumber Tomato Salad Recipe

I recently whipped up a Cucumber Tomato Salad bursting with vibrant flavors. The blend of thinly sliced cucumbers, ripe tomatoes, and zesty red onion with a splash of extra virgin olive oil and red wine vinegar makes this dish a refreshing treat. Enjoy the simple yet delightful medley of natural ingredients in every bite.

I recently came across a twist on a classic salad that quickly became one of my go-to recipes. I love how simple and refreshing it is, using things like two medium cucumbers thinly sliced, four ripe tomatoes roughly chopped, and a small red onion cut into fine rings.

I mix in one minced clove of garlic and drizzle 1/4 cup extra virgin olive oil along with 2 tbsp red wine vinegar. A little salt and pepper tie everything together perfectly.

Sometimes I toss in a handful of fresh basil leaves for an extra burst of flavor, though that’s totally up to you. This recipe reminds me of other fresh salad recipes like those egg salad and tomato salad variations that always seem to hit the spot on a sunny day.

Its flavor and crisp ingredients really make you appreciate the simple pleasures of your everyday produce. Enjoy experimenting with it!

Why I Like this Recipe

I really dig this recipe because:

1. I love how refreshing and light it is, especially on a hot day.
2. I like that it’s super simple to make and doesn’t take much time.
3. I appreciate the burst of flavor from the garlic and red wine vinegar that makes it so zingy.

So here’s how I usually make my Cucumber Tomato Salad. First, I grab 2 medium cucumbers and slice ’em thinly, then toss ’em in a big bowl. Next I chop up 4 ripe tomatoes (or if I’m using cherry tomatoes, I just cut them in half) and add them right along. I slice a small red onion very thin and mix it in with the rest of the veggies. I always mince a clove of garlic and sprinkle it over everything too.

After that, I pour about 1/4 cup extra virgin olive oil all over and drizzle 2 tbsp of red wine vinegar (or lemon juice if thats more your thing). Then I git a little salt and pepper going on to taste. If I have some fresh basil leaves, I tear them up roughly and fold them in. I let the salad sit for about 10 minutes so all the flavors can get to know each other real good, then I give it a quick stir again.

I always serve it chilled or at room temp, and it never fails to hit the spot even though it’s straight forward.

Ingredients

• Crisp, hydrating cucumbers supply essential vitamins, valuable fiber, and add a light crunch.
• Juicy tomatoes are naturally sweet, rich in vitamin C and antioxidants that help overall health.
• Red onion offers a slightly pungent kick, bursting with fiber to aid digestion.
• Garlic gives a mellow flavor along with natural antibiotic qualities, boosting the taste.
• Extra virgin olive oil brings healthy fats that improve satiation and enhance flavor.
• Red wine vinegar is tangy and bright, lending low-calorie acidity to balance the salad.
• Fresh basil leaves add an aromatic, antioxidant-rich touch that finishes the dish beautifully.
• Salt and pepper enhance flavors, balancing tart and savory notes perfectly.

Ingredient Quantities

• 2 medium cucumbers, thinly sliced
• 4 ripe tomatoes, roughly chopped (or about 3 cups of halved cherry tomatoes)
• 1 small red onion, thinly sliced
• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar (or lemon juice if you prefer)
• Salt to taste
• Pepper to taste
• A handful of fresh basil leaves, roughly torn (optional)

How to Make this

1. First, wash and slice the cucumbers into thin rounds and put them into a big bowl.

2. Next, chop the tomatoes roughly or if using cherry tomatoes, just cut them in half and add them to the bowl.

3. Thinly slice the red onion and toss it in with the cucumbers and tomatoes.

4. Mince the garlic and sprinkle it over the veggies.

5. Pour the extra virgin olive oil over everything then drizzle with the red wine vinegar (or lemon juice if you prefer).

6. Sprinkle salt and pepper to taste, and then mix all the ingredients gently together.

7. If you’re using basil, roughly tear up the leaves and fold them into the salad.

8. Let the salad rest for about 10 minutes so the flavors can meld together.

9. Finally, give it a quick stir again and serve it chilled or at room temp as your refreshing cucumber tomato salad.

Equipment Needed

1. A large mixing bowl for gathering and tossing all the veggies
2. A cutting board to safely slice cucumbers, tomatoes, onion, and garlic
3. A sharp chef’s knife for chopping and slicing all your ingredients
4. Measuring cups and spoons to accurately add olive oil and red wine vinegar
5. A stirring spoon to gently mix the salad ingredients together

FAQ

Refreshing Cucumber Tomato Salad Recipe Substitutions and Variations

• Red Onion: Sometimes, you can use thinly sliced shallots instead. They’ll give a sweeter, milder taste.
• Extra Virgin Olive Oil: Avocado oil is a good swap if you want a less robust flavor.
• Red Wine Vinegar: Apple cider vinegar works real well and gives a nice tang, too.
• Basil: If you dont have basil available, try using fresh mint leaves for a different kind of zest.

Pro Tips

1. Try to let the salad sit for about 10 minutes or maybe a bit longer so the flavors really mix together. Sometimes letting things chill for a few extra minutes really boosts the taste and makes it less watery.
2. When you slice the veggies, try to keep all the pieces kinda similar in size. It might seem like a small detail but it helps so every bite gets a good mix of tomato, cucumber and onion.
3. If you wanna mix things up, experiment with different acids. I know red wine vinegar is good, but lemon juice can give it a brighter kick that some people really like.
4. Don’t be afraid to add a little extra seasoning or even some fresh basil at the end. A pinch more salt or pepper just before serving can completely transform the flavors, so taste and adjust as you go.