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Cucumber and Tomato Salad: A Crisp Refreshing Classic
Emily

Classic Cucumber and Tomato Salad

This refreshing Mediterranean-style salad brings together the crispness of English cucumbers and the juicy sweetness of garden-fresh tomatoes. Perfect for hot summer days, it requires no heat and utilizes a simple, tangy vinegar-based dressing that enhances the natural flavors of the vegetables. It is a family-friendly, plant-based dish that serves as an excellent, palate-cleansing side to almost any main course.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 large English cucumber (or 3 Kirby cucumbers)
  • 3 garden fresh tomatoes, cut into wedges
  • 1 sweet onion, thinly sliced
  • 1 cup distilled white vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper

Method
 

  1. Wash the cucumbers and slice them into thin, uniform rounds.
  2. Cut the tomatoes into bite-sized wedges.
  3. Slice the sweet onion into very thin strips.
  4. Combine the cucumbers, tomatoes, and sliced onions in a large mixing bowl.
  5. In a separate medium bowl, whisk together the white vinegar, olive oil, water, sugar, salt, and pepper.
  6. Pour the dressing mixture over the prepared vegetables and toss gently to combine.
  7. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

For the best texture, use a mandoline to achieve perfectly uniform cucumber rounds. This salad is best enjoyed chilled. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days, though the vegetables will soften as they sit in the dressing.