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Tomato Cucumber Salad Recipe for Quick Side Dish
Emily

Tomato Cucumber Salad

A crisp, refreshing, and vibrant Mediterranean-style salad that pairs perfectly with any meal. This simple side dish highlights the natural flavors of fresh cherry tomatoes and crunchy mini cucumbers, tossed in a light olive oil dressing with aromatic basil and a hint of acidity. Easy to prepare and visually appealing, this salad is the perfect addition to your busy weeknight rotation or weekend gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 2 cups cherry tomatoes, halved
  • 5 mini cucumbers, sliced into 1/4 inch coins
  • 3 teaspoons extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 2 Tablespoons red onion, finely diced
  • 2 Tablespoons fresh basil, chopped
  • Salt and freshly ground black pepper to taste

Method
 

  1. Slice the cherry tomatoes in half and place in a large mixing bowl.
  2. Cut the mini cucumbers into uniform 1/4 inch coins and add them to the bowl.
  3. Drizzle the olive oil and apple cider vinegar over the vegetables.
  4. Season with salt and freshly ground pepper according to taste.
  5. Toss the salad thoroughly to ensure even coating.
  6. Garnish with freshly diced red onions and chopped basil before serving.

Notes

Use chilled vegetables for the best crisp texture. If you prefer a milder onion flavor, soak the diced red onions in cold water for 5 minutes and pat dry before adding.