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Cucumber Tomato Salad

A light and refreshing Cucumber Tomato Salad that brings bright flavors and nostalgia from summer evenings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 3 cups cucumbers, thinly sliced (English or Persian cucumbers for fewer seeds; substitute with zucchini if needed)
  • 2 cups ripe tomatoes, chopped (heirloom or Roma; plum tomatoes hold shape better)
  • 1 small red onion, very thinly sliced (for a gentle sharpness; substitute shallot for milder sweetness)
  • 1/4 cup fresh basil leaves, torn (substitute fresh mint or parsley for a different lift)
Dressing
  • 3 tablespoons extra virgin olive oil The backbone of the dressing.
  • 2 tablespoons red wine vinegar or apple cider vinegar Brightens and balances.
  • 1 teaspoon honey or maple syrup (omit for strict vegan)
  • 1 clove garlic, minced (optional but aromatic)
  • to taste Salt and freshly ground black pepper
Optional Ingredients
  • 1/3 cup crumbled feta or goat cheese For a creamy, salty finish.
  • 1/4 cup toasted pine nuts or sunflower seeds For crunch.

Method
 

Preparation
  1. Wash and slice cucumbers and tomatoes. Place in a large mixing bowl.
  2. Add the sliced red onion and torn basil to the vegetables.
Making the Dressing
  1. In a small jar, combine olive oil, red wine vinegar, honey, minced garlic, a pinch of salt, and black pepper. Whisk or shake until emulsified.
Tossing the Salad
  1. Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning as needed.
Finishing Touches
  1. Fold in feta and toasted seeds if using. Let the salad sit for 10 to 20 minutes.
  2. Serve in a bowl or on plates, either as a side or with toasted bread.

Notes

This salad can be customized with proteins or creamy ingredients, and it's best enjoyed fresh.