Description
This refreshing Cucumber Tomato Salad is the perfect summer side—crisp cucumbers, juicy tomatoes, sharp red onions, and fresh parsley tossed in a tangy red wine vinaigrette. Light, vibrant, and easy to make ahead!
Ingredients
Scale
- 1 English cucumber – sliced into rounds then quartered
- 2 cups grape tomatoes – sliced in half
- ½ cup red onion – sliced into thin strips
- 2 Tbsp chopped parsley
- ¼ cup extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp granulated sugar – or honey
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Prep the Veggies: Wash all your vegetables. Slice the cucumber into thin rounds and quarter them. Slice the grape tomatoes in half, thinly slice the red onion, and finely chop the parsley.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, sugar (or honey), dried basil, salt, and pepper until emulsified.
- Combine the Ingredients: In a large bowl, toss together the cucumber, tomatoes, onion, and parsley. Pour the dressing over the vegetables and mix gently to coat evenly.
- Chill: Cover the salad and refrigerate for at least 2 hours to let the flavors meld.
- Toss and Serve: Stir the salad just before serving. Serve cold and enjoy!
Notes
- Use cherry tomatoes if grape tomatoes are unavailable.
- Soak red onion in cold water for 10 minutes to reduce sharpness if preferred.
- Swap parsley for fresh dill or basil for a different herbaceous twist.
- This salad gets better the longer it marinates!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Cucumber Tomato Salad, Cucumber Salad, Tomato Salad, Summer Salad, No Cook Side Dish, Vegan Salad