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Fresh Cucumber Tomato Salad with sliced cucumbers, cherry tomatoes, and red onions in a white bowl with a serving spoon.
Layla

Cucumber Tomato Salad

A bright, crunchy summer salad that comes together in minutes with ripe tomatoes, crisp cucumbers, and a tangy herb vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 89
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 medium English cucumber halved lengthwise and sliced 1/4 inch thick
  • 1.5 lbs ripe tomatoes heirloom or vine-ripened, cut into 1-inch chunks
  • 0.5 small red onion thinly sliced into half-moons
  • 0.25 cup fresh parsley roughly chopped
  • 2 tbsp fresh dill roughly chopped
For the Dressing
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 clove garlic minced or grated
  • 0.75 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Small bowl or jar (for dressing)
  • Sharp knife
  • Cutting board

Method
 

Prep the Vegetables
  1. Place sliced cucumbers in a colander, sprinkle with 1/4 teaspoon salt, and toss gently. Let drain for 10 minutes while you prep everything else. This draws out excess water so your salad stays crisp, not soggy. Pat dry with a clean kitchen towel before using.
  2. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, remaining 1/2 teaspoon salt, and black pepper until emulsified. Taste and adjust - it should be bright and tangy.
  3. In a large bowl, combine the drained cucumbers, tomato chunks, sliced red onion, parsley, and dill. Pour the dressing over the top and toss gently with your hands or two large spoons. You want to coat everything without crushing the tomatoes.
  4. Let the salad sit at room temperature for 5 to 10 minutes so the flavors meld. Taste again and add more salt or vinegar if needed. Serve immediately, or chill for up to 2 hours.

Notes

If your tomatoes are very juicy, seed them before cutting to prevent a watery salad. For a heartier version, add 4 ounces of crumbled feta and a handful of Kalamata olives. This salad is best the day it's made - the cucumbers lose their crunch after about 4 hours in the dressing.