Description

Cucumber Tomato Salad is a simple, refreshing dish made with crisp cucumbers, juicy tomatoes, and a light vinaigrette—perfect as a summer side or light appetizer.

Ingredients

Units Scale

2 cups cherry tomatoes, halved
2 cups cucumber, sliced (about 1 large cucumber)
1/4 cup thinly sliced red onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)

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Instructions

In a large bowl, combine the cherry tomatoes, cucumber slices, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Pour the dressing over the vegetables and toss to coat evenly.
Garnish with fresh parsley if desired and serve immediately or chill for 15 minutes before serving.

Notes

Use English cucumbers or Persian cucumbers for fewer seeds and more crunch.
Add crumbled feta or sliced olives for a Greek twist.
Best enjoyed the same day for maximum freshness.

Nutrition

Serving Size: 1 serving
Calories: 100
Sugar: 4g
Sodium: 120mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg