Cucumber Tomato Salad

This cucumber tomato salad is a no-cook side dish made with English cucumbers, tomatoes, red onion, and fresh basil tossed in a red wine vinegar dressing.

Prep Time10

Cook Time0

Resting Time15

Total Time25

Course: Appetizer, Lunch, Salad, Side Dish

Cuisine: American, Italian, Mediterranean

Keyword: cucumber tomato salad, fresh, healthy, no-cook, quick

Servings: people

Calories: 75kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Colander For salting and draining the cucumbers.
1 Small Mixing Bowl For whisking the dressing.
1 Large mixing bowl For tossing the salad.
1 Whisk
1 Sharp knife Or a mandoline for even slices.

Ingredients

2 pieces English cucumbers halved lengthwise and sliced into 1/4-inch half moons
2 cups grape tomatoes halved
1/2 pieces medium red onion thinly sliced
1/3 cup fresh basil torn or thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon kosher salt divided
1/3 teaspoon black pepper

US Customary - Metric

Instructions

Place the sliced cucumbers in a colander. Sprinkle with half of the kosher salt and toss gently. Let them sit for 15 minutes to draw out excess moisture, then pat dry with paper towels.
2 pieces English cucumbers, 1/2 teaspoon kosher salt
In a small bowl, whisk together the olive oil, red wine vinegar, sugar, remaining salt, and black pepper until well blended.
3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon kosher salt, 1/3 teaspoon black pepper
Transfer the cucumbers to a large mixing bowl. Add the red onion, halved grape tomatoes, and fresh basil. Toss to combine.
2 pieces English cucumbers, 2 cups grape tomatoes, 1/2 pieces medium red onion, 1/3 cup fresh basil
Pour the dressing over the salad and toss gently until everything is evenly coated.
Cover and refrigerate for 10 minutes before serving to allow the flavors to come together. Give it one final gentle toss, then transfer to a serving dish. Share and enjoy!

Notes

Scaling for a crowd – When doubling the recipe for a potluck, only increase the dressing by 1.5x. Cucumbers and tomatoes release liquid as they sit, so a full doubling of dressing makes the salad too wet.

Brand recommendations – Pompeian or Colavita red wine vinegar both work well here. For the olive oil, use one you would taste on bread, since it carries half the flavor of the dressing.

Mandoline tip – If you have a mandoline, set it to 1/4 inch and run the cucumber halves cut-side down. Even slices mean even seasoning and a salad that looks clean on the plate.

Onion bite control – If raw red onion is too sharp for your table, soak the slices in cold water for 10 minutes, then drain and pat dry before adding to the salad.

Serving variation – Spoon any leftover salad over leafy greens the next day for a light lunch. The dressing at the bottom of the bowl works as a vinaigrette for the greens.

Nutrition