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Close-up of cucumber tomato salad in a white serving bowl filled with juicy red tomato wedges, chunky green cucumber pieces, thinly sliced purple-red onion, chopped parsley, black pepper, and a bright green mint sprig, with pita bread and hummus in the background.
5 from 1 vote

Cucumber Tomato Salad

This easy Cucumber Tomato Salad combines crisp cucumber, juicy tomatoes, red onion, and fresh parsley with a bright lemon and red wine vinaigrette. It takes just 10 minutes to make, with no cooking and no need to salt the cucumbers or let the salad marinate.
Prep Time10 minutes
Total Time10 minutes
Servings: 4 servings
Calories: 121kcal
Chef: Jessica Randhawa

Ingredients

  • 2 cups cucumber - chopped into 1/2- to 3/4-inch pieces
  • 2 cups ripe tomatoes - chopped into 1/2- to 3/4-inch pieces
  • ¼ cup red onion - thinly sliced
  • 2 tablespoons fresh parsley - chopped
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Fresh mint - for garnish (optional)

Instructions

  • Prepare the vegetables: Chop the cucumber and tomatoes into similarly sized, 1/2- to 3/4-inch pieces. Transfer them to a large mixing bowl with the thinly sliced red onion and chopped parsley.
    2 cups cucumber, 2 cups ripe tomatoes, ¼ cup red onion, 2 tablespoons fresh parsley
  • Mix the vinaigrette: Add the olive oil, red wine vinegar, lemon juice, salt, and black pepper to a small bowl or jar. Whisk or shake until well combined.
    3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, ½ teaspoon salt, ¼ teaspoon ground black pepper
  • Dress the salad: When ready to serve, pour the vinaigrette over the cucumber and tomato mixture.
  • Toss and serve: Gently toss until evenly coated. Serve immediately for the crispest texture, or chill for up to 30 minutes and toss again before serving.

Notes

  • The best tomatoes to use for this salad are ripe but firm tomatoes that will hold their shape after chopping. Roma and plum tomatoes release less liquid, while Campari, vine-ripened, heirloom, and beefsteak tomatoes tend to be sweeter and juicier. If using a particularly juicy heirloom or beefsteak tomato, remove some of the seeds and excess liquid before chopping.
  • English and Persian cucumbers have thin skin and small seeds, so they do not need to be peeled. When using a regular garden cucumber, peel it if the skin is thick and scoop out any large seeds.
  • Sweet onion or shallot may be substituted. To soften the flavor of red onion, soak the slices in ice water for 10 minutes, then drain and pat dry.
  • White wine vinegar is the closest substitute for red wine vinegar. Apple cider vinegar also works but adds a slightly fruitier flavor. Distilled white vinegar is sharper, so use slightly less.
  • Avoid excess liquid: Salt draws moisture from cucumbers and tomatoes, so wait to add the vinaigrette until shortly before serving.
  • Make ahead: Chop the vegetables and prepare the vinaigrette separately. Refrigerate them in airtight containers and combine just before serving.
  • Storage: Refrigerate leftovers in an airtight container for up to 2 days. The vegetables will soften and release liquid as they sit, so the salad is best enjoyed the day it is made. Toss again and drain off excess liquid before serving.

Nutrition

Calories: 121kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 298mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 838IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg
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