Description
Cucumber Tomato Salad is a vibrant and refreshing dish that brightens any meal. Perfect for summer gatherings or a light weeknight dinner, it combines juicy vine tomatoes and crisp cucumbers, elevated by a tangy dressing and fresh herbs. This no-cook recipe takes just 20 minutes to prepare, making it an ideal choice for busy days. Whether enjoyed as a side dish alongside grilled meats or as a standalone light lunch, this salad is sure to impress with its burst of flavors and healthy ingredients.
Ingredients
Scale
- 8 small vine cocktail tomatoes
- 1 English cucumber
- 1/4 red onion (thinly sliced)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 squeeze lemon juice
- 1 pinch pepper
- 1 teaspoon kosher salt
- 3 cloves garlic (minced)
- 1 teaspoon brown sugar
- 1 teaspoon dried basil
Instructions
- Cut each tomato into wedges and halve them for juiciness.
- Slice the cucumber lengthwise, then cut into 1/4-inch slices.
- In a mixing bowl, combine tomatoes, cucumber, brown sugar, red onion, herbs, salt, and pepper.
- Whisk together olive oil, red wine vinegar, lemon juice, garlic, brown sugar, pepper, and basil in a separate bowl.
- Pour the dressing over the salad mixture and toss gently to coat.
- Let the salad rest for 1–6 hours at room temperature or refrigerate to enhance flavors before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg