This Cucumber Tomato Salad has crisp cucumber, juicy tomatoes and red onion, all tossed in a tangy dressing. It’s the ultimate refreshing summer salad recipe!
1 English cucumber (no need to peel)
10 ounces grape or cherry tomatoes* (halved)
½ small red onion (thinly sliced, about ½ cup)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
½ teaspoon Kosher salt or fine sea salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley, dill and/or basil (optional)
Trim off the two ends of the cucumber and then halve it lengthwise. Then slice it into ¼-inch thick half rounds.
Place the cucumber, halved tomatoes and sliced red onion in a medium bowl.
To make the dressing, in a small bowl, whisk together the olive oil, red wine vinegar, honey, salt and pepper.
Pour the dressing over the salad and toss gently to mix.
Gently stir in the fresh herbs, if using. Serve immediately or chill in the refrigerator for an hour or two to let the flavors meld together and then serve.
You can also use whole ripe tomatoes and chop them.
The salad is best served within a few hours of preparation, but will still be delicious on the second day. Over time, the cucumbers will soften and the both the cucumbers and tomatoes will release some liquid, watering down the salad a bit.