Ah, a classic cucumber tomato salad—refreshing, crisp, and perfect for a light side dish! Here’s a simple and flavorful recipe:
Cucumber Tomato Salad
Ingredients:
- 2 large cucumbers, thinly sliced (English or regular cucumbers work)
- 3–4 medium tomatoes, chopped or sliced
- ½ small red onion, thinly sliced (optional, but adds a nice bite)
- 2–3 tbsp olive oil
- 1–2 tbsp red wine vinegar or lemon juice
- 1 tsp sugar (optional, balances acidity)
- Salt and pepper, to taste
- Fresh herbs: 2 tbsp chopped parsley, dill, or basil (your choice)
- Optional: Feta cheese crumbles or olives for a Mediterranean touch
Instructions:
- Prepare the vegetables:
Wash and slice cucumbers and tomatoes. If using onion, slice it thinly. - Make the dressing:
In a small bowl, whisk together olive oil, vinegar or lemon juice, sugar (if using), salt, and pepper. - Combine:
In a large bowl, toss the cucumbers, tomatoes, and onions with the dressing until evenly coated. - Add herbs and extras:
Sprinkle with fresh herbs, and if you like, add feta or olives. - Chill (optional):
Let it sit in the fridge for 15–30 minutes to allow flavors to meld.
💡 Tip: For extra crunch, you can peel the cucumber if the skin is thick. Cherry tomatoes work beautifully too, just halve them.
If you want, I can also give a zesty version with garlic and a creamy yogurt dressing—super refreshing for summer! Do you want me to do that?
