Ah, you’re asking about a Cucumber Tomato Salad—a fresh, easy, and classic side dish. Here’s a clear breakdown:
Cucumber Tomato Salad
Ingredients (serves 4)
- 2–3 cucumbers, sliced or diced
- 3–4 ripe tomatoes, chopped
- ½ red onion, thinly sliced (optional)
- 2–3 tbsp olive oil
- 1–2 tbsp vinegar (red wine, apple cider, or balsamic)
- Salt and pepper, to taste
- Optional extras:
- Fresh herbs: parsley, basil, or dill
- Feta cheese crumbles
- Olives
Instructions
- Prepare the vegetables
- Wash and slice cucumbers, chop tomatoes, and slice onion if using.
- Combine ingredients
- In a bowl, mix cucumbers, tomatoes, and onion.
- Dress the salad
- Drizzle with olive oil and vinegar.
- Sprinkle with salt, pepper, and herbs.
- Toss gently
- Mix everything so vegetables are coated in the dressing.
- Chill (optional)
- Let it sit in the fridge for 10–15 minutes for flavors to meld.
Tips
- Use ripe, firm tomatoes for the best flavor.
- Peel cucumbers if their skin is thick or waxed.
- Add feta or olives for a Mediterranean twist.
- This salad keeps well in the fridge for a few hours, but cucumbers release water over time, so dress just before serving if possible.
If you want, I can make a colorful visual of this cucumber tomato salad with labeled ingredients—it makes it super easy to remember how to make it at a glance.
Do you want me to make that visual?
