This tomato and cucumber salad is perfect for summer. Cucumber, tomatoes, and red onion are tossed together in a lemony, herb-packed dressing. It's quick and easy and it goes with just about anything.
Servings : 6servings
Prep Time 10 minutesmins
Total Time 15 minutesmins
Ingredients
1largeEnglish cucumber,peeled, cut in half longwise, and thinly sliced into half-moons
2pintscherry tomatoes,halved
1smallred onion,thinly sliced
⅓cupchopped fresh parsley
¼cupchopped fresh dill
2largelemons,juiced
¼cupextra virgin olive oil
1teaspoonsea salt
½teaspoonfresh ground black pepper
Instructions
Combine the cucumber slices, tomatoes, and red onions in a mixing bowl. Set aside.
In a separate bowl, whisk together the parsley, dill, lemon juice, olive oil, salt, and pepper.
Drizzle the olive oil dressing over the vegetables and gently toss to coat.
Cucumbers: I almost always use English cucumbers for salads because of the fewer seeds, but you can also use a couple of garden cucumbers for this salad.
Tomatoes: Colorful cherry tomatoes are delicious, and they look beautiful, too, but you can also use chopped heirloom tomatoes or red grape tomatoes.
Red Onions: Slice the red onion as thinly as possible. Large chunks of onion will overwhelm the whole dish.
If you want to change it up a bit, add crumbled feta or goat cheese, sliced radishes, carrots, or sliced bell peppers.
Storing Leftovers: Seal the salad in an airtight container and store it in the refrigerator for up to 3 days. The flavor of the red onion tends to seep into the rest of the ingredients as the salad sits, so I suggest eating it sooner rather than later (unless you're a huge fan of onions).
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.