Description
This Tomato Cucumber Salad is an easy and quick side with simple fresh ingredients and the best healthy flavor for warm days. It is full of juicy tomatoes and crisp cucumbers and bright herbs. Serve it for weeknight dinner or meal prep or holiday gatherings or potluck or brunch or party menus when you need fresh ideas that feel light and colorful.
Ingredients
Scale
- 3 cups chopped Ripe tomatoes
- 2 cups sliced English cucumber
- 1/3 cup thinly sliced Red onion
- 1/4 cup chopped Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- The tomatoes are chopped into uneven juicy chunks while the cucumber is sliced into half moons with irregular edges. The red onion is cut thin so it can fold between the vegetables instead of sitting in thick pieces.
- The olive oil and lemon juice and vinegar become a glossy pale dressing with salt and pepper specks floating through it. The mixture looks thin and shiny and ready to cling lightly to the vegetables.
- The dressing is poured over the vegetables and the tomatoes begin releasing juice into the bowl. The cucumber slices shift through the tomatoes and the onion threads spread unevenly across the top.
- The chopped parsley is scattered across the salad and catches on the wet tomato edges. After resting the vegetables look glossier and slightly softened while the cucumber still keeps its crisp shape.
- A single portion is spooned onto a white plate with tomatoes and cucumbers overlapping loosely. The dressing shines in small spots and the parsley sits unevenly on top for a homemade finish.
Notes
Pro Tips:
- Slice the onion thinly so it blends through the salad without overpowering the tomatoes and cucumbers.
- Use fresh lemon juice because bottled juice can taste flat and make the dressing less bright.
- Salt the salad shortly before serving if you want the cucumbers to stay extra crisp.
- Add parsley at the end so the herbs stay green and do not bruise too much while tossing.
Storage: Store Tomato Cucumber Salad in an airtight container in the refrigerator. The salad tastes best within the first day because the cucumbers stay crisp and the tomatoes stay juicy. If extra liquid gathers at the bottom then stir gently before serving. For meal prep keep the dressing in a separate small container and combine it right before eating.
- Prep Time: 15 minutes
- Cook Time: 0 minute
- Category: Appetizers
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 115
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg