Cucumber Tomato Salad
A refreshing Cucumber Tomato Salad featuring crisp cucumbers, juicy tomatoes, and fresh herbs, perfect for warm weather.
Equipment
- medium bowl
Ingredients
- 1 large English cucumber quartered lengthwise and cut crosswise into ½-inch pieces
- 1 small red onion quartered and thinly sliced
- ¾ teaspoon kosher salt plus more as needed
- 4 medium tomatoes cut into 1-inch pieces
- 3 tablespoons fresh parsley, dill, or mint leaves finely chopped
- 2 tablespoons red wine or white wine vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon granulated sugar optional
- freshly ground black pepper
Instructions
- Place cucumber and red onion in a medium bowl. Sprinkle with kosher salt and toss to combine. Let sit for 20 minutes.
- Pour off any liquid from the cucumber mixture. Add tomatoes, fresh herbs, vinegar, olive oil, and sugar if desired. Toss to combine. Taste and season with more salt and black pepper as needed.
Notes
Make ahead: The salad can be made and refrigerated in an airtight container up to 1 day ahead. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 50mgIron: 1mg
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