Cucumber Tomato Salad
Crisp English cucumber, sweet cherry tomatoes, and quick-pickled red onion tossed in a bright red wine vinaigrette. No cooking required, and it goes with nearly anything you put next to it.
Servings: 4
Ingredients
For the salad:
- ½ small red onion quartered and thinly sliced (about ½ cup)
- 1 tablespoon lemon juice
- 1 pint cherry or grape tomatoes halved (about 2 cups)
- 1 English cucumber sliced into half moons (about 2½ cups)
- 2 tablespoons fresh parsley chopped
- ¼ cup crumbled feta cheese optional
For the dressing:
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 garlic clove minced (or ¼ teaspoon garlic powder)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Add the red onion and lemon juice to a medium bowl and toss to combine. Let the onion sit at room temperature for at least 10 minutes.
- Add the tomatoes, cucumber, parsley, and the onion along with any remaining lemon juice to a large bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, garlic, salt, black pepper, and red pepper flakes if using, until well combined. Taste and adjust the salt and pepper. Add red pepper flakes if using.
- Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Top with feta, if using, and serve immediately.
Notes
- Dress it late: Add the dressing no more than 30 minutes before serving. The vegetables start releasing water as soon as it goes on.
- Don't skip the onion soak: Ten minutes in lemon juice takes the sharp bite out of raw red onion and turns it pink.
- English Cucumbers are best: Thin skin and small seeds mean no peeling, no seeding, and less water in the bowl. Regular cucumbers work, but you should peel, halve lengthwise, and scrape out the seeds before slicing.
- Vinegar swaps: Lemon juice, white wine vinegar, or apple cider vinegar all stand in for red wine vinegar.
- 1:1 ratio: Equal parts vinegar and oil give enough acidity to carry mild, watery vegetables.
- Making it ahead: Prep the vegetables and dressing separately up to a day in advance and combine just before serving.
- Salting for make-ahead: Toss cucumber slices with ¼ teaspoon salt, drain in a colander 15 to 30 minutes, then pat dry. Only needed if prepping ahead.
- Add-ins: Chickpeas, quinoa, or farro make it a meal. Olives and feta lean it Mediterranean. Diced avocado adds creaminess.
- Herb swaps: Dill, mint, or oregano in place of parsley.
- Storage: Up to 2 days in an airtight container in the fridge. Don't freeze it.