Description
This cucumber tomato and onion salad is made with fresh vegetables tossed in a simple vinaigrette. It’s easy to make, customizable, and perfect for summer meals, barbecues, or a quick side dish.
Ingredients
- 2 cups cherry tomatoes, halved or quartered
- 4 Persian cucumbers, sliced into rounds
- 1/2 small red onion, very thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon Dijon mustard, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until fully combined. Alternatively, add everything to a jar with a lid and shake until emulsified. Set aside.
- Cut the cherry tomatoes in halves or quarters and slice the cucumbers into rounds, half-moons, or chunks, keeping everything similar in size.
- Thinly slice the onion using a sharp knife or mandoline. If the onion is too strong, soak the slices in cold water for a few minutes, then drain well.
- (OPTIONAL) Lightly salt the tomatoes and cucumbers and let them sit for 10 to 15 minutes to release excess moisture. Drain or pat dry before assembling the salad.
- In a large bowl, combine the tomatoes, cucumbers, and onions. Pour the dressing over the top and toss until everything is evenly coated. Be gentle when mixing to prevent the tomatoes from breaking down.
- Allow the salad to sit for at least 10 minutes before serving so the flavors can develop. For a deeper flavor and a softer texture, let it sit closer to 30 minutes or longer.
- Before serving, toss the salad again and give it a taste. Adjust with additional salt, vinegar, or oil if needed.
Notes
- If using regular cucumbers instead of Persian, use two. If using long, English cucumbers, one should be enough.
- If using larger tomatoes like beefsteak or vine-ripened, cut them into bite-sized pieces.
- Slice the vegetables as evenly as possible so you get a mix of everything in each bite.
- To reduce excess liquid and keep the salad from getting too watery as it sits, salt and drain the tomatoes and cucumbers before assembling the salad.
- If the dressing tastes too sharp, add a pinch of sugar or a small drizzle of honey to soften the acidity.
- Equipment Used: Chef’s knife | kitchen tongs | mandoline | measuring cups | measuring spoons | mixing bowls | slotted spoon | whisk | wooden chopping block
- Prep Time: 15
- Chill Time: 10
- Category: Dinner, Eat, Lunch, Side Dish
- Method: No-Cook
- Cuisine: American
