Go Back
CRISP & ZINGY Cucumber Tomato Salad! So Fresh! Cucumber tomato salad: whip up this refreshing side dish with a tangy marinade. Perfect for summer gatherings, in

CRISP & ZINGY Cucumber Tomato Salad! So Fresh!

Cucumber tomato salad: whip up this refreshing side dish with a tangy marinade. Perfect for summer gatherings, incredibly easy to make.
Print Recipe Pin Recipe
Prep Time 2 hours 10 minutes
Total Time 2 hours 10 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2-3 cucumbers (thinly sliced, I usually use 2 large English cucumbers)
  • 1/2 cup red onion (very thinly sliced)
  • 1 cup water
  • 1/2 cup apple cider or red wine vinegar
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 3 medium tomatoes (chopped, or 2-3 cups of any tomato you like)
  • 3 tablespoons olive oil
  • 1/4 cup chopped fresh parsley (optional)

Method
 

  1. Place the cucumbers and red onion in a bowl. Whisk together the water, vinegar, sugar, salt, pepper, and oil until the sugar is dissolved.
  2. Pour over the cucumbers and onions and let sit in the refrigerator for at least 2 hours (and up to 6).
  3. Pour off all but a few tablespoons of the liquid. Add the tomatoes and herbs and toss to combine. Serve and enjoy!

Notes

- For the best texture, ensure your cucumbers and red onions are thinly sliced. A mandoline can help achieve uniform slices, making for a more professional presentation and even marination.
- Don't skip the marinating time; this allows the flavors to truly meld and the vegetables to absorb the tangy dressing. Two hours is the minimum for good flavor, but up to 6 hours will deepen it beautifully.
- If you're not serving immediately, store the salad in an airtight container in the refrigerator for up to 3 days. The vegetables will soften slightly over time, but the flavor remains excellent.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.