Ingredients and substitutions
This refreshing cucumber tomato salad is made with simple, fresh ingredients that are easy to find and perfect for warm-weather meals. The base of the salad includes crisp cucumbers and juicy tomatoes, complemented by a few flavorful additions. Below is a list of the core ingredients, along with suggested substitutions to accommodate different tastes and dietary needs.
- Cucumbers: Use English cucumbers for their thin skin and minimal seeds. Persian cucumbers are also a great option for their crunch and mild flavor. If using regular garden cucumbers, consider peeling and seeding them to reduce bitterness.
- Tomatoes: Ripe cherry or grape tomatoes are ideal for their sweetness and firm texture. You can also use heirloom or Roma tomatoes, chopped into bite-sized pieces. Choose tomatoes that are firm but ripe for the best flavor.
- Red onion: Thinly sliced red onion adds a sharp, tangy bite. For a milder flavor, soak the slices in cold water for 10 minutes before adding to the salad. Shallots can be used as a subtler alternative.
- Fresh herbs: Chopped fresh parsley or dill adds brightness and depth. Basil or mint can also be used for a different flavor profile. Use fresh herbs whenever possible for the best taste.
- Olive oil: A good-quality extra virgin olive oil enhances the salad’s richness. For a lighter option, use avocado oil or a neutral oil like grapeseed.
- Vinegar: Red wine vinegar provides a tangy balance to the sweetness of the tomatoes. White wine vinegar or lemon juice can be used as substitutes, depending on your preference.
- Salt and pepper: Season to taste with kosher salt and freshly ground black pepper. Sea salt or Himalayan pink salt can also be used for a slightly different mineral flavor.
These ingredients come together to create a vibrant, flavorful salad that can be easily customized. Whether you’re working with what’s in season or adapting to dietary preferences, this dish is flexible and forgiving.
Step-by-step preparation
To prepare the cucumber tomato salad, begin by washing all the vegetables thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture, which can dilute the dressing.
Step 1: Prepare the vegetables
- Cucumbers: Slice the cucumbers into thin rounds or half-moons, depending on your preference. If using garden cucumbers, peel them and scoop out the seeds with a spoon before slicing.
- Tomatoes: Halve cherry or grape tomatoes. If using larger tomatoes like Roma or heirloom, cut them into bite-sized chunks. Try to keep the pieces uniform for even flavor distribution.
- Red onion: Peel and thinly slice the red onion. For a milder taste, soak the slices in a bowl of ice water for 10 minutes, then drain and pat dry before adding to the salad.
Step 2: Combine the ingredients
- In a large mixing bowl, combine the sliced cucumbers, tomatoes, and red onion. Gently toss to mix the vegetables evenly.
- Add the chopped fresh herbs of your choice—parsley, dill, basil, or mint—sprinkling them evenly over the vegetables.
Step 3: Make the dressing
- In a small bowl or jar, whisk together 3 tablespoons of extra virgin olive oil and 1 to 2 tablespoons of red wine vinegar. Adjust the vinegar to taste, depending on how tangy you like your salad.
- Season the dressing with a generous pinch of kosher salt and freshly ground black pepper. Whisk until the mixture is emulsified and smooth.
Step 4: Dress the salad
- Pour the dressing over the salad ingredients in the mixing bowl. Use salad tongs or clean hands to gently toss everything together, ensuring the vegetables are evenly coated with the dressing.
- Let the salad sit for 10 to 15 minutes at room temperature before serving. This allows the flavors to meld and the vegetables to absorb the dressing.
For best results, taste the salad just before serving and adjust the seasoning if needed. A final sprinkle of fresh herbs or a light drizzle of olive oil can enhance the presentation and flavor.
Serving suggestions and storage
This cucumber tomato salad is incredibly versatile and pairs well with a wide range of dishes. It makes a refreshing side for grilled meats such as chicken, steak, or lamb, and complements seafood like grilled shrimp or salmon beautifully. For a vegetarian meal, serve it alongside hummus, falafel, or a grain-based dish like quinoa or couscous. It also works well as a topping for toasted bread or pita, creating a quick and flavorful bruschetta-style appetizer.
To elevate the salad for a more substantial dish, consider adding crumbled feta cheese, sliced avocado, or cooked chickpeas. These additions not only boost the protein content but also add richness and texture. If you’re serving the salad at a picnic or potluck, keep it chilled in a cooler until ready to serve to maintain its crispness and freshness.
When it comes to storage, this salad is best enjoyed fresh, ideally within a few hours of preparation. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers and tomatoes will release moisture over time, which can dilute the dressing and soften the vegetables. To minimize this, you can store the dressing separately and toss it with the vegetables just before serving.
If you’re preparing the salad in advance, chop the vegetables and herbs ahead of time and refrigerate them separately. Combine and dress the salad shortly before serving to preserve the texture and flavor. Avoid freezing, as the high water content of the cucumbers and tomatoes does not hold up well to freezing and thawing.