Hey there, food lovers! I’m Ryan Johnson, and today I’m thrilled to bring you a recipe that’s as refreshing as a dip in Barton Springs on a hot Austin day. This Cucumber Tomato Salad is a burst of color and flavor that instantly takes me back to my college days. Back then, I was all about quick, nutritious bites that kept me fueled and ready for the next adventure. This salad does just that, and I’m excited to share it with you!
Why You’ll Absolutely Love This Recipe
- It’s so easy, it feels like a little kitchen victory!
- Packed with vibrant flavors that dance on your taste buds.
- A refreshing pick-me-up that’s perfect for any time of day.
- No fancy equipment needed—just a bowl, a knife, and a dash of enthusiasm.
- Healthy doesn’t have to be boring, and this salad proves it!
Simple Ingredients for a Delicious Treat
Let’s talk about these star ingredients! The English cucumber adds a crisp, hydrating crunch that’s just irresistible. Grape tomatoes bring a pop of sweetness and vibrant color, reminding me of sun-kissed afternoons. And that red onion? It’s the zesty kick that ties everything together. I love sprinkling in some parsley for a fresh, herbal note—it’s like a mini garden right in your bowl!
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Alright, let’s dive into this flavor-packed creation! Start by washing and chopping your veggies. Slice the cucumber into rounds, then quarter them. Halve those juicy grape tomatoes, and slice the red onion into thin, delicate strips. It’s all about the prep here—set the stage for deliciousness!
Next, let’s whip up the dressing. In a small bowl, combine olive oil, red wine vinegar, a hint of granulated sugar (or honey if you’re feeling fancy), dried basil, a pinch of salt, and some ground black pepper. Mix it up, and you’ve got a dressing that’s as bold as a Texan sunset.
Toss your veggies in a large bowl, drizzle the dressing over, and give it all a good mix. Cover it up and let it chill in the fridge for about 2 hours. Trust me, this waiting game is worth it—let those flavors mingle and get cozy!
A Few of My Favorite Tips
Here’s my secret sauce: for an extra kick, try adding a sprinkle of feta cheese or a handful of Kalamata olives. It’s like giving your salad a little Mediterranean vacation. And if you’re a spice enthusiast, a dash of red pepper flakes can take this dish to a whole new level!
How I Like to Serve This
I love serving this salad as a side to some grilled chicken or fish. It’s also fantastic on its own for a light lunch. Pair it with some crusty bread, and you’ve got yourself a meal that’s as satisfying as a good book on a lazy afternoon.
Storing & Reheating (If There’s Any Left!)
If by some miracle you have leftovers, store them in an airtight container in the fridge. This salad keeps well for up to two days, but let’s be honest—it’s so tasty, it rarely lasts that long!
For more refreshing salad ideas, why not Dive into this flavor-packed Mediterranean bean salad? Or perhaps you’d like to Brighten your day with this chili lime bean salad. And if you’re feeling adventurous, Discover my vibrant three bean salad that dances on your plate.
Cucumber Tomato Salad
Ingredients
Vegetables
- 1 each english cucumber (sliced into rounds then quartered)
- 2 cups grape tomatoes (sliced in half)
- ½ cup red onion (sliced into thin strips)
- 2 tbsp chopped parsley
- ¼ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp granulated sugar (or honey)
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Wash and chop the vegetables.
- Mix dressing ingredients in a small bowl.
- Add vegetables to a large bowl and drizzle dressing over.
- Toss everything together and refrigerate for 2 hours.
- Stir together just before serving.
