Cucumber Tomato Salad
Ingredients
- 2 large English cucumbers sliced into ¼-inch rounds or half-moons
- 3 medium Roma tomatoes or 2 cups cherry tomatoes, halved
- ¼ medium red onion thinly sliced
- 3 tablespoons fresh dill roughly chopped; or substitute fresh parsley or basil
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper freshly cracked
- 3 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon granulated sugar or honey; optional, to balance acidity
- 1 small garlic clove minced or pressed
- ½ teaspoon dried oregano optional
Instructions
- Slice the cucumbers into ¼-inch rounds or half-moons. Place in a colander over the sink, sprinkle with ½ teaspoon kosher salt, toss to coat, and let drain for 10–15 minutes. This removes excess moisture and intensifies flavor. Pat dry with a paper towel before using.
- While the cucumbers drain, cut the tomatoes into bite-sized wedges or halve the cherry tomatoes. Slice the red onion as thinly as possible. If the onion flavor is very sharp, soak the slices in cold water for 10 minutes, then drain and pat dry.
- In a small bowl or jar, whisk together the red wine vinegar, extra-virgin olive oil, garlic, sugar or honey (if using), and dried oregano (if using). Taste and adjust seasoning — the dressing should be bright and tangy with just a touch of sweetness to balance.
- Add the drained cucumbers, tomatoes, and red onion to a large mixing bowl. Pour the dressing over the vegetables and toss gently to coat everything evenly.
- Scatter the fresh dill over the top and season with additional salt and black pepper to taste. Toss once more.
- Let the salad rest for at least 10–15 minutes at room temperature before serving to allow the flavors to meld. Serve chilled or at room temperature. Enjoy!
Notes
Storage: Best consumed within 24 hours. Store in an airtight container in the refrigerator. The salad will release more liquid as it sits — simply drain excess liquid before serving and give it a fresh toss. Variations: Add crumbled feta and Kalamata olives for a Greek-style version. Fold in diced avocado right before serving for creaminess. A pinch of red pepper flakes adds a nice kick. For best texture: Salting and draining the cucumbers before assembling is the single most important tip for avoiding a watery salad.