Cucumber Tomato Salad
Servings: 4 people
- 1 pound (450 grams) tomatoes cut into bite-size pieces
- 1 large cucumber diced
- ½ red onion thinly sliced
- ¼ cup (1 handful) flat-leaf parsley chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons vinegar white wine, red wine, balsamic or apple cider vinegar
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- Start by prepping the veggies. Cut the ½ red onion in half, peel it, then cut it into thin slices. Separate the onion layers by pinching them with your fingers. Soak the onion in a bowl with cold water for 10 minutes.
- Wash, dry, and chop 1 pound tomatoes into bite-size chunks. Make sure tomatoes are at room temperature.Wash and dry 1 large cucumber, cut it in half lengthwise, then in half again, and dice it.Add chopped tomatoes and cucumber, thinly sliced red onion drained from the water, and finely chopped ¼ cup flat-leaf parsley to a large bowl.
- Season with 2 tablespoons extra-virgin olive oil, 2 tablespoons vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss well, taste, adjust for salt, and serve.
Nutrition information is an estimate for 1 serving of cucumber tomato salad out of 4.
STORAGE
Make ahead: we don't recommend making this recipe ahead of time because the veggies will release water as they are chopped and seasoned with salt.
Refrigerator: keep tomato cucumber salad leftovers in an airtight container in the fridge for up to 12 hours; however, it won't be crunchy and delicious as when it's just made because the vinegar and the salt will pull water from the tomatoes, and cucumbers.
You might have to drain excess liquid and season the salad again with fresh olive oil and vinegar if the veggies release too much water.
We recommend taking the salad out of the refrigerator 30 minutes before eating.
Freezing: this recipe is not suitable for freezing.
SUBSTITUTIONS:
- Tomatoes: heirloom, cherry, grape, beefsteak, or San Marzano. Mix types for color and flavor.
- Cucumber: Use English, Persian, or garden cucumbers.
- Red Onion: Swap with shallots for a milder taste.
- Vinegar: Use red or white wine vinegar, lemon juice, or apple cider vinegar instead of balsamic.
- Fresh Herbs: Replace basil, parsley, or dill with dried mint or oregano.
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Optional Add-Ins:
- Protein: Crispy tofu, canned or roasted chickpeas.
- Cheese: Feta or plant-based alternatives.
- Crunch: Homemade or air fryer croutons.
