Easy Recipe: Cucumber Tomato Salad for a Healthy Meal
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For the Salad:
- Cucumbers: 2 medium thinly sliced – for crunch and freshness.
- Tomatoes: 3 large diced – for sweetness and juiciness. Cherry or grape tomatoes halved can also be used for a different texture.
- Red onion: 1 small thinly sliced – adds a sharp, slightly spicy flavor.
- Fresh parsley: 1/4 cup chopped – for a fresh herbal note.
- Fresh dill: 2 tablespoons chopped (optional) – adds a unique, tangy flavor.
For the Dressing:
- Olive oil: 3 tablespoons – serves as the base of the dressing.
- Lemon juice: From 1 lemon about 2 tablespoons – adds brightness and acidity.
- White vinegar or apple cider vinegar: 1 tablespoon – for extra tanginess.
- Garlic: 1 clove minced – for a punch of flavor.
- Salt: To taste – enhances the overall flavors of the salad.
- Black pepper: To taste – adds a slight heat.
Instructions
Prepare the Vegetables:
- Wash the cucumbers and tomatoes thoroughly. Slice the cucumbers into thin rounds and dice the tomatoes into bite-sized pieces. If using cherry or grape tomatoes, cut them in half.
- Peel and thinly slice the red onion into half-moons. This can reduce the sharpness and make them more palatable in the salad.
Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, minced garlic, salt, and black pepper until well combined. Taste and adjust the seasoning as needed.
Combine the Salad:
- In a large bowl, combine the sliced cucumbers, diced tomatoes, sliced red onion, chopped parsley, and dill (if using).
- Pour the dressing over the salad and toss gently to ensure all the ingredients are well coated.
Chill and Serve:
- For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together.
- Give the salad a quick toss before serving and adjust the seasoning if necessary.