As a crunchy lunch or side dish at dinner, this fragrant salad does not disappoint.
One summer, my roommate and I followed a vegan diet. It was difficult at first, especially because we were in Hawaii at the time, so seafood was plentiful. But we were blessed to live close to a local farm, which not only overflowed with tropical produce but also many staple veggies. That’s when I stumbled upon the simple, delicious magic of cucumber-tomato salad.
Inspired by Mediterranean cuisine, this easy dish is refreshingly crunchy, juicy, and tangy. And yes—it’s 100% vegan. What’s so magical about this salad? Well, mainly it’s in the way that fresh basil and parsley mingle with the tangy acid of tomato and red wine vinegar. The result is an earthy, slightly sweet salad that works great for almost any meal of the day. During that special summer, years ago, I made it the most often for a quick and easy lunch.
Now that I eat meat again, I enjoy eating cucumber-tomato salad as a side to steak and potatoes or chicken and rice. This side is so dynamic, there are many ways to jazz up your meal with it!
Alternative dressing options
While this recipe calls for a rich and tangy red wine vinaigrette, you’re more than welcome to swap it out for something else. Personally, I like my cucumber-tomato salad with balsamic vinegar instead of red wine vinegar, which creates a muskier flavor. But I’ve also seen folks serve this juicy blend of veggies with ranch dressing or honey mustard. Feel free to make as many variations of this salad as you’d like until you find your favorite.
How do I store leftovers?
Ideally, cucumber-tomato salad should be stored separately from its dressing. But if you already have some that’s been tossed in vinaigrette, simply transfer it to an airtight container and refrigerate for up to 24 hours. The sooner you enjoy it, the better. That way, it doesn’t get too soggy.
Similar recipes to try
Not satisfied with this simple salad? Don’t worry—I have more options to satiate your veggie-based cravings. Expand upon this salad with richer texture and flavor by crafting a classic Greek Salad. On the other hand, if you want a salad that’s entirely cucumber with a velvety smooth dressing, try Creamy Cucumber Salad. Made with fresh dill, this salad tastes a lot like Tzatziki Sauce—my favorite Greek condiment.
Cucumber-Tomato Salad
Ingredients
- 1 English cucumber sliced
- 2 large ripe tomatoes diced
- 1 small red onion thinly sliced
- 2 teaspoons fresh basil thinly sliced
- 2 teaspoons fresh parsley chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Instructions
- Place all the vegetables in a medium bowl along with the fresh herbs.
- Drizzle the olive oil and red wine vinegar over the vegetables. Season with salt and black pepper. Toss the salad well.
- Refrigerate for at least 20 minutes. Adjust seasonings before serving.
Nutrition
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