Description
Hey friends! This cucumber tomato salad is the ultimate easy, fresh, and flavorful summer side. Crisp cucumbers, juicy tomatoes, zesty garlic, and herbs come together in a light, garlicky dressing. It’s quick, forgiving, and perfect with grilled meats, fish, or just a slice of crusty bread.
Ingredients
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2 cups cherry tomatoes, halved (or 2 large heirloom tomatoes, chopped)
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1 large cucumber, sliced or chopped (English cucumber preferred)
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¼ red onion, thinly sliced (optional)
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2 tbsp extra virgin olive oil
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1 tbsp red wine vinegar (or lemon juice)
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1 small garlic clove, minced
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½ tsp dried oregano (or fresh herbs like basil, parsley, or dill)
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Salt & black pepper to taste
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Optional: ½ cup crumbled feta or mozzarella pearls, Kalamata olives
Instructions
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Prep Veggies:
Halve cherry tomatoes, slice cucumbers into ¼-inch rounds or half-moons, and thinly slice red onion. Toss all into a large mixing bowl. -
Make Dressing:
In a small bowl or jar, combine olive oil, red wine vinegar (or lemon juice), minced garlic, dried oregano, salt, and pepper. Whisk or shake until emulsified. Taste and adjust seasoning. -
Toss & Rest:
Pour dressing over vegetables and gently toss to coat. Let sit 10 minutes so flavors meld. -
Add Finishing Touches:
Just before serving, toss again and sprinkle with fresh herbs, cheese, or olives if using. Serve chilled or at room temperature.
Notes
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Watery salad? It’s just vegetable juices—flavor, not a mistake.
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Make-ahead: Keep veggies and dressing separate until 30 minutes before serving.
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Don’t like raw onion? Use thinly sliced green onions or chives.