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Cucumber Tomato Salad

Cucumber tomato salad with crisp cucumber rounds, juicy tomato wedges, and a bright herb vinaigrette. Tossed with red onion slivers and finished with fresh basil for a simple summer salad that stays light and crunchy.
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Prep Time 15 minutes
chilling 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Vegetables and herbs
  • 3 English cucumbers Sliced into 1/4-inch rounds.
  • 3 cup cherry tomatoes Halved (or use 4 medium tomatoes, wedged).
  • 0.5 red onion Very thinly sliced.
  • 0.25 cup fresh basil or parsley Torn.
Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1 garlic Minced (1 clove).
  • 0.5 tsp dried oregano
  • 0.25 salt To taste.
  • 0.25 cracked black pepper To taste.

Method
 

Make the vinaigrette
  1. Whisk olive oil, red wine vinegar, lemon juice, honey, garlic, oregano, salt, and cracked black pepper until emulsified.
  2. Keep whisking for 20–30 seconds so the dressing looks glossy and evenly combined.
Assemble and chill
  1. Combine English cucumbers, cherry tomatoes (or wedged medium tomatoes), and red onion in a large serving bowl.
  2. Pour the vinaigrette over the vegetables and toss gently until everything is evenly coated.
  3. Taste and adjust salt, vinegar, or honey to your preference.
  4. Refrigerate the salad for 20 minutes so the flavors meld and the tomatoes release their juices, keeping it loosely covered.
Finish and serve
  1. Scatter fresh basil or parsley over the top just before serving so the leaves look bright and fresh.

Notes

Pro tip: Slice cucumbers and onion thin and toss gently to keep the cucumber rounds crisp. Refrigerate in an airtight container up to 2 days; tomatoes may release more juice. Do not freeze. For a dairy-free option, this recipe already fits; for lower-sugar, swap honey for 1–2 tsp sugar-free sweetener to taste.