Introduction
Oh, hello there, friend! Do you ever get those cravings for something super fresh, incredibly simple, and bursting with that taste of summer? I know I do! This cucumber and tomato salad is like a little ray of sunshine in a bowl. It’s the kind of recipe that brings back memories of backyard barbecues, picnics in the park, or just a quiet afternoon on the porch. It’s so ridiculously easy, you’ll wonder how you ever lived without it. Perfect for those days when you want something delicious without spending hours in the kitchen!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 10 minutes.
- Easy: If you can slice, you can make this salad. No fancy techniques needed!
- Giftable: While not exactly a “gift” you wrap, it’s a wonderful dish to bring to a potluck or a friend’s house.
- Crowd-pleasing: The simple, clean flavors appeal to almost everyone, from picky eaters to seasoned foodies.
Ingredients
Gather ’round, let’s see what we need for this delightful salad. It’s all about fresh, quality ingredients here:
- 1 large cucumber: I love using an English cucumber because they have fewer seeds and a thinner skin, so you don’t even need to peel it! But any cucumber will do.
- 2 medium tomatoes: Ripe, juicy tomatoes are key! Cherry or grape tomatoes work wonderfully too, just halve or quarter them.
- 1 small red onion: Red onions add a lovely pop of color and a mild, sweet bite. If you find raw onion a little too strong, you can soak the slices in ice water for about 10 minutes before adding them.
How to Make It
Alright, let’s get our hands dirty (but not too dirty, it’s that easy!). Here’s how to whip up this refreshing salad:
- Prep Your Veggies: First things first, give your cucumber and tomatoes a good wash. Then, slice them up. For the cucumber, you can do thin rounds or half-moons. For the tomatoes, bite-sized wedges or slices work best.
- Slice the Onion: Take your small red onion and slice it as thinly as you can. A mandoline slicer is your best friend here if you have one, but a sharp knife will do the trick too!
- Combine: Now, the magic happens! Gently place your sliced cucumber, tomatoes, and thinly sliced red onion into a medium-sized mixing bowl.
- Toss (Gently!): Give everything a good, gentle toss. You want to coat all the veggies without mushing your tomatoes. And voilà! That’s it. Your incredibly fresh cucumber and tomato salad is ready to be enjoyed.
Substitutions & Additions
While this recipe is perfect in its simplicity, it’s also a fantastic base for creativity! Here are some ideas to jazz it up:
- Herbs are Your Friend: Fresh dill, parsley, mint, or basil are absolute game-changers. Just a handful, chopped, will elevate this salad to a whole new level.
- A Little Zing: A squeeze of fresh lemon or lime juice, or a drizzle of balsamic glaze, adds a wonderful tang.
- Creamy Dreamy: A dollop of Greek yogurt or a swirl of sour cream can make this a richer side dish.
- Add Some Crunch: Toasted sunflower seeds, pepitas, or even some croutons can add a lovely texture.
- Cheese, Please! Crumbled feta or goat cheese is a delicious addition for a salty, creamy element.
Tips for Success
Even the simplest recipes can benefit from a little know-how. Here are my top tips to ensure your salad is always a hit:
- Use Fresh, Ripe Produce: This is the most crucial step! The better your ingredients, the better your salad will taste.
- Don’t Over-Toss: Be gentle when mixing to keep your tomatoes from getting bruised.
- Seasoning is Key: Even though the recipe didn’t explicitly state it, a pinch of salt and freshly ground black pepper right before serving makes all the difference. Taste and adjust!
- Prep Ahead (Kind Of): You can slice the vegetables a few hours in advance and keep them in separate airtight containers in the refrigerator. Toss them together just before serving to prevent them from getting watery.
How to Store It
This salad is best enjoyed fresh, right after it’s made. The vegetables, especially the tomatoes, release their juices as they sit. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 1-2 days. Just know that the texture might change a bit, and it might be a little more watery.
FAQs
Got questions? I’ve got answers!
Q: Can I make this salad ahead of time?
A: You can slice your veggies ahead and store them separately in the fridge. It’s best to toss everything together right before you plan to eat it to keep it from getting too watery and soft.
Q: What if I don’t like raw onion?
A: No problem! You can soak the thinly sliced red onion in a bowl of ice water for about 10-15 minutes. This mellows out the sharp, pungent flavor. Alternatively, you can omit it entirely or swap it for some finely chopped green onions.
Q: How can I make this a more substantial meal?
A: Great question! You can easily add grilled chicken, shrimp, chickpeas, or even some canned tuna to make this a complete and satisfying meal. A drizzle of your favorite vinaigrette would also be lovely.
Cucumber and Tomato Salad
Equipment
- Sharp knife
- Medium-sized mixing bowl
- Mandoline slicer Optional, for slicing onion thinly
Ingredients
Salad
- 1 large cucumber English cucumber recommended for fewer seeds and thinner skin.
- 2 medium tomatoes Ripe and juicy; cherry or grape tomatoes can be halved or quartered.
- 1 small red onion Slice thinly. Can soak in ice water for 10 minutes to mellow flavor.
- pinch salt To taste
- freshly ground black pepper To taste
Instructions
- Wash the cucumber and tomatoes.1 large cucumber
- Slice the cucumber into thin rounds or half-moons.1 large cucumber
- Cut the tomatoes into bite-sized wedges or slices.1 large cucumber
- Thinly slice the red onion. A mandoline slicer is ideal, but a sharp knife works too.1 large cucumber
- Gently combine the sliced cucumber, tomatoes, and red onion in a medium-sized mixing bowl.1 large cucumber
- Toss gently to coat all the vegetables without mushing the tomatoes.
- Season with salt and freshly ground black pepper to taste.1 large cucumber