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Summer Tomato and Cucumber Salad

This fresh salad combines crisp cucumber slices and juicy tomato wedges with thinly sliced red onions, creating a vibrant and crunchy dish. The vegetables are raw, tossed together to highlight their natural textures and flavors, resulting in a colorful, refreshing presentation with a lively, juicy bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Summer
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers preferably seedless or English cucumbers
  • 3 ripe tomatoes preferably heirloom or vine-ripened
  • 1/2 small red onion thinly sliced
  • 2 tablespoons olive oil extra virgin preferred
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • to taste salt preferably sea salt
  • to taste black pepper freshly ground

Equipment

  • Chef's knife
  • Cutting board
  • Large mixing bowl

Method
 

  1. Wash the cucumbers and tomatoes thoroughly under cold running water.
  2. Using a sharp knife, slice the cucumbers into thin rounds and the tomatoes into wedge-shaped pieces.
  3. Peel and thinly slice the red onion into rings or half-moons, then add to the bowl.
  4. Combine the sliced vegetables in a large mixing bowl, gently tossing to distribute evenly.
  5. Drizzle the olive oil and red wine vinegar over the vegetables, then sprinkle with salt and freshly ground black pepper.
  6. Gently toss again to coat all the vegetables evenly with the dressing.
  7. Let the salad sit for a few minutes to allow flavors to meld and vegetables to slightly soften.
  8. Give the salad a final light toss, then serve immediately to enjoy its fresh, crunchy textures and vibrant flavors.

Notes

For an extra burst of flavor, add chopped fresh herbs like basil or parsley before serving.