Cucumber Tomato Salad

A zesty, no-cook revival of a summer staple! Crisp cucumbers and sweet tomatoes mix with tangy red onions and fresh herbs in a simple vinaigrette. Naturally gluten-free and vegan, it's a refreshing side perfect for picnics or quick meals.

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Course: Lunch Salad

Cuisine: Mediterranean, American

Prep Time: 15

Total Time: 40

Servings: servings

Calories: 75kcal

Author: Eva Stoner

Ingredients

2 large cucumbers, sliced
4 medium tomatoes, halved
1 small red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard (verify vegan)
fresh basil leaves, chopped
kosher salt to taste
freshly ground black pepper to taste

Instructions

1. Combine cucumber and red onion in a large bowl
2. Drizzle with 1 tablespoon olive oil and let stand 5-10 minutes
3. Add tomatoes and remaining ingredients (except fresh herbs)
4. Whisk oil, vinegar, mustard, salt, and pepper to create vinaigrette
5. Toss salad with dressing
6. Garnish with fresh herbs just before serving
7. Chill at least 30 minutes for best flavor

Notes

TIP: Use seedless cucumbers for best texture
TIP: Salt cucumber slices 15 mins before tossing to remove excess moisture
STORE: Keep dressing separate from raw salad for longer freshness
CUSTOMIZATION: Add kalamata olives or bell peppers for extra flair

Nutrition