Description
This cucumber tomato salad is a timeless classic. With crisp cucumbers, juicy tomatoes, and zesty red onion, this recipe is sure to become a staple in your kitchen.
Ingredients
- 1 large English cucumber, diced (or 2 garden cucumbers, diced)
- 3 medium ripe tomatoes, diced
- 1/2 small red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh basil, chopped
- sea salt or Kosher salt, to taste (about 1/4 teaspoon)
- freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Slice the cucumber, dice the tomatoes, and thinly slice the red onion. I don’t scrape the seeds from English cucumbers, but if using garden cucumbers, you may want to half peel the skin off with a vegetable peeler and scrape the seeds and my cucumbers out. If desired, soak the sliced onion in cold water for 10 minutes, then pat dry, to mellow the flavor.
- Combine and toss: Add the cucumber, tomatoes, red onion, and fresh basil to the bowl. Drizzle the olive oil, red wine vinegar, salt, and black pepper. Toss everything together until well coated.
- Chill before serving: Serve right away, or refrigerate the salad for at least 20 minutes to let the flavors come together.
Cucumbers give off water when they sit in vinegar. You can store leftovers in a container with a lid in the fridge up to 2 days, just note that it may become watery. If prepping ahead, store the dressing separately and toss together before serving.
Notes
Make it ahead: This cucumber tomato salad tastes even better after resting for a few hours in the fridge. The flavors will meld together nicely.
Store leftover cucumber tomato salad in an airtight container and refrigerate up to 1 day for best texture.