Cucumber Tomato Salad
A refreshing summer salad featuring crisp cucumbers and juicy tomatoes, perfect as a light side dish or a vibrant starter.
Equipment
- 1 mixing bowl large
- 1 whisk
- 1 knife sharp
Ingredients
Salad
- 2 cups cherry tomatoes halved
- 2 cups sliced cucumbers
- 1/2 red onion thinly sliced
- 1/4 cup fresh basil leaves torn
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry cucumbers and tomatoes. Slice the cucumbers into thin rounds and halve the cherry tomatoes. Thinly slice the red onion.
- In a large mixing bowl, combine the sliced cucumbers, halved cherry tomatoes, and sliced red onion. Toss them gently to mix.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Adjust seasoning to taste.
- Pour the dressing over the mixed vegetables. Gently toss to ensure all ingredients are evenly coated.
- Tear the fresh basil leaves and add them to the salad. Toss lightly to distribute the basil throughout the salad.
- Allow the salad to sit for at least 10 minutes before serving. This helps the flavors meld together.
- Transfer the salad to a serving bowl. Garnish with additional basil leaves if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator. Consume within 2 days for the best flavor and texture.
Notes
Pro Tips: Use the freshest ingredients for the best results. Ingredient Substitutions: Try adding avocado or feta cheese for extra flavor. How to Serve: Serve chilled as a side dish. Storage & Freshness: Best consumed within 2 days. Make-Ahead Tips: Prepare the vegetables and dressing separately and combine just before serving.