Healthy Cucumber Tomato Salad -

Healthy Cucumber Tomato Salad

Marcus Reed

A refreshing and low-calorie side dish perfect for summer gatherings, combining cucumbers, tomatoes, and a light dressing.

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Prep Time 10

Total Time 10

Course Side Dish

Cuisine American

Servings 4 servings

Calories 120 kcal

Equipment

1 mixing bowl large
1 chef's knife for chopping
1 cutting board

Ingredients

Salad

2 cups sliced cucumbers
2 cups diced tomatoes
1/4 cup thinly sliced red onion
1/4 cup chopped fresh basil

Dressing

2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste

Instructions

Preparation

Wash all vegetables thoroughly. Slice cucumbers into thin rounds and dice tomatoes into bite-sized pieces. Thinly slice the red onion and chop the fresh basil.
In a large mixing bowl, combine the sliced cucumbers, diced tomatoes, sliced red onion, and chopped basil.
In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste.
Pour the dressing over the salad ingredients. Toss gently to coat all the ingredients evenly.
For the best flavor, let the salad chill in the refrigerator for about 10 minutes before serving.
Serve the salad chilled as a refreshing side dish. Garnish with additional basil if desired.
Store leftovers in an airtight container in the refrigerator for up to two days. The salad is best eaten fresh.
For extra flavor, consider adding feta cheese, olives, or avocado slices.
Pair this salad with grilled meats or fish, or enjoy it as a light lunch.

Notes

Pro Tips: Use ripe, firm tomatoes for the best taste.
Ingredient Substitutions: Try using English cucumbers for a sweeter flavor.
How to Serve: Serve chilled for the freshest taste.
Storage & Freshness: Store in an airtight container and consume within two days.
Make-Ahead Tips: Prepare vegetables ahead of time and add dressing just before serving.

Keyword fresh vegetable salads, low calorie salads, summer salad recipes