This classic cucumber and tomato salad recipe is a timeless dish that combines simple, fresh ingredients to create a vibrant and flavorful experience. Perfect for summer picnics, family dinners, or as a healthy snack, this salad is easy to prepare and packed with nutrients. With its mix of crisp cucumbers, juicy tomatoes, and a tangy vinaigrette, this recipe is sure to become a favorite in your kitchen.

Ingredients

For the Salad:

• 3 medium-sized cucumbers (preferably Persian or English cucumbers for their crisp texture and low seed content)

• 4 ripe tomatoes (choose vine-ripened or Roma tomatoes for optimal flavor)

• 1 small red onion (thinly sliced)

• ¼ cup fresh parsley (chopped)

• ¼ cup fresh basil (optional, for added flavor)

• ¼ cup crumbled feta cheese (optional, for a Mediterranean twist

For the Dressing:

• 3 tablespoons olive oil (extra virgin for the best flavor)

• 2 tablespoons red wine vinegar (or white balsamic vinegar)

• 1 teaspoon Dijon mustard

• 1 teaspoon honey (optional, for a touch of sweetness)

• 1 clove garlic (minced)

• Salt and freshly ground black pepper (to taste)

Equipment

• Cutting board

• Sharp knife

• Mixing bowl

• Small whisk or fork

• Salad bowl for serving

Instructions

1. Prepare the Vegetables

• Wash the cucumbers and tomatoes thoroughly under running water.

• Slice the cucumbers into ¼-inch rounds or halve them lengthwise for a different presentation.

• Core and cut the tomatoes into wedges or bite-sized pieces, depending on your preference.

• Peel and thinly slice the red onion into rings or half-moons.

2. Mix the Salad Base

• In a large mixing bowl, combine the cucumber slices, tomato pieces, and sliced red onion.

• If using fresh parsley and basil, chop them finely and add them to the bowl.

• Toss gently to distribute the ingredients evenly.

3. Prepare the Dressing

• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), minced garlic, salt, and black pepper until the mixture is emulsified.

• Taste the dressing and adjust the seasoning as needed, adding more vinegar for tanginess or honey for sweetness.

4. Assemble the Salad

• Pour the dressing over the salad base and toss gently to coat all the ingredients evenly.

• Let the salad sit for about 10 minutes to allow the flavors to meld together.

• If desired, sprinkle crumbled feta cheese on top before serving.

Tips and Variations

Customization Options:

• Add Protein: Turn this salad into a complete meal by adding grilled chicken, shrimp, or chickpeas.

• Include More Veggies: Add sliced bell peppers, radishes, or olives for extra flavor and color.

• Make it Vegan: Skip the feta cheese and honey, or use a plant-based feta alternative.

Flavor Enhancements:

• Add a squeeze of fresh lemon juice or a dash of Italian seasoning to the dressing for additional zest.

• Include a pinch of red pepper flakes if you like a touch of heat.

Storage and Serving

• This cucumber and tomato salad is best served fresh to enjoy the crisp texture of the vegetables.

• If you need to prepare it in advance, keep the dressing separate and toss it with the vegetables just before serving.

• Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Note that the vegetables may release some water over time, slightly diluting the dressing.

Serving Suggestions

• Serve this salad alongside grilled meats, fish, or tofu for a balanced meal.

• Pair it with crusty bread or pita for a light lunch.

• Enjoy it as a topping for quinoa, couscous, or mixed greens for a hearty bowl.