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Cucumber Tomato Salad

A refreshing Cucumber Tomato Salad that celebrates fresh ingredients with a vibrant dressing, perfect for summer meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cucumbers, diced Choose firm, unblemished cucumbers for the best crunch.
  • 2 cups tomatoes, diced Look for ripe, fragrant tomatoes.
Dressing Ingredients
  • 1/4 cup olive oil Consider using high-quality extra-virgin olive oil.
  • 1/4 cup seasoned rice vinegar For a substitute, use apple cider vinegar or a mix of balsamic vinegar with a touch of sugar.
  • to taste Salt and pepper Start with a light hand to enhance natural flavors.
  • optional Fresh herbs (e.g., parsley or basil) Adds flavor and can be used for garnish.

Method
 

Preparation
  1. In a large bowl, combine the diced cucumbers and tomatoes.
  2. In a separate small bowl, whisk together the olive oil and seasoned rice vinegar until smooth.
Assembly
  1. Pour the dressing over the salad and toss to coat.
  2. Season with salt and pepper to taste.
  3. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

This salad is versatile for gluten-free or vegan diets. For variations, add jalapeños for heat or swap olive oil for Greek yogurt to reduce calories.