Cucumber Tomato Salad Recipe

Cucumber Tomato Salad Recipe | Evlin Ardelo's Blog - Life, Style & Adventures

Cucumbers and tomatoes have shared fields across the Mediterranean for centuries, each bringing its own story to the table. In the warm kitchens of southern Italy, a simple blend of sliced vegetables and olive oil was a staple for laborers seeking refreshment. Over time, that humble mixture evolved, traveling through markets and family gatherings, becoming the beloved appetizer we cherish today. The balance of acidity and sweetness mirrors the region's climate—sun‑kissed days and cool evenings.

Why You'll Love It

- Vibrant colors that brighten any table
- Minimal prep, maximum flavor
- Naturally gluten‑free and vegetarian
- A versatile base for endless variations

*"A fresh bite of summer in every forkful—my family can’t get enough!"*

Essential Ingredient Guide

Cucumber: Choose firm, dark‑green cucumbers; slice thinly for a crisp bite.
Tomatoes: Ripe heirloom tomatoes add sweetness; halve or quarter for bite‑size pieces.
Red Onion: A thin slice adds subtle sharpness; rinse in cold water to mellow.
Olive Oil: Extra‑virgin oil provides fruitiness that ties the vegetables together.
Lemon Juice: Freshly squeezed lemon brightens the salad and balances the oil.
Fresh Herbs: Dill or basil adds fragrance; chop just before tossing.

Complete Cooking Process

Ingredient Readiness:
Wash all produce, pat dry, and slice cucumbers and tomatoes uniformly for even coating.
Flavor Development:
Combine olive oil, lemon juice, salt, and pepper; let the dressing rest for a minute to meld.
Texture Control:
Toss vegetables gently, ensuring the dressing coats without bruising the cucumber.
Finishing Touches:
Add fresh herbs and a pinch of sea salt just before serving for a burst of aroma.
Serving Timing:
Serve immediately or let sit 10‑15 minutes at room temperature to let flavors settle.

Pro Tips

Pat cucumbers dry after slicing to avoid soggy salad.
Use a mix of red and yellow tomatoes for visual contrast.
Add a splash of Asian flavor with a dash of rice vinegar if you like a tangy twist.

When you take a moment to taste, you’ll notice the gentle acidity of lemon lifting the sweetness of the tomatoes. It’s a reminder that the simplest ingredients often give the most comforting results. I find that letting the salad rest for a few minutes lets the herbs release their perfume, making each bite feel like a tiny garden revelation.

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Cooking Cucumber Tomato Salad Recipe | Evlin Ardelo's Blog - Life, Style & Adventures

The essence of the dish:

What makes this salad special is the harmony of crisp cucumber, juicy tomato, and a bright lemon‑olive oil drizzle, creating a refreshing mouthfeel that dances on the palate.

A fun fact or historical angle:

In ancient Greek banquets, sliced cucumbers were served with vinegar to cleanse the palate between courses—an early form of the modern cucumber salad.

Flavor or sensory focus:

Expect a cool, crisp crunch from the cucumber, a sweet burst from the tomato, and a zingy citrus finish that leaves a lingering freshness.

You Must Know

Use firm cucumbers for the best snap.
Season the dressing before adding herbs.
Serve at room temperature, not chilled.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes, prepare the vegetables and dressing separately, then combine 15 minutes before serving to keep cucumbers crisp.

→ What type of tomatoes work best?

Heirloom or vine‑ripened tomatoes give the most flavor; cherry tomatoes add a sweet pop.

→ Can I add protein?

Definitely—grilled chicken, shrimp, or feta cheese make it a satisfying light meal.

→ Is this salad gluten‑free?

Absolutely, as long as you use gluten‑free soy sauce alternatives if you choose to add a splash.

→ How long does it keep?

Store in an airtight container for up to 24 hours; add herbs just before serving for freshness.

→ What can I substitute for lemon juice?

A mild white wine vinegar or lime juice works well, though it will alter the flavor slightly.

Chef's Tips

If the cucumbers release too much water, sprinkle a pinch of salt and let sit for 5 minutes before draining.,For extra brightness, add a splash of white wine vinegar.,Adjust honey to taste if you prefer a sweeter dressing.

Nutrition Facts

per serving

120

Calories

Protein

Carbs

Fat

Fiber: 2g

Sugar: 4g

Sodium: 150mg

Taste Profile

🍯 Sweet

Low

🧂 Salty

Medium

🌶️ Spicy

None

🍋 Sour

Medium

🍖 Umami

Low

Bright and refreshing with balanced acidity

Ingredient Substitutions

Don't have an ingredient? Try these alternatives

Cucumber Zucchini

Slice thinly; it has a milder flavor.

Lemon Juice Lime Juice

Provides a slightly different citrus note.

Recipe Variations

Try these delicious twists on the original

Spicy Version

Add a pinch of red pepper flakes and a drizzle of sriracha for a subtle kick.

Mediterranean Style

Incorporate crumbled feta, Kalamata olives, and a sprinkle of oregano.

Common Mistakes to Avoid

Learn from others' mistakes for perfect results

Over‑salting the dressing before tasting.
Slicing cucumbers too thick, leading to a soggy bite.
Adding dressing too early, causing vegetables to wilt.

Meal Prep & Storage

Make Ahead Tips

You can slice the cucumbers and store them in cold water for up to 2 hours; keep the dressing separate and combine when ready to serve.

Leftover Ideas

Re‑toss with a drizzle of olive oil to revive the texture; enjoy within a day.

Perfect Pairings

Serve this with...

A chilled glass of Sauvignon Blanc Grilled fish or shrimp skewers Light herbed focaccia or pita bread

Cooking Timeline

0-3 min

Wash and slice cucumbers, tomatoes, and red onion.

3-5 min

Prepare dressing by whisking oil, lemon juice, honey, salt, and pepper.

5-7 min

Combine vegetables in bowl, add dill, and toss with dressing.

7-10 min

Let salad rest, then serve at room temperature.

Cucumber Tomato Salad Recipe

A bright, crisp cucumber tomato salad that feels like a gentle summer breeze, balanced with a light vinaigrette that highlights the natural sweetness of ripe tomatoes and the cool crunch of cucumbers.

Author: Oliver Brooks

Timing

Prep Time

10 Minutes

Cook Time

0 Minutes

Total Time

10 Minutes

Recipe Details

Category: Appetizers

Difficulty: Easy

Cuisine: Mediterranean

Yield: 4 Servings Servings

Dietary: Vegetarian

Ingredients

Salad Base

01 2 large cucumbers, thinly sliced
02 3 ripe tomatoes, cut into wedges
03 1/4 red onion, thinly sliced
04 2 tbsp fresh dill, chopped

Dressing

01 3 tbsp extra‑virgin olive oil
02 2 tbsp fresh lemon juice
03 1 tsp honey (optional)
04 Salt and freshly ground black pepper to taste

Instructions

Step 01

Wash all vegetables; pat dry. Slice cucumbers and tomatoes, then place them in a large bowl.

Step 02

Add the thinly sliced red onion and chopped dill to the bowl.

Step 03

In a small cup, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.

Step 04

Pour the dressing over the vegetables, toss gently until everything is lightly coated.

Step 05

Let the salad rest for 5‑10 minutes, then serve at room temperature.

Notes & Tips

1 If the cucumbers release too much water, sprinkle a pinch of salt and let sit for 5 minutes before draining.
2 For extra brightness, add a splash of white wine vinegar.
3 Adjust honey to taste if you prefer a sweeter dressing.

Tools You'll Need

Sharp knife
Cutting board
Large mixing bowl
Whisk or fork
Measuring spoons

Must-Know Tips

Pat cucumber slices dry to avoid sogginess.
Taste the dressing before adding salt; adjust gradually.
Add herbs at the end to preserve their fresh flavor.

Professional Secrets

Use room‑temperature olive oil for a smoother emulsion.
Let the salad rest briefly to allow the lemon acid to soften cucumber edges.
Serve on chilled plates for extra crispness.

Recipe by

Oliver Brooks

“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢

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