Cucumber Tomato Salad
Fresh and vibrant Cucumber Tomato Salad with a delightful mix of herbs, perfect for a light meal or side dish.
Equipment
- medium bowl
Ingredients
- 1 large English cucumber quartered lengthwise and cut crosswise into ½-inch pieces (about 2 ¼ cups)
- 1 small red onion quartered and thinly sliced (about ½ cup)
- ¾ teaspoon kosher salt plus more as needed
- 4 medium tomatoes cut into 1-inch pieces (about 3 cups)
- 3 tablespoons fresh parsley, dill, or mint leaves finely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon granulated sugar optional
- freshly ground black pepper
Instructions
- Place chopped cucumber and sliced red onion in a medium bowl. Sprinkle with kosher salt and toss to combine. Let sit for 20 minutes.
- Pour off any liquid from the cucumber mixture. Add chopped tomatoes, chopped herb leaves, red wine vinegar, olive oil, and granulated sugar if desired. Toss to combine. Taste and season with more kosher salt and black pepper as needed.
Notes
Make ahead: The salad can be made and refrigerated in an airtight container up to 1 day ahead. Drain off excess liquid if preferred before serving. Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 200mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 30mgIron: 1mg
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