Ready in about fifteen minutes, it takes advantage of beautiful ripe summer tomatoes and firm, seedless English cucumbers.
Ingredients
You’ll only need a few simple ingredients to make this cucumber tomato salad. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: English cucumber: These are the elongated cucumbers that are tightly wrapped in plastic. Cherry tomatoes: Try to pick tomatoes that are red and ripe yet firm. Red onions: Just ¼ cup and thinly sliced, to add sharpness to the salad without overwhelming it. Cilantro: While parsley is an acceptable alternative, cilantro is much more flavorful. To season: Kosher salt, black pepper, garlic granules, and dried oregano. Olive oil: It’s really important to use high-quality olive oil in this recipe. Lemon juice: Make sure to use freshly squeezed lemon juice for the best, freshest flavor.
Instructions
This cucumber tomato salad is so easy to make and it’s ready in about 10 minutes. The detailed instructions are included in the recipe card below. Here’s an overview of the steps: Place the cucumber slices, cherry tomatoes, red onion, and cilantro in a large bowl. Sprinkle the vegetables with kosher salt, black pepper, garlic granules, and dried oregano. Drizzle the salad with olive oil and lemon juice. Gently toss to combine. Serve immediately, or let the salad rest at room temperature for 10 minutes to allow the flavors to meld.
Expert tips
Don’t skimp on the olive oil! It’s what makes the salad so flavorful. I’ve seen recipes that add 1 or 2 tablespoons of it. I highly recommend using the full three tablespoons. It will make a big difference. And definitely use good olive oil in this recipe.Make sure to slice the onions very thinly. No one wants to bite into a big chunk of sharp onion in their salad.When you sprinkle the spices over the salad it might seem like a lot, but I do recommend using all of them. They make the salad very flavorful.
Frequently asked questions
Variations
Here are a few ways for you to vary this recipe:
Add ¼ cup of crumbled feta cheese.Add ¼ cup of pitted kalamata olives.You can use parsley instead of cilantro, although I feel that cilantro really elevates this salad in terms of its flavor.You can use dried thyme instead of dried oregano.One minced garlic clove can replace the garlic granules.Scallions are a good substitute for red onions.You can use red wine vinegar instead of lemon juice, although I really like the fresh flavor of freshly squeezed lemon juice in this salad.
Serving suggestions
I serve this salad as an easy side dish. It goes well with many main courses, but it goes especially well with Mediterranean-style dishes and with simple grilled meats and seafood. Here are a few examples:
Grilled chicken skewersBeef kabobsGrilled salmonOven chicken kabobsGrilled shrimpGrilled chicken breastSkirt steak
Storing leftovers
This is not a good recipe to make ahead of time. It’s best enjoyed when freshly assembled or after a short rest for allowing the flavors to meld. But if you find yourself with some leftovers, they’ll keep alright in the fridge, in an airtight container, until the next day. I wouldn’t try to keep them beyond that.
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