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Cucumber Tomato Salad

This refreshing cucumber tomato salad made with sliced cucumber, juicy tomatoes, and onion tossed in a sweet and tangy vinaigrette is easy to prepare, has tons of flavor, and is perfect for a warm summer day.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course lunch/dinner
Cuisine south american
Servings 6 people
Calories 133.8 kcal

Equipment

  • 1 Large Mixing Bowl For whisking dressing and tossing salad
  • 1 Whisk
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Vegetable Peeler For cucumbers

Ingredients
  

Main

  • 1 cup water
  • ½ cup distilled white vinegar
  • ¼ cup vegetable oil
  • ¼ cup sugar
  • 1 teaspoon salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 3 cucumbers peeled and sliced ¼-inch thick
  • 3 tomatoes cut into wedges
  • 1 onion sliced and separated into rings

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth. Dotdash Meredith Food Studios
  • Add cucumbers, tomatoes, and onion and stir to coat. Dotdash Meredith Food Studios
  • Cover bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results. Dotdash Meredith Food Studios
  • Enjoy! Will Dickey / Food Styling: Margaret Dickey / Prop styling: Phoebe Hauser

Notes

Achieving the perfect balance in this salad hinges on the marination time; a minimum of 2 hours is essential for the flavors to meld, but 4 hours yields a superior, more harmonious taste. Ensure all vegetables are sliced uniformly for even absorption of the vinaigrette. Taste the dressing before adding vegetables and adjust sugar, salt, or vinegar to your preference. For an elevated profile, consider adding fresh dill or parsley, or a pinch of red pepper flakes for a subtle kick. Using Persian cucumbers will result in a crispier texture and fewer seeds.