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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
  • 1 Whisk
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Cups/Spoons

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

For optimal flavor, ensure the salad marinates for at least 2 hours, or even overnight, allowing the vegetables to fully absorb the vinaigrette. Consider a mandoline for uniform cucumber and onion slices, which ensures consistent texture and faster marination. Adjust the sugar and vinegar ratio to your preference, aiming for a balance of sweet and tangy. Adding fresh dill or parsley can elevate the aromatics. If tomatoes are very watery, gently scoop out excess seeds before cutting to prevent diluting the dressing.