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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 Cutting Board
  • 1 Chef's knife
  • 1 Vegetable Peeler
  • 1 Large Mixing Bowl
  • 1 Whisk

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 enhanced flavor, consider substituting a portion of the white vinegar with apple cider vinegar for a fruitier tang, or add a small amount of good quality extra virgin olive oil to the vinaigrette. To mellow the sharp bite of raw onion, thinly slice and briefly soak them in ice water for 10-15 minutes before adding to the salad. Ensure all vegetables are sliced uniformly for consistent texture and optimal marinade absorption. Chilling for at least 2 hours is essential for flavors to meld and for the vegetables to properly 'pickle' and crisp. A sprinkle of fresh dill or parsley before serving elevates the aroma and presentation. Adjust sugar and salt to personal preference; taste the vinaigrette before adding vegetables.