Cucumber Tomato Salad
This salad is an amazing combination of bright summer flavors. Seek out farm-fresh tomatoes, cucumbers, and herbs. The dressing brings it all together. And it comes together in about 15 to 20 minutes!
- 4 large cucumbers peeled and cut into bite-sized pieces
- 4 large tomatoes beefsteaks or heirlooms, stemmed and cut into bite-sized pieces
- ½ red onion chopped
- ¼ cup mint fresh, chopped
- ¼ cup chives finely chopped
- ½ cup parsley fresh, chopped, plus extra for garnish
- 2 tbsp apple cider vinegar
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1½ tsp Kosher salt or more, to taste
- 1 tsp black pepper
Add the cucumbers, tomatoes, onion, mint, chives, and parsley in a large bowl.
Make the dressing by adding the apple cider vinegar, red wine vinegar, extra-virgin olive oil, salt, and pepper in a jar with a lid. With the lid on, vigorously shake for about 1 minute, until fully combined and emulsified.
Pour the dressing over the salad. Use two large spoons, or your hands, to mix the salad until all components are coated with the dressing.
If desired, transfer to a serving platter, garnish with extra chopped parsley and serve at once. Or, cover with plastic wrap and chill in the refrigerator for up to 1 hour.
NOTE: View the video in the upper portion of the post for visual reference for making the salad.
We don't recommend making the salad more than several hours in advance. The tomatoes and cucumbers will release water and make the salad very wet.
You can prep everything up to 12 hours in advance, keep in air-tight containers in the fridge, and then assemble it up to 1 hour before serving.
Calories: 72kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 447mg | Potassium: 456mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1290IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 1mg