Cucumber Tomato Salad – Easy, Fresh 10-Minute Summer Salad
Cucumber Tomato Salad is a fresh, colorful side dish made with crisp cucumbers, ripe tomatoes, red onion, and fresh parsley. Tossed in a light olive oil and red wine vinegar or lemon juice dressing with simple seasonings, this easy salad is ready in minutes and perfect for summer meals and potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 2 large cucumbers, peeled and sliced
- 3 medium ripe tomatoes, diced
- ½ small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- ½ teaspoon salt, add more to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano, optional
- 1 garlic clove, minced (optional)
Instructions
- Prepare the vegetables: Slice the cucumbers, dice the tomatoes, and thinly slice the red onion. Add them all to a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, salt, black pepper, and oregano if using. Add the minced garlic if desired.
- Combine: Pour the dressing over the vegetables and add the chopped parsley.
- Toss: Gently mix until all the vegetables are evenly coated with the dressing.
- Chill and serve: Refrigerate for 10–15 minutes before serving for the best flavor.
Notes
- Use ripe tomatoes and crisp cucumbers for the freshest flavor and texture.
- Choose red wine vinegar or lemon juice according to your preference.
- Oregano and minced garlic are optional and can be left out.
- Refrigerate the salad for 10–15 minutes before serving to allow the flavors to come together.