Cucumber Tomato Salad

Cucumber Tomato Salad

Servings: 4 Prep time: 15 minutes Total time: 15 minutes

Ingredients

• 2 large cucumbers (English or Persian), thinly sliced

• 3 medium ripe tomatoes, cut into wedges or large dice

• 1/2 small red onion, thinly sliced

• 1/4 cup fresh parsley, chopped (or fresh basil, optional)

• 2 tablespoons extra-virgin olive oil

• 1 1/2 tablespoons red wine vinegar (or lemon juice)

• 1 teaspoon Dijon mustard (optional, for a little emulsification)

• 1/2 teaspoon sugar or honey (optional, to balance acidity)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons crumbled feta or diced mozzarella (optional)

• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

1. Prepare vegetables: Slice cucumbers thinly and place in a large bowl. Cut tomatoes into wedges or large dice and add to the bowl. Add the thinly sliced red onion.

2. Make dressing: In a small bowl or jar combine olive oil, red wine vinegar (or lemon juice), Dijon mustard (if using), sugar or honey (if using), and a pinch of salt and pepper. Whisk or shake until combined.

3. Toss salad: Pour dressing over cucumbers, tomatoes, and onion. Toss gently to coat. Taste and adjust seasoning with more salt, pepper, or vinegar/lemon as needed.

4. Add herbs and cheese: Stir in chopped parsley or basil. Sprinkle crumbled feta or diced mozzarella if using. Add crushed red pepper flakes for heat, if desired.

5. Chill or serve: The salad can be served immediately or chilled for 15–30 minutes to let flavors meld. If chilling, give it a quick toss again before serving.

Notes and variations

• For crunch and extra flavor, add sliced bell pepper, radishes, or chopped cucumber skins left on.

• To make it heartier, add cooked chickpeas or sliced grilled chicken.

• Swap fresh herbs: dill, mint, or cilantro work well depending on taste.

• For a creamier dressing, use a tablespoon of plain yogurt mixed with the oil and vinegar.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days. Tomatoes may release juice over time; drain excess liquid before serving.