Description
A fresh and vibrant cucumber and tomato salad featuring crisp cucumbers, ripe tomatoes, and a simple tangy dressing of sunflower oil, vinegar, and seasoning. Perfect as a refreshing side dish or a light, healthy snack for warm weather.
Ingredients
Scale
Vegetables
- 4-6 medium tomatoes (about 2 lbs)
- 4-5 small cucumbers or 1 English cucumber (about 1 lb)
- 1 small onion, thinly sliced (about 1/4 lb)
Dressing
- 2 Tbsp sunflower oil or extra virgin olive oil
- 1 Tbsp distilled white vinegar
- 1 tsp fine sea salt (or 3/4 tsp table salt)
- 1/4 tsp black pepper (to taste)
Garnish (optional)
- 2 Tbsp green onion, chopped
Instructions
- Prepare Vegetables: Slice the tomatoes and cucumbers into even, bite-sized pieces and place them in a large salad bowl. Thinly slice the onion and add it to the bowl with the other vegetables.
- Make Dressing: In a small ramekin or bowl, whisk together 2 tablespoons of sunflower oil, 1 tablespoon of distilled white vinegar, 1 teaspoon fine sea salt, and 1/4 teaspoon black pepper until well combined.
- Toss and Serve: Just before serving, drizzle the dressing over the salad and gently toss to coat the vegetables evenly. Taste and add additional salt if desired. Garnish with chopped green onions if using. Avoid dressing the salad early to prevent tomatoes from becoming too juicy.
Notes
- Use extra virgin olive oil as an alternative to sunflower oil for a richer flavor.
- For a crisper texture, chill the cucumbers and tomatoes before slicing.
- Adjust salt and pepper to suit your taste preferences.
- Add fresh herbs like basil or parsley for extra freshness.
- This salad is best served fresh to maintain crispness.
