A Salad Full of Sunshine
This salad tastes like a sunny day. It is so fresh and happy. I make it when my garden is bursting with cucumbers and tomatoes. Doesn’t that smell amazing?
The colors are so bright and cheerful. It makes any meal feel special. This matters because we eat with our eyes first. A beautiful plate is a happy plate.
A Funny Little Story
My grandson once tried to make this. He used a whole onion instead of half. His eyes were watering for an hour! I still laugh at that.
We ate it anyway. It was very, very strong. But we made a great memory. What’s the funniest cooking mistake you’ve ever made?
Why This Simple Salad is Special
This salad is more than just food. It is a way to slow down. Chopping vegetables can be very calming. I love the quiet sound of the knife.
Making food with your hands is good for the soul. This matters in our busy world. It connects us to simple, good things. Do you have a kitchen task that makes you feel calm?
The Magic of the Dressing
The dressing is my favorite part. You just whisk it all together. The oil and vinegar want to separate. That is why you whisk it well.
*Fun fact*: The acid in the vinegar softens the onions a little. It makes them taste sweeter. Do you prefer your dressings creamy or oily like this one?
Let’s Get Chopping
First, wash your cucumber. I like to leave the skin on. It has lots of good things in it. Then, chop everything into bite-sized pieces.
A rough chop for the parsley is perfect. It does not need to be perfect. Toss it all in a big bowl. The most important step is next.
The Waiting Game
You must let the salad get cold in the fridge. This is the secret. The flavors become friends. They get to know each other.
Wait for at least one hour. It is worth it, I promise. The wait makes every bite sing. What is your favorite “make ahead” dish?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| English cucumber | 1 | Cut into quarters |
| Grape tomatoes | 2 cups | Halved |
| Red onion | 1/2 cup | Thinly sliced |
| Fresh parsley | 2 tablespoons | Roughly chopped |
| Extra-virgin olive oil | 1/4 cup | |
| Red wine vinegar | 3 tablespoons | |
| Sugar or honey | 1 tablespoon | |
| Dried basil | 1 teaspoon | |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/4 teaspoon |
My Favorite Summer Salad Story
I make this salad all summer long. It reminds me of my own grandma’s kitchen. She grew cucumbers right outside her back door. We would pick them and eat them an hour later. Nothing tastes better than that.
This recipe is so simple and fresh. It is perfect for a hot day. You do not even need to cook. Let me show you how I put it together. It is more like a fun little project than work.
- Step 1: First, we wash and chop our veggies. Cut the cucumber into little quarters. Slice the grape tomatoes right in half. The red onion should be sliced very thin. A rough chop for the parsley is just fine. I still laugh at how my brother hated onions as a boy.
- Step 2: Now, let’s make the dressing. Whisk everything in a small bowl. The oil, vinegar, and honey go in first. Then add the basil, salt, and pepper. Keep whisking until it looks all mixed together. Doesn’t that smell amazing already?
- Step 3: Put all your beautiful veggies in a big bowl. Drizzle that lovely dressing right over the top. Toss everything gently to coat it. (My hard-learned tip: go easy on the tossing! You do not want to squish the tomatoes).
- Step 4: The hardest part is waiting. Cover the bowl and let it chill for an hour or two. This lets all the flavors become best friends. Give it one last gentle toss before you serve. What’s your favorite summer vegetable? Share below!
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes (includes chilling)
Yield: 4 servings
Category: Lunch, Side Dish
Let’s Mix It Up!
This salad is like a blank canvas. You can change it with what you have. I love trying new things in my kitchen. It keeps cooking fun and exciting. Here are a few of my favorite twists.
- The Creamy Dream: Add a big spoonful of creamy feta cheese. It gets all soft and tangy in the dressing. This is my go-to for a picnic.
- The Zesty Zip: Toss in some sliced pepperoncini or a little jalapeño. It gives the salad a nice, happy little kick. Perfect for when you want something different.
- The Hearty Helper: Mix in a can of rinsed chickpeas. This makes the salad a full meal. It is so filling and good for you.
Which one would you try first? Comment below!
Serving It With Style
This salad is a wonderful friend to other foods. I love it next to a simple grilled chicken. Or you can serve it on top of a crispy piece of toast. It makes everything feel special and fresh.
For drinks, I have two favorites. A tall glass of iced tea with lemon is so refreshing. For a grown-up treat, a crisp glass of Sauvignon Blanc is just lovely. It tastes like summer in a glass.
Which would you choose tonight?
Keeping Your Salad Crisp and Cool
This salad is best friends with your fridge. It loves to chill for a day or two. Just keep it in a bowl with a lid. I do not recommend freezing this one. The veggies will get too soft and watery.
You can chop all the veggies ahead of time. Keep them in separate containers in the fridge. I remember my first big family picnic. I made the salad the night before. It was so easy to just toss it all together the next day.
Batch cooking saves you time on busy days. It means a healthy snack is always ready for you. Have you ever tried storing it this way? Share below!
Simple Fixes for a Perfect Salad
Is your salad too watery? Just sprinkle a little salt on the cucumber first. Let it sit for ten minutes. Then, pat it dry with a paper towel. This keeps your salad crisp.
Is the red onion too strong for you? You can tame its bite. Soak the sliced onion in cold water for five minutes. I once used a very strong onion without soaking it. My grandson’s face was a funny sight!
Not enough flavor? Let the salad sit longer. The dressing needs time to get to know the veggies. This makes every bite taste wonderful. Knowing these fixes makes you a more confident cook. Which of these problems have you run into before?
Your Salad Questions Answered
Q: Is this salad gluten-free?
A: Yes, it is naturally gluten-free. All the ingredients are safe.
Q: Can I make it ahead of time?
A: Absolutely. Making it a few hours early makes it taste even better.
Q: What if I don’t have red wine vinegar?
A: Lemon juice or white vinegar works just fine. It is a great swap.
Q: Can I double the recipe for a crowd?
A: Of course. Just use a very big bowl to mix everything well.
Q: Any optional add-ins?
A: A little feta cheese or some olives are delicious in this. Fun fact: Cucumbers are 95% water, so they are very refreshing! Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love this simple, fresh salad. It reminds me of summer lunches on the porch. Food tastes better when we share it with others.
I would be so happy to see your creation. Show me your beautiful bowl of salad. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Easy Fresh Cucumber Tomato Salad Recipe
Description
A refreshing and simple salad combining crisp cucumber, sweet grape tomatoes, and red onion in a light herbed vinaigrette.
Ingredients
Instructions
- Begin by preparing the vegetables. Wash the cucumber and cut it into quarters. Slice the grape tomatoes in half and thinly slice the red onion. Give the fresh parsley a rough chop.
- To create the dressing, take a small bowl and whisk the extra-virgin olive oil, red wine vinegar, sugar (or honey), dried basil, salt, and black pepper together until the mixture is fully blended.
- Place the chopped cucumber, halved tomatoes, sliced red onion, and parsley into a large mixing bowl. Drizzle the prepared dressing over the vegetables and toss everything gently to ensure an even coating.
- For optimal flavor, cover the salad and place it in the refrigerator to chill for one to two hours. Just before serving, give the salad one final gentle toss.
Notes
- This salad is best served chilled. For a variation, try adding crumbled feta cheese or kalamata olives.
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