This Cucumber Tomato Salad is so chill and refreshing, it’s the perfect side dish for any meal. This salad is super easy and fast to make. Just grab some fresh basil, cucumbers, tomatoes, red onions, and a couple of basic ingredients from your pantry to whip up a tasty vinaigrette. This salad is perfect for summer, you gotta try it!
There isn’t a simpler or more revitalising dish than this cucumber tomato salad.
On a sweltering summer day, this salad is the ideal way to chill off. This salad has a wonderful balance of vibrant flavours and textures while still being light and filling. While delicious all year long, the summer, when ripe tomatoes and cucumbers are in season, is the best time to enjoy this tomato cucumber salad.
I adore how this straightforward cucumber and tomato salad pairs well with a variety of dishes, including tacos, steak, poultry, and salmon. It is such a versatile side dish that is ideal for any event, including weeknight meals, backyard barbecues, and park picnics.
REQUIREMENTS FOR MAKING THIS RECIPE:
- The piquant and tangy taste of red wine vinegar is perfect in a salad. Vinegar from another wine or fruit could be used in place of red wine vinegar.
- a high-quality olive oil, as it serves as the dressing’s foundation and primary flavouring agent.English cucumbers are seedless and have thinner skin than other varieties. Cucumbers from Iran are also delicious. Regular cucumbers have a denser, waxier skin, so you may need to peel it and remove the seeds before using them.
- Large, mushy tomatoes should be avoided. Tomatoes like grape tomatoes and Roma tomatoes, which are smaller but firmer and meatier, are perfect.
- I wouldn’t leave out the red onion; it complements the other salad ingredients nicely. Soaking red onions in cool water for a few minutes can reduce their potency if you find their taste to be too strong.
CUCUMBER-TOMATO SALAD RECIPE:
Here are some cool tips to make this recipe like a pro!
- Shallots are a suitable substitute for red onions. This tomato cucumber salad is fantastic with basil, but any fresh plant will do.
- Use tarragon, dill, or parsley as substitutes. Make this dish ahead of time if you can, because the flavours really shine after being chilled in the freezer for a while.
- The salad’s flavour is enhanced because the veggies can soak up some of the vinegarette.
- The veggies can be diced in any way you like. Cucumbers can be cut into cubes, tomatoes can be sliced, and red onions can be diced.
WHAT ELSE SHOULD I PUT IN THE SALAD?
This salad is fantastic on its own, but it can also be used in many different ways. Some examples of cheese that would go well with this dish are burrata, mozzarella, goat cheese, and feta. Bell peppers, corn, and green onions are just some examples of additional veggies that can be added. Avocados are a lovely complement.
WHERE SHOULD I STORE MY EXTRA FOOD?
Cucumber and tomato salad will keep well in the refrigerator for up to 2 days. Keep the salad fresh by storing it in an airtight receptacle. A soggy salad is the result of the veggies losing their crispness and releasing water over time.
MAY I PREPARE THIS IN ADVANCE?
You can make the vinaigrette and slice the scallions one day ahead of time. If the tomatoes and cucumbers are cut too far in preparation, they will leak water.
- Here are the things you’ll need: 3 tablespoons of red wine vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of powdered black pepper
- 13 cup olive oil (80ml)
- 1 English cucumber sliced thin 2 cups of small tomatoes chopped (300g) 14 of a large sliced red onion 2 tablespoons of chopped fresh basil or parsley
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