Cucumber Tomato Salad

4.25 from 16 votes

This simple cucumber tomato salad made with juicy tomatoes, crisp cucumbers and red onion is the perfect summer side salad! It's refreshing, delicious and easy to make.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Brittany Mullins

Ingredients

1 large cucumber peeled, halved and thinly sliced
4 tomatoes halved and thinly sliced
1 small red onion peeled and sliced thin
1 clove garlic minced
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 teaspoon dried Italian seasoning
½ teaspoon ground pepper
¼ teaspoon sea salt
pinch of raw sugar

Instructions

Place cucumber, tomatoes, onions and garlic into a bowl. Toss with olive oil, red wine vinegar, Italian seasoning, pepper, salt and sugar.
Let stand for a bit at room temperature or in the fridge, about 15-30 minutes before stirring and serving. As the salad sits, liquid will accumulate. You can serve the salad with a slotted spoon to avoid the extra liquid. Another option is to use the extra liquid as a dressing when serving the salad over greens or to soak up the liquid with slices of crusty bread.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. The vegetables will continue to release liquid, so give it a quick stir before serving and use a slotted spoon if you want to avoid extra moisture.
Use a different dressing: While I love the simplicity of this dressing, feel free to switch it up by using this red wine vinaigrette, balsamic vinaigrette or white balsamic vinaigrette.

Nutrition