Cucumber and Tomato Salad
A simple, refreshing cucumber and tomato salad tossed with a lemon-Dijon vinaigrette. Ready in 15 minutes, perfect as a side or light lunch.
Ingredients
Salad
- 2 large cucumbers thinly sliced
- 3 cups cherry tomatoes or grape tomatoes halved (or 3 medium tomatoes, diced)
- ⅓ cup red onion thinly sliced
- ¼ cup chopped fresh parsley or basil
- ¼ cup crumbled feta or diced fresh mozzarella, optional
Dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove minced
- ½ tsp honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Wash and dry cucumbers and tomatoes. Slice cucumbers thinly and halve the tomatoes. Thinly slice the red onion and place all vegetables in a large mixing bowl.
- Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl or jar. Taste and adjust acidity or salt if needed.
- Pour dressing over the vegetables, add chopped herbs and optional cheese, and gently toss to combine. Let sit 5–10 minutes for flavors to meld, then serve.
Notes
- Soak red onion slices in cold water for 10 minutes to reduce sharpness if desired.
- If cucumbers are watery, sprinkle with a little salt and let drain in a colander for 10 minutes before patting dry.
- Store in an airtight container in the fridge for 2–3 days; drain any accumulated liquid before serving.
Nutrition
Calories: 120kcalCarbohydrates: 6gProtein: 2gFat: 9gSaturated Fat: 1.5gSodium: 210mgSugar: 3g
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