Cucumber & Tomato Salad
A beautifully simple, refreshing salad — crisp, cool cucumber chunks and sun-ripened tomatoes tossed together with delicate slivers of red onion, fresh mint, and a light herb dressing. Every bite bursts with wonderful contrast: juicy sweet tomatoes, snappy cool cucumber, sharp onion, and bright, herby freshness brought alive with zesty lemon and olive oil. Light, healthy, naturally vegan, and ready in minutes! Perfect as a side dish, light lunch, or whenever you crave something fresh and vibrant!
Shared by james
Time
15 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Fresh Vegetables;
- 2 medium cucumbers — peeled partially in stripes, cut into bite-sized chunks
- 500 g ripe tomatoes — cherry or mixed varieties, halved or cut into wedges
- ½ small red onion — very thinly sliced into fine slivers
- #Fresh Herbs;
- 8–10 fresh mint leaves — roughly torn
- 1 tbsp fresh parsley or dill — chopped
- Dried oregano — generous sprinkle
- #Zesty Dressing;
- 3 tbsp extra virgin olive oil
- 1½ tbsp fresh lemon juice — or red wine vinegar
- 1 clove garlic — very finely minced or crushed (optional)
- ½ tsp sea salt — adjust to taste
- Plenty of freshly ground black pepper
👩🍳 Instructions
- 1
Prepare the vegetables: Wash the cucumber and tomatoes thoroughly. Cut cucumber into neat bite-sized chunks — peeling partially in stripes gives lovely appearance and texture. Halve cherry tomatoes or cut larger tomatoes into wedges. Slice the red onion as thinly as possible into delicate slivers. Place everything into a wide salad bowl.
- 2
Make the dressing: In a small jar or bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and plenty of black pepper. Whisk vigorously until fully combined and slightly emulsified. Taste and adjust — it should be bright, tangy, and perfectly seasoned.
- 3
Assemble the salad: Drizzle about two-thirds of the dressing over the cucumber, tomato, and onion. Toss gently until everything is evenly coated — take care not to crush the soft tomatoes. Let it sit for 5 minutes so the flavours begin to mingle and the onion softens slightly.
- 4
Add the herbs: Scatter the torn fresh mint, chopped parsley or dill, and a generous sprinkle of dried oregano over the top. Drizzle with the remaining dressing. Toss very gently once more just before serving.
- 5
Serve and enjoy! Best served fresh and at room temperature — that's when the flavours are brightest! This salad tastes even better after standing for 10–15 minutes as the vegetables release their lovely juices into the dressing. Enjoy!