Tangy Marinated Cucumber and Tomato Salad with Fresh Herbs
Make this refreshing cucumber tomato salad for a bright, crisp side dish that complements grilled meats or stands alone. This simple recipe brings out the best natural flavors in your garden vegetables with minimal effort.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 25 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Marinating
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 3 large cucumbers, peeled and sliced
- 4 medium ripe tomatoes, chopped
- 1/2 small red onion, thinly sliced (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the vegetables: Slice the cucumbers and chop the tomatoes. Thinly slice the red onion if you are using it. Place all prepared vegetables in a large bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, sugar, salt, and pepper until well combined.
- Add herbs: Stir the fresh parsley and dill into the vegetable mixture.
- Combine: Pour the tangy vinaigrette over the vegetables. Toss gently to coat everything evenly.
- Marinate: Cover the bowl and refrigerate for at least 15 minutes before serving to allow the flavors to meld. This step is key for a truly zesty cucumber salad.
- Serve: Taste and adjust seasoning if needed. Serve chilled as a perfect BBQ side dish or light lunch idea.
Notes
- For a Mediterranean salad inspiration, add 1/2 cup of crumbled feta cheese just before serving.
- If you prefer a creamy cucumber tomato salad, substitute half the vinegar with mayonnaise or plain Greek yogurt in the dressing.
- Use English or Persian cucumbers for the crispest texture in this quick vegetable side dish.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3
- Sodium: 350
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
- Cholesterol: 0