This flavorful and fresh-tasting cucumber tomato salad is the perfect summer side dish and a lifesaver during those months when turning the oven on is unthinkable.
Ready in about fifteen minutes, it takes advantage of beautiful ripe summer tomatoes and firm, seedless English cucumbers.
This salad is so simple, yet so good. It’s ready in fifteen minutes and pairs well with almost any main course you can think of.
Much like Caprese salad, it’s one of those dishes that are so basic and simple that you want to make sure you select the best and freshest ingredients. If you do, I think you will agree with me that this is one of the best side dishes one can have, especially in summer.
INGREDIENTS
You’ll only need a few simple ingredients to make this salad. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
- English cucumber: These are the elongated cucumbers that are tightly wrapped in plastic.
- Cherry tomatoes: Try to pick tomatoes that are red and ripe, yet firm.
- Red onions: Just ¼ cup and thinly sliced, to add sharpness to the salad without overwhelming it.
- Cilantro: While parsley is an acceptable alternative, cilantro is much more flavorful.
- To season: Kosher salt, black pepper, garlic granules (or powder), and dried oregano.
- Olive oil: It’s important to use high-quality olive oil in this recipe.
- Lemon juice: Make sure to use freshly squeezed lemon juice for the best, freshest flavor.
VARIATIONS
- Add ¼ cup of crumbled feta cheese.
- Add ¼ cup of pitted kalamata olives.
- You can use parsley instead of cilantro, although cilantro greatly elevates this salad in terms of its flavor.
- You can use dried thyme instead of dried oregano.
- One minced garlic clove can replace the garlic granules.
- Scallions are a good substitute for red onions.
- You can use red wine vinegar instead of lemon juice, although I prefer the fresh flavor of freshly squeezed lemon juice in this salad.
- Turn it into a complete meal by adding a protein such as baked salmon, grilled chicken breast, or poached eggs.
INSTRUCTIONS
This salad is so easy to make! The detailed instructions are included in the recipe card below. Here’s an overview of the steps:
Place the cucumber slices, cherry tomatoes, red onion, and cilantro in a large bowl.
Sprinkle the vegetables with kosher salt, black pepper, garlic granules, and dried oregano.
Drizzle the salad with olive oil and lemon juice. Gently toss to combine.
Serve immediately, or let the salad rest at room temperature for 10 minutes to allow the flavors to meld. Toss again before serving.
EXPERT TIPS
- Don’t skimp on the olive oil! It’s what makes the salad so flavorful. I’ve seen recipes that add 1 or 2 tablespoons of it. I highly recommend using the full three tablespoons. It will make a big difference. And definitely use good olive oil in this recipe.
- Make sure to slice the onions very thinly. No one wants to bite into a big chunk of sharp onion in their salad.
- When you sprinkle the spices over the salad, it might seem like a lot, but I recommend using all of them. They make the salad very flavorful.
SERVING SUGGESTIONS
I serve this salad as an easy side dish. It goes well with many main courses, but it goes especially well with Mediterranean-style dishes and simple grilled meats and seafood. Here are a few examples:
- Grilled chicken skewers
- Beef kabobs
- Grilled salmon
- Broiled salmon
- Oven chicken kabobs
- Grilled shrimp
- Grilled chicken breast
- Skirt steak
I also like to serve it when I make a meatless main course like cauliflower steak or crustless broccoli quiche.
STORING LEFTOVERS
This is not a good recipe to make ahead of time. It’s best enjoyed when freshly assembled or after a short rest to allow the flavors to meld.
But if you find yourself with leftovers, they’ll keep alright in the fridge, in an airtight container, until the next day. I wouldn’t try to keep them beyond that.
