Cucumber and tomato salad with olive oil and vinegar
This cucumber and tomato salad features fresh, crisp vegetables drizzled with a tangy vinegar and olive oil dressing, making it a light and refreshing side dish. It's a quick and healthy choice, ideal for summer meals or as an easy snack.
Cook time 0 min
Prep time 15 min
Ingredients:
1 cucumber2 tomatoes
2 tbsp vinegar
2 tbsp olive oil
1 dash salt
1 dash black pepper
Cucumber and tomato salad is a refreshing and simple dish that's perfect for summer or as a light side to any meal. This salad combines the crispness of cucumbers with the juiciness of tomatoes, all enhanced by a tangy vinegar and rich olive oil dressing. It's a quick, healthy, and delicious option that can be made with just a few basic ingredients.
Instructions:
- Wash the cucumber and tomatoes thoroughly under running water.
- Peel the cucumber if desired. Slice the cucumber into thin rounds or half-moons, depending on your preference.
- Core the tomatoes and cut them into bite-sized wedges or chunks.
- Place the sliced cucumber and tomato pieces into a large mixing bowl.
- In a small bowl or a measuring cup, combine the 2 tablespoons of vinegar and 2 tablespoons of olive oil.
- Add a dash of salt (about 0.40g) and a dash of black pepper (about 0.10g) to the mixture.
- Whisk everything together until well blended.
- Pour the dressing over the cucumber and tomato mixture in the large bowl.
- Toss gently to ensure the vegetables are evenly coated with the dressing.
- For a more chilled and melded flavor, cover the bowl with plastic wrap and refrigerate the salad for about 15-30 minutes before serving.
- Transfer the dressed salad to a serving dish.
- Optionally, garnish with fresh herbs like parsley or basil for added color and flavor.
- Serve the cucumber and tomato salad as a refreshing side dish to a main meal, or enjoy it on its own as a healthy snack.
Your cucumber and tomato salad is now ready to be enjoyed. This uncomplicated yet flavorful dish proves that sometimes the simplest recipes can offer the most satisfying results. Whether serving it as a side dish or enjoying it on its own, this salad offers a burst of fresh flavors and nutrients.
Cucumber and tomato salad with olive oil and vinegar FAQ:
The salad can be stored in the refrigerator for up to 2 days. However, it's best enjoyed fresh as the vegetables may release moisture and become soggy over time.
Yes, you can substitute vinegar with lemon juice or any other flavored vinegar like balsamic or apple cider vinegar. Keep in mind that this may alter the flavor slightly.
English cucumbers or Persian cucumbers are great choices for this salad due to their thin skin and fewer seeds. However, regular cucumbers can be used as well if peeled.
Peeling the cucumber is optional. Leaving the skin on adds texture and nutrients, but if you prefer a milder taste, you can peel it.
You can enhance the flavor by adding ingredients like diced red onion, bell peppers, or herbs such as parsley, basil, or dill for a more complex taste.
Cooking Tips:
- Chill the salad: For an extra refreshing experience, refrigerate the salad for 15-20 minutes before serving.
- Use fresh ingredients: Ensure the cucumber and tomatoes are fresh and ripe for the best flavor and texture.
- Experiment with herbs: Add a handful of fresh herbs such as parsley, basil, or dill to enhance the flavor of the salad.
- Adjust dressing to taste: Feel free to adjust the amounts of vinegar and olive oil to suit your taste preferences. You can also add a bit of lemon juice for extra tanginess.
- Serve immediately: For the best texture, serve the salad immediately after preparation, as cucumbers and tomatoes can release water and become soggy over time.
Nutrition Facts
4 ServingsCalories 30kcal
Protein 1.26g
Carbohydrates 6g
Fiber 1.45g
Sugar 3.59g
Fat 7g
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