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–+ servings

California Cucumber Tomato Salad

A crisp, refreshing cucumber tomato salad with a light vinaigrette, perfect for summer gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Quick Meals, Salads, Side Dishes
Cuisine: American
Calories: 65
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 large cucumbers sliced
  • 3 medium ripe tomatoes diced
  • 1/2 small red onion thinly sliced
  • 2 tablespoons fresh parsley chopped
Dressing
  • 2 tablespoons extra-virgin olive oil preferably California-grown
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 teaspoon dried oregano
  • 1 clove garlic minced

Method
 

Prepare the Vegetables
  1. Slice the cucumbers into half-moons, dice the tomatoes, and thinly slice the red onion. Place all in a large bowl.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, oregano, and minced garlic until well combined.
Combine and Serve
  1. Pour the dressing over the vegetables. Add the chopped parsley.
  2. Gently toss everything together until evenly coated.
  3. For best flavor, refrigerate for 10 to 15 minutes before serving.

Nutrition

Calories: 65kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 3g

Notes

For a milder onion flavor, soak the sliced red onion in cold water for 5 minutes before adding. This salad is best enjoyed the same day, but leftovers can be stored in the fridge for up to 24 hours. Add diced avocado or crumbled feta for extra creaminess. Avoid over-tossing to keep the tomatoes from breaking down. Serve alongside grilled chicken, fish, or burgers for a complete meal.

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