Description
Rustic Tomato and Cucumber Salad with fresh ingredients, vibrant flavors, and easy prep for a refreshing side dish.
Ingredients
Scale
- 2 pounds (900g) ripe tomatoes, mixed varieties if possible
- 2 medium English cucumbers (about 1 pound/450g)
- 1 small red onion (about 4 ounces/115g)
- 2 tablespoons red wine vinegar
- ¼ cup (60ml) extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, finely minced
- ¼ cup (15g) fresh herbs (combination of basil, parsley, and mint)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Optional: ½ cup (75g) crumbled feta cheese
Instructions
- Step 1: Prepare the Vegetables Start by washing all produce thoroughly. Slice your cucumbers into ¼-inch thick half-moons—no need to peel if using English or Persian varieties. For tomatoes, remove cores and cut into chunks roughly the same size as your cucumber pieces, allowing the natural shapes of different tomato varieties to guide your cutting. Halve cherry tomatoes, dice Roma tomatoes, and chunk larger varieties. Thinly slice the red onion using a sharp knife or mandoline, then place in a small bowl with the red wine vinegar and a pinch of salt to quickly pickle while you continue prepping.
- Step 2: Create the Dressing In a small bowl, whisk together the extra virgin olive oil, lemon juice, and minced garlic. Finely chop half of your fresh herbs and add them to this mixture along with ½ teaspoon of salt and the black pepper. Whisk until well combined. Let this mixture sit for about 5 minutes to allow the flavors to infuse while you assemble the salad base. The garlic will mellow slightly and the herbs will release their essential oils into the oil.
- Step 3: Assemble the Salad In a large serving bowl, gently combine the cucumber pieces and tomato chunks. Drain the quick-pickled red onions (reserve the vinegar) and scatter them over the vegetables. Pour the infused oil and herb mixture over the salad, then add a splash (about 1-2 teaspoons) of the reserved vinegar from the onions for an extra flavor boost. Toss everything gently with two large spoons, being careful not to crush the tomatoes. The Rustic Tomato and Cucumber Salad should look abundant and casually arranged rather than perfectly uniform.
- Step 4: Finish and Serve Tear the remaining fresh herbs with your fingers and scatter them over the salad. Add the remaining ½ teaspoon of salt, tasting and adjusting seasoning as needed. If using feta cheese, crumble it over the top just before serving. Allow the Rustic Tomato and Cucumber Salad to rest at room temperature for about 10-15 minutes before serving to let the flavors meld. This resting period transforms it from good to exceptional as the salt draws moisture from the vegetables, creating a natural juice that mingles with the dressing.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180 calories per serving
- Sugar: 6 grams
- Sodium: 530 mg
- Fat: 14 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 13 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 8 mg