This tomato and cucumber salad is so good that you could eat it alone and never think of eating anything else with it, like bread, meat, ect. It’s one of those salads that is so balanced and so tasty that you crave it. The good thing is that this salad is very easy and quick to make.
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This salad is a close sibling of the family favorite Tomato, Cucumber and Avocado Salad but without the avocado and with different herbs. Yes
Tips For Making This Cucumber and Tomato Salad
When picking tomatoes for this salad make sure they are aromatic and ripe. Buy the best tomatoes you can find.
The cucumbers, on the other hand, should be fresh and crunchy, to create a textural contrast to the tomatoes. Speaking about this salad already makes my mouth water.
The tomatoes must be cut into large chunks. This may seem crude and lazy, but it makes perfect sense. Large chunks of tomatoes will burst in your mouth with delicious juices, while thinly cut ones won’t impress as much.
Finally, when making the dressing, use a very good quality olive oil. Not the one that you cook with, but a good quality extra virgin olive oil. Low-quality oil will ruin this otherwise magnificent salad. What does good quality olive oil taste like! Here is a resource from Olive Tomato that describes it very nicely, better than I ever could.
Rustic Cucumber & Tomato Salad Recipe
Simple and flavorful ingredients make this cucumber and tomato salad delicious and addictive.
Ingredients
For this veggies:
- 5 Large tomatoes, fresh and fully ripe.
- 1 English cucumber (fresh & firm)
- 1 Pinch brown sugar
- ½ Large red onion
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh italian parsley
- 1 Pinch black pepper
- 1 Pinch kosher salt
For the dressing:
- ½ Cup extra virgin olive oil (good quality)
- ¼ Cup red wine vinegar
- 1 tsp brown sugar
- 1 tsp dried oregano
- 2 garlic cloves (pressed)
- 1 tsp kosher salt
Instructions
- Core the tomatoes, cut into 7-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt and pepper, and toss well.
- Cut the cucumber in half lengthwise, then slice it into 1/4″ thick slices. Add the cucumbers to the tomatoes.
- Slice half the red the onion into very thin slivers crosswise. Then cut the slivers in half, or leave as is, depending on your preference. Add the cucumbers and tomatoes. Add the chopped parsley and cilantro.
- To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.
- Pour the dressing over the veggies and toss gently using both hands. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 5 hours. This will allow the flavors to meld together.
Nutrition
- Calories: 230 kcal
- Carbohydrates: 13g
- Saturated fat: 2g
- Fat: 18g
- Protein: 3g
- Potassium: 760mg
- Fiber: 3g
- Sugar: 9g
- Cholesterol: 0mg
- Calcium: 45mg
- Iron: 1.2mg
- Sodium: 400+ mg
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