Name: Cucumber Tomato Salad with Lemon Dressing
Prep time: 15 min
Yield: 4 servings
Ingredients: 2 medium cucumbers; 3 medium ripe tomatoes; 1/4 small red onion, thinly sliced; 2 tablespoons chopped parsley or mint; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice, plus more to taste; 1/4 teaspoon fine salt, plus more to taste; 1/8 teaspoon ground black pepper

BEFORE YOU BEGIN

Ingredients

Check off each ingredient as you prepare.

2 medium cucumbers
3 medium ripe tomatoes
1/4 small red onion, thinly sliced
2 tablespoons chopped parsley or mint
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, plus more to taste
1/4 teaspoon fine salt, plus more to taste
1/8 teaspoon ground black pepper

AT A GLANCE

Prep time: 15 min
Servings: 4

A good cucumber tomato salad should taste bright, feel crisp and leave a little lemony dressing at the bottom of the bowl. This version keeps the ingredient list short: cucumber, ripe tomatoes, a little red onion and fresh herbs, brought together with olive oil and lemon juice.

It is a useful side for a simple lunch, a bowl of rice or a grilled main dish. The key is to prepare the vegetables first and add the dressing shortly before serving. That way, the cucumber keeps its bite and the tomatoes keep their shape.

This recipe makes about four side servings and takes approximately 15 minutes to prepare. No cooking is needed. Use the ingredient checklist below, then read the full method or open the step reader to follow one stage at a time.

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LET’S MAKE IT

The method

Prepare the cucumber and tomatoes

Wash two medium cucumbers and three medium ripe tomatoes under running water. Dry them with a clean kitchen towel. Trim the cucumber ends. If the peel is thick or bitter, remove it; otherwise, leave it on for a little extra color and texture.

Cut the cucumbers into bite-size pieces. Remove the tomato cores and cut the tomatoes into similarly sized chunks. Aim for pieces that fit comfortably on a fork. If a tomato has a very watery center, leave some loose seeds and liquid on the board rather than tipping everything into the bowl.

Soften the onion and prepare the herbs

Peel one quarter of a small red onion and slice it as thinly as you can. If its raw flavor tastes too sharp, place the slices in a bowl of cold water for a few minutes while you prepare the other ingredients. Drain well and pat dry before adding them to the salad.

Rinse a small handful of parsley or mint, dry it and chop enough to make two tablespoons. Parsley gives a gentle, fresh finish; mint brings a cooler flavor. Use either, or a mixture, depending on what you have.

Whisk the lemon dressing

Put two tablespoons of extra-virgin olive oil and one tablespoon of lemon juice into a small bowl. Add one quarter teaspoon of fine salt and one eighth teaspoon of ground black pepper. Whisk with a fork until the dressing looks blended.

Taste a small drop with a piece of cucumber. If your lemon is especially sharp, add a little more olive oil rather than trying to cover the acidity with extra salt. If you prefer a brighter finish, add more lemon juice a few drops at a time. Keep the balance gentle so the vegetables remain the main flavor.

Toss gently and serve

Place the cucumber, tomatoes and drained onion in a serving bowl. Pour over the dressing and turn the vegetables gently with two large spoons. Sprinkle in the herbs and toss once more. Taste a bite containing both tomato and cucumber before deciding whether it needs more seasoning.

Serve soon after dressing. A wide, shallow bowl makes the salad easy to share and helps the herbs stay visible. Spoon a little dressing over each portion, but leave excess liquid in the bowl if the tomatoes release a lot of juice.

Make it your own and plan ahead

For a fuller lunch, add rinsed, drained canned chickpeas. A little crumbled feta is another option if it suits your dietary needs; taste before adding more salt because the cheese can be salty. For a simpler variation, replace the red onion with a finely sliced spring onion.

To prepare ahead, keep the chopped vegetables, herbs and dressing in separate covered containers in the refrigerator, then combine close to serving. Refrigerate leftovers promptly in a covered container. The vegetables will soften as they sit, so this salad is best enjoyed freshly dressed rather than prepared far in advance.

If you are cooking for someone with allergies, check all ingredient labels and consider cross-contact from boards, utensils and optional additions. For more about how we write recipes, see our editorial policy, or send a recipe question.