Focused recipe
Cucumber Tomato Salad
This cucumber tomato salad is a no-cook side dish made with English cucumbers, tomatoes, red onion, and fresh basil tossed in a red wine vinegar dressing.
American Italian Mediterranean Updated 5/10/2026
Ingredients
Measured from the catalog payload.
- 2 pieces english cucumber halved lengthwise and sliced into 1/4 inch half moons
- 2 cups grape tomato halved
- 1/2 pieces red onion thinly sliced
- 1/3 cup basil
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/3 teaspoon black pepper
Instructions
5 cooking steps
- Place the sliced cucumbers in a colander. Sprinkle with half of the kosher salt and toss gently. Let them sit for 15 minutes to draw out excess moisture, then pat dry with paper towels.
- In a small bowl, whisk together the olive oil, red wine vinegar, sugar, remaining salt, and black pepper until well blended.
- Transfer the cucumbers to a large mixing bowl. Add the red onion, halved grape tomatoes, and fresh basil. Toss to combine.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Cover and refrigerate for 10 minutes before serving to allow the flavors to come together. Give it one final gentle toss, then transfer to a serving dish. Share and enjoy!
Catalog details
Useful for browsing and sync.
Appetizer, Lunch, Salad, Side Dish fresh, healthy, no-cook, quick Public recipe Revision 1