Cherry Tomato Cucumber Salad
This salad is summer's greatest hits in one bowl—cool, crunchy, juicy, and ready in under 15 minutes. With sweet cherry tomatoes, crisp cucumber, sharp red onion, and a zingy dressing that wakes everything up, this is the side dish that makes you look like you tried (but didn’t really).
Equipment
- Cutting board
- Sharp Knife
- Mixing bowl
- Small bowl
- Whisk
- Measuring spoons
Ingredients
- 1 English cucumber
- 1 ¼ cups cherry or grape tomatoes halved (about 10 ounces)
- ½ cup thinly sliced red onion about ½ of a small onion
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley dill, or basil (optional)
Instructions
- Prep the Veggies: Trim the ends off the cucumber, slice it in half lengthwise, and then cut into ¼-inch half-moon slices. Halve the cherry tomatoes and thinly slice the red onion.1 English cucumber, 1 ¼ cups cherry or grape tomatoes, ½ cup thinly sliced red onion
- Combine in a Bowl: Add the cucumber, tomatoes, and red onion to a medium mixing bowl.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper until smooth and well blended.2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon black pepper
- Dress the Salad: Pour the dressing over the vegetables and gently toss until everything is evenly coated.
- Add the Herbs: Stir in the chopped herbs if using. They add a fresh pop of color and flavor you’ll definitely notice.1 tablespoon chopped fresh parsley
- Serve and Enjoy: Serve right away, or chill in the fridge for 30 to 60 minutes to let the flavors meld. Best eaten the same day while everything is crisp and fresh.