Cucumber Tomato Salad Recipe

Cucumber: Adds a cool, crunchy texture that makes the salad refreshing.

Tomatoes: Bring juicy sweetness and a pop of color.

Red onion: Gives a mild sharpness and crunch when sliced thin.

Olive oil: Adds smoothness and helps blend all the flavors together.

Red wine vinegar: Provides a tangy kick that brightens the salad.

Dried oregano: Offers a warm, herby flavor that complements the veggies.

Salt and pepper: Season the salad to taste and bring out the natural flavors.

When you’re mixing the cucumber, tomatoes, and red onion together, tossing everything gently is a great trick to know. Here’s how you can do it step by step:

1. Use a big enough mixing bowl so the ingredients have room to move around.
2. Hold the bowl steady with one hand.
3. With the other hand, use a big spoon or salad tongs to scoop from the bottom of the bowl and lift the veggies up and over the top.
4. Turn the bowl a little as you toss, so everything gets mixed evenly.
5. Keep tossing until you see the olive oil, red wine vinegar, and oregano spread all over the salad.

Tossing gently instead of stirring hard helps keep the cucumber and tomatoes from getting squished or mushy. It also makes sure the flavors coat every bite without breaking the pieces apart. This way, your salad looks fresh and tastes bright.

I remember the first time I made this salad, I stirred it too roughly and ended up with a bowl of juice instead of crunchy veggies! Now I always toss carefully, and it makes such a difference. Also, if you want to save time, you can toss everything right after chopping and eat it right away, or pop it in the fridge to let the flavors mix even more. Either way, tossing well is the secret to a tasty, colorful cucumber tomato salad!

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative in salads.

• tomatoes - Substitute with bell peppers: Bell peppers provide a crunchy texture and a sweet flavor that complements the other ingredients.

• red onion - Substitute with shallots: Shallots have a milder taste and a slight sweetness, which can be a good alternative to the sharpness of red onions.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a suitable replacement.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can mimic the acidity of red wine vinegar.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbaceous flavor that works well in salads.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing a different depth of taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different flavor profile.

• To keep your cucumber tomato salad fresh, store it in an airtight container. This helps maintain the crispness of the cucumber and the juiciness of the tomatoes.
• Place the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the vegetables may start to lose their texture and flavor.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the olive oil, red wine vinegar, and oregano in a small jar and refrigerate. Toss with the vegetables just before serving to keep them crisp.
• For an even longer shelf life, you can prep the cucumber, tomatoes, and red onion separately. Store each in its own airtight container and mix them together when ready to serve.
• Freezing this salad is not recommended. The high water content in cucumbers and tomatoes causes them to become mushy and lose their fresh taste once thawed.
• If you must freeze, consider freezing only the dressing. Pour the olive oil, red wine vinegar, and oregano mixture into an ice cube tray. Once frozen, transfer the cubes to a freezer bag. Thaw and use as needed, but always prepare fresh vegetables for the best texture and flavor.

• While cucumber tomato salad is best enjoyed fresh, if you must reheat it, consider these methods:
  • Room Temperature Revival: Remove the salad from the fridge and let it sit at room temperature for about 15-20 minutes. This allows the vegetables to lose their chill without compromising their texture.
  • Warm Water Bath: Place the salad bowl in a larger bowl filled with warm (not hot) water. Let it sit for 5-10 minutes, stirring occasionally. This gently brings the salad to a more palatable temperature without cooking the cucumbers and tomatoes.
  • Microwave Caution: If you must use a microwave, do so with caution. Place the salad in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power for 10-15 seconds, just enough to take the chill off. Be careful not to overheat, as this can make the vegetables soggy.
  • Oven Warm-Up: Preheat your oven to the lowest setting (around 170°F or 75°C). Place the salad in an oven-safe dish and cover it with foil. Warm it in the oven for about 5-10 minutes. This method is gentle and helps maintain the salad's texture.
  • Re-dress and Refresh: Sometimes, simply adding a bit more olive oil and red wine vinegar can refresh the salad. Toss it again to redistribute the flavors and bring it back to life.

• Mixing bowl: A large container used to combine the cucumber, tomatoes, and red onion.

• Chef's knife: A sharp knife used for slicing the cucumber, chopping the tomatoes, and thinly slicing the red onion.

• Cutting board: A flat surface used to safely chop and slice the vegetables.

• Measuring cups: Tools used to measure out the 2 cups of cucumber and 2 cups of tomatoes accurately.

• Measuring spoons: Tools used to measure the 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and 1 teaspoon of dried oregano.

• Salad tongs: Utensils used to toss the salad ingredients together until well combined.

• Serving bowl: A bowl used to serve the salad immediately or to store it in the fridge for later.

• Refrigerator: An appliance used to chill the salad if you choose to serve it later.

Pre-chop vegetables: Prepare the cucumber, tomatoes, and red onion in advance and store them in airtight containers.

Use a mandoline: Slice the cucumber and red onion quickly and uniformly with a mandoline slicer.

Batch make dressing: Mix a larger batch of olive oil and red wine vinegar dressing to use for multiple salads.

Pre-measure spices: Measure out the dried oregano, salt, and pepper ahead of time and store them in small containers.

Chill ingredients: Keep the vegetables in the fridge so they are already cold when you assemble the salad.