Go Back
–+ servings
Chopped Cucumber Tomato Salad

Crisp Chopped Cucumber Tomato Salad for a Healthy Summer Treat

A vibrant Chopped Cucumber Tomato Salad bursting with freshness, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 0.25 cup red wine vinegar or lemon juice
  • 0.33 cup extra-virgin olive oil choose high-quality for best flavor
  • 1 tablespoon Dijon mustard yellow mustard can work in a pinch
  • 1 tablespoon honey optional
Salad
  • 1 large English cucumber or Persian cucumbers
  • 2 medium tomatoes ripe tomatoes ideal for chopping
  • 0.5 large sweet onion e.g., Vidalia, Walla Walla
  • 1 handful fresh parsley leaves or mint for a refreshing twist
  • salt to taste
  • fresh ground black pepper to taste

Equipment

  • Medium bowl
  • Large bowl
  • salad tongs

Method
 

Preparation
  1. In a medium bowl, whisk together the dressing ingredients until combined.
  2. Chop the cucumber, tomatoes, and onion into bite-sized pieces.
  3. Add freshly chopped parsley to the bowl with the chopped vegetables.
  4. Pour the dressing over the vegetables and toss gently to combine.
  5. Taste and adjust the seasoning with salt and black pepper.
  6. Allow the salad to rest for about 30 minutes before serving.
  7. Serve immediately or store in an airtight container in the refrigerator.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 1gFat: 9gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 20mgCalcium: 20mgIron: 1mg

Notes

This salad is best served fresh, but can be stored for up to 3 days. For the best flavor, let it rest before serving.

Tried this recipe?

Let us know how it was!