Tomato Cucumber Salad
Ingredients
- 20 ounces tomatoes – cored and cut into 1-inch chunks (~5 medium tomatos)
- 16 ounces cucumbers – halved lengthwise and sliced 0.25-inch thick (~1.5 medium cucumbers)
- 4 ounces red onion – thinly sliced (~1 medium red onion)
- 1/4 cups flat-leaf parsley – coarsely chopped (~0.5 n/a parsleys)
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano – rubbed between fingers
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
Instructions
1. Prep the vegetables: Core and cut the tomatoes into 1-inch chunks; halve the cucumbers lengthwise and slice 0.25 inch thick; thinly slice the red onion; coarsely chop the flat-leaf parsley.
2. In a large bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper until emulsified.
3. Add the prepared vegetables to the bowl and toss gently until evenly coated.
4. Let stand 10–15 minutes for the juices to lightly macerate and flavors meld, then taste and adjust seasoning as needed and serve cool or at room temperature.
Tomato Cucumber Salad is a crisp, juicy mix of ripe tomatoes and refreshing cucumbers dressed simply so their peak flavors shine. The balance of acidity from vinegar, fruitiness from olive oil, and a herbal note creates a bright, clean profile. It’s versatile alongside grilled meats, fish, or legumes, and equally satisfying on its own as a light plate.
Across the Mediterranean and the Levant, similar salads appear with small regional shifts, reflecting shared seasonal produce and olive-oil traditions. Greek, Turkish, Arab, and Balkan tables all feature versions with comparable fundamentals, sometimes adding local herbs or briny elements. The dish endures because it celebrates ripeness and texture with minimal interference, a hallmark of warm-climate cooking.