Cucumber Tomato Salad Recipe

Cucumbers: These add a cool, crunchy texture that makes the salad refreshing.

Tomatoes: They bring juiciness and a sweet, slightly tangy flavor.

Red onion: Thin slices give a little sharpness and color contrast.

Olive oil: This smooth oil helps blend the dressing and adds richness.

Red wine vinegar: It gives the salad a bright, tangy kick.

Dried oregano: A herb that adds a warm, earthy flavor to the dressing.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a mild spicy note to finish the taste.

When you’re making the dressing for this Cucumber Tomato Salad Recipe, whisking the olive oil, red wine vinegar, and dried oregano together is a small step that makes a big difference. Here’s how to do it without making a mess:

1. Grab a small bowl that’s just the right size—not too big, so the ingredients don’t splash out.
2. Pour in the olive oil and red wine vinegar first. This helps the liquids mix more smoothly.
3. Add the dried oregano on top.
4. Use a fork or a small whisk and stir gently in a circular motion.
5. Keep whisking until the mixture looks smooth and a little thicker, with the oregano evenly spread out.

Doing this slowly and carefully keeps the dressing from splashing all over your counter or clothes. Plus, whisking helps the oil and vinegar blend better, so every bite of your salad tastes balanced and fresh.

When I first tried this, I was a little impatient and whisked too fast, which sent drops flying everywhere. Now, I take my time, and it feels kind of relaxing—like a mini cooking meditation. Also, if you don’t have a whisk, a fork works just fine and is easier to clean!

Once your dressing is ready, pouring it over the sliced cucumbers, chopped tomatoes, and thinly sliced red onion lets all those flavors mix perfectly. Tossing everything together after adding the dressing makes sure every bite is tasty and juicy. This simple whisking step might seem small, but it really helps bring the whole salad to life.

• cucumbers - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a suitable replacement for cucumbers in a salad.

• tomatoes - Substitute with red bell peppers: Red bell peppers provide a sweet and crunchy alternative to tomatoes, adding a different but pleasant flavor to the salad.

• red onion - Substitute with shallots: Shallots offer a milder taste compared to red onions, which can be preferable for those who find red onions too strong.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good substitute for olive oil in dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor similar to red wine vinegar and can be used in equal amounts.

• dried oregano - Substitute with dried basil: Dried basil offers a sweet and slightly peppery flavor that complements the other ingredients in the salad.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the salad, though it will also add a different flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the visible specks, which can be preferable for aesthetic reasons.

• To keep your cucumber tomato salad fresh and vibrant, store it in an airtight container. This will help maintain the crispness of the cucumbers and the juiciness of the tomatoes.

• Place the container in the refrigerator. The cool environment will preserve the salad's flavors and textures for up to 2 days. Beyond this, the vegetables may start to lose their crunch and become soggy.

• If you anticipate storing the salad for longer, consider keeping the dressing separate. Mix the olive oil, red wine vinegar, and dried oregano in a small jar and add it to the salad just before serving. This will prevent the red onion from overpowering the other ingredients over time.

• For those who love to plan ahead, freezing is an option, but with a caveat. The cucumbers and tomatoes have high water content, which can lead to a mushy texture once thawed. To mitigate this, consider freezing the dressing separately and adding fresh vegetables when you're ready to enjoy the salad.

• If you choose to freeze, use a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn, which can affect the taste and texture of your salad.

• When you're ready to enjoy your frozen salad, thaw it in the refrigerator overnight. This slow thawing process will help retain as much of the original texture as possible.

• Always taste and adjust the seasoning after thawing. A sprinkle of fresh black pepper or a dash of salt can revive the flavors and bring your salad back to life.

• Embrace the chill: This cucumber tomato salad is best enjoyed cold, but if you prefer a slightly warmer version, let it sit at room temperature for about 15-20 minutes. This allows the flavors to meld beautifully without compromising the crispness of the cucumbers and tomatoes.

• Gentle warm-up: If you must add a touch of warmth, consider using a double boiler method. Place the salad in a heatproof bowl and set it over a pot of simmering water. Stir gently for a few minutes, ensuring the olive oil dressing doesn't separate.

• Microwave finesse: While unconventional, a quick zap in the microwave can work. Place the salad in a microwave-safe dish and cover it with a damp paper towel. Heat on low power for 10-15 seconds, just enough to take the chill off without cooking the vegetables.

• Oven magic: Preheat your oven to the lowest setting, around 150°F (65°C). Spread the salad on a baking sheet and warm it for about 5 minutes. This method is ideal for maintaining the texture of the red onion and tomatoes.

• Sauté surprise: For a unique twist, lightly sauté the salad in a non-stick pan over low heat for a minute or two. This method adds a subtle caramelization to the red onion and enhances the overall flavor profile.

• Mixing bowl: A large bowl used to combine the cucumbers, tomatoes, and red onion, allowing for easy mixing of ingredients.

• Small bowl: A smaller bowl used to whisk together the olive oil, red wine vinegar, and dried oregano to create the dressing.

• Whisk: A tool used to blend the olive oil, red wine vinegar, and dried oregano smoothly and evenly.

• Knife: Essential for slicing cucumbers, chopping tomatoes, and thinly slicing the red onion.

• Cutting board: A surface to safely and efficiently cut the cucumbers, tomatoes, and onion.

• Measuring cups: Used to measure the olive oil and red wine vinegar accurately.

• Measuring spoons: Used to measure the dried oregano precisely.

• Serving spoon: Used to toss the salad ingredients together and serve the salad.

Pre-slice vegetables: Prepare the cucumbers, tomatoes, and red onion in advance and store them in airtight containers in the fridge.

Batch dressing: Make a larger batch of the olive oil, red wine vinegar, and dried oregano dressing to use throughout the week.

Use a mandoline: Quickly slice the cucumbers and red onion with a mandoline for uniform thickness.

Mix in bowl: Combine all ingredients in a large bowl to save on cleaning multiple dishes.

Chill in advance: Prepare the salad a few hours ahead and refrigerate, allowing flavors to meld.