Introduction
It was one sunny afternoon when Lina Vexley realized that sometimes the best recipes come from simplicity. Her Cucumber Tomato Salad was born out of a craving for something crisp, colorful, and effortless. With just a handful of ingredients — ripe tomatoes, cool cucumbers, and a drizzle of olive oil — she created a salad that feels like summer in every bite. Each forkful brings back memories of fresh garden harvests and backyard lunches. This recipe isn’t just refreshing; it’s a celebration of freshness, balance, and the pure joy of eating well without overcomplicating things.
Cucumber Tomato Salad
Equipment
- Mixing Bowl
- Cutting board
- Knife
Ingredients
Salad Ingredients
- 2 medium cucumbers thinly sliced
- 2 cups cherry tomatoes halved
- 1/4 cup red onion thinly sliced (optional)
- 2 tbsp fresh parsley chopped
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice freshly squeezed
- 1/2 tsp dried oregano
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Prepare the vegetables: thinly slice cucumbers and onions, and halve the cherry tomatoes.
- In a large mixing bowl, combine cucumbers, tomatoes, onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper to make the dressing.
- Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Let the salad rest for 5 minutes before serving to allow flavors to blend. Serve chilled or at room temperature.
Notes
Nutrition
How to Make Cucumber Tomato Salad
Creating this vibrant salad is as simple as it is satisfying. Start by preparing your fresh ingredients — thinly slice two cucumbers and a quarter cup of red onion, then halve two cups of juicy cherry tomatoes. Fresh parsley adds a burst of green and herbal aroma, so chop a couple of tablespoons finely.
Next, prepare the dressing. In a small bowl, whisk together two tablespoons of olive oil, one tablespoon of lemon juice, half a teaspoon of oregano, and a pinch each of salt and black pepper. The key is balance — the acidity of lemon complements the sweetness of the tomatoes and the coolness of the cucumbers beautifully.
Toss all the vegetables in a mixing bowl and drizzle the dressing over them. Gently mix so the vegetables are evenly coated without getting soggy. Let it rest for about five minutes before serving — this helps the flavors meld together naturally.
This salad is a fantastic standalone dish or side, pairing perfectly with grilled meats, pasta, or light seafood. For extra flair, crumble feta cheese on top or add sliced avocado for creaminess. Enjoy it chilled on hot days or fresh at room temperature for a light, refreshing bite that never fails to impress.
Conclusion
The Cucumber Tomato Salad by Lina Vexley is a simple yet sophisticated dish that celebrates nature’s freshness. With crisp cucumbers, juicy tomatoes, and zesty herbs, it captures the essence of a Mediterranean summer in one bowl. Quick to make and endlessly versatile, it’s perfect for busy days or elegant gatherings. One bite, and you’ll be hooked on its clean, vibrant taste — proof that sometimes, less truly is more.