Description
A refreshing and vibrant Greek Cucumber Tomato Salad featuring crisp cucumbers, juicy cherry tomatoes, and a tangy homemade dressing with olive oil, red wine vinegar, and herbs. Perfect as a light side dish or a healthy snack, this salad is quick to prepare with no cooking required.
Ingredients
Scale
Vegetables
- 1 English seedless cucumber (cut in half and thinly sliced)
- 12 oz. cherry tomatoes (cut in half)
- ½ cup red onion (thinly sliced)
- 1 Tbsp. fresh parsley (finely chopped)
Dressing
- ¼ cup olive oil
- 1 ½ Tbsp. red wine vinegar
- 1 tsp. honey (optional)
- 1 clove garlic (finely minced)
- ¼ tsp. dried oregano
- ¼ tsp. dried basil
- ¾ tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
Instructions
- Combine Vegetables: Add the thinly sliced cucumber, halved cherry tomatoes, sliced red onion, and finely chopped parsley to a large mixing bowl.
- Prepare Dressing: In a high-speed blender or mason jar, combine the olive oil, red wine vinegar, honey (if using), minced garlic, dried oregano, dried basil, salt, and black pepper. Blend or shake vigorously until the ingredients are well incorporated, creating a flavorful dressing.
- Toss Salad: Pour the blended dressing over the vegetables in the bowl. Toss gently but thoroughly to ensure the cucumber, tomatoes, onions, and parsley are evenly coated with the dressing.
- Serve: Serve the salad immediately for a fresh taste, or refrigerate for 30 to 60 minutes if you prefer it chilled. Enjoy as a side dish or a refreshing snack.
Notes
- The honey in the dressing is optional and can be omitted for a vegan version.
- For added flavor, consider garnishing with crumbled feta cheese or kalamata olives if not following a vegan diet.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Adjust salt and pepper according to taste preferences.
