Cucumber Tomato Salad

Make Cucumber Tomato Salad quickly: toss crisp cucumber, ripe tomato, herbs and lemon for a bright, easy side.

Ingredients

• 1 large English cucumber, sliced into thin half-moons (2½ cups)
• 2 large tomatoes, about 1½ pounds, chopped
• ½ cup thinly sliced red onion
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon sea salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• ½ cup chopped fresh herbs, such as basil, parsley, dill, and/or mint
• Flaky sea salt

Instructions

Step 1: Toss the cucumber, tomato and onion with the acids and salt

In a large mixing bowl combine the thin half-moon slices of English cucumber, the coarsely chopped ripe tomatoes, and the thinly sliced red onion. Add the fresh lemon juice, red wine vinegar, the teaspoon of sea salt and several careful grinds of black pepper. Gently fold the vegetables together so the acid and salt begin to draw out bright tomato juices and the cucumber develops a faint curl at the edges; the goal is even coating without smashing the tomatoes. This stage is all about initial seasoning and texture — crisp cucumber meeting yielding tomato.

Step 2: Chill briefly so flavors marry

Cover and chill the tossed vegetables for about ten minutes so the flavors settle and the liquids separate slightly; you’ll notice glossy juices gathering at the bottom and the onion softening just a touch. After chilling, give the bowl a gentle lift and a light toss to redistribute any settled juices — the salad should look hydrated, slightly glossy, and open with visible pools of tomato liquor nestled between cucumber slices.

Step 3: Transfer, dress and add fresh herbs

Tilt the mixing bowl and transfer the salad into a shallow serving bowl, leaving most of the excess accumulated juices behind. Drizzle the vegetables with the extra-virgin olive oil so the surfaces catch a warm glisten, then evenly scatter the chopped fresh herbs (a bright mix of basil, parsley, dill, and/or mint) over the top. Use the same rustic fork to gently toss once or twice so herbs and oil kiss every piece without bruising the tomatoes.

Step 4: Finish with flaky salt and serve

Sprinkle a few pinches of flaky sea salt across the salad, taste, and adjust with another whisper of black pepper if needed. Present the vibrant cucumber tomato salad in the shallow, round matte-grey ceramic bowl with the rustic silver fork resting partially submerged, herbs standing out as tiny green islands and a soft sheen of dressing highlighting the varied textures — inviting and ready to eat.

Notes

• Add herbs just before serving to keep them bright.
• Use a slotted spoon to serve if excess liquid accumulates.
• Choose ripe but firm tomatoes to avoid a watery salad.
• For a heartier version, add crumbled feta or chickpeas.