That looks like a beautiful, refreshing Cucumber, Tomato, and Onion Salad. It’s a classic summer staple that is incredibly simple to make and pairs perfectly with grilled meats or the Street Corn Chicken Casserole we just discussed.
Based on the image, here is a recipe to recreate this exact look:
Cucumber Tomato Onion Salad
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Prep time: 15 minutes
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Chilling time: 30 minutes (recommended)
Ingredients
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Vegetables:
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2 large English cucumbers, partially peeled (striped) and sliced into rounds.
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4-5 Roma tomatoes (or 2 cups cherry tomatoes), sliced or quartered.
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1 small red or white onion, thinly sliced into half-moons.
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The Dressing:
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1/4 cup extra virgin olive oil.
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2 tbsp red wine vinegar (or apple cider vinegar).
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1 tsp dried oregano or fresh dill.
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Salt and freshly cracked black pepper to taste.
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Instructions
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Prep the Veggies: Slice the cucumbers, tomatoes, and onions as shown in the photo. Keeping the cucumber slices uniform helps with the presentation.
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Whisk the Dressing: In a small jar or bowl, combine the olive oil, vinegar, herbs, salt, and pepper. Shake or whisk until well combined.
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Toss: Place all the vegetables in a large glass bowl. Pour the dressing over the top and toss gently to ensure everything is coated without breaking the tomatoes.
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Marinate: While you can eat it immediately, letting it sit in the fridge for about 30 minutes allows the juices from the tomatoes and cucumbers to mix with the dressing for a much deeper flavor.
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Serve: Give it one final toss before serving. The liquid at the bottom of the bowl is “liquid gold”—great for dipping crusty bread!
A Quick Tip for Texture
If you want the cucumbers to stay extra crunchy, you can toss the sliced cucumbers with a pinch of salt in a colander for 10 minutes beforehand to drain excess water, then pat them dry before mixing the salad.
