Go Back
–+ servings
Cucumber and Tomato Salad with Vinegar finished recipe

Cucumber and Tomato Salad with Vinegar

This Cucumber and Tomato Salad with Vinegar combines crisp cucumbers, juicy tomatoes, and thinly sliced red onion in a bright, lightly sweet vinegar dressing. Fresh parsley adds color and a clean herbal note, while a small amount of olive oil rounds out the acidity.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 7 cups
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 large English cucumbers about 1 1/2 pounds (680 g), halved lengthwise and sliced 1/4 inch thick
  • 4 medium ripe tomatoes about 1 1/2 pounds (680 g), cut into 1-inch wedges
  • 1/2 small red onion about 1/2 cup (60 g), thinly sliced
  • 1/4 cup chopped fresh parsley
For the Vinegar Dressing
  • 1/3 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground black pepper

Method
 

Method
  1. Difficulty: Easy: Calories Per Serving: Not calculated
  2. Why This Recipe Works: English cucumbers have thin skins and fewer seeds, so they stay crisp without requiring peeling.
  3. Salting the dressing rather than the cucumbers separately seasons the vegetables while limiting unnecessary moisture loss.
  4. Red wine vinegar adds clean acidity that balances the sweetness of ripe tomatoes.
  5. A small amount of sugar softens the sharp edge of the vinegar without making the salad taste sweet.
  6. Chilling for 30 minutes gives the onion time to mellow and allows the flavors to blend.
  7. Equipment Needed: Large nonreactive mixing bowl: Small bowl or liquid measuring cup
  8. Whisk: Cutting board
  9. Chef’s knife: Large serving spoon
  10. For the Salad: large English cucumbers, about 1 1/2 pounds (680 g), halved lengthwise and sliced 1/4 inch thick
  11. medium ripe tomatoes, about 1 1/2 pounds (680 g), cut into 1-inch wedges
  12. 1/2 small red onion, about 1/2 cup (60 g), thinly sliced
  13. 1/4 cup (15 g) chopped fresh parsley
  14. For the Vinegar Dressing: 1/3 cup (80 ml) red wine vinegar. tablespoons (30 ml) extra-virgin olive oil
  15. tablespoon (12 g) granulated sugar: teaspoon (6 g) fine salt
  16. 1/2 teaspoon (1 g) ground black pepper

Notes

Chill for 30 minutes before serving to allow flavors to blend.

Tried this recipe?

Let us know how it was!