Classic Cucumber, Tomato, and Onion Salad.

• Prep Time: 15 minutes

• Resting/Chilling Time: 15 minutes

• Total Time: 30 minutes

• Servings: 4 to 6 servings

• Recipe Difficulty / Intensity: Low (Beginner-friendly)

• Flavor Profile: Crisp, tangy, herbaceous, and refreshing

Recipe Intensity & Skill Overview

Ingredients

Salad Base

• Cucumbers: 2 medium English or Persian cucumbers (sliced into 1/4-inch rounds or half-moons)

• Tomatoes: 4 medium ripe Roma or vine-ripened tomatoes (chopped into bite-sized wedges)

• Red Onion: 1 small red onion (thinly sliced into half-rings)

• Fresh Herbs: 2 tablespoons freshly chopped parsley or dill

Dressing

• Extra Virgin Olive Oil: 3 tablespoons

• Red Wine Vinegar: 2 tablespoons (or fresh lemon juice)

• Garlic: 1 clove, finely minced (optional)

• Salt: 1/2 teaspoon coarse sea salt or kosher salt (adjusted to taste)

• Black Pepper: 1/4 teaspoon freshly cracked black pepper

Step-by-Step Instructions

1. Prep the Vegetables

1. Prepare the Red Onion: Place the thinly sliced red onion in a small bowl of cold water for 5 to 10 minutes. This step cuts down on raw harshness while preserving maximum crunch. Drain and pat dry.

2. Slice the Cucumbers: Wash the cucumbers thoroughly. If using standard field cucumbers, peel off tough skin partially in stripes. Slice cleanly into 1/4-inch half-moons.

3. Core and Cut the Tomatoes: Cut the tomatoes into bite-sized wedges. Discard excess watery seeds if prefering a less watery salad base.

2. Whisk the Dressing

1. In a small glass jar or bowl, combine the extra virgin olive oil, red wine vinegar, minced garlic, sea salt, and freshly cracked black pepper.

2. Whisk or shake vigoriously until the oil and vinegar form a lightly smooth, emulsified dressing.

3. Assemble and Toss

1. Combine the prepped cucumbers, tomatoes, drained red onions, and chopped fresh herbs in a large mixing bowl.

2. Pour the dressing evenly over the salad mixture.

3. Gently fold the vegetables using large spoons or tongs to coat every piece without crushing the soft tomato wedges.

4. Rest and Serve

1. Allow the salad to sit at room temperature for 10 to 15 minutes before serving so the vegetables absorb the dressing flavors.

2. Serve chilled or at room temperature alongside your favorite main dish.

Chef Tips for Maximum Flavor

• Salt Control: Salt draws out moisture from tomatoes and cucumbers. Serve the salad within an hour of dressing to maintain maximum crispness.

• Cheese Additions: Top with crumbled feta cheese or goat cheese for a creamy contrast.

• Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Drain off excess liquid before serving leftovers.

Detailed Nutritional Breakdown

The following values are estimated per serving (based on 6 equal servings).