Salad With A Spoon

This simple Tomato Cucumber Salad is fresh, crisp, and full of flavor. Made with juicy beefsteak tomatoes, sliced cucumbers, thinly sliced onion, and a tangy red wine vinaigrette, it’s an easy side dish that pairs with just about anything. Perfect for summer dinners, cookouts, or adding something fresh to a weeknight meal.

Why You’ll Love It

• Minimal prep: Just slice, chop, and toss—no cooking required.
• Fresh and flavorful: Juicy tomatoes, crunchy cucumbers, and a simple vinaigrette make every bite satisfying.
• Easy to pair: Serve alongside grilled chicken, meatballs, sandwiches, or your favorite pasta.

Nutrition Highlights

• Colorful produce: Tomatoes provide vitamin C and lycopene, while cucumbers add crunch and hydration.
• Heart-healthy fats: Olive oil adds satisfying flavor and unsaturated fats.
• Easy vegetable addition: A simple way to add more vegetables and variety to your plate.

Ingredients

• 1 cucumber, sliced
• 1 large beefsteak tomato, chopped
• ¼ small red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and black pepper, to taste
• Dried oregano, to taste

Instructions

1. Prepare the vegetables. Slice the cucumber, chop the beefsteak tomato, and thinly slice the onion.
2. Combine in a bowl. Add the cucumber, tomato, and onion to a serving bowl.
3. Add the dressing. Drizzle with olive oil and red wine vinegar, then season with salt, pepper, and oregano.
4. Toss and serve. Gently toss until evenly coated. Taste and adjust the seasonings or vinegar as desired.

Meal Prep & Storage

• Make ahead: Slice the vegetables and keep the dressing separate until shortly before serving for the best texture.
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will soften and release liquid over time.
• Serving tip: Toss again before serving to redistribute the dressing.