Name: Cucumber Tomato Salad – Fresh, Quick, and Packed with Flavor
Ingredients: 2 large cucumbers (English or Persian), sliced; 2 cups cherry or grape tomatoes, halved; ½ small red onion, thinly sliced; 2 tbsp fresh parsley or dill, chopped; Salt and black pepper, to taste; 3 tbsp extra-virgin olive oil; 2 tbsp red wine vinegar or lemon juice; 1 tsp Dijon mustard (optional for tang); 1 garlic clove, minced; ½ tsp sugar (optional); Salt and pepper, to taste

Ingredients

Scale

For the Salad:

2 large cucumbers (English or Persian), sliced
2 cups cherry or grape tomatoes, halved
½ small red onion, thinly sliced
2 tbsp fresh parsley or dill, chopped
Salt and black pepper, to taste

For the Dressing:

3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard (optional for tang)
1 garlic clove, minced
½ tsp sugar (optional)
Salt and pepper, to taste

Instructions

Slice the Cucumbers:
Use a sharp knife or mandoline to thinly slice cucumbers into even rounds or half-moons.
Cut the Tomatoes:
Halve cherry tomatoes or dice larger tomatoes into chunks.
Slice the Onion:
Use a mandoline or very sharp knife to get paper-thin onion slices.
Make the Dressing:
In a small bowl, whisk together olive oil, vinegar, mustard, garlic, sugar, salt, and pepper.
Combine the Ingredients:
Add cucumbers, tomatoes, onion, and herbs to a large bowl. Pour dressing over and toss gently.

Season and Serve:
Taste and adjust seasoning. Let rest for 10 minutes before serving for best flavor.