Summer in a bowl. That’s what this is.
Cool, crunchy cucumber, sweet grape tomatoes, sharp red onion, and a punchy red wine vinaigrette that ties the whole thing together. It’s the side dish that shows up to every BBQ, picnic, and lazy weeknight dinner at my house…. and disappears first. Every single time.
The two-hour fridge sit is NON-NEGOTIABLE btw. That’s where the flavor HAPPENS. Skip it and you’re missing the whole point.
Why You Should Marinate This Salad
Marinating pulls liquid from the cucumbers and tomatoes, thinning the dressing into a tangy seasoned brine that coats every piece. Hit TWO HOURS minimum…. four is even better!
Stir the bowl halfway through (vegetables on top stay dry otherwise) and let the cucumbers soften slightly to soak up that red wine vinegar punch. Don’t rush it!
How to Prevent a Watery Salad
A watery salad is just sad. Let’s fix that
- SALT the cucumber slices and let them drain in a colander for 15 minutes… pat them bone dry before they hit the bowl
- Do the same to the tomatoes. Halve, salt lightly, drain on paper towels (those grape ones are sneaky about it
- Don’t dress too early! Long marinating in vinegar pulls ALL the juice right out of your veggies
- Serve with a slotted spoon so you skip the puddle pooling at the bottom
How Long Does It Keep?
Plan to eat this within 2 DAYS for peak crunch (any longer and the cucumbers go soggy while the tomatoes get weirdly soft). Keep it sealed tight in the fridge. Heads up: if you’re prepping ahead, stash the dressing separately and toss it on right before serving!
Recipes Like This One
- Greek Cucumber Salad
- Tomato Caprese Salad
- Cucumber Feta Salad
- Greek Salad with Salmon
- Cucumber Salad with Greek Yogurt
- Pineapple Cucumber Salad
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 4-6 g
- Fat: 45-50 g
- Carbohydrates: 25-30 g
Ingredients
For the salad:
- 1 english cucumber, cut into quartered slices
- 2 cups grape tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 2 tbsp chopped fresh parsley
For the dressing:
- 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp white sugar or honey
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Step 1: Chop the Fresh Produce
- 1 English cucumber, cut into quartered slices
- 2 cups grape tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 2 tbsp chopped fresh parsley
Wash all the vegetables thoroughly.
Cut the English cucumber into rounds, then cut each round into quarters.
Slice the grape tomatoes in half and thinly slice the red onion into strips.
Chop the fresh parsley finely.
Set the prepared vegetables aside.
Step 2: Whisk the Vinaigrette
- 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp white sugar or honey
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
In a small bowl, combine the extra-virgin olive oil, red wine vinegar, white sugar or honey, dried basil, salt, and ground black pepper.
Whisk everything together until the mixture is smooth and well emulsified.
I like to taste at this stage and sometimes add a little more vinegar for extra tang.
Step 3: Toss and Chill
- chopped vegetables and parsley from Step 1
- salad dressing from Step 2
In a large bowl, add all the chopped vegetables and fresh parsley from Step 1.
Drizzle the salad dressing from Step 2 over the vegetables.
Toss everything together gently to make sure the vegetables are evenly coated.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours to let the flavors come together and the vegetables absorb the dressing.
Stir the salad well before serving.