Fresh No-Cook Cucumber Tomato Salad
A simple, fresh, and vibrant no-cook salad featuring just four ingredients: cucumbers, tomatoes, extra virgin olive oil, and sea salt. Ready in under 10 minutes, it’s perfect for summer gatherings and a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 3 medium tomatoes, cut into bite-sized chunks
- 2 tablespoons extra virgin olive oil
- Pinch or two of sea salt
Instructions
- Wash and dry the vegetables thoroughly.
- Slice the cucumbers thinly, about 1/8-inch thick.
- Chop the tomatoes into bite-sized pieces, removing stems and seeds if very juicy.
- Combine cucumbers and tomatoes in a large mixing bowl and toss gently.
- Drizzle 2 tablespoons of extra virgin olive oil over the salad.
- Sprinkle sea salt evenly over the salad, toss again, and taste to adjust seasoning.
- Let the salad rest for 5-10 minutes before serving to allow flavors to meld.
Notes
Use ripe but firm tomatoes to avoid mushiness. Dry vegetables thoroughly to prevent sogginess. Slice cucumbers evenly for consistent crunch. Use good-quality extra virgin olive oil for best flavor. Season gradually with salt and consider chilling the salad for 10-15 minutes before serving for enhanced taste.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 70
- Sugar: 3
- Sodium: 150
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 6
- Fiber: 2
- Protein: 1
Keywords: cucumber tomato salad, no-cook salad, summer salad, easy salad, fresh salad, 4-ingredient salad, vegan salad, gluten-free salad