5-Minute Cucumber Tomato Salad
A light, crisp cucumber tomato salad tossed with fresh herbs, a splash of lemon, and a drizzle of olive oil. Perfect as a quick side dish for weeknight meals, barbecues, or to complement spicy curries.
Equipment
- 1 cutting board
- 1 chef’s knife
- 1 Medium mixing bowl
- 1 Measuring Spoon Set
- 1 Citrus juicer (optional, for lemon)
- 1 Wooden spoon or salad tongs
Ingredients
- 1 medium cucumber sliced into half-moons
- 4 medium tomatoes cut into eighths
- 1 small red onion thinly sliced
- 1 tablespoon olive oil
- ½ lemon juiced
- 2 tablespoons mint sauce
- 1 pinch sea salt to taste
- 1 pinch black pepper freshly ground
- 10 fresh mint leaves finely chopped
Instructions
- Prepare the Fresh Vegetables: Start by washing all your vegetables thoroughly under cold running water to remove any dirt or residue. Pat them dry with a clean kitchen towel or paper towels, as excess moisture can water down the salad dressing. Place the cucumber, tomatoes, and red onion on a cutting board, ready for chopping.
- Slice the Cucumber into Half-Moons: Trim off both ends of the cucumber. Cut it lengthwise in half, then place each half flat-side down for stability. Slice across into thin, bite-sized half-moon pieces. This shape makes the cucumber easy to eat while still maintaining a nice crunch in the salad. Transfer the slices to a medium mixing bowl.
- Cut the Tomatoes into Wedges: Remove the tomato stems and slice each tomato into quarters. Then cut each quarter in half again to make eighths. These wedge-like pieces hold their shape well and release just the right amount of juice to blend with the dressing. Add the tomato wedges to the bowl with the cucumbers.
- Thinly Slice the Red Onion: Peel away the outer skin of the onion, then cut off both ends. Slice the onion in half, lay each half flat on the board, and slice across into very thin, even strips. Thin slicing ensures the onion adds flavor without overpowering the salad. Scatter the onion slices over the cucumber and tomatoes in the bowl.
- Whisk Together the Simple Dressing: In a small cup or bowl, combine the olive oil, freshly squeezed lemon juice, and mint sauce. Whisk or stir until the mixture is well combined and slightly emulsified. This creates a zesty, herb-infused dressing that brings brightness and freshness to the vegetables.
- Season Generously with Herbs and Spices: Add the chopped fresh mint leaves directly to the mixing bowl. Sprinkle in a pinch of sea salt and a pinch of freshly ground black pepper. Adjust the seasoning according to your taste—start light, then add more if needed, as it’s easier to build flavor gradually.
- Toss the Salad Gently but Thoroughly: Using a wooden spoon, salad tongs, or clean hands, gently toss all the ingredients together until every piece of cucumber, tomato, and onion is coated with the dressing. Be careful not to crush the tomatoes—mixing gently helps keep the salad crisp and appealing.
- Rest Briefly for Flavor Infusion: Allow the salad to sit for about 5 minutes before serving. This short resting period gives the vegetables time to absorb the dressing and lets the flavors meld together beautifully. Avoid letting it sit for too long, as the tomatoes can become too soft and release excess liquid.
- Serve and Enjoy Immediately: Transfer the salad to a serving dish or individual bowls. Garnish with a few extra mint leaves on top for a fresh, vibrant look. Serve it as a refreshing side with grilled meats, spicy curries, or light summer meals. This salad is best enjoyed fresh on the same day for maximum crunch and flavor.
Notes
- Use firm, ripe tomatoes for the best texture and flavor. Overripe tomatoes may release too much liquid.
- Persian or English cucumbers work best as they have fewer seeds and thinner skins.
- Fresh lemon juice is always superior to bottled—its brightness really enhances the dressing.
- Mint sauce adds depth and tang, but you can swap it with balsamic glaze or fresh basil for a different twist.
- Always add salt just before serving to avoid drawing out excess water from the vegetables.
