| Ingredient | Amount | Notes |
|---|---|---|
| Cucumbers | 2 large | English or Persian cucumbers preferred |
| Tomatoes | 3 medium | Roma, vine-ripened, or cherry tomatoes |
| Red onion | 1 medium | Thinly sliced |
| Fresh parsley | ¼ cup | Chopped |
| Fresh dill | 2 tablespoons | Chopped (optional but wonderful) |
For the Marinade/Vinaigrette:
| Ingredient | Amount | Notes |
|---|---|---|
| Red wine vinegar | ¼ cup | Quality matters |
| Olive oil | ¼ cup | Extra virgin |
| Garlic | 2 cloves | Minced |
| Dried oregano | 1 teaspoon | |
| Sugar | 1 teaspoon | Balances acidity |
| Salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | Fresh ground |
The Method: Slice, Whisk, Toss, Marinate
Step 1: Prep the Vegetables
Cucumbers:
If using English or Persian cucumbers, peel partially in stripes or leave unpeeled
Slice into ¼-inch rounds
Pro tip: Salt the cucumbers lightly and let them sit for 15 minutes, then pat dry. This draws out excess water and prevents a watery salad.
Tomatoes:
Core and cut into wedges or chunks
If using cherry tomatoes, halve them
Onion:
Peel and slice thinly into half-moons
Herbs:
Chop parsley and dill
Step 2: Make the Vinaigrette
In a small bowl or jar, combine:
Red wine vinegar
Olive oil
Minced garlic
Oregano
Sugar
Salt
Pepper
Whisk or shake until well combined.
Step 3: Combine and Toss
In a large bowl, combine:
Cucumbers
Tomatoes
Onion
Parsley
Dill (if using)
Pour the vinaigrette over and toss gently to coat.
Step 4: Marinate
Let the salad sit at room temperature for at least 30 minutes (or refrigerate for up to 4 hours). This allows the flavors to meld and the vegetables to absorb the marinade.
Step 5: Serve
Toss again just before serving. Serve chilled or at room temperature.
Pro-Tips for Salad Perfection
1. Choose the Right Cucumbers
English or Persian cucumbers have thinner skins and fewer seeds. If using garden cucumbers, peel them and scoop out the seeds.
2. Salt the Cucumbers
This step makes a huge difference. Salting draws out excess moisture, so your salad stays crisp and doesn't become watery.
3. Don't Overdo the Onion
Red onion adds wonderful bite, but too much can overwhelm. Slice thinly and use the amount that feels right to you.
4. Let It Marinate
Those 30 minutes aren't optional. The vegetables need time to absorb the vinaigrette.
5. Use Fresh Herbs
Dried herbs won't give you the same brightness. Fresh parsley and dill make this salad sing.
6. Serve Within 4 Hours
While the salad is good the next day, it's at its peak within a few hours of making. After that, the vegetables soften.
Endless Variations
Greek Style:
Add crumbled feta cheese and Kalamata olives. Use oregano and omit dill.
Creamy Dill Version:
Replace vinaigrette with ½ cup Greek yogurt, 2 tablespoons lemon juice, and fresh dill.
Spicy:
Add sliced jalapeño or a pinch of red pepper flakes.
Add Bell Peppers:
Thinly sliced bell peppers add color and crunch.
Add Avocado:
Fold in diced avocado just before serving.
Balsamic Version:
Use balsamic vinegar instead of red wine vinegar.
Lemon-Herb:
Use lemon juice instead of vinegar. Add fresh mint.
What to Serve With It
Grilled meats – Chicken, steak, pork chops, or fish
Burgers and hot dogs – The perfect cookout side
Barbecue – Complements smoky, saucy ribs or brisket
Mediterranean meals – Gyros, souvlaki, or lamb
Simple sandwiches – Adds freshness to any sandwich
Picnics and potlucks – Travels well and feeds a crowd
Storage
Refrigerator:
Store in an airtight container for up to 2 days. The vegetables will soften, but the flavor remains good.
Not freezer-friendly.
Your Salad Questions, Answered
Can I make this ahead?
Yes! In fact, it's better after marinating for a few hours. Make it up to 4 hours ahead for best texture.
Why are my cucumbers watery?
You skipped the salting step. Next time, salt them and let them drain before adding to the salad.
Can I use white vinegar instead?
You can, but red wine vinegar has a mellower flavor that works better here.
Can I add cheese?
Absolutely! Feta, goat cheese, or fresh mozzarella all work beautifully.
Can I use dried herbs?
Fresh is strongly preferred, but in a pinch, use 1 teaspoon dried dill and 1 teaspoon dried parsley.
Can I double this recipe?
Yes! This salad scales easily for a crowd.
