Summer is all about simple. Throw it on the grill. Throw them in the pool. Ya know, it’s a thousand degrees and we’re all about the easy peasy lemon squeezy! So grab those juicy ‘maters and crisp cukes and let’s make a tangy fresh salad that goes with just about everything (and is loved by just about everyone). You can’t mess it up, I swear.
The low down on ingredients
Cucumbers: The small Persian ones are my favorite here because they’re extra crisp and they don’t need to be peeled. You can also use an English cucumber. If you use a regular American cucumber, peel it and scoop the seeds since they’re more watery and the peel is tougher. I slice mine but you could totally do a chopped salad situation if that’s your vibe. Tomatoes: Any large tomato like beefsteak or on the vine tomatoes are great here. If they’re in season and local, they’ll be nice and sweet! Red onion: Just like in my Rainbow Mediterranean Chickpea Salad, sharp onion honestly may be my favorite part. If you hate onion you can omit it. Olive oil: The silky smooth, oh so flavorful base of our simple dressing. Red wine vinegar: I like using red wine vinegar since the salad has Mediterranean roots, but apple cider vinegar also works well. I prefer mine really tangy, like a quick pickle situation, but if you want less acid you can do less vinegar and more oil like a traditional vinaigrette. Salt and pepper: A must! Sugar: I find a bit of sugar helps to balance and round out all the flavors.
Let’s make it!
I hope you’re as obsessed with this fun recipe as I am!
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