Of course! A simple marinated tomato and cucumber salad is a testament to how a few perfect ingredients can create something truly spectacular. It’s refreshing, vibrant, and the perfect light side dish for any meal.
Why This Simple Salad Steals the Show
This isn’t just a side salad; it’s a vibrant, marinated affair. The time spent resting allows the flavors to meld beautifully—the tomatoes become juicier, the cucumbers soak up the herby, garlicky oil, and the whole thing creates a light, flavorful “vinaigrette” at the bottom of the bowl that’s perfect for dipping bread into.
Marinated Tomato & Cucumber Salad
Prep Time: 15 minutes
Marinating Time: 30 minutes (minimum) to 2 hours
Yields: 4-6 servings
Ingredients
· 1 lb ripe tomatoes (a mix of varieties like Roma, Cherry, or Heirloom is wonderful)
· 1 large English cucumber (or 2-3 small Persian cucumbers)
· ¼ cup high-quality extra virgin olive oil
· 2 tablespoons red wine vinegar or fresh lemon juice
· 1 small shallot or ¼ red onion, very thinly sliced
· 2 cloves garlic, minced
· 2 tablespoons fresh herbs (such as parsley, dill, basil, or oregano), chopped
· ½ teaspoon kosher salt, plus more to taste
· ¼ teaspoon freshly cracked black pepper
· Optional additions:
· A pinch of red pepper flakes for heat
· ½ cup crumbled feta cheese
· A handful of pitted kalamata olives
Instructions
Step 1: Prepare the Vegetables
- Wash the tomatoes and cucumbers. If using large tomatoes, slice them into ½-inch thick wedges or chunks. If using cherry or grape tomatoes, simply halve them.
- Slice the cucumber into ¼-inch thick rounds. If using a standard cucumber with thick skin and large seeds, you may want to peel it and scoop out the seeds first. English or Persian cucumbers are ideal as they can be used skin-on and have tiny seeds.
- Place the tomatoes and cucumbers in a large, shallow bowl.
Step 2: Create the Marinade
- In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, red wine vinegar, thinly sliced shallot, minced garlic, chopped herbs, salt, and pepper.
- Taste and adjust seasoning if needed. It should be boldly flavored, as it will season the entire salad.
Step 3: Marinate and Rest
- Pour the marinade over the tomatoes and cucumbers. Using your hands or a large spoon, toss everything gently to ensure every piece is coated.
- Let the salad marinate at room temperature for at least 30 minutes, but ideally for 1-2 hours. This resting time is crucial for the flavors to develop and the vegetables to release their juices into the dressing.
- Do not refrigerate before marinating if possible, as the cold mutes the flavors and prevents the tomatoes from absorbing the dressing. You can refrigerate it after the initial marinating time if you need to make it further ahead.
Step 4: Serve and Enjoy
- Just before serving, toss the salad gently one more time. Taste and add an extra pinch of salt or a drizzle of olive oil if desired.
- If using, sprinkle with crumbled feta cheese and red pepper flakes.
- Serve with crusty bread to soak up every last drop of the incredible juices at the bottom of the bowl.
Chef’s Notes & Tips for Success
· Quality is Key: Since there are so few ingredients, their quality shines through. Use the best extra virgin olive oil and the ripest, most flavorful tomatoes you can find.
· Salt Timing: Salting the salad during marination is what draws out the juices from the tomatoes and cucumbers to create the sauce. Don’t skip it!
· Herb Flexibility: Use what you have and love. Fresh dill is classic, basil is sweet and aromatic, and oregano is more robust.
· Make it a Meal: Turn this side into a light main course by serving it over a bed of lettuce, with a can of drained chickpeas mixed in, or alongside grilled chicken or fish.
· Storage: This salad is best eaten the day it’s made but will keep, covered in the refrigerator, for up to 2 days. The cucumbers will become less crisp, but the flavors will still be delicious.
This is the essence of simple, honest, and breathtakingly good food. Enjoy