Cucumber and Tomato Salad with Red Wine Vinaigrette
A simple yet incredibly refreshing salad bursting with the fresh flavors of crisp cucumbers, ripe tomatoes, and red onion, all tossed in a tangy red wine vinaigrette. This beginner-friendly recipe is a perfect light side dish for any meal, especially during warmer months. Storese608227886
About This Salad Recipe
About This Recipe
Cucumber and Tomato Salad with Red Wine Vinaigrette is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A simple yet incredibly refreshing salad bursting with the fresh flavors of crisp cucumbers, ripe tomatoes, and red onion, all tossed in a tangy red wine vinaigrette. This beginner-friendly recipe is a perfect light side dish for any meal, especially during warmer months. Storese608227886 The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Cucumber and Tomato Salad with Red Wine Vinaigrette is the kind of dish that rewards care and always feels worth repeating.
Cucumber and Tomato Salad with Red Wine Vinaigrette Ingredients
- 2 large cucumbers, peeled (or unpeeled if English cucumber) and sliced
- 3 -4 ripe medium tomatoes, cut into wedges or chopped
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped (optional)
- For the Red Wine Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/2 clove garlic, minced (optional)
- 1/4 teaspoon sugar or honey (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
How to Make Cucumber and Tomato Salad with Red Wine Vinaigrette
- 1
Prepare the vegetables. Peel the cucumbers (if desired, English cucumbers have thin skin and can be left unpeeled) and slice them into 1/4-inch rounds or half-moons. Cut the ripe tomatoes into wedges or chop them into bite-sized pieces. Thinly slice the red onion. Chopping the parsley adds freshness and color. Uniform slicing ensures even distribution of flavors and a pleasant texture.
- 2
Make the red wine vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, Dijon mustard, minced garlic (if using), sugar (if using), salt, and freshly ground black pepper until well combined. Whisking ensures the ingredients are fully incorporated and the dressing is emulsified.
- 3
In a large mixing bowl, combine the sliced cucumbers, tomato wedges, and thinly sliced red onion. Add the chopped fresh salad.
- 5
Taste the salad and adjust seasoning if necessary, adding more salt, pepper, or a splash more vinegar for brightness. For best flavor, cover and refrigerate for at least 15-30 minutes before serving, allowing the flavors to meld. This salad is excellent served chilled.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Cucumber and Tomato Salad with Red Wine Vinaigrette.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
150
Calories
2g
Protein
12g
Fat
10g
Carbs
Serving Suggestions
Serve Cucumber and Tomato Salad with Red Wine Vinaigrette with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Cucumber and Tomato Salad with Red Wine Vinaigrette
A simple yet incredibly refreshing salad bursting with the fresh flavors of crisp cucumbers, ripe tomatoes, and red onion, all tossed in a tangy red wine vinaigrette. This beginner-friendly recipe is a perfect light side dish for any meal, especially during warmer months. Storese608227886
Prep
—
Cook
—
Total
—
Servings
4 servings
Ingredients
- 2 large cucumbers, peeled (or unpeeled if English cucumber) and sliced
- 3-4 ripe medium tomatoes, cut into wedges or chopped
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped (optional)
- For the Red Wine Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/2 clove garlic, minced (optional)
- 1/4 teaspoon sugar or honey (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the vegetables. Peel the cucumbers (if desired, English cucumbers have thin skin and can be left unpeeled) and slice them into 1/4-inch rounds or half-moons. Cut the ripe tomatoes into wedges or chop them into bite-sized pieces. Thinly slice the red onion. Chopping the parsley adds freshness and color. Uniform slicing ensures even distribution of flavors and a pleasant texture.
- Make the red wine vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, Dijon mustard, minced garlic (if using), sugar (if using), salt, and freshly ground black pepper until well combined. Whisking ensures the ingredients are fully incorporated and the dressing is emulsified.
- In a large mixing bowl, combine the sliced cucumbers, tomato wedges, and thinly sliced red onion. Add the chopped fresh salad.
- Taste the salad and adjust seasoning if necessary, adding more salt, pepper, or a splash more vinegar for brightness. For best flavor, cover and refrigerate for at least 15-30 minutes before serving, allowing the flavors to meld. This salad is excellent served chilled.
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