Cucumber Tomato Salad with Tangy Herb Vinaigrette
A vibrant Mediterranean salad featuring English cucumbers and Roma tomatoes, brightened by a non-alcoholic vinaigrette. The dressing’s 3:1 oil-to-vinegar ratio emulsifies to lock in crispness, avoiding sogginess while drawing out sweet-tartness from tomatoes. Enhanced with oregano and black pepper for umami depth.
- Prep Time: 10
- Total Time: 40
- Yield: 6 servings
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Diced Roma Tomatoes (3 large, 13.5 oz/380g) – Use non-creamy stemmed for cleanest texture
English Cucumbers (2, 7.1 oz/200g), sliced – Seedless breeds retain crispness
Thinly Sliced Red Onion (1/4 cup, 1 oz/28g) – Vitamins preserved via quicker slicing
Olive Oil (3 tbsp, 45 ml) – Extra virgin for crude polyphenols
Apple Cider Vinegar (non-alcoholic substitute, 2 tbsp, 30 ml) – Non-alcohol variant
Fresh Oregano (1 tsp, finely chopped) – For natural antioxidants
Fresh Ground Black Pepper (1/8 tsp) – Enhances umami perception
Instructions
Deseed and cube Roma tomatoes
Slice English cucumbers and red onion thinly
In a bowl, whisk together olive oil and apple cider vinegar until emulsified
Stir in fresh oregano and fresh ground black pepper
Toss vinaigrette with tomatoes, cucumbers, and onion
Chill at 40°F for 30 minutes before serving to optimize flavor
Notes
Use English cucumbers over Persian for better crispness
Avoid mulling the vinaigrette; serve immediately after mixing
Refrigerate for 30 minutes at 40°F to enhance the flavor balance
Substitute apple cider vinegar with non-alcoholic vinegar if needed
Freshly ground black pepper boosts umami more than pre-milled