Cucumber Tomato Salad with Red Wine Vinaigrette Recipe

I absolutely love this Cucumber Tomato Salad with Red Wine Vinaigrette Recipe because it’s such a fresh and vibrant side dish that feels like summer in a bowl. Whenever I want something light yet satisfying, this salad hits the spot perfectly—it’s simple, colorful, and packed with flavors that dance on your tongue.

When I first tried this recipe, I was amazed at how easily the red wine vinaigrette brought all the ingredients together, balancing the crispness of the cucumber with the juicy sweetness of the tomatoes and the tangy bite of the red onion. You’ll find that it’s a perfect companion for everything from grilled chicken to a casual picnic, making it worth having in your recipe rotation.

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Ingredients You’ll Need

These ingredients work beautifully together to create a bright and balanced salad. When you shop, look for the freshest cucumbers and the ripest tomatoes you can find—they really make a difference here.

• English cucumber: No need to peel, the skin adds great texture and nutrients.
• Grape or cherry tomatoes: Their sweetness and juiciness enhance the salad’s freshness, plus halving them is a breeze.
• Red onion: Thinly sliced for a sharp bite that cuts through the veggies; soak in ice water if you want to mellow the flavor.
• Olive oil: Use a good quality extra virgin olive oil for a richer taste in the vinaigrette.
• Red wine vinegar: This is the star of the dressing that gives the salad its zesty tang.
• Honey: Just a touch to balance the acidity with sweetness.
• Kosher salt or fine sea salt: Enhances all the natural flavors of your ingredients.
• Black pepper: Freshly cracked for the best aroma and taste.
• Fresh herbs (parsley, dill, basil): Optional, but they add a lovely pop of color and herbaceous notes.

Variations

I like to switch up this Cucumber Tomato Salad with Red Wine Vinaigrette Recipe depending on the season or what herbs I have on hand. Feel free to get creative—it’s a forgiving recipe that adapts well to your preferences.

• Go Spicy: Add a pinch of red pepper flakes to the vinaigrette for a bit of heat—I personally love this when serving it with grilled meats.
• Dairy Twist: Toss in some crumbled feta or goat cheese; it’s a creamy contrast that my guests constantly ask me to add.
• No Onion Version: If you’re sensitive to onions, omit them or use finely chopped green onions for a milder flavor.
• Make it Hearty: Add avocado chunks or cooked quinoa for a more filling salad you’re craving on a busy day.

How to Make Cucumber Tomato Salad with Red Wine Vinaigrette Recipe

Step 1: Prep Your Fresh Produce

Start by trimming the ends off your English cucumber, then cut it in half lengthwise. Slice it into about ¼-inch thick half moons. This thickness gives the salad a wonderful crunch without being too chunky. Halve your grape or cherry tomatoes—this releases their juicy insides, coating the salad warmly with flavor. Thinly slice half a small red onion so the bite isn’t overpowering but still adds a nice sharp note. If you find raw onions too strong, soak the slices in ice water for 5 minutes to mellow them.

Step 2: Whisk Up the Red Wine Vinaigrette

In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and freshly cracked black pepper. The honey is a secret weapon I discovered that balances the acid from the vinegar so well—you want a silky dressing without too much bite. Whisk until the dressing looks glossy and slightly thickened.

Step 3: Toss and Serve

Pour the vinaigrette over your cucumber, tomato, and onion mix. Toss gently, making sure every piece is lightly coated but the salad doesn’t get soggy. If you’re adding fresh herbs like parsley, dill, or basil, stir them in now—they bring this salad to life and add a fresh, aromatic punch. You can serve immediately or pop it in the fridge for an hour or two to let those flavors really meld together.

How to Serve Cucumber Tomato Salad with Red Wine Vinaigrette Recipe

Garnishes

I usually garnish this salad with extra fresh herbs—sometimes a sprinkle of chopped basil or dill lifts it beautifully. For a little texture, toasted pine nuts or sliced olives also add an interesting twist that I love, especially when serving at a dinner party.

Side Dishes

This salad pairs wonderfully with grilled proteins like chicken, steak, or fish. I often serve it alongside garlic-roasted potatoes or a loaf of crusty bread to soak up the vinaigrette. It’s also a refreshing side at summer BBQs or with spicy dishes where you want something cooling.

Creative Ways to Present

For special occasions, I like to serve this salad in individual glass jars or small bowls layered with herbs at the bottom. It looks elegant and makes portioning easy for guests. Another fun idea is to pile the salad on a platter surrounded by wedges of toasted pita or crostini for an interactive appetizer.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually eat them within 24 hours. The cucumbers and tomatoes release some juice over time, which can water down the salad a bit—but honestly, I find it still tastes great and makes a perfect next-day cold side.

Freezing

This salad isn’t great for freezing because cucumbers and tomatoes get mushy after thawing. I’d recommend enjoying it fresh or refrigerated instead to keep that wonderful crisp texture.

Reheating

This salad is best served cold or at room temperature, so no reheating needed—just give it a gentle stir if the dressing has settled. It’s a refreshing, fresh dish that shines without warming up.

FAQs

Final Thoughts

This Cucumber Tomato Salad with Red Wine Vinaigrette Recipe holds a special place in my kitchen because it’s that reliable, effortless side everyone enjoys. I love how the simple, fresh ingredients come alive with a homemade dressing that’s not overly complicated but full of flavor. I encourage you to try it—you might find it becomes your go-to salad for warm weather meals or anytime you want a refreshing, healthy dish that pleases a crowd.

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