Easy Cucumber & Tomato Mediterranean Salad (Hydrating Side)

In the Mediterranean tradition, simplicity is the ultimate sophistication. This salad relies on peak freshness rather than heavy dressings. From an expertise perspective, the secret to a professional-grade result is the “de-seeding” technique. By removing the watery cores of the cucumbers, we prevent the salad from becoming “soupy” after sitting, ensuring the olive oil vinaigrette clings perfectly to the vegetables for a crisp, high-volume bite.

Recipe Details

• Prep Time: 5 Min
• Cook Time: 0 Min
• Total Time: 5 Min
• Yield: 4 Servings
• Calories: 65 kcal per serving

Ingredients:

The Fresh Foundation

• 2 large English Cucumbers, diced (Gold Standard for thin skin)
• 2 cups Cherry Tomatoes, halved (or 3 Roma tomatoes, diced)
• 1/4 cup Red Onion, finely minced
• 1/2 cup Fresh Parsley, finely chopped

The “Gold Standard” Dressing

• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Fresh Lemon Juice (or Red Wine Vinegar)
• 1 tsp Dried Oregano
• 1/2 tsp Salt & 1/4 tsp Black Pepper

Optional Add-ins

• 1/4 cup Feta Cheese, crumbled
• 1/4 cup Kalamata Olives, pitted

Preparation Steps:

1. The Professional Prep (De-Seeding)

1. Wash and dry vegetables. Slice cucumbers lengthwise.
2. Technique: Use a small spoon to scrape out the watery seeds before dicing. This ensures a professional-grade crunch and prevents the dressing from watering down.

2. Onion Mincing

3. Finely mince the red onion.
4. Flavor Hack: If you find raw onion too sharp, soak the minced pieces in cold water for 5 minutes, then pat dry. This removes the sulfurous “bite” while keeping the flavor.

3. The Emulsion

5. In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
6. The quality of the oil bridges the gap between the sweet tomatoes and cool cucumbers.

4. The Assembly

7. Add the cucumbers, tomatoes, onion, and parsley. Toss gently until lacquered.
8. Fold in optional feta or olives at the very end to keep colors vibrant.

Expert Tips:

• The “Salt Rule”: Do not salt the salad until just before serving. Salt draws moisture out of vegetables via osmosis; salting too early will cause the tomatoes to release their juices and make the salad soggy.
• Skin Choice: English (hothouse) cucumbers are preferred because their skins are thin and not bitter. If using standard waxing cucumbers, peel them completely.