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Italian Red Wine Vinaigrette Cucumber Tomato Salad

Want a salad that tastes like it belongs on an Italian trattoria table? This Italian Red Wine Vinaigrette Cucumber Tomato Salad brings bold, herby, tangy flavor to simple summer produce, and it comes together faster than you can set the table.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: cucumber and tomato salad, cucumber feta salad, cucumber tomato onion salad, DINNER
Cuisine: American
Calories: 91
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe comes together in two parts: the fresh veggie base and the bold Italian vinaigrette that ties it all together.
  • For the Salad
  • 6 small cucumbers diced (or one large English cucumber)
  • 1 pint cherry or grape tomatoes halved or quartered
  • 1/2 purple or red onion thinly sliced
  • For the Dressing
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons red wine vinegar
  • 1 lemon juiced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 garlic clove minced
  • Six main ingredients for the dressing and every single one earns its place. FYI, using fresh garlic instead of garlic powder makes a genuinely noticeable difference in the final flavor.

Equipment

  • This recipe keeps the tool list short and manageable. Here's what to grab:
  • Sharp knife (for dicing cucumber, halving tomatoes, and slicing onion)
  • Cutting board

Method
 

  1. Step 1- Combine the Vegetables
  2. Add the cherry tomatoes, diced cucumbers, and sliced onion into a large bowl. Give everything a light toss so the pieces distribute evenly before the dressing goes in.
  3. Step 2- Mix the Dressing
  4. In a small bowl, combine the olive oil, red wine vinegar, lemon juice, Italian seasoning, salt, black pepper, and minced garlic. Whisk everything together until fully combined and slightly emulsified.
  5. Step 3- Dress and Toss
  6. Pour the vinaigrette over the bowl of vegetables and toss well until everything gets evenly coated. Every bite should carry that bright, herby, tangy flavor from the dressing.
  7. That's the entire process. Two steps, minimal effort, and a salad that tastes like it took way more work than it actually did.

Notes

Nutrition Breakdown (Per Serving)

Here's exactly what you're getting per serving, based on 6 total servings from this recipe:
  • Calories- 91 kcal
  • Carbohydrates- 11g
  • Protein- 2g
  • Fat- 5g
  • Saturated Fat- 1g
  • Sodium- 402mg
  • Potassium- 441mg
  • Fiber- 3g
  • Sugar- 6g
  • Vitamin A- 514 IU
  • Vitamin C- 33mg
  • Calcium- 51mg
  • Iron- 1mg