Go Back
individual tomato cucumber salad

Tomato and Cucumber Salad with Oregano Vinaigrette

Sunnyside Cook

Dawn Dobie
Fresh slices of ripened tomato layered with crunchy cucumbers are dressed with pickled shallots and an oregano-infused vinaigrette.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 1 shallot sliced thinly
  • 6 tablespoons red wine vinegar divided (see below)
  • 4 large or 6-8 medium tomatoes
  • 1 cucumber peeled
  • 2 tablespoons minced fresh parsley leaves
  • 1 1/2 tablespoons minced fresh oregano leaves
  • 1/3 cup olive oil
  • 1/4 teaspoon salt or more to taste
  • 1/4 teaspoon freshly ground black pepper or more to taste

Instructions
 

  • Separate the shallot into rings. Place in small bowl and cover with 3 tablespoons of red wine vinegar. Allow to sit at room temperature for at least 30 minutes and up to 24 hours. (Cover with wrap if leaving for extended time.)
  • When ready to make the salad, combine remaining 3 tablespoons of red wine vinegar with olive oil. Season with salt and pepper and whisk to blend. Set aside.
  • Slice tomatoes into 1/4-inch discs and place decoratively on a platter.
  • Slice cucumber in half lengthwise, use a spoon to scoop out seeds, and then slice halves into 1/8-inch crescents. Arrange among the tomato slices.
  • Lift shallots from red wine vinegar with fork and scatter on top of tomatoes and cucumbers. Discard soaking vinegar.
  • Sprinkle half of fresh herbs on top of tomato and cucumber mixture, distributing evenly.
  • Add remaining chopped herbs to vinaigrette and whisk to combine.
  • Drizzle vinaigrette over tomato and cucumber mixture. Season with salt and pepper to taste.

Notes

Salad can be doubled to serve 8.
Salad can be prepared up to 4 hours ahead of time.  Cover and refrigerate until 15 minutes before serving.