Simple Cucumber and Tomato Salad

This refreshing cucumber and tomato salad is a quick, low-fat side dish that pairs well with grilled proteins, sandwiches, or as a light snack. It relies on fresh produce and a touch of fat-free mayonnaise to bind the ingredients. Chill briefly before serving to let the flavors meld—this step improves texture and taste. The recipe is straightforward, healthy, and ready in minutes.

Ingredients

Serves: 4–6

2 large tomatoes, peeled and sliced
1 large cucumber, peeled and sliced
1/2 cup red onion, thinly sliced
1/4 cup fat-free mayonnaise
1/2 teaspoon salt (or to taste)

Directions

1. Start by washing the tomatoes and cucumber. Peel them if you prefer a softer texture—peeling also removes any wax or tougher skin on older produce.
2. Slice the tomatoes and cucumber into even, bite-sized pieces. Thin, uniform slices ensure a pleasant mouthfeel and help the dressing coat the vegetables consistently.
3. Thinly slice the red onion and add it to the bowl. If you find raw onion too sharp, soak the slices in cold water for 5–10 minutes, then drain before adding to the salad to mellow the flavor.
4. Add the fat-free mayonnaise and toss gently to combine. The mayonnaise lightly binds the salad components without weighing them down; mix until the vegetables are evenly coated.
5. Season with 1/2 teaspoon salt, or adjust to your preference. Toss again to distribute the seasoning. Taste and add a pinch more salt if desired.
6. Cover the salad and chill in the refrigerator for at least 60 minutes before serving. Chilling improves the flavor and allows the dressing to infuse the vegetables. Serve cold.

Preparation and Timing

Time preparation: 10 minutes
Total time: 70 minutes (includes chilling)

Tips and Variations

• For a dairy-free version, substitute fat-free mayonnaise with a light vinaigrette made from olive oil and lemon juice or vinegar. Adjust seasoning to taste.
• To add freshness, mix in a tablespoon of chopped fresh herbs such as parsley, dill, or basil just before serving.
• If you prefer more acidity, squeeze a little lemon juice over the salad after tossing; this brightens the flavors without adding many calories.
• For extra crunch, add a handful of thinly sliced radishes or a few chopped celery stalks.
• To reduce sodium, omit the salt and season with freshly ground black pepper and a splash of citrus instead.

Serving Suggestions

This salad makes an excellent accompaniment to grilled chicken, fish, or tofu. It also works well as a topping for toasted bread or mixed into whole-grain bowls. Serve it chilled for the best contrast with warm main dishes, or enjoy it on its own as a light, hydrating snack on hot days.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Note that after sitting, the vegetables will soften and release water, which can make the salad slightly more liquid. Stir well before serving and, if desired, drain off excess liquid or refresh with a small additional spoonful of mayonnaise or a squeeze of lemon.

Notes

Keep ingredients fresh for the best texture and flavor. This recipe is adaptable—adjust quantities and seasonings to suit your taste and dietary preferences. The chilling step is optional but recommended for a more cohesive flavor.