The “Yay Nay” Salad, more commonly known as a simple, classic Cucumber Tomato Salad, is a refreshing, light, and incredibly easy-to-make dish that is perfect for any occasion. This recipe is a celebration of fresh, seasonal produce, combining the crisp coolness of cucumbers with the juicy sweetness of ripe tomatoes and the sharp bite of red onion. The salad is a staple in many cuisines, particularly during the warmer months, because of its hydrating and invigorating qualities. The beauty of this dish lies in its simplicity. It requires minimal preparation and uses common ingredients, yet it delivers a burst of clean, vibrant flavors with every bite. The vegetables are tossed in a simple yet flavorful dressing, typically a vinaigrette, that perfectly complements their natural taste without overpowering them. The dressing is usually a harmonious blend of olive oil, a tangy acid like white wine or apple cider vinegar, and seasonings like fresh dill, salt, and black pepper.
This particular version of the salad, affectionately nicknamed “Yay Nay,” is a testament to how a simple salad can be a crowd-pleaser. The combination of textures—the firm crunch of the cucumber, the soft burst of the tomato, and the slight crispness of the onion—creates a delightful sensory experience. It’s a versatile side dish that pairs wonderfully with grilled meats, barbecues, sandwiches, or can be enjoyed on its own as a healthy, light meal. The recipe emphasizes the importance of using fresh, high-quality ingredients, as they are the true stars of the show. The key to a great cucumber tomato salad is to allow the flavors to meld together. After a quick toss, a brief chilling period allows the vegetables to absorb the dressing, resulting in a more cohesive and flavorful dish. It’s a foolproof recipe that is both delicious and visually appealing, with the vibrant red of the tomatoes and the green of the cucumbers making it a welcome addition to any table. This salad is a resounding “yay” for freshness, flavor, and simplicity.
Ingredients
For the Salad:
- 3 large cucumbers (English cucumbers or regular garden cucumbers), sliced into half-moons
- 3-4 large, ripe tomatoes, cut into wedges or roughly chopped
- 1/2 a red onion, thinly sliced
- 1/4 cup chopped fresh dill (optional, but highly recommended)
- 1/4 cup chopped fresh parsley (optional)
For the Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar or apple cider vinegar
- 1 teaspoon granulated sugar or a small drizzle of honey (to balance the acidity)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 clove garlic, minced (optional)
Instructions
Step 1: Prepare the Vegetables
- Wash and chop the vegetables: Thoroughly wash the cucumbers and tomatoes.
- Slice the cucumbers: If you are using regular garden cucumbers, you might want to peel them first, as the skin can be a bit tough. For English cucumbers, peeling is not necessary. Slice the cucumbers into rounds and then cut the rounds in half to create half-moon shapes. Place the sliced cucumbers in a large serving bowl.
- Chop the tomatoes: Cut the ripe tomatoes into wedges or chop them into bite-sized pieces. Add the tomatoes to the bowl with the cucumbers.
- Slice the red onion: Peel the red onion and slice it very thinly. You can separate the slices into rings. Add the sliced red onion to the bowl.
- Add herbs: If you are using fresh dill or parsley, chop it finely and add it to the bowl with the other vegetables.
Step 2: Prepare the Dressing
- Combine the dressing ingredients: In a small bowl or a mason jar, combine the extra-virgin olive oil, white wine vinegar (or apple cider vinegar), granulated sugar, salt, and black pepper. If using, add the minced garlic.
- Whisk or shake: If using a bowl, whisk the ingredients together vigorously until they are well combined and the salt and sugar have dissolved. If using a mason jar, simply seal it and shake it vigorously for about 30 seconds. The dressing should be emulsified and slightly creamy.
Step 3: Combine and Chill
- Pour the dressing over the vegetables: Pour the prepared dressing over the cucumbers, tomatoes, and red onions in the large serving bowl.
- Toss the salad: Gently toss the salad with a large spoon or salad tongs, making sure all the vegetables are evenly coated with the dressing.
- Chill (optional but recommended): For best results, cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld together and the vegetables to marinate slightly in the dressing.
Step 4: Serve and Enjoy
- Serve: Just before serving, give the salad one last gentle toss. You may want to taste and adjust the seasoning, adding a little more salt or pepper if needed.
- Garnish: You can garnish the salad with an extra sprinkle of fresh dill or parsley if you like.
- Enjoy: Serve the Yay Nay Salad as a refreshing side dish. It is perfect with grilled chicken, steak, hamburgers, or any barbecue fare. It also works beautifully as a light lunch.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad will release more liquid over time, so it’s best to enjoy it fresh.