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Cucumber Tomato Salad
Cucumber Tomato Salad features ripe tomatoes and cucumbers and a simple dressing for a super simple side dish that takes about 10 minutes to make and serve. This crowd-pleaser pairs with nearly any entree for an easy and fresh addition to your menu.
Ingredients
Salad
- 3 large ripe tomatoes, (1 1/2 lbs) cut into bite-sized wedges or chunks
- 1 English cucumber, (1 lb) or Persian cucumbers, sliced
- 1/2 medium red onion, or sweet onion, thinly sliced*
- 1-2 Tbsp chopped fresh dill, parsley, basil or green onion, plus more to garnish*
Dressing
- 3 Tbsp extra virgin olive oil, or sunflower oil*
- 1 1/2 Tbsp red wine vinegar, or distilled white vinegar*
- 3/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Combine the vegetables – Add the chopped cucumbers, tomatoes, onion, and dill to a large serving bowl.
- Make the dressing - In a small bowl, whisk together olive oil, vinegar, salt, and black pepper.
- Dress the salad – Just before serving, pour the dressing over the salad ingredients and toss gently until evenly coated. Season to taste and garnish with more dill if desired. Serve right away.
Notes
*Ingredient Notes: Red wine vinegar or distilled white vinegar will work, and you can use either olive oil or sunflower oil. For milder onions, soak them in ice water for 10 minutes, then drain and pat dry. Dress the salad just before serving for the best texture.
Optional add-ins: Crumbled feta or fresh mozzarella pearls, sliced basil leaves, chopped avocado (added just before serving), chopped bell pepper, and very finely grated garlic.
To Make-Ahead: Chop the vegetables, cover and refrigerate them separately from the dressing. Toss everything together just before serving for the best texture.
To Refrigerate Leftovers: This salad is best enjoyed the day it is made. You can store leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will soften and release more liquid as they sit.
Nutrition Facts
Cucumber Tomato Salad
Amount per Serving
Calories
85
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
296
mg
13
%
Potassium
236
mg
7
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
571
IU
11
%
Vitamin C
11
mg
13
%
Calcium
17
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.