The best of summer produce comes together to make this simple and delicious Cucumber Tomato Salad. This season, don’t let lettuce steal all the credit for good salads! This Cucumber Tomato Salad recipe holds up without any of the leafy green stuff.
Last weekend we took a couple of hours to plant a small garden, a tradition I refuse to surrender despite my hubby’s insistence that it’s more work than it’s worth. In reality, he’s probably right.
I’ve poured quite a lot of sweat into the soil over the years and found myself cursing my ever-wilting cilantro plant more than once. Yet somehow, when I pluck the first cherry tomato from the vine and bite into its still warm flesh, all the work seems justified for a reward as sweet as this.
Turning Over A New Leaf
We have a few staples that we plant every year–mostly yellow and red cherry tomatoes, slicer tomatoes, and five or six different herbs. I also try to experiment with one new plant each year. Sometimes this works out great, and sometimes it doesn’t.
The year I planted a tomatillo resulted in a four foot giant overtaking a raised bed and producing enough tomatillos to start our own salsa company. While the plant could certainly be considered a success, we haven’t felt compelled to grow tomatillos since.
This year, I’m trying my hand at growing cucumbers for the first time. The Mr. and I have never been huge cucumber fans, but we’ve recently discovered a mini seedless variety and have since been using them for everything. We love dipping them in the creamy homemade hummus, adding them to veggie sandwiches or just piling them on a slice of toast with a little cream cheese and dill. Heavenly.
How To Make Cucumber Tomato Salad
We’ve also been tossing sliced cucumber with fresh tomato slices, shaved red onion, and a splash of vinegar, oil, and dill for one of the easiest and tastiest salads of all time.
I prefer to use white wine or golden balsamic vinegar for the salad, but feel free to switch things up if you’d like. The key is to give the flavors at least 15 minutes to meld together before serving. So, give your favorite slicing knife some exercise, toss everything together, load up the grill, and this cucumber tomato onion salad will be waiting for you! (That’s right, I’m giving love to the onions too).
How Far Ahead Can I Make Cucumber Salad?
If you are planning ahead, you can make this salad the day before serving, and keep it in the refrigerator. Cucumber, tomato, and onion are best served within 24 hours of slicing, so this Cucumber and Tomato Salad is going to be at its best when all the vegetables are crisp and as close to freshly sliced as possible. Make sure to keep the vinaigrette dressing separate, and only add it to the salad within 2 hours of serving (to avoid making the veggies soggy.)
What Goes with Cucumber Tomato Salad?
This Cucumber and Tomato Salad is so light and refreshing; exactly the kind of food you crave on a hot and muggy day. It goes really well with almost anything that comes off the grill. Serve it alongside a juicy burger, marinated chicken, or even some creamy mac and cheese for a dinner that comes together in minutes. Plus, it is easy to include whatever your vegetable and herb garden is producing at the time for some variations on the classic cucumber and tomato salad:
- Got sweet onions instead of red? Throw them in!
- Sliced radishes? Ravishing!
- Is your cilantro, chives, or parsley plant going gangbusters? Bring ‘em on.
This Cucumber Tomato Salad recipe is pure fresh deliciousness and it will be on repeat in our household all season long. Definitely save this one for those hot summer nights!
Do you have more Garden Tomatoes than you know what to do with? Check out this Fresh Tomato Soup with Basil for a great way to use them up, and stock your freezer with some fresh tomato goodness to be enjoyed all year long.
- 1 tomato, cut into thin wedges
- 4 mini seedless cucumbers, or 2 medium cucumber
- 1/4 red or yellow onion, thinly sliced
- 1 Tablespoon olive oil
- 1 Tablespoon fresh dill
- 2 Tablespoons white wine vinegar
- Kosher salt and fresh ground pepper, to taste
In a bowl, toss together the tomatoes, cucumbers and onion.
In another bowl, whisk together the olive oil, dill, and vinegar. Pour over vegetables and season to taste. Refrigerate for at least 15 minutes or up to several hours. Serve cold or at room temperature.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 86 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 154mg Carbohydrates: 13g Fiber: 2g Sugar: 6g Protein: 2g