That delicious cucumber and tomato salad features juicy tomatoes, sharp red onions, crunchy cucumbers and a light and tangy dressing.
Pair this refreshingly cucumber and tomato salad with balsamic pork tenderloin, Ribeye steak, Greek marinated chickenor baked salmonfor food people will admire!
Cucumber and tomato salad is the definition of an easy meal done right! Unlike mine creamy cucumber saladthis version of cucumber salad replaces the dairy-based dressing with a light and bright dressing that infuses the cucumbers with intense flavor. Add some spicy red onion and juicy, sweet tomatoes and this easy salad will become your favorite simple summer side dish.
It also happens to be one of the most versatile recipes!
- Tomatoes out of season? Use grape tomatoes or cherry tomatoes, which are delicious year-round.
- No greenhouse cucumbers? Use regular cucumbers or home garden cucumbers. I recommend peeling them and removing the seeds for the best texture and flavor of a cucumber and tomato salad.
- Craving cheese? Add crumbled feta cheese or mozzarella pearls to the salad just before serving. Alternatively, place a ball of burrata cheese on a plate and serve a tomato and cucumber salad around the ball of cheese.
- Swap the fresh herbs. Instead of adding fresh basil, try fresh dill, parsley or oregano.
- No red wine vinegar? Replace it with fresh lemon juice or apple cider vinegar.
- Do you have Vidalia onions on hand? They are perfect in place of red onions in this easy salad recipe.
- Do you like olives? I often add up to ¼ cup pitted kalamata olives for a salty touch.
- Love avocados? Add diced Haas avocados to the salad for a rich, creamy element.
After all, it’s hard to go wrong with this cucumber and tomato salad. It’s perfect for entertaining, barbeques or summer dinners at home!
More favorite simple salad recipes
Cucumber and tomato salad
This delicious cucumber and tomato salad features juicy tomatoes, sharp red onions, crunchy cucumbers and a light and tangy dressing
Portions: 4
Calories: 119kcal
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Instructions
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In a large bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, ½ teaspoon dried oregano, ½ teaspoon salt, and ½ teaspoon pepper.
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Add the tomatoes, cucumbers and sliced red onion to the bowl and gently toss to coat the vegetables with the dressing.
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Cover and chill for at least 30 minutes or up to 4 hours before serving to allow the flavors to blend.
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Just before serving, sprinkle over the basil ribbons and gently toss again.
Notes
English/Hothouse Cucumber: Feel free to use regular cucumber instead of English cucumber, just be sure to peel and deseed the cucumber for best results.
No red wine vinegar? Replace it with fresh lemon juice or apple cider vinegar.
Storage: Store the salad in an airtight container in the refrigerator. Serve this salad within 24 hours of making it for best results.
Eating
Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | fats: 7g | Saturated fats: 1g | Polyunsaturated fats: 1g | Monounsaturated fats: 5g | sodium: 308mg | potassium: 437mg | Fibers: 2g | sugar: 8g | Vitamin A: 922IU | Vitamin C: 19mg | calcium: 45mg | Iron: 1mg