Cucumber Tomato Salad is a refreshing dish that celebrates the natural flavors of fresh vegetables. With its bright colors and crisp texture, this salad is not only delicious but also easy to prepare. It’s perfect as a side dish for barbecues or a light lunch. For those who enjoy salads with a unique twist, consider trying beet, cucumber, and radish salad for an exciting variation.
Why Make This Recipe
This salad is a fantastic way to include fresh vegetables in your diet. The combination of cucumbers and tomatoes provides hydration and essential nutrients, making it a healthy and tasty choice. Additionally, the simple dressing enhances the flavor without overpowering it. For those who enjoy other refreshing salads, check out cucumber celery salad with apple for another delightful option.
How to Make Cucumber Tomato Salad
Ingredients:
- 2 cucumbers (peeled, seeded, and chopped)
- 4 vine-ripened tomatoes (seeded and chopped)
- 1 handful of fresh basil (torn or sliced)
- 1 cup vegetable oil (extra virgin olive oil not recommended)
- 1/4 cup red wine or white wine vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallot (or 1 teaspoon dried minced onion)
- 1 clove garlic (pressed or finely minced)
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
Directions:
- For the Italian Vinaigrette: In a bowl, whisk together the vegetable oil, red wine vinegar, apple cider vinegar, minced shallot, garlic, Dijon mustard, honey, salt, pepper, oregano, and marjoram until well combined.
- For the Cucumber Tomato Salad: In a large bowl, combine the cucumbers, tomatoes, and basil. Pour the vinaigrette over the salad and toss gently to combine.
How to Serve Cucumber Tomato Salad
This salad can be served immediately, but letting it sit for a short while improves the flavors. It pairs wonderfully with grilled meats and can also be enjoyed on its own. If you’re looking for another hearty salad, consider trying the pineapple cucumber salad which adds a tropical flair.
How to Store Cucumber Tomato Salad
Store any leftovers in an airtight container in the refrigerator. It is best consumed within a day or two for optimal freshness, as the cucumbers may lose their crispness over time. You may also find Asian Chicken Cranberry Salad Chicken Salad useful.
Tips to Make Cucumber Tomato Salad
- Selecting ripe tomatoes will enhance the flavor of the salad.
- Feel free to add other ingredients like avocado or bell peppers for extra variety.
- This salad can be a great base for adding proteins, such as chicken or shrimp, for a complete meal. For a different twist, try the antipasto salad.
Variation
You can customize this salad by adding ingredients that you love. For example, adding feta cheese gives it a salty bite, while nuts can add crunch.
FAQs
Q: Can I use different types of vinegar?
A: Yes, you can substitute with other vinegar types, but the flavor will change slightly.
Q: Is it necessary to peel the cucumbers?
A: Peeling is optional; it depends on your texture preference.
Q: How long can I keep the salad in the fridge?
A: It’s best eaten within 1-2 days but can last up to 3 days if stored properly.
Conclusion
Cucumber Tomato Salad is a delightful addition to any meal, providing freshness and nutrition. If you’re looking for inspiration, you might enjoy these recipes for different versions of cucumber salad: check out Cucumber Tomato Salad by Spend With Pennies, Cucumber Tomato Salad Recipe by Love and Lemons, or Cucumber Tomato Salad Recipe (So Easy!) by The Kitchn.
Print
Cucumber Tomato Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing salad that celebrates the natural flavors of cucumbers and tomatoes, perfect as a side dish or light lunch.
Ingredients
- 2 cucumbers (peeled, seeded, and chopped)
- 4 vine-ripened tomatoes (seeded and chopped)
- 1 handful of fresh basil (torn or sliced)
- 1 cup vegetable oil
- 1/4 cup red wine or white wine vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallot (or 1 teaspoon dried minced onion)
- 1 clove garlic (pressed or finely minced)
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
Instructions
- For the Italian Vinaigrette: In a bowl, whisk together the vegetable oil, red wine vinegar, apple cider vinegar, minced shallot, garlic, Dijon mustard, honey, salt, pepper, oregano, and marjoram until well combined.
- For the Cucumber Tomato Salad: In a large bowl, combine the cucumbers, tomatoes, and basil. Pour the vinaigrette over the salad and toss gently to combine.
Notes
Allow the salad to sit for a short while to improve flavors. Best consumed within 1-2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg