Cucumber Tomato Salad
A quick and easy fresh cucumber and tomato salad drizzled with a four-ingredient vinaigrette and topped with fresh herbs. This fresh tomato salad is ideal for the summer months when sun-ripened tomatoes are abundant on the vines.
Servings 4 servings
Calories 166kcal
Ingredients
Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ tablespoon honey
- ½ teaspoon Dijon mustard
Cucumber Tomato Salad
- 1 ½ English cucumbers sliced
- 4 large tomatoes cut in wedges
- ½ medium red onion sliced
- 1 tablespoon fresh herbs like dill parsley, or basil
- Kosher salt and fresh ground black pepper to taste
Instructions
- In a mason jar with a tight-fitting lid, add the olive oil, red wine vinegar, honey, and Dijon mustard. Shake vigorously to combine.
- Add the cucumbers, tomatoes, and red onion to a large bowl. Sprinkle with fresh herbs and drizzle with the vinaigrette.
- Toss to combine. Season with kosher salt and fresh ground black pepper to taste.
Notes
- Use English cucumbers for tender skins that don’t need peeling. If using regular cucumbers, peel them to remove the thick skins.
- Use herbs like fresh dill, basil, cilantro, or thyme.
- You can mix the vinaigrette up to several hours in advance. Just remember to shake vigorously before drizzling over the salad.
- Grape tomatoes, cherry tomatoes, Campari tomatoes, and any sun-ripened tomatoes work well in this recipe.
- Add mozzarella balls, avocado, feta cheese, toasted bread cubes, capers, or bleu cheese.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Toss again before serving.
Nutrition
Calories: 166kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 16mg | Potassium: 456mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1114IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 1mg