Cucumber tomato salad is a refreshing dish that brings together the crispness of cucumbers and the juicy richness of tomatoes. With its simple preparation and vibrant colors, this salad makes an excellent side for any meal. Additionally, it complements many other dishes well, such as this zesty tomato garlic salad.
Why Make This Recipe
This recipe is perfect for those looking for a quick, healthy option that requires minimal cooking. It’s packed with vitamins and nutrients from fresh vegetables, making it a fantastic addition to your diet. Furthermore, it can easily be customized with your favorite herbs and dressings. You may also find Korean Cucumber Salad useful.
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
- 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. You may also find Pineapple Cucumber Salad 2 useful.
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. You can even try variations like adding some diced avocado for creaminess.
How to Serve Cucumber Tomato Salad
Cucumber tomato salad can be served immediately, but letting it sit for a bit allows the flavors to meld together. It pairs well with grilled meats or as a light lunch option. You may also want to try serving it alongside a pineapple cucumber salad for a delightful contrast of flavors.
How to Store Cucumber Tomato Salad
To store, keep any leftover salad in an airtight container in the refrigerator. It can last about 2-3 days, but note that cucumbers may release water over time, which can make the salad soggy. For best results, consider making the salad fresh or only dressing the portion you plan to eat.
Tips to Make Cucumber Tomato Salad
- Fresh ingredients: The quality of your tomatoes and cucumbers will significantly influence the final taste, so choose the freshest ones available.
- Add crunch: For a little extra texture, throw in some nuts or seeds.
- Experiment: Don’t hesitate to try different herbs, or add protein like grilled chicken or chickpeas to make it a complete meal.
For a different flavor profile, you might appreciate this spicy Korean ground beef cucumber salad as a unique twist.
Variation
Feel free to explore different dressings, such as a creamy ranch or a simple olive oil and lemon mix. Also, roasted vegetables can be a delicious addition to this base recipe.
FAQs
1. Can I prepare cucumber tomato salad in advance?
While it’s best to eat this salad fresh, you can prepare the vinaigrette and chop the vegetables ahead of time. Just combine them right before serving.
2. What if I don’t have fresh basil?
You can substitute dried basil, but use it sparingly as dried herbs are more concentrated in flavor.
3. Is it suitable for a vegan diet?
Yes, this recipe is entirely plant-based and is a great fit for a vegan diet!
Conclusion
Cucumber tomato salad is not just easy to make, but it also offers a burst of freshness that enhances any meal. If you’re looking for more variations, consider checking out the Cucumber Tomato Salad from Spend With Pennies or the Cucumber Tomato Salad Recipe by Love and Lemons. For something quick and simple, take a look at the Cucumber Tomato Salad Recipe (So Easy!) at The Kitchn. Enjoy your cooking!
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Cucumber Tomato Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing salad that combines cucumbers and tomatoes, perfect as a healthy side dish.
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
Let the salad sit for a bit to allow flavors to meld. Store leftovers in an airtight container for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg