why make this recipe
Cucumber Tomato Salad is a refreshing dish perfect for hot weather or as a side for any meal. It’s simple to prepare and packed with flavor. The vibrant colors and crisp textures make it an attractive addition to any table. Plus, the combination of cucumbers and tomatoes provides hydration and nutrients. This salad is healthy, light, and appeals to both kids and adults.
how to make Cucumber Tomato Salad
Ingredients:
- 2 cucumbers (peeled, seeded, and chopped)
- 4 vine-ripened tomatoes (seeded and chopped)
- 1 handful 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 onions)
- 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 or white wine vinegar, apple cider vinegar, minced shallot, pressed garlic, Dijon mustard, honey, salt, pepper, oregano, and marjoram until well combined.
-
For the Cucumber Tomato Salad:
- In a large salad bowl, combine the chopped cucumbers, chopped tomatoes, and torn basil.
- Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
how to serve Cucumber Tomato Salad
Serve the Cucumber Tomato Salad chilled or at room temperature. It makes a great side dish for grilled meats, sandwiches, or any light meal. For an extra touch, garnish the salad with additional fresh basil leaves before serving.
how to store Cucumber Tomato Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It is best consumed within a day or two to maintain the freshness of the ingredients. Keep the vinaigrette separate if you plan to store the salad for longer, as it can make the vegetables soggy.
tips to make Cucumber Tomato Salad
- Use ripe, in-season tomatoes for the best flavor.
- Adjust the dressing ingredients according to your taste preferences. You can add more honey for sweetness or more vinegar for tanginess.
- If you like a little heat, consider adding a pinch of red pepper flakes.
- Fresh herbs like parsley or cilantro can be used alongside or instead of basil for a different flavor.
variation (if any)
You can add other vegetables like bell peppers, red onions, or avocados to this salad for extra texture and nutrients. Feta cheese or mozzarella balls can also become tasty additions for a heartier dish.
FAQs
Q1: Can I use any type of cucumbers for this salad?
A1: Yes, you can use any cucumbers, but English cucumbers or Persian cucumbers are recommended for their sweetness and lesser seeds.
Q2: Is it okay to prepare this salad in advance?
A2: You can prepare it in advance, but it’s best to add the dressing just before serving to keep the vegetables crisp.
Q3: Can I substitute the vegetable oil with something else?
A3: While vegetable oil is recommended, you can use other neutral oils like canola or sunflower oil. Avoid using extra virgin olive oil, as it may overpower the flavors.
Cucumber Tomato Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing Cucumber Tomato Salad, perfect for hot weather and as a colorful side dish.
Ingredients
- 2 cucumbers (peeled, seeded, and chopped)
- 4 vine-ripened tomatoes (seeded and chopped)
- 1 handful 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 onions)
- 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
- Whisk together the vegetable oil, red or white wine vinegar, apple cider vinegar, minced shallot, pressed garlic, Dijon mustard, honey, salt, pepper, oregano, and marjoram until well combined to create the vinaigrette.
- Combine the chopped cucumbers, chopped tomatoes, and torn basil in a large salad bowl.
- Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve the salad chilled or at room temperature, garnished with additional fresh basil leaves if desired.
Notes
For best flavor, use ripe, in-season tomatoes. Adjust the dressing to your taste; consider adding red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 1g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: salad, cucumber, tomato, healthy, side dish
Written by Isabella Baute
Isabella Baute is a food writer and home cook dedicated to making cooking accessible and enjoyable. She focuses on easy-to-follow recipes with everyday ingredients, covering everything from quick weeknight dinners to special occasion desserts.
