Cucumber Tomato Salad Recipe
Cucumber Tomato Salad is crisp, fresh, and tossed with olive oil and balsamic vinegar for an easy side you can make in 7 minutes.
Servings 4
Calories 147kcal
Equipment
Ingredients
- 1 large English cucumber (see note)
- 3 large tomatoes cored
- 1 small red onion peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
Instructions
- Cut 1 large English cucumber into thick slices and then halve the slices to make half moons.* Cut 3 large tomatoes into wedges, and then cut each one again to make thinner wedges.** Thinly slice 1 small red onion and then add all the veggies to a large mixing bowl.
- Pour 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon black pepper over the veggies. Gently mix until evenly coated. Taste and adjust the seasoning as needed.
- Refrigerate until ready to serve.
Notes
English cucumbers work best in this salad since the skin is thin and the seeds are minimal. If using standard cucumbers, peel them and scoop out the seeds before slicing.
*For a less watery salad, salt sliced cucumbers lightly and let them sit for 20 minutes before draining and adding to the bowl.
**Feel free to use cherry, grape, or heirloom tomatoes in place of larger tomatoes.
Storage note: This salad is best served the day it’s made, since the vegetables will continue to release liquid and soften as it sits.
Nutrition
Calories: 147kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 593mg | Potassium: 485mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1217IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 1mg
