Cucumber And Tomatoes Recipes

This Cucumber and Tomato Salad is a light and refreshing side dish for any meal. This salad is incredibly simple to make. To make a tangy vinaigrette, all you need is fresh basil, cucumbers, tomatoes, red onions, and a few pantry staples. This salad is one you’ll want to eat all summer.

Cucumber and Tomato

This cucumber tomato salad recipe is the easiest and most refreshing salad you’ll ever make. On a hot summer day, this salad is ideal for cooling down. This salad is light but filling, with a great combination of fresh flavours and textures. While delicious all year, this tomato cucumber salad is especially delicious in the summer when juicy tomatoes and cucumbers are in season.

This simple cucumber and tomato salad go well with everything from tacos to steak, chicken, and salmon. It’s a versatile side dish that’s ideal for any occasion, from a weeknight meal to a backyard BBQ to a park picnic. Try my corn salad, watermelon salad, or macaroni salad recipes for more delicious summer salads.

WHAT YOU WILL REQUIRE TO MAKE THIS RECIPE

Cucumber and Tomato

I love the sharp and tangy flavour that red wine vinegar adds to the salad. If you don’t have red wine vinegar, use white wine vinegar or apple cider vinegar instead.

Use high-quality olive oil as the dressing’s base, as it adds flavour to the dressing.

Cucumber — I prefer English cucumbers because they are seedless and have thinner skin. Persian cucumbers are also delicious. When using regular cucumbers, you may need to peel the thicker, waxy skin and remove the seeds.

Tomatoes — Use small, watery tomatoes. Smaller tomatoes, such as Roma or grape tomatoes, are preferable because they are firmer and more fleshy.

Red onions — red onion complements the rest of the salad and should not be skipped. If the flavour of red onions is too strong for you, soak them in cold water for a few minutes to soften them.

HOW TO MAKE CUCUMBER TOMATO SALAD

  1. Thinly slice the tomatoes, cucumbers, and red onions.
  2. In a large mixing bowl, combine the vinegar, salt, and pepper.
  1. Whisk in the olive oil slowly.
  2. Toss together the cucumbers, tomatoes, red onion, basil, and dressing. Toss until everything is well combined. Refrigerate for 30 minutes before serving.

PRO SUGGESTIONS FOR MAKING THIS RECIPE

  • Shallots can be used in place of red onions.
  • If you don’t have basil, any fresh herb will work well with this tomato cucumber salad. Use dill, parsley, or tarragon as garnishes.
  • Make this recipe ahead of time because the flavours blend beautifully after some chilling time in the fridge. The vegetables can also absorb some of the vinegarette, resulting in a more flavorful salad.
  • You are free to cut the vegetables however you want. Instead of dicing the cucumbers, slice the tomatoes, or dice the red onions.

QUESTIONS OFTEN ASKED WHAT ELSE CAN I ADD TO THE SALAD?

This salad is delicious on its own, but it’s also very adaptable. Cheeses such as burrata, mozzarella, goat cheese, or feta cheese can be added. You can also include additional vegetables like bell peppers, corn, or green onions. Avocados are also a beautiful addition.

HOW DO I STORE LEFTOVERS?

Refrigerate leftover cucumber and tomato salad for up to 2 days. Make sure to store the salad in an airtight container to keep it fresh. The vegetables will lose their crispness and release water over time, resulting in a soggy salad.

CAN I DO THIS IN ADVANCE?

I recommend slicing the onions and making the vinaigrette mixture the day before. Cucumbers and tomatoes will release water over time if you cut them too soon.

Salad of Cucumber and Tomatoes

Difficulty:BeginnerPrep time: 40 minutesTotal time: 40 minutesServings:6 servingsCalories:126 kcal Best Season:Summer

Description

This Cucumber Tomato Salad, made with just a few simple ingredients, is a refreshing side dish for any meal. This salad is light but filling, and you’ll want to eat it all summer.

Ingredients

Instructions

  1. Whisk together the vinegar, salt, and pepper in a large mixing bowl. Whisk in the olive oil gradually.
  2. Combine the cucumbers, tomatoes, red onion, and basil in a mixing bowl. Toss until everything is well combined.
  3. Refrigerate for 30 minutes before serving. The salad is best eaten within two days.

Notes

  • Shallots can be used in place of red onions.
  • If you don’t have basil, any fresh herb will work well with this tomato cucumber salad. Use dill, parsley, or tarragon as garnishes.
  • Make this recipe ahead of time because the flavours blend beautifully after some chilling time in the fridge. The vegetables can also absorb some of the vinegarette, resulting in a more flavorful salad.
  • You are free to cut the vegetables however you want. Instead of dicing the cucumbers, slice the tomatoes, or dice the red onions.
Keywords:Cucumber and Tomatoes, salad recipe

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