This cucumber salad with tomatoes and red onion is so simple to make.
It is a fresh and light side salad that is perfect alongside so many dishes.
We tend to eat this more in the summer when tomatoes are more likely to be fragrant and deep red.
There are no real secrets to this recipe.
There is no wrong way to cut your cucumber.
You can slice it or dice it.
We don’t peel our cucumbers for this but you can if you want.
Personally, I prefer the extra texture of the cucumber.
Do note to wash and dry your veggies thoroughly before adding them to the salad.
We use dried dill in this salad but if we happen to have some fresh dill that is much preferred.
Whether you have dried herbs or fresh herbs, the salad will be wonderful.
However, when you can use fresh basil or dill we highly recommend it.
Don’t skimp on the salt and pepper.
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What kind of cucumber for cucumber salad?
We love English cucumbers or “baby” aka “mini” cucumbers and we use them as often as we can.
Their skin tends to be thinner and less tough than on plain, dark green cukes. And seedless, too, which is nice.
However, if regular cucumbers are on sale and we want to stock up, we will buy plain cucumbers.
This cucumber salad is going to be awesome and fresh with either kind.
Can you make cucumber salad in advance?
Yes, you can make cucumber salad in advance.
We recommend that you make it and refrigerate it for at least an hour before serving.
You can also make the salad the day before and allow it to chill in the fridge for 24 hours.
After that, the tomatoes start to break down in the vinegar and salt, so we recommend eating it all in three days’ time and keeping it cold.
5 of our favorite pieces of cookware lately!
Cucumber Tomato Salad
This cucumber salad with tomatoes is deceptively simple to make. We use red onion, olive oil, red wine vinegar, basil, and dried dill.
Ingredients
- 1 cucumber
- 2 large tomatoes
- 1 small red onion
- 2 T virgin olive oil
- 2 T red wine vinegar
- 3 T chopped basil
- 1 t dried dill
- Salt and pepper
Instructions
- Wash and dry the vegetables.
- Cut your cucumber, onion, and tomatoes into slices or dices.
- Roughly chop the basil.
- Add all the ingredients into a large bowl and toss.
- Cover the bowl and chill the salad in the fridge for at least 1 hour before serving.
Notes
How you cut your cucumber and tomatoes is purely optional. Sometimes we slice them and sometimes we dice them. We have never noticed this impacting the flavor in any real way.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 81mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g