Cucumber tomato salad is a refreshing side dish for any meal. Cucumbers, tomatoes, and red onion simply seasoned with salt and pepper shine through in every bite. Who says salads have to have greens?
This recipe doesn’t have any dressing on it. We like to prep it ahead and store it in the fridge to serve all week long. Pair it with a protein of your choice to give your plate a fresh accent. From chicken to beef, to chickpeas, this salad can hang with them all.
To Season or not to Season?
This is a great salad to make ahead. If you are making it as a prepped-ahead veggie side, hold off on the seasoning until you serve the dish. The salt will draw water out of the vegetable as it stores in the refrigerator. While some people may prefer this, we like to season at the time of serving instead. This ensures that the veggies will remain as crisp as possible
Where the Heck is the Dressing in this Cucumber Tomato Salad?!
Some things are just perfect the way they are, and this is one of them. Especially if you are serving with a bold protein, such as our Shawarma Spiced Chicken, or our Lemon Herb Chicken. Keeping a simple side along with flavorful proteins will help balance out your plate.
If you do prefer to put something on this, try the Lemon Garlic Yogurt Dip. Or go classic with a simple mixture of olive oil, vinegar, and oregano.
The Nitty Gritty
Cherry tomatoes on the vine are the perfect little flavor bombs. They have a high sugar to acid ratio because they continue to ripen on the vine. The extra sweetness makes them oh, so delicious!
Our cucumbers of choice are mini cucumbers, AKA Gherkins. You could also use English cucumbers, AKA Hothouse. Both of these varieties are nearly seedless, with a thin edible skin. The thin skin is less bitter than a traditional cuke.
If you find yourself using standard cucumbers, simply peel and de-seed them prior to finely chopping.
Cucumber Tomato Salad
Ingredients
- 10 ounces on the vine cherry tomatoes, quartered
- 10 ounces hothouse cucumbers, finely chopped (or regular cucumbers peeled and seeds removed)
- 2 ounces red onion, diced
- salt and pepper to taste
Instructions
- Gently fold the tomatoes and onions into the cucumbers.
- Season to taste just before serving.
So simple to make and so,so, good, I’ve made it 3 times this week for lunch. I use green onions, just a personal preference. Thank you for the recipe. YUM.
Hi Gail. Thanks for the comment and the rating! We agree, it is super simple to make. Easy recipes are key to continuing healthy eating. We love green onions too. Take care and hope to hear from you again. – Chris