InRecipes, Side Dishes

Cucumber Tomato Salad

Easy to make, tasty and refreshing, bright and colourful, made with fresh basil this cucumber tomato salad goes great as a side dish with anything. It’s a great addition to your summer salad list.

There is something about biting into a nice crispy, flavourful salad this time of year. I love salads during the summer months. The fresh produce really gets me in the mood for them.

Here in Fort McMurray, during this time of year, every Wednesday or every other Wednesday, there’s a market where you can get fresh fruits and vegetables and homemade baked goods. When my mom is visiting it’s one of the things we enjoy doing together.

cucumber-tomato-salad

While I was grocery shopping this past week, I was browsing through the produce department trying to think of my next recipe and I knew I wanted it to be a salad.

I had lots of fresh fruits and veggies in my cart and I also had mozzarella cheese. I thought, “ah – Caprese salad”. But, then thought “ahhh – cucumber tomato salad Caprese style?”. Well, things went from there and here we are.

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HOW TO MAKE CUCUMBER TOMATO SALAD

You only need a few ingredients for this recipe. This cucumber tomato salad does not require very much prep work, a little slicing, and a quick mix. This recipe makes enough to serve as a side dish for guests or as meal prep for the week ahead.

  1. Prepare your cherry tomatoes, cucumber, basil leaves, red onion, and bocconcini in a mixing bowl.
  2. In a small soup bowl, combine EVOO, apple cider vinegar, red wine vinegar, balsamic vinegar, dried dill, honey, sea salt, and black pepper. Mix until well combined.
  3. Add EVOO mixture to the vegetables and toss everything together.
  4. Cover dish with some plastic wrap or a cover and refrigerate for 2-3 hours or overnight.

WHAT GOES IN CUCUMBER TOMATO SALAD

  • English Cucumber
  • Cherry Tomato
  • Fresh Basil
  • Red Onion
  • Bocconcini Perles
  • Red Wine Vinegar
  • Extra Virgin Olive Oil
  • Apple Cider Vinegar
  • Balsamic Vinegar
  • Dried Dill
  • Honey

WHAT KIND OF DRESSING GOES IN CUCUMBER TOMATO SALAD

After experimenting with this recipe, I have found that making your own works best. It tried using a pre-made balsamic dressing but it just didn’t cut it.

To make your own cucumber tomato salad dressing you will need:

  • Extra Virgin Olive Oil
  • Apple Cider Vinegar
  • Red Wine Winegar
  • Balsamic Vinegar
  • Dried Dill
  • Honey
  • Sea Salt and Black Pepper

DO I NEED TO PEEL CUCUMBER FOR EASY CUCUMBER TOMATO SALAD

Peeling cucumber is completely up to you. I prefer the texture of the skin and the added crunch that it gives this salad. It is perfectly fine to eat with the peel left on.

WHAT TOMATO IS BEST FOR CUCUMBER SALAD

You can choose to use any tomato, however, cherry tomato is best for this recipe. It is much easier to prepare for this dish by simply slicing them in half and looks pretty presentation-wise.

Cherry tomatoes are also a little more firm, meaning they add a nice crunch. In combination with the crunch of the cucumber, it is the perfect combo.

cucumber-tomato-salad

CAN YOU MAKE CUCUMBER TOMATO SALAD AHEAD OF TIME

One thing I love about this cucumber tomato salad recipe is that you can make it the day before. Meaning if you are running low on time, much like myself as a busy working mom, this salad you can make the day before you need it, and voila.

This salad is great stored in an airtight container for up to 3 days, which means that this recipe is great for meal prep. I like to have ready-to-go salads on hand for a quick, easy and healthy lunch on busy days or when we are heading to the lake.

OTHER VARIATIONS OF CUCUMBER TOMATO SALAD

If you have any food sensitivities or allergies like dairy, you can easily substitute ingredients like cheese. See my list below.

Some other ways to dress this cucumber tomato salad up is by using fresh herbs/spices, a different salad dressing like Italian, etc. Like I always say, “get creative with your food, make it so you’ll enjoy it”.

Here are some other variations of substitutes that can be made or added:

  • Avocado Chunks
  • Crumbled Feta
  • Red Onion
  • Mozzarella Balls
  • Cooked Pasta Noodles {bow-tie pasta}
  • Black Olives
  • Chickpeas
cucumber-tomato-salad

HOW TO SERVE CUCUMBER TOMATO SALAD

We enjoy this salad with a BBQ. It is crisp and refreshing on a hot summer day. This salad goes good served with chicken, pork, or beef. This salad is nice with some oven-roasted chicken. Whether you dice the chicken and throw it into a serving of salad, or you simply serve this salad over top of your freshly baked chicken breast, it is delicious.

A NICE SALAD BOWL

Presentation is everything when entertaining.

Here are some salad bowls that are the perfect size for this salad, and make for some great presentation on the table, or if you are going buffet style.

PS. Serve this salad with:

PPS. Here are some other great salads you might like to try:

Yield: 6

Cucumber Tomato Salad

cucumber-tomato-salad

Easy to make, tasty and refreshing, bright and colourful, made with fresh basil this cucumber tomato salad goes great as a side dish with anything. It's a great addition to your summer salad list.

Prep Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 2 cups of cherry tomato, halved
  • 2 cups of cucumber, sliced length wise (see images)
  • 8 fresh Basil leaves, chopped, stems removed, rinsed and dried
  • 1/4 cup of red onion, finely chopped
  • 1 cup bocconcini peeled, drained
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp red wine vinegar
  • 1.5 tbsp apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp dried dill
  • 2 tbsp honey
  • Sea salt and black pepper, to taste

Instructions

  1. Prepare your cherry tomatoes, cucumber, basil leaves, red onion, and bocconcini in a mixing bowl.
  2. In a small soup bowl, combine EVOO, apple cider vinegar, red wine vinegar, balsamic vinegar, dried dill, honey, sea salt, and black pepper. Mix until well combined.
  3. Add EVOO mixture to the vegetables and toss everything together.
  4. Cover dish with some plastic wrap or a cover and refrigerate for 2-3 hours or overnight.
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