Cucumber and Tomato Salad is the perfect balance of fresh, light, and satisfying. This simple dish combines the crispness of cucumbers with the juiciness of ripe tomatoes, offering a refreshing experience.
This dish brings a creamy richness to the pasta, complemented by the smokiness of crispy bacon and the tang of ranch dressing. It’s a flavor-packed meal that strikes a perfect balance between indulgence and satisfaction.
It pairs wonderfully with Asian flavors of Honey Walnut Shrimp from Panda Express as well as Crab Pasta Salad. With each mouthful, you’ll be reminded of the exciting adventures waiting in your own kitchen.
Why You’ll Be Hooked!
- The vibrant crunch of cucumber and the juicy sweetness of tomatoes make this salad the ultimate refreshing snack.
- Perfect for busy days, it’s quick to prepare and always light on the stomach.
- It’s a great base for any protein; add grilled chicken, shrimp, or even avocado for an extra layer of flavor.
- I’ve discovered that tossing in a little feta or olives adds a Mediterranean twist that feels like a vacation in a bowl.
- The best part? It’s a guilt-free, low-calorie dish that tastes amazing and is great for those watching their intake.
Tastes good, feels good.
Cucumber And Tomato Salad Recipe
This refreshing cucumber and tomato salad is a vibrant mix of crisp cucumbers, juicy tomatoes, red onion, and fresh parsley, all tossed in a tangy vinaigrette with a hint of sweetness. Light, flavorful, and effortless to prepare, it's the perfect side dish for any meal.
Equipment
- Large mixing bowl
- Liquid measuring jug or medium bowl
- Whisk
- Sharp knife
- Cutting board
- Serving spoon
Ingredients Â
- 1 lb tomatoes, chopped small
- Salt and fresh ground black pepper
- 1 tsp Dijon mustard
- 1 long English cucumber or 3 Persian cucumbers chopped small
- ¼ honey optional
- 1 cup fresh parsley leaves chopped
- 2 tbsp extra-virgin olive oil
- ¼ cup large sweet onion, chopped small
- 2 tbsp red wine vinegar lemon juice or a combination
InstructionsÂ
- In a large bowl, combine chopped cucumbers, tomatoes, onion, and parsley.
- In a separate container, whisk together vinegar (or lemon juice), olive oil, mustard, and honey until smooth.
- Season with salt and fresh ground black pepper to taste, using about ½ teaspoon of fine sea salt.
- Pour the dressing over the salad, toss well, and adjust seasoning if needed.
- Serve immediately or refrigerate for up to three days, stirring before serving to mix the dressing evenly.
Notes
- Use English cucumbers for fewer seeds and a crunchier texture.
- Cherry tomatoes work great for a sweeter flavor and vibrant presentation.
- Red onion can be soaked in cold water for 10 minutes to mellow its sharpness.
- Add crumbled feta or avocado for extra creaminess and depth of flavor.
| Nutrition | Value |
| Calories | 45kcal |
| Carbohydrates | 5.2g |
| Fibre | 1.1g |
| Fat | 2.7g |
| Protein | 1.3g |
