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. Whether you’re serving it at a backyard BBQ or pairing it with grilled chicken, this salad always brings something special to the table.
Think of Chicken Bacon Ranch Pasta as the comforting cousin of a Caesar salad. 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.
As you venture into the world of Asian-inspired flavors, Honey Walnut Shrimp from Panda Express offers a delightful contrast of textures. 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
Equipment
- Large mixing bowl
- Liquid measuring jug or medium bowl
- Whisk
- Sharp knife
- Cutting board
- Serving spoon
Ingredients
- 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
Instructions
- 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 |
