When my summer garden gives me cucumbers and tomatoes, I make a cucumber tomato salad. Right now, I have so many cucumbers and tomatoes; it's time to enjoy the freshness of summer. Even though this cucumber tomato salad may seem simple, it's the combination of ingredients, the red onion, and of course, the oil-free dressing. Believe it or not, knowing how to make a cucumber tomato salad is an art.
Sometimes, the simplest ingredients create the most beautiful and tasty salads. And, if you don't have a garden, buying tomatoes and cucumbers during the summer is cheaper than any other time of the year.
Different types of cucumbers to choose from
Although many people use different cucumbers for cucumber tomato salad, I prefer Persian, English, or Kirby because they contain fewer seeds and are less watery.
- English Cucumbers are also called hot-house cucumbers and seedless cucumbers. This variety is long and thin with dark green skin.
You will often find this variety wrapped in plastic at supermarkets, but you can find unwrapped ones at farmers' markets. Despite their alias, these cucumbers do not require a hot-house or plastic wrap to grow.
This cucumber has a mild, almost non-existent flavor. It is prized for its thin skin and minimal seeds.
- Garden cucumbers are the most common cucumbers in North America. They are relatively smooth-skinned and dark green.
Cucumbers sold at grocery stores tend to be waxed to help them retain moisture. For this reason, you'll want to peel these cucumbers. Unwaxed varieties can be found (particularly at farmers' markets), but you may still want to peel them if the skin is thick or bitter.
- Kirby cucumbers are usually short, and they're always bumpy. They have a range of skin colors, from yellow to dark green.
Kirbys are wonderfully crunchy for eating raw but flavorful enough to be perfect for pickling too. Sometimes, they're even sold under the name "pickling cucumbers."
- Persian cucumbers are very similar to English cucumbers. So similar, in fact, that they are pretty much visually indistinguishable from fresh, not-wrapped-in-plastic English cukes. However, a big difference is that Persians come in a greater range of lengths—some shorter, some longer, and sometimes slightly bumpy skin like a Kirby.
Cucumber Tomato Salad Ingredients
With a few simple ingredients, cucumber tomato salad tastes wonderfully fresh flavor.
- Persian cucumbers (or cucumbers of choice)
- Tri-colored Tomatoes
- Red Onion
- Dill
- Parsley
- Mint
- Basil
Another idea to achieve pretty edges on the cucumbers is to cut with a beveled crinkle cutter.
How to make cucumber tomato salad
Once cut, add all the vegetables to a bowl. Then, whisk the simple dressing:
- Red wine vinegar
- Dijon Mustard
- Maple syrup
- Salt and Pepper to taste
After tossing the cucumber salad in the dressing, allow the salad to marinate a few hours in the refrigerator.
As a result, the marinate enhances flavor and absorbs into the cucumbers and tomatoes.
FAQ
Which is better for a tomato-cucumber salad; red wine vinegar or apple cider vinegar?
- Personally, I prefer red wine vinegar because it is more acidic than apple cider vinegar and enhances the flavors of the red onions and fresh herbs.
What fresh herbs are good in a tomato-cucumber salad?
- I used a combination of dill, parsley, mint, and basil, which makes this tomato cucumber salad unique. With that being said, a combination of fresh herbs works well with this salad recipe.
How many carbs are in a tomato-cucumber salad?
- With only 73 calories and 23 carbs, this dressing is the perfect side dish or entree salad for a summer night. Pair it with grilled tofu for added protein.
Do you love healthy salads? If so, check out these recipes
- Panera Spicy Thai Salad
- Soba Noodle Salad
- Quinoa Greek Salad with OMG Oil-Free Dressing
- German Potato Salad
- Brussel Sprout and Kale Salad
- Southwest Salad
- Wild Rice Salad
- Curried Chickpea Salad
- Roasted Vegetable Pasta Salad
- Asparagus Salad
- Italian Chopped Salad
Cucumber Tomato Salad
Ingredients
Cucumber Tomato Salad
- 6 Persian cucumbers
- 1- pint tri-colored grape or cherry tomatoes cut in half
- ½ red onion cut into slivers
- 2 Tablespoons parsley chopped
- 2 Tablespoons dill chopped
- 2 Tablespoons mint chopped
- 2 Tablespoons basil chopped
Dressing
- 3 Tablespoons Red Wine Vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
Instructions
- Combine the vegetables and herbs in a bowl.
- Whisk the dressing ingredients together.
- Pour the dressing over the salad ingredients.
- Toss, cover, and refrigerate for at least 30 minutes.
- Add salt and pepper to taste.
- Stir again before serving.
Notes
- Personally, I prefer red wine vinegar because it is more acidic than apple cider vinegar and enhances the flavors of the red onions and fresh herbs.
- I used a combination of dill, parsley, mint, and basil, which makes this tomato cucumber salad unique. With that being said, a combination of fresh herbs works well with this salad recipe.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Laura
I am excited to try this. Extra herbs and fresh veggies. What a way to cool off in these extra warm days and enjoy bounty. Thank you for this profound yet simple display.
Kathy Carmichael
Hi Laura, thank you so much for the feedback. I hope you enjoy the cucumber tomato salad recipe.