I know, I know, it seems strange to be writing a recipe for cucumber tomato salad in the middle of winter. While we try to eat as seasonally as possible, there are times when I just need to add a little burst of color and flavor you just can’t get from potatoes and root veggies. Hence, a bright, slightly acidic cucumber tomato salad to liven up lunch or dinner.

The Ingredients

While there is a bit of chopping involved, the ingredients themselves are quite simple. Cucumber, tomato, red onion, basil, apple cider vinegar, salt, pepper and a splash of olive oil round out the dish. Because this dish has such minimal seasoning, you’ll want to find the highest quality ingredients you can find. Ideally in the summer we can simply go out to the garden and pick most of the ingredients, but this time of year try to find the best organic produce possible. I keep thinking I’ll dice my own tomatoes when I’m canning so that I could use them in a dish like this…but then the reality of canning season hits and simple crushed tomatoes it is!

The Preparation

The simple ingredients in this salad pair well together and develop even more flavor if you let them meld together a bit before serving. I typically try to chop the ingredients, mix them together and put the salad in the fridge for at least an hour before serving. It actually holds up well in the fridge for several days, so often I will make up a big batch at the beginning of the week and will add it in to several meals.

This is a great side dish, but can also be used as a garnish in soups or on a green salad. To make it a more complete meal, add cooked chicken, feta cheese and perhaps some sliced olives or peppers. Enjoy the bright colors of summer and fresh taste of this cucumber tomato salad!

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Cucumber tomato salad

This bright, simple salad highlights the flavors of cucumbers and tomatoes and adds a little zest to any meal.

Course Salad

Cuisine American

Keyword Cucumber, salad, tomato

Prep Time 15 minutes

Ingredients

• 4 whole cucumbers
• 4 ripe tomatoes
• 1 small red onion
• 1/2 cup raw apple cider vinegar
• 3 tbsp sliced basil
• salt and pepper to taste
• 1 dash olive oil

Instructions

1. Chop all ingredients and mix together well.

2. Put the salad in the fridge for at least an hour before serving to let the flavors meld together.