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Cucumber Tomato Salad
Cucumber Tomato Salad drizzled with Italian Vinaigrette is the perfect side dish to any summer meal! Quick, fresh, healthy, and delicious.
Servings 6
Calories 359kcal
Ingredients
- 2 cucumbers peeled, seeded and chopped
- 4 vine-ripened tomatoes seeded and chopped
- 1 handful fresh basil torn or sliced
For the Italian Vinaigrette:
- 1 cup vegetable oil extra virgin olive oil not recommended
- 1/4 cup red wine or white wine vinegar
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons minced shallot OR 1 teaspoon dried minced onions
- 1 clove garlic pressed or finely minced
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
Instructions
For the Italian Vinaigrette:
- Combine all the ingredients in a jar with a tight fitting lid or a small mixing bowl then shake or whisk to combine. Can be made up to 5 days ahead of time. Refrigerate until ready to use.
For the Cucumber Tomato Salad
- Add the cucumbers, tomatoes, and basil to a large serving bowl then drizzle with Italian Vinaigrette, season with extra salt and pepper, and serve.
Notes
- Feel free to use an English cucumber instead of a regular cucumber — there is no need to peel nor seed it first.
- Roma Tomatoes are great in this salad too — use what is in season, growing in your garden, and/or looks great at the Farmer’s Market!
- Nutritional information is for using the entire vinaigrette recipe.
Nutrition
Calories: 359kcal | Carbohydrates: 7g | Protein: 2g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Sodium: 414mg | Potassium: 356mg | Fiber: 2g | Sugar: 5g | Vitamin A: 759IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 1mg