Cucumber Tomato Salad
This cucumber tomato salad is the ultimate fresh summer side dish! Crisp cucumbers, juicy tomatoes, sweet red onion, and fresh herbs are tossed in a light homemade vinaigrette.
Servings: 6
Ingredients
Salad
- 8 Small Vine Cocktail Tomatoes (not grape or cherry, but actual vine tomatoes)
- 1 English Cucumber
- 1 Pinch Brown Sugar
- 1/4 Red Onion thinly sliced
- 2 Tablespoons Parsley fresh, chopped
- 2 Tablespoons Cilantro fresh, chopped
- 2 Pinches Salt
- 2 Pinches Pepper
Dressing
- 1/2 Cup Olive Oil
- 1/4 Cup Red Wine Vinegar
- 1 Squeeze Lemon Juice
- 1 Pinch Pepper
- 1 teaspoon Kosher Salt
- 3 Cloves Garlic minced
- 1 teaspoon Brown Sugar
- 1 teaspoon Dried Basil (or 2 teaspoons fresh, chopped)
Instructions
- Cut each tomato in 6-8 wedges and then halve them.8 Small Vine Cocktail Tomatoes
- Trim the ends off of the cucumber and then slice in half lengthwise, creating two pieces. Slice in 1/4" pieces.1 English Cucumber
- Toss tomatoes with the brown sugar, onion, and herbs with salt and pepper.1 Pinch Brown Sugar, 1/4 Red Onion, 2 Tablespoons Parsley, 2 Tablespoons Cilantro, 2 Pinches Salt, 2 Pinches Pepper
- In a glass measuring cup, whisk together the dressing ingredients and pour over the tomato salad.1/2 Cup Olive Oil, 1/4 Cup Red Wine Vinegar, 1 Squeeze Lemon Juice, 1 Pinch Pepper, 1 teaspoon Kosher Salt, 3 Cloves Garlic, 1 teaspoon Brown Sugar, 1 teaspoon Dried Basil
- Cover in plastic for 1-6 hours on the counter or refrigerate if longer. This is best served the day of and is delicious served with grilled or toasted crostini bread!
Nutrition
Serving: 1Cup | Calories: 192kcal | Carbohydrates: 7g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 525mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 866IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 1mg