Cucumber Tomato Salad

By Rhonda Cawthorn Jump to Recipe

This Cucumber Tomato Salad uses red wine vinegar to get this family favorite just vinegary enough to drench these summer veggies in sheer deliciousness.

There are certain times of every season I just have to have this Cucumber Tomato Salad – like my body is just demanding it. I think it’s because vinegar-based salads like this Cucumber Tomato Salad and other fermented foods people crave like crazy, like kimchi, or yogurt, are so good at balancing our gut bacteria that our body sends out craving signals when we need them.

Pickled and fermented foods are profoundly healthy, helping us maintain our health superpowers – like immunity, through ridding the body of bad bacteria and populating it with the good kind that fortifies our immune systems and helps us fight off bacterial and viral invaders.

How Did Your Grandmother Make This?

I don’t know about you but I had two grandmas, a Mamaw and a Mawese (Ma plus Louise) and although both had German ancestry, both had their very different ways of approaching the art of the cold salad containing any kind of vinegar, mayonnaise, salad dressing, or cream for its base. My Mawese, she liked whiter macaroni salads, German potato salads (the kind served hot with more of a vinegar and bacon-style base, much like you’d pour over a wilted lettuce salad), and the kind of cucumber and onion salad that has a creamy base that comes from sour cream and a bit of vinegar.

But my beloved Mamaw, she loved creamy yellower cold vegetable salads, with lots of mustard and mayo. She made the best mustard and mayonnaise-based potato salad in the world (her secret ingredient was pickle juice), the yellowest, yummiest, mustardy macaroni salad I ever had, and the Cucumber and Tomato Salad recipe I share with you today.

And it’s so good, it takes me right back to being in her backyard, which reminded me of that movie The Secret Garden because she had had the bushes carved into an actual maze for children to entertain themselves with, so we could both lose ourselves and find ourselves in nature, literally.

Serving Suggestions

This salad is wonderful against savory or spicy dishes, acting as kind of a mouth-cooler and palate cleanser that is wonderful when dining on, say, this Slow Cooker Sweet Korean BBQ or with umami-rich savory and delicious Ricotta Burgers With Mushrooms. It even goes with these easy Crunchy Chicken Wraps With Tyson Chicken Fries – which make for a fast, delicious feast. For dessert–no one can refuse or resist my Summer’s Best Banana Pudding.

Cucumber Tomato Salad

Rhonda Cawthorn

This Cucumber Tomato Salad uses red wine vinegar to get this family favorite just vinegary enough to drench these summer veggies in sheer deliciousness.

5 from 3 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Calories 103 kcal

Ingredients

  

1x2x3x

• 2 medium cucumbers sliced
• 3 medium tomatoes diced
• 1/2 small red onion thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley optional

Instructions

 

• In a large bowl, combine the sliced cucumbers, diced tomatoes, and thinly sliced red onions.
  
• Drizzle the olive oil and red wine vinegar over the vegetables.
  
• Sprinkle the kosher salt and freshly ground black pepper, and toss everything together until well mixed.
  
• If desired, add the chopped fresh parsley for an extra burst of flavor and color.
  
• Let the salad sit for about 5 minutes to allow the flavors to meld together, then serve.
  

Nutrition

Calories: 103kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 2g

Keyword cucumber, cucumber tomato salad, tomato

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