Tomato Cucumber Salad

5 from 3 votes

Tomato Cucumber Salad is a quick and easy healthy, summer side dish that is deliciously cool and refreshing. It's full of fresh flavor and pairs perfectly with most main meals.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Servings: 1 cup servings

Calories: 119kcal

Author: Jennifer Fishkind

Ingredients

Dressing

⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon fresh thyme
2 teaspoons chopped fresh flat parsley
2 teaspoons fresh minced garlic
2 teaspoons balsamic vinegar
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper

Salad

6 medium vine ripe tomatoes
1 English cucumber (peeled -or- unpeeled)
½ cup thinly sliced red onion

Instructions

Add the olive oil, red wine vinegar, fresh thyme, chopped parsley, balsamic vinegar, honey, Italian seasoning, kosher salt and cracked black pepper to a pint size canning jar with lid. Shake vigorously and set it aside.
Slice the tomatoes in ½ horizontally. Then slice into quarters, then slice each quarter in ½. (This should give you 6 cups.)
Slice the cucumber in ½. Then slice the cucumber in ½ long ways. Slice each ½ cucumber into ¼ inch slices. (This should give you 2 ½ cups.)
Add the quartered tomatoes, sliced cucumber and red onion to a large salad bowl.
Pour the dressing over the salad and toss to combine.

Notes

Storage:

Store any leftovers in an airtight container for up to 2 days.

Tips:

You can use a gallon size ziploc baggie to toss the salad in.
If you do not have a pint size canning jar with a lid, you can add the dressing ingredients to a small mixing bowl and whisk to combine.
You can substitute 2 teaspoons of dried thyme for the fresh thyme. You can also substitute 1 teaspoon of dried parsley for the fresh chopped parsley.
Slice the tomatoes in ½ horizontally. Then slice into quarters, then slice each quarter in ½. (This should give you 6 cups.)
Slice the cucumber in ½. Then slice the cucumber in ½ long ways. Slice each ½ cucumber into ¼ inch slices. (This should give you 2 ½ cups.)

Nutrition