Every meal needs a protein, a carb, and a side of veggies. This 3-ingredient tomato cucumber salad is the easiest side of veggies you can make. The only easier option is to serve a bunch of cucumbers and tomatoes not diced and unseasoned. The preparation is so quick and simple, it’ll make you wish you knew about this salad sooner.
What we look for in a side salad is freshness. This is not a potato salad or a coleslaw, that goes so well with chicken wings and BBQ ribs. This tomato cucumber salad will be a great pairing for some grilled chicken with rice, and other healthy and light dishes.
How to make Tomato Cucumber Salad?
1- To prepare the dressing, mix olive oil, oregano, salt, pepper, and vinegar or lemon juice, in a mixing bowl.
2- Add diced cucumbers, tomatoes, and red onion to the dressing, and mix.
3- Taste the salad, and season with more salt and pepper if needed.
Can I add other ingredients to the tomato cucumber salad?
Of course! As this salad only has 3 ingredients, you are encouraged to add more and make it your own. Some popular additions include bell pepper, romaine or iceberg lettuce, and cheese. Feta cheese will give it a Greek salad vibe, while panela cheese is a lot creamier and softer.
What kind of vinegar should I use for my tomato cucumber salad?
The best kind of vinegar for this salad is red wine vinegar. Of course, you can experiment with flavors and try different types. If you don’t like vinegar at all or just don’t have any at home, try adding lemon juice instead. It’ll add a strong flavor that is quite different, but delicious nonetheless.
Should I peel my cucumber?
Peeling your cucumber before cutting it into pieces and adding it to the salad can make the overall taste more tender and polished. However, that’s not an important pre-requisite for this recipe.
- 2 cucumbers, peeled and sliced
- 1 red onion, sliced into rings
- ½ pint of cherry tomatoes, sliced in half
- ⅓ cup white vinegar
- ¼ cup oil
- ⅔ cup water
- 3 tbsp granulated sugar
- Salt and pepper to taste
Cut the cherry tomatoes in half
Slice the red onion into slices
Peel and slice the cucumber, (you could then cut each slice into fourths, depending on the thickness)
In a bowl mix the water with the vinegar and oil
Stir in the salt and pepper to taste
Pour the liquid over the cucumber, tomato and onion mixture
Stir to combine well
Refrigerate for up to an hour before serving
156 Calories 10g Fat 18g Carbs 2g Protein