Made with only a few simple ingredients, this Cucumber Tomato Salad is a refreshing side to any meal. Light but satisfying, you’ll want to enjoy this salad all summer long.
Servings6 servings
Author John Kanell
Ingredients
3 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup olive oil (80ml)
1 English cucumber thinly sliced
2 cups small tomatoes chopped (300g)
¼ large red onion sliced
2 tablespoons chopped fresh basil or parsley
Instructions
In a large mixing bowl, whisk together the vinegar, salt, and pepper. Slowly whisk in the olive oil.
Add the cucumbers, tomatoes, red onion, and basil. Toss until well combined.
Cover and chill for 30 minutes before serving. The salad is best if enjoyed within 2 days.
Notes
Instead of red onions, you can use shallots.
If you’re out of basil, any fresh herb will taste amazing with this tomato cucumber salad. Try using dill, parsley, or tarragon.
Try to make this recipe ahead of time, as the flavors meld together wonderfully after some time to chill in the fridge. The vegetables are also able to soak up some of the vinegarette, leading to a more flavorful salad.
You can cut the vegetables however you please. You can dice the cucumbers, slice the tomatoes, or dice the red onions instead.
Nutrition
Calories: 126kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 392mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.4mg
Category: Salad
Kidney Bean Salad
1 can (2 lb. 8 ½ oz) kidney beans
1/4 cup Cheddar Cheese, diced into small squares
1 small stalk celery, chopped very small
1 large red onion, chopped very small
1/4 tsp dill relish
2 hard boiled eggs, cooled and diced
mayonnaise or salad dressing to your taste.
Pour kidney beans in strainer. Run cold water until all syrup is off and place in a large bowl.
Add celery,and red onion.
Stir in dill relish, diced cheese mayonnaise or salad dressing.
Mix in the diced eggs and blend in carefully so as not to break the eggs down anymore than they are already.
Chill.
Dixie’s Crawfish Cole Slaw Using Ramen Noodles
Source: Executive Chef John Sievers – Dixie’s
1 head cabbage, shredded
5 green onions, chopped
1 red pepper, diced
1 cup toasted slivered almonds
1/2 cup toasted sesame seed
1 package shrimp-flavored Ramen noodles
1/2 to 1 pound crawfish meat tail
Dressing
1 cup peanut oil
1/4 cup granulated sugar
1/4 cup cider vinegar
2 teaspoons salt
2 teaspoons pepper
Flavor package from Ramen noodles
Combine all ingredients with a whip. Heat crawfish in a frying pan, and add dressing. Heat through and pour over slaw.
Serve warm.
Seafood Salad
Can be served either as a salad, on lettuce, or on split croissants. This recipe uses imitation crab meat, but of course the real thing is always better.
1/2 lb imitation crab meat, shredded
1 cup cooked salad shrimp
1 cup diced celery
1/2 cup mayonnaise, low-fat is okay
1/4 cup sliced whole green onion
1 Tb lemon juice
3 hard-boiled eggs, peeled, chopped
Optional: 2 Tb chopped black or green olives, chopped
Mix all ingredients together.
Refrigerate for at least 1 hour.
Serves : 8
Asian Sesame Chicken Salad
2 tsp esame seed
1 Tb oil
1 medium green bell pepper, cut into bite-sized strips
1 small red bell pepper, cut into bite-sized strips
1 ½ lb boneless skinless chicken breast halves, cut into 3/4-inch pieces
1/4 cup rice vinegar
2 Tb sugar
1 Tb soy sauce
1 tsp grated gingerroot
1/4 tsp Asian sesame oil
5 cups thinly sliced Chinese (napa) cabbage
1 cup halved fresh snow pea pods (about 4 oz.)
Cook sesame seed in large nonstick skillet or wok over medium-high heat for 3 to 4 minutes or until light golden brown, stirring occasionally. Remove seed from skillet; set aside.
Heat oil in same skillet over medium heat until hot. Add bell peppers; cook and stir 2 to 3 minutes or until crisp-tender. Remove peppers from skillet; set aside.
Add chicken pieces to same skillet; cook and stir 4 to 6 minutes or until no longer pink. Add vinegar, sugar, soy sauce, gingerroot and sesame oil; cook and stir until thoroughly heated and bubbly. Remove from heat.
In large serving bowl, combine cabbage and pea pods. Add chicken mixture, bell peppers and sesame seed; toss gently to coat.
6 servings
Cucumber And Onion Slices
My momused to make this every once in awhile. I think she and I were the only ones in the family that liked it when I was young. Of course, mom used a pinch of salt, a splash or 2 of vinegar, a glug or so of oil, and filled the jar up the rest of the way with water. I have tried to give measurement to the splash and glug, but the pinch has to stay.
2 cucumbers, sliced in ¼ inch slices
1 med. onion, sliced in ¼ inch slices and separated
½ cup vinegar
¼ cup water
¼ cup oil
a pinch of sugar
a pinch of salt and pepper
I have been known to add tomato wedges, but mom never did. I’m not too sure she used sugar either.
Slice cucumbers and onion. Separate the onion slices into separate rings. Layer cucumbers and onion slices in a wide mouth, quart, canning jar. Mix sugar and water together until dissolved and pour into jar. Add all the rest of the ingredients. If you need to, add more water so that cucumbers and onions are covered with liquid. Screw lid and ring onto jar and shake it to mix up the liquid. Let stand at least an hour before eating the vegetables. Mix the vegetables and liquid up again before serving. You can of course, pour the liquid over the cucumbers and onions in a bowl with the same results. Use a slotted spoon to dip out the vegetables for serving.
Marinated Tomato & Cucumber Salad
This is absolutely one of my favorite summer dishes
4 lg. tomatoes, cut into wedges
2 cucumbers, peeled & cubed
1 lg. Vidalia onion, peeled & sliced (Red onion is also great with this salad)
½ C olive or salad oil
¼ C cider vinegar
1 Tb sugar or splenda
½ tsp salt
1/8 tsp oregano
Pinch of dill or 1 Tb of chopped fresh dill
Pinch of basil or 1 Tb of chopped fresh basil
Optional:
1/8 tsp Garlic powder or finely chopped clove of garlic
Crumbled feta cheese
Whole drained black olives
Put prepared vegetables in large salad bowl. In smaller bowl combine remaining ingredients with wire whip until salt and sugar dissolve. Pour dressing over vegetables and let stand in refrigerator about 1 hour before serving for best flavor.
Ambrosia Fruit Salad
“Shredded coconut and fruit and nuts are folded into whipped topping and chilled.
1 (8 ounce) container frozen
1 container whipped topping, thawed
1-2 oranges, peeled and cut small (no seeds please)
1-2 apples, cored, peeled and cut into small chunks
1-2 bananas sliced into chunks
2 ½ C shredded coconut
½ C chopped walnuts
1 (8 ounce) can fruit cocktail, drained(retain juice)
1 (8 ounce) can pineapple chunks, drained
(retain juice)
1 (11 ounce) can mandarin oranges, drained
3 C miniature marshmallows
1 (10 ounce) jar maraschino
Optional:
1 tsp ground nutmeg
1 tsp ground cinnamon
1 jar Maraschino Cherries, drained with cherries
patted dry with a paper towel right before serving
Drain the pineapple chunks, and fruit cocktail saving the juice to place the apples and bananas in so they don’t brown while you are making the salad.
Prepare the fruit and let soak in juice while combining the other ingredients.
In a large bowl, combine the whipped topping, coconut, chopped nuts, drained fruit cocktail & pineapple, mandarin oranges, marshmallows, nutmeg and cinnamon. Mix together well. Drain cut fruit and add. Mix well and refrigerate for 30 to 45 minutes. Top with cherries right before serving.
Yields: 12 servings