I love cucumbers. I think they’re kind of an underrated vegetable. They’re nice and crunchy on salads and they’re a perfect vessel for things like hummus or guacamole. Plus they’re relatively inexpensive and they keep well in the fridge. How many more reasons do you need, right?
Anyways, they’re so good in this easy tomato cucumber salad. I made it look a little fancier thanks to my spiralizer but if you don’t have one, you can just slice it with a knife or make ribbons with a vegetable peeler.
The seasonings are simple so you only need a few basic pantry staples. A summer side dish has never been simpler than this easy tomato cucumber salad!
Since this recipe is so simple, fresh produce is essential. I highly recommend making this when tomatoes are in peak season. A bland, white tomato will ruin this dish, so save this recipe for when tomatoes are exploding in the summer!Print
- 1 cucumber
- 1/2 red onion
- 4 vine ripened tomatoes
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1/4 tsp coarse sea salt
- Using a spiralizer or a mandoline slicer, slice the cucumber into long, thin strips.
- For the onion, cut into quarters and slice.
- Slice the tomatoes into quarters and then halve the quarters.
- Toss everything into a large bowl and coat with olive oil and vinegar.
- Sprinkle with salt and pepper and serve.
This salad also kept really well in the fridge so we had leftovers the next day. That’s the nice thing about lettuce-free salads. You don’t have to worry about it wilting the next day!
I’m not spending much time in the kitchen today, though! I have a couple of good friends from Ohio visiting and we’ve been doing all sorts of “Richmond” things. Yesterday we floated down the river and today we’re seeing more of the historical sites. Isn’t it fun when friends come to visit and you get to be a tourist in your own city? I love it!