Tomato and Cucumber Salad

Tomato and Cucumber Salad screams summer freshness! Prepared with sliced cucumbers, cherry tomatoes, sliced red onion, and fresh dill, this salad tastes divine. Tossed in an aromatic, seasoned dressing made with vinegar and avocado oil, crumbled salty cheese is added for flavour and creaminess.

When it comes to salad and summertime, nothing beats a light and refreshing salad like this Tomato and Cucumber Salad. Well, actually, that’s a lie! Do you know what does beat it? A light and refreshing salad with lots of flavour and lots of crunch that’s easy to prepare and also easy on the wallet. Wouldn’t you agree? Come to think of it, this salad still takes the top spot because it checks off all of those points!

We are not the salad type. I don’t mean that we don’t like salads. I simply mean that we don’t eat them as often as we should. That just might change though, because I’ve been experimenting with summery salads that are lettuce free. I love lettuce, but it’s in every salad you eat! It becomes boring and bland quite fast. If you want a change from the every day, boring salad, this one is for you!

THE BEST TYPE OF CUCUMBERS FOR SALAD

To be honest, you can use any type of cucumber you like the most. In this particular case, I’m using the pickling cucumbers that I grew in my garden this summer. It was my second time growing cucumbers and to be quite honest, I wasn’t a huge fan of eating the pickling cucumbers raw – even though they are totally fine that way! I’m not a huge cucumber lover, but John.e is, so I asked him. He thought that pickling cucumbers were fine, but the skin is thicker, which he didn’t care for.

So, if I had to make a recommendation, it would most certainly be English cucumbers here. These are sometimes known as hothouse cucumbers as well. English cucumbers are usually a little more expensive, but because there are so few ingredients in this salad, it would be wise to use the best. Unlike other generic cucumbers, English cucumbers are seedless, which means they will release much less water when sliced – this will keep your salad from getting too watery!

You will know English cucumbers by three criteria – they are a really deep green colour, the one end looks rather pinched instead of evenly rounded like the end of most cucumbers, and lastly, English cucumbers are almost always wrapped in plastic at the grocery store.

SUMMER FRESH TOMATOES

If you’re thinking about making this Tomato and Cucumber Salad, you must have some summer fresh tomatoes and cucumbers on hand, right? The whole concept of a simple recipe like this is about combining fresh tomatoes and cucumbers with a few basic ingredients. I have used cherry tomatoes, however, any tomato will do, but I think the best tomatoes are the ones with more meatiness.

When a tomato is described as being meatier, it simply means that the ratio of tomato flesh to the seeds and pulp mixture is higher. A good example of this is the beefsteak tomato. They are quite large and the walls of the tomato are thick and sturdy. They’re most often found on sandwiches for this reason.

For me, personally, I prefer the roma tomato. In my opinion, this variety has the best flavour, and most certainly, the best colour. A perfectly ripe roma tomato has a deep red colour and just pops in contrast to other recipe ingredients. I use the roma tomato almost exclusively in my recipes. Tomatoes on the vine are perfect for this recipe too! For the sake of simplicity and ease, I’m using cherry tomatoes so that I don’t have to chop too much. I just sliced them in half and they were ready.

CHERRY TOMATOES

As I said, all tomatoes will work in this dish. My favourite type of tomatoes are the tomatoes on the vine. I think they taste sweeter than other local tomatoes. If I’m simmering a sauce all day, or if I’m canning with tomatoes, I always use roma tomatoes. They have thicker walls and less pulp/water content.

For this recipe, it’s not that the larger tomatoes will not work, it’s just that they won’t give you the same effect. You should use grape or cherry tomatoes. Just give them a good wash and cut them in half from the stem to the base.

Since there are very few ingredients, try to use tomatoes that are super fresh and bright red. A bright red tomato is the best way to be sure it’s perfectly ripe. It should have a good weight to it and it should smell like a tomato. Cherry tomatoes can be found in red, orange, and even pink and black. (Not really black in colour, more burgundy, but they’re called black cherry tomatoes.) Oftentimes, I see pint containers of small heirloom tomatoes – yellow, red, orange, green – heirloom tomatoes would be gorgeous! I used all red, but any colour will work just fine.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Cucumbers – You can use any cucumber that you prefer, although, as previously mentioned, I would recommend English cucumbers.
• Tomatoes – I’m using cherry tomatoes that I sliced in half. You can use any tomato, even larger varieties. You can dice them or cut them into wedges like a garden salad.
• Red Onion
• Dill – Use fresh dill for maximum flavour.
• Parsley – For colour and garnish.
• Oregano – I’m using fresh oregano, but if you don’t have any, add 1/2 teaspoon of dried oregano to your dressing.
• Feta – The saltiness in feta can vary greatly from brand to brand, so use a feta that you are used to eating. Crumbled feta works best in this recipe.
• Avocado Oil – You can use extra virgin olive oil too.
• Honey – For just a little sweetness.
• Red Wine Vinegar
• Rice Vinegar
• Garlic – One clove is enough. I like to grate the garlic to avoid getting larger pieces in the salad.
• Salt and Ground Black Pepper

HOW TO MAKE A TOMATO AND CUCUMBER SALAD

Transfer the prepared cucumber, tomatoes, red onion, dill, parsley, and oregano leaves to a large mixing bowl and set aside. Next, in a small mixing bowl, whisk together the avocado oil, honey, red wine and rice vinegars, garlic, sea salt, and ground black pepper. Pour the dressing into the bowl with the veggies and toss well to coat. Add two-thirds of the crumbled feta and toss gently. Cover and refrigerate for 30 minutes. Once chilled, plate and garnish the remaining feta. Serve immediately.

STORING LEFTOVER SALAD

If you have any leftovers, the best way to store them would be to transfer the salad to a food-safe container with a tight-fitting lid. Place it in the refrigerator. From the time the salad is first prepared, it will last in the fridge for two days.

The cucumbers will release a lot of water, which will certainly impact the overall look of the salad. But, since the dressing is made with oil and vinegar, it would make a huge difference. Be sure to toss the salad well each time you remove some from the bowl.

If you feel that you might not want any leftovers at all, take a look at the size of the recipe. You can just half every single ingredient to make a salad that’s half the size. As written, the recipe will serve four people as a side.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!