Tomato and Cucumber Salad
Recipe: #44340
March 19, 2025
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Cucumber, Onions, Australian, Italian, Spanish, Christmas, Easter, Picnic, Romantic Dinner, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"When your garden or the markets are over run by cucumber and tomatoes, this salad is a must, especially if it is a hot summer's day. This salad would lend itself to your adding your own additions quite well, you could always add ~ feta, extra herbs, baby mozzarella balls or even avocado. You can leave your peel on the cucumber and slice, I prefer to de seed and cut chunks, I like to also de seed the tomatoes and cut in quarters and cut the quarters in half again, the dressing is not as watery if cucumber and tomatoes are de seeded."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (189.1 g)
- Calories 92.4
- Total Fat - 7.1 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 14.3 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 1.9 g
- Sugars - 4.3 g
- Protein - 1.5 g
- Calcium - 21.9 mg
- Iron - 0.5 mg
- Vitamin C - 19.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the tomatoes in a large bowl and sprinkle the cut tomato with a good pinch of the sugar and gently mix the tomatoes through by hand (this is to take the acidity from the tomato so not much sugar is needed) and let sit while making the dressing.
Step 2
Whisk your olive oil, vinegar, salt, and pepper together in a small bowl (whisk well the dressing will come together).
Step 3
Place the cucumbers & the basil in with the tomatoes and pour the dressing over them, carefully toss well until everything is well coated.
Step 4
Let the salad stand for at least 15 - 20 minutes to let the flavours blend and soak through the salad.
Step 5
Serve and enjoy.
Tips
No special items needed.
0 Reviews
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