This Cucumber and Tomato Salad is a healthy tomato salad recipe made with vinegar, olive oil,… | Fresh tomato recipes, Healthy low carb recipes, Low carb side dishes

A light, fresh salad with cucumber and tomato.

introduction

This Cucumber and Tomato Salad is a simple, healthy salad. It uses fresh vegetables, olive oil, and a little vinegar. You can make it in minutes. It is low in carbs and full of fresh taste.

why make this recipe

This salad is quick to make. It uses few ingredients you likely have. It is fresh, light, and healthy. Serve it as a side or a light lunch. It pairs well with many main dishes.

how to make Cucumber and Tomato Salad

Make sure your vegetables are fresh. Chop them into bite-size pieces. Mix the dressing, toss everything, and taste. Serve right away or chill a short time for cold salad.

Ingredients :

• 2 cups chopped tomatoes (about 2 medium)
• 1 large cucumber, sliced or chopped
• 1/4 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar or apple cider vinegar
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley or basil
• Optional: 1/3 cup crumbled feta cheese

Directions :

1. Wash and dry the tomatoes and cucumber.
2. Chop the tomatoes and cucumber into bite-size pieces. Put them in a bowl.
3. Add the sliced red onion and chopped herbs.
4. In a small cup, mix olive oil, vinegar, salt, and pepper.
5. Pour the dressing over the vegetables.
6. Toss gently so the salad is coated.
7. If you use feta, sprinkle it on top and toss once more.
8. Taste and add more salt or pepper if needed.

how to serve Cucumber and Tomato Salad

Serve this salad cold or at room temperature. It is a good side for grilled fish, chicken, or a simple sandwich. You can also add it to a bowl of greens for a light meal.

how to store Cucumber and Tomato Salad

Put the salad in an airtight container. Store it in the fridge. Eat within 1 to 2 days for best texture. The salad will get a bit watery after a day because tomatoes release juice.

tips to make Cucumber and Tomato Salad

• Use ripe but firm tomatoes for best taste and less liquid.
• Salt the salad just before serving to keep it crisp.
• Cut vegetables into even pieces so each bite has a mix of flavors.
• Chill the dressing before adding if you want a cold salad right away.
• If you need less liquid, remove tomato seeds before chopping.

variation (if any)

• Add crumbled feta for a creamy, salty bite.
• Add sliced olives or a small chopped bell pepper for more color.
• Add diced avocado just before serving for a richer salad.
• Use lemon juice instead of vinegar for a brighter taste.

FAQs

Q: Can I make this salad ahead of time?
A: You can make it 30–60 minutes ahead. For best texture, add salt and any soft ingredients like avocado or feta just before serving.

Q: What tomatoes work best?
A: Use ripe but firm tomatoes. Roma or vine tomatoes work well. Avoid overly soft or mealy ones.

Q: Can I skip the onion?
A: Yes. If you do not like raw onion, use a small amount or soak slices in water for 10 minutes to reduce sharpness.

Q: Is this salad low carb?
A: Yes. It is low in carbs and fits well in a low-carb side dish plan.

Q: Can I use frozen cucumber or tomato?
A: No. Frozen vegetables become soft and watery. Use fresh produce for best results.

Conclusion

For a fresh twist, you can try a similar salad with avocado shown in this recipe Cucumber Tomato Avocado Salad – Wholesome Yum. For another low-carb take with cheese, see this version Cucumber Tomato Feta Salad | That Low Carb Life.

Cucumber and Tomato Salad

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• Author: jena
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A light and fresh salad combining ripe tomatoes, cucumbers, and a tangy dressing.

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Ingredients

Scale 1x2x3x

• 2 cups chopped tomatoes (about 2 medium)
• 1 large cucumber, sliced or chopped
• 1/4 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar or apple cider vinegar
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley or basil
• Optional: 1/3 cup crumbled feta cheese

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Instructions

1. Wash and dry the tomatoes and cucumber.
2. Chop the tomatoes and cucumber into bite-size pieces and put them in a bowl.
3. Add the sliced red onion and chopped herbs.
4. Mix olive oil, vinegar, salt, and pepper in a small cup.
5. Pour the dressing over the vegetables.
6. Toss gently to coat the salad.
7. If using feta, sprinkle it on top and toss once more.
8. Taste and add more salt or pepper if needed.

Notes

This salad can be made ahead of time but salt just before serving for the best texture.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 5g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg

Keywords: salad, cucumber, tomato, healthy, vegetarian