Go Back
–+ servings
Colorful cucumber and tomato salad in a glass bowl with a wooden spoon.
Print Recipe
5 from 2 votes

Easy Garden-Fresh Cucumber and Tomato Salad

Chopped cucumbers, sliced red onion, and cherry tomatoes are tossed in a house-made light vinaigrette.
Prep Time15 minutes
Chill time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American
Keyword: cucumber, salads, tomato
Servings: 8 people
Calories: 80cal
Author: Amy Desrosiers
Cost: $5

Equipment

  • Measuring Cups & spoons
  • cutting board & knife
  • large mixing bowl
  • Whisk
  • small bowl
  • refrigerator

Ingredients

  • 2 medium cucumbers diced
  • 2 cups cherry tomatoes halved
  • 1 medium red onion sliced thinly
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon dried parsley
  • salt & pepper to taste

Instructions

  • Start by slicing the cucumbers in half. If your cucumber is seedy, use an ice cream scoop to remove the excess seeds.
  • Then, chop the cucumbers into small, pieces. Add the cucumbers to a large bowl along with the halved tomatoes and thinly sliced onions.
  • Add extra virgin olive oil, vinegar, and spices to a small bowl and whisk.
  • Add the dressing to the veggies and stir.
  • Season the salad with salt and pepper to taste, and then refrigerate it for at least an hour to allow the flavors to meld together.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1serving | Calories: 80cal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg