Cucumber tomato salad is a great refreshing summer salad with a tangy citrus vinaigrette dressing mixed with fresh herbs.

Ingredients needed

Cucumber
Cherry tomatoes or roma tomato
Fresh basil
Olive Oil
White wine vinegar
Lemon
Salt & black pepper

Quick tip before starting

Cucumbers are well known to mess up a salad because they release so much water. Getting a seedless cucumber will help this. But, using my salt method with almost eliminate excess water. You want to avoid this because all the water will cause your salad to be bland.

Storing the recipe

As mentioned above the cucumber will release some water along with the other vegetables. This salad will last about 2-3 days depending on how fresh the ingredients were to start. Place in a covered bowl with a lid and that is good enough for storage. This is not a recipe to be frozen.

What to serve with cucumber tomato salad

Cucumber Tomato Salad

Cucumber tomato salad is a great refreshing summer salad with a tangy citrus vinaigrette dressing mixed with fresh herbs.

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Course: Salad

Cuisine: American

Keyword: Cucumber Tomato Salad

Prep Time: 20

Salting cucumber: 1

Total Time: 1 20

Servings: serving

Calories: 128kcal

Equipment

vegetable slicer

Ingredients

Dressing

1/4 cup olive oil
2 tablespoon white wine vinegar
1 lemon, juiced only 1 lemon needed for the recipe

Salad

2-3 cucumbers sliced
1 pint cherry tomatoes halved
1/2 cup fresh basil, chopped
1 lemon, zested only 1 lemon needed for the recipe
salt & pepper to taste

Instructions

To start. you want to thinly slice the cucumbers. Using a cheap vegetable slicer will do the trick in no time and keep the slices super even.
Next, in a bowl salt the cucumbers heavy and cover. Place in the refrigerator for 1 hour. At the 30 minute mark drain the water in the bowl. At 1 hour remove the bowl and rinse the salt from the cucumber. Lightly pat them dry.
Cut up the tomatoes. If using cherry tomatoes simply cut them in half.
Then, chop up the basil and measure out 1/2 cup.
In a large bowl, add the cucumbers, tomatoes and basil. Now, zest the lemon over the bowl.
Next, in a small bowl add olive oil, white wine vinegar and squeeze the lemon you just zested. Give it a blend or a good stir then add to the salad bowl.
Mix everything well then serve.