Tomatoes and cucumbers are the staple of just about every summer kitchen. I had plans to do an elaborate salad for the holiday weekend, but when it came down to it, I went quick and easy with my tomato cucumber salad. As a non-mayo, vinegar based salad, it travels well and doesn’t go bad quickly on a hot summer day. If you don’t want to mess with a dressing, store bought will work just fine and save even more time.
Tomato Cucumber Salad
Tomato Cucumber Salad
Prep time
Total time
A very fast salad to put together and it's very light and healthy.
Author: Diana
Recipe type: Summer Side Salad
Serves: 8
Ingredients
- 2 whole cucumbers.
- 4 tomatoes
- 2 green onions
- fresh parsley
- fresh dill
- salt
- pepper
- Olive Oil
- Red Vineger
Instructions
- Peel skin from cucumbers, slice in half lengthwise and scoop out seeds with a spoon.
- Slice the cucumber in half again and slice thinly across all down the length of the cucumber.
- Place the cucumbers in a bowl.
- Slice the tomato to be in a similar size and shape as the cucumbers; leaving the seeds and juice behind add the tomato to the cucumber in the bowl.
- Thinly slice the green cucumbers and add to the tomatoes and cucumber.
- Add 1 tbs red wine vinegar and 2 tbs of olive oil to a small container.
- Finely chop parsley and dill and stir into bowl or jar (that has a lid) with oilve oil and vinegar.
- Place lid on top of the bowl with the dressing and shake.
- Add to the tomato cucumber mixture and toss
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