Cucumber Tomato Onion Salad with Balsamic Dressing
A beautiful fresh heirloom tomato salad with cucumbers, red onions, and an oil-free balsamic vinaigrette. This cucumber tomato salad is a delicious side dish for any summer meal.
Summer’s not over yet, guys! My Facebook feed has abruptly become all things pumpkin, and I’m like, “no, just no.” I mean, it’s not even Labor Day! Last weekend I had the most glorious stroll through the Saturday farmers market and could not get over the all the beautiful tomatoes.
I loaded up my basket with tomatoes of all colors and sizes and a bunch of fresh basil, and knew I wanted to make a tomato salad. When tomatoes are this spectacular this time of year, it’s best to keep things simple and let them shine like they do in this cucumber, tomato, and red onion salad. I know I’m not the only one with heaps of tomatoes right now, because my easy Salsa, Marinara, Fresh Tomato Soup recipes are currently my post popular. And don’t forget authentic tomato Bruschetta!
These colorful miniature tomatoes were just a tiny section of the array of tomatoes from one farm. The farmers market is such a happy, vibrant place. I always leave feeling uplifted.
Cucumber Tomato Salad Ingredients
Could it get any simpler? August-September produce makes cooking, or not cooking, in this case, so easy and delicious. If you planted a summer garden, you may have these ingredients in the backyard. Otherwise I recommend picking them up at your local farmers market or produce stand.
- 2 heirloom tomatoes (I like to use one red and one yellow)
- 1 pint of cherry or grape tomatoes in any color
- 1 hothouse cucumber or 3 small Persian cucumbers. I like these because they don’t need peeling.
- a bunch of basil
- an simple balsamic vinaigrette
Other nice additions are mozzarella, ricotta (I use my favorite vegan ricotta), or kalamata olives. A bed of arugula is nice too. Want to make it a meal? Go with the bed of greens and add chickpeas or white beans and avocado.
How to Serve Your Cucumber Tomato Salad
Show off these beauties by slicing and arranging on a flat platter. Even a cutting board will do! Serve on a bed of arugula if you’d like some greens. I added bowls of ricotta and balsamic dressing right to the platter. I like to serve this tomato salad platter with crispbread crackers. Spread some ricotta on top, then add tomato and basil and top with a drizzle of the dressing for the most delicious snack.
For a more casual cucumber tomato salad, add the ingredients straight to a bowl and toss with the vinaigrette.
This tomato salad can be made hours in advance, and if you aren’t a fan of raw onions, I recommend it. The onions will soften and mellow while the marinate in the vinaigrette. If you prefer bright fresh flavors, like I do, serve it right away.
More Salads You’ll Love
- Avocado Salad
- Kale, Orzo, and Tomato Salad
- Cowboy Caviar with Avocado
- Greek Chickpea Salad
- Mediterranean Lentil Salad
- Lemon Tahini Salad Dressing
- Strawberry Spinach Salad
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 2 large heirloom tomatoes
- 1 pint cherry or grape tomatoes
- 3 Persian cucumbers, sliced
- 1/2 red onion, peeled and thinly sliced
- sea salt and freshly cracked pepper, to taste
- 1 small bunch fresh basil, sliced
- In a small bowl or jar, whisk together the balsamic, Dijon, and syrup. Whisk until smooth.
- Slice the large tomatoes into wedges, and the small tomatoes in half. Place in a salad bowl or arrange on a platter. Add the sliced cucumber and onion, and garnish with as much basil as you'd like. Season with salt and pepper.
- Serve the balsamic vinaigrette on the side or let the veggies marinate in it for several hours.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 73 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 172mg Carbohydrates: 17g Fiber: 3g Sugar: 12g Protein: 2g