Last Updated on April 13, 2022
What to do with all those tomatoes and cucumbers that are overtaking the garden? Make this Cucumber Tomato Salad!
This salad is perfect for a hot summer day, simply throw everything together and just pop it in the refrigerator and in an hour or more you have a nice crisp cold salad to serve.
Because this salad will be eaten fast, always try to have extra cucumbers and tomatoes around to add to the left over juices.
Keep using the left over liquid until it is completely gone.
Another great way I use this salad. is as a topping on a salad of lettuce.
It makes a healthy, crisp, clean, refreshing, and tangy salad dressing.
This salad is not only great for lunch or dinner, it is a welcome addition to breakfast as well.
What is in this Cucumber Tomato Salad
- Cucumbers – Cucumbers are a fruit that consist of 95% water. They have a mild, clean, and refreshing taste. It is widely prepared and eaten as a vegetable, but yet is a incredible versatile addition to any diet. I did use a “burpless” cucumber and had to peel. But this salad would be wonderful with a English or even better a lemon cucumber. Try different types each time you make this salad.
- Tomatoes – Tomatoes are a nightshade fruit, and are also high in water content. But they do have more nutritional value than a cucumber. Tomatoes do come in so many different sizes, shapes, colors, and tastes. In this recipe I used a grape sized tomato and still had to cut them in half. So go ahead and use any size tomato, just make sure to make the pieces into bite size.
- Real Maple Syrup– This sweet sap adds just the right amount of sweetness to this salad. Honey can be used to sweeten this salad as well.
- Oil – I used Avocado Oil in this recipe. We love the buttery flavor that it brings to this salad.
- Lemon Juice – Lemon juice brings out the flavor of the vegetables. You can use Lime juice for a little something different.
- Seasonings – The Seasonings that I used in this salad are dill, minced garlic, salt, and onion powder. Fresh Dill, garlic, and Onions would be a great switch up.
- Apple Cider Vinegar – Using apple cider vinegar gives this salad a sweet and sour taste, and much smoother than a white or distilled vinegar. Apple cider vinegar also has a added benefit of the beneficial bacteria.
How to make this tasty salad
Clean and slice the fresh cucumbers and tomatoes and place into a medium sized serving bowl.
Grape Sized Tomatoes 
Cucumbers 
In a measuring cup, add the oil, lemon juice, vinegar, and seasonings and blend.
Once blended, pour over the freshly cut tomatoes and cucumbers, then stir until the veggies are evenly coated.
Cover the bowl and place into the refrigerator for no less than one hour.
When ready to serve, pull out of the refrigerator and stir.
Serve as a side dish or as your main dish.
This salad will keep for a few days in the fridge.
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Cucumber Tomato Salad
Ingredients
- 1 Pint Grape Sized Tomatoes Or any tomato
- 3 to 4 Medium Cucumbers
- 1/4 Cup Avocado Oil
- 1 Tbsp Lemon Juice
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Dill
- 1 tsp Onion Powder
- 1 tsp Minced Garlic
- 1/4 tsp Salt
Instructions
- Clean and slice the fresh cucumbers and tomatoes and place into a medium sized serving bowl.
- In a measuring cup, add the oil, lemon juice, vinegar, and seasonings and blend.
- Once blended, pour over the freshly cut tomatoes and cucumbers, then stir until the veggies are evenly coated.
- Cover the bowl and place into the refrigerator for no less than one hour.
- When ready to serve, pull out of the refrigerator and stir.
- Serve as a side dish or as your main dish.
- This salad will keep for a few days in the fridge.
