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Cucumber Tomato Salad

5 from 7 votes

This easy Cucumber Tomato Salad recipe is my go-to side salad all summer. It’s fresh and light, making it perfect for hot weather.

Prep Time: 5

Cook Time: 0

marinate time: 10

Total Time: 15

Yield: 4 servings

Course: Salad, Side Dish

Cuisine: American

Ingredients

¼ cup red onion (diced)
1 teaspoon kosher salt
1 tablespoon + 2 teaspoons red wine vinegar (or white wine vinegar)
2 tablespoons + 1 teaspoon extra virgin olive oil
freshly ground black pepper (to taste)
6 Persian cucumbers (halved and sliced)
2 large ripe heirloom tomatoes ( or beefsteak, diced)

Instructions

Add onions to a mixing bowl and top with salt, 2 tablespoons of olive oil and vinegar. Let it marinate 5 to 10 minutes, then add the tomatoes with their juices and cucumber.
Toss well, drizzle with the remaining teaspoon of oil and adjust the salt and vinegar to taste.

Nutrition

Serving: 1¼ cups, Calories: 92kcal, Carbohydrates: 4.5g, Protein: 1.5g, Fat: 1g, Sodium: 284mg, Fiber: 1.5g, Sugar: 2.5g

- WW Points: 3

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