Cucumber Tomato Salad – Easy summer side dish, combo of fresh tomatoes, cucumbers, red onions with a simple homemade vinaigrette.
Almost a month ago we created this recipe Live on Facebook. Woot! Have you joined in on any Facebook Live videos yet? For me they are a bit nerve-wrecking. But I love how they are growing my confidence, people skills and public speaking. All which I really need help with. So even though I’m not great at it. And even though I’m not changing the world with my videos I’ll continue to do them because they really are helping my personal growth.
So this recipe was created live and you can catch that episode here. We created a cucumber tomato salad with a homemade vinaigrette. It was tasty, fresh and healthy.
My favorite part of this is the healthy factor. I get super tired of green salads and I really need to mix things up in my life so this is still healthy but it has a different twist with just a few ‘hero’ veggies and I love it.
As I mentioned in the video this recipe idea came from a food court. Yup. How crazy is that? Find out all the details in the video if you want to hear more. 🙂
The thing that surprised me most about this recipe though….
is that my husband came home and dug right into it and loved it. That’s a surprise simply because he typically doesn’t like fresh tomatoes. But I’m guessing that this delicious homemade dressing was what won him over. My daughter also enjoyed it and she doesn’t like fresh tomatoes either. So it’s safe to say that this recipe is going to be used time and again around here. Especially since I can now get some of my non-tomato loving family to eat it. Win-win!
Til we meet and eat again,
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- 2 medium cucumbers
- 4-6 Roma tomatoess
- 1 red onion
- ¼ cup olive oil
- ¼ canola oil
- 2 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- Slice cucumbers. Cut tomatoes to your liking. I cut in slices and then each slice in half. Slice red onions thinly. Separate rings.
- Combine cucumber, tomatoes and red onion pieces in a large bowl.
- In a mason jar with a tight fitting lid or a dressing shaker combine the olive oil, canola oil, red wine vinegar, Dijon mustard, salt and pepper. Shake until fully combined.
- Pour over vegetables. Serve immediately or refrigerate until serving.
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