It doesn’t get easier than a cucumber and tomato summer salad!
Fresh cucumber and juicy ripe tomatoes are all you gotta really make this salad shine.
Marinating cucumbers and tomatoes in vinegar with a touch of lemon zest infuses the dish with tangy citrus flavor.
Photo: Greg DuPree
ThisChopped Cucumber & Tomato Salad with Lemonis the simple summer salad you’ve been looking for.
We love the textural differences between the crisp, clean cucumbers and the juicy, ripe tomatoes.
This antioxidant-packed salad is light and refreshingthe perfect addition to a perfect summer day.
Keep reading for cooking success tips, including what ingredient swaps you’re able to make.
Slowly pour in 3 tablespoons oil; whisk to combine.
Add 1 cucumber, 1 pound tomatoes and 2 tablespoons shallot and toss to combine.
Let stand at room temperature for at least 1 hour or up to 2 hours before serving.
Just before serving, stir in 2 tablespoons parsley (or basil).
Serve with a slotted spoon.
Frequently Asked Questions
Absolutely.
you could make the dressing a few days in advance and the salad a day ahead.
Store both in airtight containers in the refrigerator.
it’s possible for you to store leftover salad in the same way.
It should last about a week, but the vegetables will soften a little with each passing day.
You could serve this salad for lunch alongside a cool and refreshingtuna saladoregg saladsandwich.
For dinner, it would be excellent with pasta or any meat or fish coming off the grill.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
