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Close up of southern cucumber tomato salad in a glass serving bowl.
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5 from 1 vote

Southern cucumber tomato salad

Fresh summer salad to use up all of the tomatoes and cucumbers from your garden.
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 4
Calories: 98kcal
Author: Maria

Ingredients

  • 1 large English cucumber thinly sliced
  • ¼ of a red onion or sweet onion - thinly sliced
  • 3 medium tomatoes or 10 ounces of cherry or grape tomatoes
  • Handful of chopped fresh herbs of choice I used parsley and basil
  • ¼ cup vegan feta optional
  • 1 avocado optional

Vinaigrette

  • 1 tablespoon olive oil
  • 2 tablespoons white vinegar
  • 1 clove garlic minced
  • ½ teaspoon sugar or maple syrup
  • ¼ teaspoon salt or to taste
  • Pepper to taste

Instructions

  • Slice the cucumbers, tomatoes and onions. Dice your avocado. Chop your fresh herbs.
  • Add all of the vegetables, herbs and vegan cheese to a large mixing bowl.
    1 large English cucumber, ¼ of a red onion, 3 medium tomatoes, 1 avocado, ¼ cup vegan feta, Handful of chopped fresh herbs of choice
  • Mix all of the vinaigrette ingredients in a small jar and stir well. Pour it over the cucumber salad.
    1 tablespoon olive oil, 2 tablespoons white vinegar, 1 clove garlic, ½ teaspoon sugar, ¼ teaspoon salt, Pepper to taste
  • Taste and adjust the seasonings as needed. Let chill in the fridge, covered, for at least an hour

Notes

If you'd like this to be a little less watery, de-seed the tomatoes and cucumbers (you don't have to de-seed an english cucumber, as it doesn't have a lot of seeds to begin with)

Nutrition

Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 104mg | Potassium: 391mg | Fiber: 3g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 14mg | Calcium: 21mg | Iron: 1mg