|A favorite simple salad in the summer featuring garden fresh cucumbers and tomatoes, red or sweet onion and dressed in a simple vinegar and olive oil dressing.|
Simple Summer Cucumber, Onion and Tomato SaladThere is seriously nothing to this salad really, but with fresh tomatoes and cukes startin' to come in, it is definitely worth a quick mention. In fact, with this heat here lately salads are perfect for lunch, or even a light dinner when it's just too hot to think about food, but I get bored with just plain old garden salads. So, I've posted some of my favorite salads that utilize some of those fresh tomatoes and cucumbers that you'll be harvesting soon.
Be sure to check my other simple summer salads - a well-loved Fire 'n Ice Summer Salad, the tangy Spicy, Sweet and Sour Cucumber Salad, Sour Cream & Onion Salad, and it's plain vinegar variation, and Creamed Cucumber and Onions with Mayo are just a few of my other favorites - each just a bit different from the other. I hope that you enjoy them along with my full collection of salads from coleslaw to pasta salad to potato salads.
I made this salad the other night and it was so good. Fresh cucumbers and tomatoes just speak to summer, and yes, those are tomatoes and cucumbers right out of my garden! You really must also try this sometime with red onion - it just gives that nice, extra bite - although I won't argue with ya if you use some sweet Vidalias too. I very often do!
The measurements given are simply suggestions, so definitely start here but change to your own taste after that. I really never measure personally, but just drizzle it over with a good extra virgin olive oil, white, red wine or apple cider vinegar, fresh herbs if I have them or a pinch of dried (Italian seasoning is nice), a bit of sugar, kosher salt and some freshly cracked black pepper, and that's really about it. Sometimes I grate a little fresh Parmesan cheese in.
You may, of course, also use your favorite commercially bottled Italian dressing, but a fresh vinaigrette is just so easy. If you're going with a commercials dresssing though, my personal favorite, hands down, is made from the packets of Good Seasons Italian All Natural dry salad dressing mix - it has a nice blend of flavors and all the seasonings that you need. Add a good quality extra virgin olive oil and some vinegar and total YUM is all I can say!! Sometimes simplicity is the best tasting really.
I keep a cucumber salad in the fridge all summer and often, this very one. I just keep freshening the cucumbers, onions and tomatoes until the dressing starts to taste a bit watered down and then I start over. Here's how to make it.
Recipe: Simple Summer Cucumber, Onion and Tomato Salad©From the Kitchen of Deep South Dish
Prep time: 10 min |Total time: 40 min | Yield: About 4 to 6 servings
For the Dressing:
- 2 large cucumbers
- 3 large tomatoes
- 1 large vidalia or red onion, halved and sliced thick
- 1/4 cup of extra virgin olive oil
- 1/2 cup of vinegar - apple cider, red wine or white are all good choices
- 1-2 teaspoons of granulated sugar, or to taste
- 1/2 tablespoon of fresh, chopped herbs (parsley, basil, oregano), or to taste
- 1 teaspoon of kosher salt, or to taste
- 1/4 teaspoon of freshly cracked black pepper, or to taste
Peel the cucumber and cut it in half lengthwise. Cut into slices and put into a glass serving bowl. Cut tomatoes into bite sized chunks and add to the cucumbers. Cut the onion slices into quarters and add to the bowl. Whisk together the oil, vinegar, sugar, herbs, salt and pepper and pour over the salad. Toss well, cover and refrigerate for at least 30 minutes, 2 hours is even better. Let rest at room temperature for about 10 minutes; serve as is or spoon over torn lettuce.
Cook's Notes: May substitute about a teaspoon of dried herbs or dried Italian seasoning for the fresh herbs. May continue to refresh the cucumber, onions and tomatoes until the dressing begins to taste watered down, then start over. Grate a little fresh Parmigiano Reggiano cheese over the top if you like but reduce or eliminate salt if using the cheese.
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©Deep South Dish
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