The Garden Grazer

Cucumber Salad

By 35 Comments

SUPER simple Cucumber Tomato Salad with tangy white wine vinegar dressing. So crisp and refreshing!

Say whaaaat? I know what you’re thinking: this seems like an odd recipe to post in the middle of December. But stay with me! In these months dominated by warm, heavy, comfort foods, it can be nice to throw in a light, refreshing taste of summer once in a while. And check out the colors, red and green! Doesn’t that just scream Christmas? Alright, that might be stretching it a bit. Don’t get me wrong, I love this kind of simple, fresh salad in the summer but we’ve also been enjoying it this winter. The crisp cucumber is complimented with a tangy white wine vinegar dressing. I use oregano, but change it up however you see fit – dill, parsley, basil, etc. Those cute little Persian mini cucumbers are also awesome to use. The tomato isn’t necessary if you can’t find good enough ones out of season. Just wait for the summer months to throw them in!

PS – come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.

Vegan, gluten-free

 Ingredients
2 large English cucumbers
1/2 onion
2-3 tomatoes{For the dressing}
3 Tbsp. white wine vinegar
2 Tbsp. olive oil (optional)
1 tsp. oregano
1/8 tsp. salt

Directions
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.

Variations: 
Add some agave to the dressing for sweetness. 
Toss in a little minced garlic.
For a punch of spice, add red chili pepper or cayenne.

{Printer Friendly Version}

More salad favorites here!
12+ Fresh, Colorful salads

Reader Interactions

Comments

  2. I could eat this all year around. At home we just simply call it "tomato salad". We season it with olive oil and lemon juice cause we don't use vinegar. Sometimes we also add roasted bell pepers.

    Reply

  4. I just made this and it is delicious! I agree with having something a bit lighter during the winter months. Thanks for this simple, easy, yummy recipe!

    Reply

    • Sure! The taste will be slightly different of course but those would work. You could also use red wine vinegar if you have that! Hope you enjoy 🙂

      Reply

  9. This is a very Russian-feeling recipe. Cucumber salads are a very popular side dish there. If you substitute the oregano with fresh dill like the poster did above, it's pretty much a spot-on match. This is a great light side dish for heavier main courses like pilmeni, which are stuffed dumplings something like perogi that they eat with globs of sour cream. Good post.

    Reply

  10. I love cucumber and onion salad, so I thought I would like this. I followed the recipe exactly, but I thought it was bland. Any ideas to give it more flavor?

    Reply

    • Hi Amy! Oh no! This definitely shouldn't be bland – I'd suggest adding a little more vinegar or more salt to taste if you need to. Fresh herbs would also give a great flavor boost!

      Reply

  11. Add some sunflower seeds. The Bi-lo I shop at has small bags of shelled sunflower seeds for 1.00 each. There are so many different ways this salad could be made, if you grow your own vegetables like we did this year, you are looking for different ways to eat them without getting bored. I suppose I will look into canning a few things.

    Reply

  15. So so soooo good. I am eating this as I'm typing this review. It's so refreshing, fresh, tasty and everything good. I love this salad recipe. Thank you so much for sharing

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *