Classic Cucumber & Tomato Salad

Classic Cucumber & Tomato Salad

One of our favorite summertime activities is creating recipes with ingredients from our spring garden. After all, everything seems to taste better when it’s fresh-picked. Our Classic Cucumber & Tomato Salad allows us to use and combine all the juicy tomatoes and crunchy cucumbers we can muster, straight from the vines. This recipe is perfect for backyard barbecues or for a quiet lunch on the deck. We like to keep the recipe as pure as possible by using local balsamic and honey for the perfect combination of tangy and sweet.

Be sure to also try some of our other SkinnyMs. salads, like:

Grilled Eggplant and Zucchini Salad
Garden Salad with Lemon and Oil Dressing
Asian Salad with Crispy Chicken

Classic Cucumber & Tomato Salad

Classic Cucumber & Tomato Salad

Yields: 5 servings | Servings: 1 cup | Calories: 66 | Total Fat: 4 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 38 mg | Carbohydrates: 7 g | Dietary Fiber: 1 g | Sugars: 5 g | Protein: 1 g | SmartPoints: 3 |


  • 2 medium cucumbers, peeled and thinly sliced
  • 2 cups grape or cherry tomatoes, slice in half lengthwise
  • 1/2 red onion, thinly sliced
  • 1/4 teaspoon black pepper
  • Kosher or sea salt to taste
  • 2 tablespoons fresh Dill
  • 2 tablespoons balsamic vinegar, I used White Balsamic Vinegar
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1 teaspoon Dijon Mustard (I used Grey Poupon Country Dijon)
  • 1 teaspoon honey or pure maple syrup, optional


In a large salad bowl combine cucumbers, tomatoes and onion. Whisk together the remaining ingredients and pour over cucumber mix, toss to coat. Serve immediately.


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11 Comments on "Classic Cucumber & Tomato Salad"

  1. Dawn Teresa  March 26, 2014

    How long will this keep in the refrigerator?

    • SkinnyMs  April 2, 2014

      Dawn, for about 4 days.

  2. Bill G  March 30, 2014

    Looks amazing

  3. Linda  March 31, 2014

    I make this salad all the time when the tomatoes aare in season I use tarragon vinegar as dressing mmmmgood

  4. Shanna  April 6, 2014

    I made this tonight. I threw in some kalamata olives. My kids absolutely loved it. My 9 year old asked for seconds and my 13 year old ate some of the leftovers as part of his bedtime snack. Great recipe. We have multiple food allergies, so we often have to make things from scratch. You can bet we will be making this often this summer when our tomatoes are in season.

  5. Cathy  April 27, 2014

    Why do you suggest peeling the cucumbers? Don't they have a lot of vitamin c?

    • SkinnyMs  April 28, 2014

      They do, but grocery store cucumbers are often waxy and thick. Hothouse cucumbers or nonwaxy organic cucumbers will work.

  6. Cathy  April 27, 2014

    Just wondering if you could leave the skin on the cucumber? Did you take it off as a personal preference or is it better for you?
    Looks yummy!

    • SkinnyMs  April 28, 2014

      The skin on cucumbers is good for you. Sometimes it's a little bit too thick for people. Certainly thin-skinned hothouse cucumbers and cucumbers that do not have waxy peels could be eaten with the skin on. Some people prefer to peel stripes so that the peel is not overpowering.

  7. Cathy  April 28, 2014

    Thanks! Can't wait to make it!

  8. jjford  March 29, 2015



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